How can you make homemade ice cream easier to scoop?!
I know that homemade ice cream is denser and harder to scoop than commercial because there is less air, and no cellulose gum or whatever chemicals they put in!. Is there a way to incorporate more air while freezing!?
I have an ice cream maker but the ice cream is only a good consistency for a few hours after being put in the freezer to "ripen"- it gets rock hard overnight when it freezes solid!.
I also have a recipe for ice milk using gelatin- you dissolve it, then freeze till set (not fully frozen) and beat with an electric mixer!. It gets real fluffy and stays scoop-able even after freezing for days!. I know there is a lot of air in this kind, though- it doubles in volume when you beat it!.
Is it possible to add air to the usual rich homemade ice-cream maker stuff by whipping in an elecric mixer after churning!?Www@FoodAQ@Com
I have an ice cream maker but the ice cream is only a good consistency for a few hours after being put in the freezer to "ripen"- it gets rock hard overnight when it freezes solid!.
I also have a recipe for ice milk using gelatin- you dissolve it, then freeze till set (not fully frozen) and beat with an electric mixer!. It gets real fluffy and stays scoop-able even after freezing for days!. I know there is a lot of air in this kind, though- it doubles in volume when you beat it!.
Is it possible to add air to the usual rich homemade ice-cream maker stuff by whipping in an elecric mixer after churning!?Www@FoodAQ@Com
Answers:
Yes, I'd think it'll be possible to incorporate more air with the help of a blender, they're the best for that!.Www@FoodAQ@Com
Not changing the recipe you could always use a heated ice cream scooperWww@FoodAQ@Com
more fatWww@FoodAQ@Com