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Featured photo for coffee ice cream with egg yolks, shows an ice cream maker bowl filled with coffee ice cream and on it there is scooped coffee ice cream in a scoop.

THE FRENCH-STYLE ICE CREAM

Coffee Ice Cream
• with egg yolks (custard) •

With coffee beans, milk, cream, sugar, and egg yolks.

This is a French-style ice cream which means that it contains egg yolks cooked with milk over the stovetop to make a custard. Making a custard is a little tricky but worth the effort for the velvety ice cream it creates.

In this Coffee Ice Cream recipe we use coffee beans to flavour the ice cream mixture. The ice cream has a sweet and earthy coffee flavour, like a good cup of cappuccino. Use your favourite coffee beans (no grind is needed) or choose your coffee beans judging by the smell; they should smell divine. Like all our custard-based ice creams, it churns up beautifully and has a cosy mouthfeel, which makes it the perfect ice cream to enjoy when the weather is cold.

3 more ways to make this coffee ice cream:

THE EASY! Crowd-pleasing and easy to make. Eat now, thank us later. With coffee beans, milk, cream, and sugar.

THE ITALIAN WAY. This is your hot weather ice cream: easy to make and resistant to melting. It is also the lightest in heavy cream. With coffee beans, milk, cream, sugar, and corn starch.

LIKE A PRO. The closest you can get to an eggless store-bought ice cream with just one extra ingredient: xanthan gum. With coffee beans, milk, cream, sugar, and xanthan gum.

THE EASY! Crowd-pleasing and easy to make. Eat now, thank us later. With coffee beans, milk, cream, and sugar.

THE ITALIAN WAY. This is your hot weather ice cream: easy to make and resistant to melting. It is also the lightest in heavy cream. With coffee beans, milk, cream, sugar, and corn starch.

LIKE A PRO. The closest you can get to an eggless store-bought ice cream with just one extra ingredient: xanthan gum. With coffee beans, milk, cream, sugar, and xanthan gum.

also available:

The ingredients

Do not reduce or replace anything; everything is there for a reason.

The ingredients for the recipe shown from left to right: milk, heavy cream, sugar, coffee beans and egg yolks in the front.

Coffee beans: the taste of the ice cream will be as good as the coffee beans you use. So pick your favourite coffee beans, or choose your coffee beans judging by the smell; they should smell divine. We tested the recipe with the easy-to-find Illy brand coffee beans (Classic Roast, 100% Arabica), and we absolutely loved it.

• Milk: use whole milk; this has approx. 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need both the fat and the milk proteins for this ice cream recipe.

Sugar: use regular sugar (white granulated sugar), or a good quality raw cane suar, such as Demerara or Turbinado, which enhances the coffee flavours.

Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.

• Heavy cream (for double cream read below): for this recipe you can use heavy cream with 35% to 40% fat content. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content. Do not use low-fat cream or non-dairy cream.

Egg yolks: we use eggs in the range of 65 – 75 g; 2.3 – 2.65 oz , (this is the weight of a whole egg, in its shell), but it is ok to use up up one size larger or smaller ones. Note that it is easier to separate the egg yolks from the whites when the eggs are cold.

The ingredients for the recipe shown from left to right: milk, heavy cream, sugar, coffee beans and egg yolks in the front.

Coffee beans: the taste of the ice cream will be as good as the coffee beans you use. So pick your favourite coffee beans, or choose your coffee beans judging by the smell; they should smell divine. We tested the recipe with the easy-to-find Illy brand coffee beans (Classic Roast, 100% Arabica), and we absolutely loved it.

Sugar: you can use regular sugar (white granulated sugar) or a raw cane sugar such as Demerara or Turbinado, which enhances the coffee’s flavour.

Do not use any other sugar or sweetener, natural or artificial, liquid or powder, like honey, stevia, golden syrup, table sweeteners, confectioner’s sugar, etc.

Egg yolks: we use eggs in the range of 65 – 75 g; 2.3 – 2.65 oz , (this is the weight of a whole egg, in its shell), but it is ok to use up to one size larger or smaller ones. It is easier to separate the egg yolks from the whites when the eggs are cold.

• Milk: use whole milk, with around 3,5% fat. Do not substitute with skimmed milk (lower fat) or non-dairy milk. You need both the fat and the milk proteins for this ice cream recipe.

• Heavy cream (for double cream see scroll to the right): for this recipe you can use heavy cream with 35% – 40% fat. It is ok to use cream suitable for whipping or ultra-pasteurised cream with 35-40% fat content.

Do not use low-fat cream or non-dairy cream.

Overview

This is a quick overview of the recipe. If you are new to ice cream making, do read the recipe before proceeding. 

Make the custard: warm the milk & sugar and pour it over the egg yolks, while whisking them vigorously.

Pour back into the saucepan and cook over medium heat, constantly stirring, until it slightly thickens.

