Ice Cream Process

Introduction

In this post I have collected the methods I usually use when making my ice cream.

Mixing
When mixing the dry ingredients it is important to mix well. Stabilizers are used in very small quantities and to get good dispersion and avoid clumping they need to be mixed with the sugar and other dry ingredients for best effect.
It is also important to mix well when adding the dry ingredients to the milk and cream. Preferably using a high-speed blender or at least a stick blender.

Temperature
Many recipes call for cooking the milk and cream to almost boiling, then temper the egg yolks and finally slowly heating the mix to everything between 72C/167F to 85C/185F.
If using stabilizers that need over 85C/185F to hydrate this is the way to go, for example when using cornstarch you need to reach almost boiling.
If using stabilizers that hydrates at lower temperatures this is an unnecessary step. Just add the egg yolks at the beginning and bring everything slowly to temp.
I’m using 82C/180F for the stovetop method. For the sous-vide method I use 80C/176F but for a longer time.

Homogenizing
This is an extra step that you can perform on the mix when it is hot. Run it in a high-speed blender for 60 seconds to break up the fat globules into smaller pieces. This will improve the smoothness of the ice cream.

Chilling
My favourite method is using zip-lock bags in very cold water or ice water. The large surface area will chill the mix very fast. It’s also super convenient, just pop the bag in the fridge afterwards.

Aging
Aging is when you rest the mix in the fridge. This is to partially crystallize the fat making it easier to whip. This takes at least four hours at 3c/38F.

Classic stovetop method

  • Combine all dry ingredients in a bowl and mix well.
  • Add milk, cream and egg yolks to a pan.
  • Whisk in the dry ingredients.
  • Slowly heat to 82C/180F while stirring.
  • Transfer to a zip-lock bag and chill in ice-water.
  • Age in fridge for at least four hours or best overnight.
  • Churn in ice cream machine.

Stovetop using a blender

  • Combine all dry ingredients in a bowl and mix well.
  • Add milk and cream to a blender.
  • On low speed add the dry ingredients.
  • Run on high for 30 seconds to combine.
  • Turn speed to low and add the egg yolks and run for a short time to combine.
  • Transfer to a pan and slowly heat to 82C/180F while stirring.
  • Optional. After heating you can run the mix in the blender again on high for one minute to homogenize.
  • Transfer to a zip-lock bag and chill in ice-water.
  • Age in fridge for at least four hours or best overnight.
  • Churn in ice cream machine.

Sous-Vide method

  • Combine all dry ingredients in a bowl and mix well.
  • Add milk and cream to a blender.
  • On low speed add the dry ingredients.
  • Run on high for 30 seconds to combine.
  • Turn speed to low and add the egg yolks and run for a short time to combine.
  • Transfer to a zip-lock bag and sous-vide at 80C/176F for 45 minutes. Add some weights to the bag.
  • Optional. After heating you can run the mix in the blender again on high for one minute to homogenize.
  • Transfer back to the zip-lock bag and chill in ice-water.
  • Age in fridge for at least four hours or best overnight.
  • Churn in ice cream machine.

No-cook method

  • Combine all dry ingredients in a bowl and mix well. Make sure you only use stabilizers that hydrates cold.
  • Add milk and cream to a blender.
  • On low speed add the dry ingredients.
  • Run on high for 30 seconds to combine.
  • Turn speed to low and add the egg yolks if using and run for a short time to combine.
  • Age in fridge for at least four hours. I usually age for a shorter time than this with ok results. It’s kind of the whole point when using this method to make ice cream quickly.
  • Churn in ice cream machine.

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