The ice cream is delicious, but unfortunately it is not easy to prepare. Some people prefer it rich and creamy, while others prefer it soft and light. If you are one of those who prefer it thick and compact, you may have had a hard time getting the right consistency. Fortunately, you just need to know what the right techniques and ingredients are to be able to thicken it effortlessly. Also try the New England-style ice cream recipe (where the famous "Ben and Jerry's" ice cream comes from), known for its creaminess and texture.
Ingrediants
New England Style Ice Cream
- 8 large egg yolks
- 170 g of sugar
- 60 ml of corn syrup
- 350 ml of cream
- 300 ml + 60 ml of evaporated milk
- 2 teaspoons of maranta starch
- 1 teaspoon of vanilla extract
- Half to 1 teaspoon of salt
For 700 g of ice cream
Steps
Method 1 of 3: Add Stabilizers and Thickeners
Step 1. Use equal parts milk and cream
The ice cream recipe includes cream because, unlike milk, it can be whipped to obtain an airy and light base. If you want a thicker ice cream, you need to start with a different base, then reduce the amount of cream and replace it with the same amount of milk.
Do not use less cream than milk, otherwise the ice cream will tend to freeze and take on an unpleasant consistency
Step 2. Add extra egg yolks
For a creamier and more compact consistency, you can use up to 8 eggs per 700g of ice cream. They may seem like a lot, but you will appreciate the difference. In addition to thickening the ice cream, egg yolks help reduce the amount of ice crystals that form during the freezing process.
Keep in mind that the extra egg yolks will affect the taste of the ice cream: it will recall that of the custard
Step 3. Use a powdered stabilizer for a quick and easy fix
Options include maranta starch, cornstarch, and tapioca flour. Unlike eggs, these ingredients affect the taste of ice cream in a mild way. You can use 2-3 teaspoons for every 700g of ice cream.
Step 4. Use a gelling agent if you need something more powerful
There are ingredients that become gelatinous when hydrated with a liquid. Carrageenan, gelatin, locust bean gum, pectin and sodium alginate have proven gelling properties. Since they are very powerful, you should only use 0.1-0.5% of the total base weight of them. Use a precision scale to avoid mistakes.
If you don't have a digital kitchen scale, start by adding about a quarter of a teaspoon of your chosen stabilizer. If the ice cream is still not thick enough, add more, a little at a time, until you get the desired consistency
Step 5. Use a vegan thickener
If you've made your ice cream following a vegan recipe, the end result may be too runny in texture. You can try using one of the previously proposed stabilizers that are compatible with a vegan diet, such as cornstarch, however there are more effective options. The stabilizers listed below give optimal results with vegan ice creams, while they are not recommended for traditional ones. If you followed a vegan recipe, try using:
- The solid part of the coconut cream as a base for the ice cream;
- Frozen and mashed bananas as a base for ice cream;
- Soft smoothie tofu;
- The canned chickpea preservation liquid assembled and incorporated into the base of the ice cream.
Method 2 of 3: Using the Right Process
Step 1. Be careful when incorporating stabilizer into ice cream
You can use a hand blender or mix the ice cream by hand with a fork or whisk. If you want to add the stabilizer by hand, stir for about 5 minutes to make sure the ingredients blend well, otherwise lumps will form and the ice cream will not thicken properly.
Step 2. Properly follow the instructions for hydrating gelling agents
Read the package directions carefully. Some gelling agents require the moisturizer to be hot, while for others it is important that it be cold. This requirement also determines when the stabilizer must be added to the ice cream.
For example, gelatin needs to be hydrated with a cold liquid, so you will need to add it to the cold base (for example milk or cream) and let it gel before continuing
Step 3. Make sure the base is cold before making the ice cream
Don't be impatient and don't start until it has cooled down. If it is still hot or lukewarm, the ice cream will not thicken.
To cool the ice cream base, immerse the container in a bowl filled with ice or leave it overnight in the refrigerator
Step 4. Place the freezing bowl in the freezer for 24 hours to make sure it is cold enough
This is one of the basic rules when making ice cream. If you notice that it is hard to thicken, check that the bowl is cold. If necessary, try adding more ice and rock salt.