Pour the custard through a fine-mesh sieve and into the heavy cream. Add the coffee beans and stir.

Shows step 1 for making coffee ice cream, which is adding coffee beans into saucepan with warm milk, cream, and sugar

Cool down over and ice bath and put in the refrigerator overnight or until completely cold.

Strain and churn in your ice cream maker until fluffed up and creamy.

Showing from above coffee ice cream churning in the ice cream machine

Put it in the freezer for a few hours to set. 

As soon as it sets, you can either serve it from the ice cream maker bowl or transfer to a container and store it in the freezer.

The recipe

Coffee Ice Cream | with egg yolks (custard)

Coffee Ice Cream | with egg yolks (custard)

Ingredients:
Notes:

When making ice cream prefer to weigh all the ingredients by weight. We also recommend, whenever possible, weighing the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.

If you do not have a kitchen scale, follow these guidelines:
• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml

• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.

• liquid ingredients: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.

Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions, while any deviations you may notice do not affect the outcome.

The fat from the heavy cream is what gives an ice cream a cosy mouthfeel. The lower in fat you go, the colder the mouthfeel of the ice cream is. We have designed all our ice cream recipes made with egg yolks to have this cosy and warm mouthfeel because we wanted to create a winter ice cream. We chose to do so in our custard-based ice creams because they are our winter favourites (egg yolks + heavy cream = absolute cosy mouthfeel).

If you want to reduce the heavy cream in this ice cream, you can do it by replacing up to 150 g of heavy cream with 150 g of milk but do expect that the mouthfeel will be colder. Alternatively, you can make this coffee ice cream made with corn starch, which uses the least heavy cream an ice cream can have.

This coffee ice cream is perfect as it is. However, if you want to boost its flavour you can substitute the regular sugar with good-quality raw cane sugar, such as Demerara or Turbinado. These sugars have a natural subtle caramel flavour which enhances the coffee’s flavours.

A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 

Instructions
Plan ahead:

The ice cream mixture needs to cool completely and mature before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator and the coffee to infuse. 

If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.

Step 1: Make the ice cream mixture

Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.

Pour the heavy cream (560 g; 19.8 oz) in a large bowl and set a fine-mesh sieve over it; set aside.

Prepare the egg yolks: put the egg yolks (5 egg yolks) in a medium bowl, and whisk them lightly to break them down. Set the bowl next to the stovetop.

Warm the milk and the sugar: place the milk (450 g; 15.9 oz) and the sugar (210 g; 7.4 oz) in a medium saucepan. Warm over medium heat, often stirring, until the sugar dissolves.

Pour the warm milk into the egg yolks: when all the sugar dissolves and the milk is hot and steamy, remove it from the heat and slowly ladle roughly half of the warm milk over the egg yolks with one hand while whisking them vigorously with the other hand to temper them.

Cook until thickened: pour the tempered yolks & milk back into the saucepan and over medium-high heat. Cook, constantly stirring with a rubber spatula and scraping the bottom of the saucepan to prevent the custard from scalding. Maintain a medium temperature, do not let it come to a boil.

Remove from the heat when the custard starts to thicken (82ºC / 179 ºF / when it thickens to coat the back of a spoon / when you tilt the saucepan, a layer of thickened custard appears to form on the bottom).

Pour the thickened milk through the fine-mesh sieve and into the heavy cream; stir to combine.

Step 2: Chill the ice cream mixture

Add the coffee beans (150 g; 5.3 oz) to the ice cream mixture and stir to moisten the coffee beans. 

Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture. This will take approx. 30 minutes; do stir occasionally.

Chill until completely cold: cover the bowl and refrigerate overnight or until completely cold (and up to one day).

When churning with a domestic ice cream maker, the ice cream mixture must be fridge-cold (4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your index finger into it).

If the ice cream mixture is not cold enough, the ice cream maker may not be able to churn it to its fullest potential, resulting in a sloppy liquid vs. fluffy ice cream.

Step 3: Churn the ice cream

Check if the ice cream mixture is cold before churning it: it should feel fridge-cold when you place your finger into it (below 12ºC / 54ºF, if you have a thermometer).

Prepare the ice cream maker according to the manufacturer’s instructions. 

Strain: the ice cream mixture through a fine mesh sieve and into a bowl. You may need to do it in two parts. With the sieve still placed on the bowl, stir the coffee beans inside it, then scrape the bottom beneath the sieve to release any liquid stuck there.

Stir: give a nice, thorough stir to the ice cream mixture.

Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.

This ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.

To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.

In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer.

So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.

Warning: some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.

Step 4: Put the ice cream in the freezer to set

Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and: 

· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl 
· place it in the freezer, uncovered.
Setting time depends on many factors; see notes below for indicative times.

