Homemade Ice Cream

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fishtaco
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2013/06/26 14:43:17 (permalink)

Homemade Ice Cream

I love make Ice Cream in the summer. I make it about once a week. I have a simple Revel freezer type maker. My problem is graininess.
No matter what recipe I use, it come out somewhat grainy. It tastes fine, but it will never get really smooth. Is this normal among all types of freezers?
 
While I am at it, any others make their own. Any weird flavors?
#1

13 Replies Related Threads

    The Travelin Man
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    Re:Homemade Ice Cream 2013/06/26 17:03:41 (permalink)
    If you want to try some interesting flavors, you can give this a try. I have a friend who is working her way through that book and has had very good success.
    #2
    edwmax
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    Re:Homemade Ice Cream 2013/06/26 17:43:27 (permalink)
    How much cream are you adding to the mix?
     
    Anyway, last year when making ice cream,  I was looking for the premix to add to milk.  When I finally found one, it was just gum and sugar.
     
    What I did ... used jello pudding mix and large cool whip.   It turned out great.
     
    Ice Cream
    Yield: 4 Quarts
    ... add addition vanilla flavoring if you like. The pudding will have a light vanilla flavor.

    1 Pkg 5.1 Oz Vanilla Pudding, -Family Size
    1 1/2 Cups Sugar
    1/2 Teaspoon Salt
    8 Oz Whipped Topping
    2 Teaspoon Vanilla Extract, -Optional
    6 Cups Milk
    1 Can 14.4 Evaporated Milk
    10 Lb Ice
    1. Heat 2 cups milk, sugar, salt and pudding mix until all dissolved about 160 deg F
    2. Cool mixture and mix evaporated milk, whipped topping, and another 2 cups cold milk
    3.. Pour into mixer can and add the rest of the milk up to fill line; about 2 cups
    post edited by edwmax - 2013/06/26 17:45:47
    #3
    SpicyCheese
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    Re:Homemade Ice Cream 2013/07/11 02:58:24 (permalink)
    I've made ice cream a bunch and the graininess can be a couple of things. 
     
    First, make sure your ingredients are chilled but not frozen. 
     
    Second, if you are using might not be using enough sugar.  And if you are using fruit, make sure to put the sugar on the fruit a least an hour or so before using it in the mix. 
     
    If the graininess persists, begin switching out some of the sugar for corn syrup or honey. 
    #4
    bartl
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    Re:Homemade Ice Cream 2013/07/19 09:55:19 (permalink)
    foodstart In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.  Fold in the crushed oreo cookies and whipped cream.  Pour mixture into a 9x5-inch loaf pan lined with foil.  Cover and freeze for 6 hours or until firm.
    To serve, scoop ice cream from pan or cut into slices.

    Plagiarizing from PAULA DEEN??????
    #5
    pineyhill
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    Re:Homemade Ice Cream 2013/07/19 13:09:27 (permalink)
    Hmmm, isn't grainy from too much overrun? air in the mixture??
    #6
    fishtaco
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    Re:Homemade Ice Cream 2013/07/19 14:12:59 (permalink)
    SpicyCheese

    I've made ice cream a bunch and the graininess can be a couple of things. 

    First, make sure your ingredients are chilled but not frozen. 

    Second, if you are using might not be using enough sugar.  And if you are using fruit, make sure to put the sugar on the fruit a least an hour or so before using it in the mix. 

    If the graininess persists, begin switching out some of the sugar for corn syrup or honey. 

     
    I pre chilled the ingredients Evap/Cond milk my last batch. Came out much smoother tks!

    #7
    sandrew834
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    Re:Homemade Ice Cream 2013/08/06 03:07:14 (permalink)
    Easy Vanilla Ice Cream Recipe:
    Ingredients:
    2 cups heavy cream1 cup whole milk2/3 cup sugar1 teaspoon vanilla extract1 vanilla bean, scraped
    Directions:
    Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
    Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
    Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
    Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
    Store in an air tight container and freeze for an additional 2 hours.
    #8
    CajunKing
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    Re:Homemade Ice Cream 2013/08/06 12:53:05 (permalink)
    pineyhill

    Hmmm, isn't grainy from too much overrun? air in the mixture??

     
    graininess can come from many things
     
    basically means that too big of ice crystals are forming in the mixture.
     
    Which can be from too much air, but usually overrun turns a heavy creamy ice cream into a light airy nothingness.
     
    Most likely which is covered already the ingredients werent chilled enough and then when you started to churn them the ice crystals form and when they form they tend to grow and grow.
     
    try slowing down the churn rate on your ice cream maker
     
    you also might try making a simple syrup instead of straight sugar or heating the cream and the sugar together and make sure that the sugar is completely dissolved in the mixture before you start to churn it.
    #9
    fishtaco
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    Re:Homemade Ice Cream 2013/08/06 14:02:53 (permalink)
    Been using this simple base and it comes out pretty darn smooth.
     
    1 can of Condensed Milk
    1/2 can of Evap Milk
    1 C. of Whole Milk, Cream. or 1/2 and 1/2
    2-3 Tbs of Vanilla ( I tend to use a touch more.)
     
    Very simple and comes out real well. Make your own additions. I have made Peach, Strawberry, Coffee, Avocado, and a few others with no problems.
    #10
    Midnights
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    Re:Homemade Ice Cream 2013/10/20 15:31:52 (permalink)
    I found that adding an emulsifier (egg yolks or pudding mix) helps make a smoother, less grainy ice cream.
    #11
    Twinwillow
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    Re:Homemade Ice Cream 2013/10/20 17:57:20 (permalink)
    sandrew834

    Easy Vanilla Ice Cream Recipe:
    Ingredients:
    2 cups heavy cream1 cup whole milk2/3 cup sugar1 teaspoon vanilla extract1 vanilla bean, scraped
    Directions:
    Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
    Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
    Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
    Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
    Store in an air tight container and freeze for an additional 2 hours.

     
    I'm surprised to see this post flagged. I thought the information contained therein is very informative and useful.
    #12
    Twinwillow
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    Re:Homemade Ice Cream 2013/10/20 18:01:57 (permalink)
    Midnights

    I found that adding an emulsifier (egg yolks or pudding mix) helps make a smoother, less grainy ice cream.

     
    I've found using a product like Eggbeaters works very well and is already refrigerated. Thus, allowing for no cooling off time.
    #13
    edwmax
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    Re:Homemade Ice Cream 2013/10/20 20:06:48 (permalink)
    For the last 2 batches of my above recipe, I replaced the whip topping with a quart of 1/2 & 1/2.   It's about the same cost and a little richer.  The ice cream was smooth.    ... I got compliments from several of the guys.
    post edited by edwmax - 2013/10/20 20:08:58
    #14
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