Next time put the bowl in the freezer 24 hours before you start making ice cream. This way you can be sure that it will be cold enough
Step 5. Stop whipping the ice cream a little early and transfer it to a flat, large container
Stop as soon as you are able to leave a trace on the ice cream with the back of the spoon. In this way the ice cream will incorporate less air and you will not risk working it for too long. Transfer it to a large, flat-bottomed container, such as an ovenproof dish. Thanks to the smooth and extended base it will freeze faster.
Act promptly. Return the ice cream to the freezer as quickly as possible
Step 6. Put the ice cream in the freezer immediately
If you wait too long, it will begin to melt and ice crystals may form. As a result, the ice cream may have a grainy texture. Store it in the lowest drawer of the freezer, near the back wall, where the temperature is lowest.
- Resist the temptation to open the freezer to take a peek at the ice cream, otherwise it will slow down the freezing process and ice crystals may form.
- Place frozen food on the container so it cools down quickly, but make sure it doesn't come into contact with the ice cream.
Method 3 of 3: Make New England Style Ice Cream
Step 1. Place the ice cream maker's freezing bowl in the freezer 24 hours before making the ice cream
If the bowl isn't cold enough, the ice cream won't thicken properly. Plan ahead and place the bowl in the freezer the day before making the ice cream.
Step 2. Combine the egg yolks, sugar and corn syrup
Break the eggs and pour the egg yolks into a thick-bottomed saucepan. Add the sugar, corn syrup and mix the ingredients with the whisk.
- Save the egg whites for another recipe, such as making meringues.
- Corn syrup helps thicken the ice cream without making it too sweet.
Step 3. Incorporate the cream and some of the evaporated milk
Pour the cream into the beaten egg yolks, then add 300 ml of evaporated milk. Stir to mix the ingredients.
Step 4. Separately, combine the rest of the evaporated milk with the maranta starch
Pour 60 ml of evaporated milk into a bowl, add the maranta starch and then mix until you get a thick, lump-free mixture. Set it aside for later use.
Step 5. Cook the egg yolk mixture until it thickens
Place the pot on the stove and heat the mixture over medium-low heat. Stir frequently with the whisk and monitor the temperature with a cooking thermometer. The cream is ready when it has reached 77 ° C or the density necessary to coat the back of the spoon.
In general, the cream should cook for about 10-15 minutes
Step 6. Incorporate the remaining ingredients
Remove the pot from the stove, then add the evaporated milk mixed with the cornstarch, salt and vanilla extract. Stir the cream until it has a thick and homogeneous consistency.
Step 7. Filter and cool the cream
Place a fine mesh strainer over a bowl and pour the cream into it. Throw away the solid parts held by the colander, then cover the bowl and place it to cool in a container filled with ice for 4 hours or overnight.
Step 8. Whip the ice cream until it has a compact and homogeneous consistency
It is difficult to predict exactly how long it will take to turn the cream into an ice cream. You can check that it has reached the right consistency by pressing it with the back of a spoon. If the spoon leaves its mark, the ice cream is ready.
Step 9. Transfer the ice cream to a container with a flat base and place it in the freezer
Pour it into a large, perfectly flat container, such as an ovenproof dish. Cover it carefully with cling film and place it in the freezer.
If possible, store the ice cream in the lowest drawer of the freezer, near the back wall
Step 10. Leave the ice cream in the freezer for at least 6 hours before serving
When it has solidified, you can serve it in bowls using an ice cream scoop. Decorate it as you like, for example with chocolate chips, caramel or chocolate syrup.
Do not open the freezer while the ice cream is freezing to avoid altering the temperature, otherwise ice crystals will form
Advice
- If the base of the ice cream does not thicken, let it cool and then heat it again. Sometimes, heating it helps make it thicker.
- If one method is ineffective in your case, try another.
- If you follow the New England style ice cream recipe, you can try flavoring the base to get a different taste.