Serve or store: as soon as it sets, serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

It can take:

  • 3-5 hours for removable freezer bowls (these are the ice cream maker bowls which you should pre-freeze before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative.

Setting time depends on many factors.

Check it occasionally (approx. every 1-2 hours: or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11°C / 12°F. If you do not have a thermometer, to check if the ice cream has set, insert a round tip knife into it, all the way to the bottom:

  • when the ice cream is ready, it feels firm as you go down, but at the same time, it is soft enough to insert the knife into it; it should be firm and with the same consistency from top to bottom.
  • not ready yet: it may feel hard on the top and softer as you go down
  • if left in the freezer for too long: it will be too hard to insert the knife into it; and likely too hard to scoop out of the ice cream bowl. In this case, click on the next bulb to see how to make it scoopable again.

If the ice cream stays in the removable freezer bowl for too long, it will become too hard to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (these are the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is soft enough to scoop (or it has an internal temperature of approx. -11°C /12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the freezer bowl.

Straight after churning, the ice cream has a soft-serve ice cream consistency and melts immediately upon contact with anything. So it is too messy to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency: scoopable and easy to serve or transfer to another container to store it.

Storing and serving

Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells. 

Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -11°C / 12°F.

Instructions

The ice cream mixture needs to cool completely and mature before churning, so prepare it in advance (approx. 8 hours before) to give it time to chill in the refrigerator and the coffee to infuse. 

If your ice cream maker has a removable freezer bowl, put it in the freezer for the whole time indicated by the manufacturer before churning, usually 24 hours.

Place a rubber spatula and a whisk on a plate next to the stovetop to have them ready to use interchangeably.

Pour the heavy cream (560 g; 19.8 oz) in a large bowl and set a fine-mesh sieve over it; set aside.

Prepare the egg yolks: put the egg yolks (5 egg yolks) in a medium bowl, and whisk them lightly to break them down. Set the bowl next to the stovetop.

Warm the milk and the sugar: place the milk (450 g; 15.9 oz) and the sugar (210 g; 7.4 oz) in a medium saucepan. Warm over medium heat, often stirring, until the sugar dissolves.

Pour the warm milk into the egg yolks: when all the sugar dissolves and the milk is hot and steamy, remove it from the heat and slowly ladle roughly half of the warm milk over the egg yolks with one hand while whisking them vigorously with the other hand to temper them.

Cook until thickened: pour the tempered yolks & milk back into the saucepan and over medium-high heat. Cook, constantly stirring with a rubber spatula and scraping the bottom of the saucepan to prevent the custard from scalding. Maintain a medium temperature, do not let it come to a boil.

Remove from the heat when the custard starts to thicken (82ºC / 179 ºF / when it thickens to coat the back of a spoon / when you tilt the saucepan, a layer of thickened custard appears to form on the bottom).

Pour the thickened milk through the fine-mesh sieve and into the heavy cream; stir to combine.

Add the coffee beans (150 g; 5.3 oz) to the ice cream mixture and stir to moisten the coffee beans. 

Cool it down: prepare an ice bath by putting the bowl with the ice cream mixture into a larger bowl and filling the empty sides with ice cubes and cold water. How many ice cubes? A tray of ice cubes (200 g; 7 oz of ice) is enough to cool down the ice cream mixture. This will take approx. 30 minutes; do stir occasionally.

Chill until completely cold: cover the bowl and refrigerate overnight or until completely cold (and up to one day).

Check if the ice cream mixture is cold before churning it: it should feel fridge-cold when you place your finger into it (below 12ºC / 54ºF, if you have a thermometer).

Prepare the ice cream maker according to the manufacturer’s instructions. 

Strain: the ice cream mixture through a fine mesh sieve and into a bowl. You may need to do it in two parts. With the sieve still placed on the bowl, stir the coffee beans inside it, then scrape the bottom beneath the sieve to release any liquid stuck there.

Stir: give a nice, thorough stir to the ice cream mixture.

Churn: with the machine running, pour the ice cream mixture through the canister and into the ice cream maker. Leave to churn until fluffed up and creamy; depending on your ice cream maker, this can take anywhere from 30-60 minutes.

Put in the freezer to set: before serving the ice cream or moving it to a container for storing, you have to put it in the freezer to set. To do so, turn off the ice cream maker and: 

· remove the removable freezer bowl (still filled with the ice cream) from the ice cream machine
· remove the paddle, scraping any ice cream attached to it back into the ice cream bowl 
· place it in the freezer, uncovered.
Setting time depends on many factors; see notes below for indicative times.

If you are storing the ice cream in a container, put it in the freezer too.

Serve or store: as soon as it sets, you can either serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing. 

Storing: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells. 

Scooping: this ice cream, like all artisanal ice cream, freezes hard in the long term. You can make it perfectly scoopable again by putting it in the refrigerator for 45-60 minuter until soft; or until its internal temperature reads -11°C / 12°F.

