This ice cream is ready when it is creamy and wavy. The total churning atime 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 the ice cream is smooth and pliable. 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.
4 Responses
In some recipes, I’ve seen where the vanilla bean internals and spent pod is added after milk and sugar come to boil instead of just before refrigeration as in your recipe. Would this alter the flavor of your recipe? Have you already tried this and it not produce your desired results – which is why you published this recipe? Thanks for the amazing recipes and by the way, the chocolate with xantham gum turned out great. The only change I’ll make in the future is adding a little salt to balance the immense cocoa flavor but even without salt it’s still great!
The reason I add the vanilla pod then is because of the procedure; as we are blending the mixture to hydrate the xanthan gum, it makes sense to add the pod after blending it. As for the vanilla bean internals, I add them at the end and straight into the strained ice cream mixture because I think they are too precious to be left in the blender, even in a minimum amount.
Although it does help to infuse the vanilla pod in milk that it is still hot, in our case the mixture it goes through the overnight refrigeration, so it is still OK, and the mixture gets the most out of this aroma after steeping in the cold mixture overnight. In short, both ways are right, but the way I use on this recipe is more suited to its procedure. Hope this helps!
So glad you loved the chocolate ice cream with xanthan gum. Thanks for your comment!
I want to make the ice cream but I didn’t see where the quantities are listed
The quantities are in the recipe’s section under the ingredient list. Unless there is some technical problem with the website, you should be able to see them there.