How to make fluffy ansd soft Ice Cream at home???????!
How to make fluffy ansd soft Ice Cream at home???????
i have tried several times but ice cristals gets deposited inside the whole ice cream and it becomes hard,not fluffy and soft like the readymade ice cream
Answers:
I have not tried this..
Dairy Queen Ice Cream Copycat
This is a homemade version of Dairy Queen's soft serve ice cream
16 servings
35 min 10 min prep
2 envelopes knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream
1. Soak Knox gelatine in cold water.
2. Heat milk, but do not boil.
3. Remove from heat, and add gelatine, sugar, vanilla extract and salt.
4. Cool and add cream.
5. Chill 5 to 6 hours.
6. Pour into a 4 to 6-quart ice cream freezer can.
Process as per manufacturer's instructions.
http://www.recipezaar.com/32963...
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here is a tip that I found online..
Ice cream tip to prevent ice crystals
A tip to avoid ice crystals: Add 1 envelope of unflavored gelatin per 6 cups of ice cream mixture. Let the gelatin soften in 1/4 cup of the mixture, then gently heat it until it is dissolved. Add to the remaining mixture and proceed.
http://homecooking.about.com/od/milkprod...
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I have made this, it is good, but gets hard...you could adjust it with the tip above...
Fresh Peach Ice Cream
Only 46 calories are contained in a medium peach and peaches supply considerable Vitamin A.
2 generous cups crushed fresh ripe peaches
1/3 cup sugar
1/8 tsp. almond extract
1 cup sugar
1/8 tsp. salt
2 TBSP. flour
2 large eggs, slightly beaten
1 ? cups milk
2 tsp. pure vanilla extract
2 cups heavy cream
Combine peaches with 1/3 cup sugar and almond extract. Set aside.
Combine the 1 cup sugar, salt, and flour in a saucepan. Blend in eggs and ? cup of the milk. Add remaining milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool. Stir in pure vanilla extract and heavy cream.
Pour into a 2 quart freezer can. Place can in freezer tub. Cover with lid. Put on gear case and adjust it until the handle turns easily. Pack with coarse ice cream salt and crushed ice, using about 1 part salt to 8 parts ice. Turn the crank until it begins to slightly resist: The mixture is then about half-frozen.
Remove gear case. Wipe off lid so that no salt gets into the ice cream. Remove lid and add crushed peaches. Cover with lid, adjust gear case, and pack with salt and ice as in above proportions. Turn crank with increased speed until it is too hard to turn. (Ice cream is frozen at this point.)
Remove gear case, lid and dasher. Pack down ice cream with a spoon. Cover can with a piece of cloth or aluminum foil. Replace lid. Cork or cover hole in top of lid. (Drain out water and packed ice.)
Put ice cream in freezer for 2 hours to firm. Makes ? gallon.
5 egg yolks
2/3 cups sugar
1 cup half and half
2 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla extract
Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half. Cook and stir over boiling water until thickens. Set aside - stir in butter. While cooling on a rack, stir occasionally until room temperature. Stir in whipping cream and vanilla. Freeze according to manufacturers directions.