When churning with a domestic ice cream maker, the ice cream mixture must be fridge-cold (4ºC–12ºC / 39ºF-54ºF / it feels fridge-cold when you place your index finger into it).

If the ice cream mixture is not cold enough, the ice cream maker may not be able to churn it to its fullest potential, resulting in a sloppy liquid vs. fluffy ice cream.

This ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy, with the consistency of soft-serve ice cream. The total churning time depends on your ice cream maker and could be anywhere from 30-70 minutes.

To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will still be soft like soft-serve ice cream. If it looks watery or starts to melt the moment you spoon it, leave it to churn for longer.

In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream.

It will firm up and become like store-bought ice cream only after it sets in the freezer.

So, stop the ice cream maker when thick and creamy, as described above. If you leave to churn it for much longer, it will start turning grainy.

Note that some ice cream makers are programmed to stop after a specific time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

It can take :

  • 3-5 hours for removable freezer bowls (these are the ice cream maker bowls which you should pre-freeze before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative. Setting time depends on many factors.

Check it occasionally (approx. every 2 hours; or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11ºC / 12ºF. If you do not have a thermometer, to evaluate if the ice cream has set, insert a round tip knife into it, all the way to the bottom: 

  • when the ice cream is ready, it feels firm as you go down, but at the same time it is soft enough to insert the knife into it; it should have this same firm consistency from top to bottom.
  • not ready yet: it will feel hard on the top and softer as you go down
  • if left in the freezer for too long: it will be too hard for the knife to insert into it and too hard to scoop out of the ice cream bowl. Do not worry, though! Read right below how to soften it.

Straight after churning, the ice cream has a soft-serve ice cream consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency, similar to that of an ice cream parlour’s.

If the ice cream stays in the removable freezer bowl for too long, it will harden and be difficult to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is easy to scoop (or it has an internal temperature of approx. -11°C / 12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the removable freezer bowl.

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The setting time for the ice cream largely depends on the type of ice cream maker you use.

It can take:

  • 3-5 hours for removable freezer bowls (these are the ice cream maker bowls which you should pre-freeze before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative.

Setting time depends on many factors.

Check it occasionally (approx. every 1-2 hours: or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11°C / 12°F. If you do not have a thermometer, to check if the ice cream has set, insert a round tip knife into it, all the way to the bottom:

  • when the ice cream is ready, it feels firm as you go down, but at the same time, it is soft enough to insert the knife into it; it should be firm and with the same consistency from top to bottom.
  • not ready yet: it may feel hard on the top and softer as you go down
  • if left in the freezer for too long: it will be too hard to insert the knife into it; and likely too hard to scoop out of the ice cream bowl. In this case, click on the next bulb to see how to make it scoopable again.

If the ice cream stays in the removable freezer bowl for too long, it will become too hard to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (these are the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is soft enough to scoop (or it has an internal temperature of approx. -11°C /12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the freezer bowl.

Straight after churning, the ice cream has a soft-serve ice cream consistency and melts immediately upon contact with anything. So it is too messy to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency: scoopable and easy to serve or transfer to another container to store it.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

It can take:

  • 3-5 hours for removable freezer bowls (these are the ice cream maker bowls which you should pre-freeze before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative.

Setting time depends on many factors.

Check it occasionally (approx. every 1-2 hours: or as needed) while it is in the freezer. The ice cream is ready when it has an internal temperature of -11°C / 12°F. If you do not have a thermometer, to check if the ice cream has set, insert a round tip knife into it, all the way to the bottom:

  • when the ice cream is ready, it feels firm as you go down, but at the same time, it is soft enough to insert the knife into it; it should be firm and with the same consistency from top to bottom.
  • not ready yet: it may feel hard on the top and softer as you go down
  • if left in the freezer for too long: it will be too hard to insert the knife into it; and likely too hard to scoop out of the ice cream bowl. In this case, click on the next bulb to see how to make it scoopable again.

If the ice cream stays in the removable freezer bowl for too long, it will become too hard to remove or serve.

To make it scoopable again, leave it in the refrigerator to soften. That can take:

  • anywhere from 4 to 10 hours for removable freezer bowls (these are the ones which need pre-freezing before churning)
  • 1-2 hours for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, time may vary depending on many factors, so do check it occasionally as it sits in the refrigerator.)

When the ice cream is soft enough to scoop (or it has an internal temperature of approx. -11°C /12°F if you have a thermometer), you can transfer it to another container and store it in the freezer or serve it directly from the freezer bowl.

Straight after churning, the ice cream has a soft-serve ice cream consistency and melts immediately upon contact with anything. So it is too messy to serve or transfer to another container.

Putting it in the freezer after churning sets it and brings it to the right consistency: scoopable and easy to serve or transfer to another container to store it.