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.
14 Responses
Perfect receipt
Can I store the final base in freezer to use it later???
I don’t have icecream machine,can I still make using beater and frozen base instead of churner ??
You can store the final base in the refrigerator for up to 3 days, but not in the freezer.
You need an ice cream maker for this recipe to achieve the desirable texture. I am not sure if a beater and frozen base can work, so I cannot recommend it.
If you do not have an ice cream maker, try this no-churn vanilla ice cream, it is the closest you can get to making perfect ice cream at home, without an ice cream maker 🙂
You mentioned to not use a sugars substitute. I want to lower the cabs (which the gum does vs cornstarch – commonly used in ice cream). Were you referring to liquid replacements, or granular ones like Truvia + sugar blend?
I refer to any sugar replacement; no artificial or natural sweetener is suitable for this recipe.
The only sugar suitable for this recipe is regular sugar (white granulated) or raw cane sugar.
Allulose works fine!
Why do you wait to add the vanilla until the ice cream is almost churned, rather than in previous stages?
Because when you add it at this stage, the vanilla flavours are kept to their fullest.
The next best option is to add it just before churning when the ice cream mixture is cold.
Hi, thank you so much for this recipe. The ice cream was easy to scoop, and very smooth (not icy at all!). The only issue I ran into was that the ice cream melted really fast after scooping, wondering if there’s anything I can do to slow down the melting?
Yes, you can reduce the sugar. Try reducing it by 30 g; this should do the trick, especially in summer when the weather is hot! So happy you liked the recipe!
My icecream turned icy. What is the reason and how can i fix it
Icy ice cream means too much water in the ice cream mixture. Here are some things that could have gone wrong with this recipe:
1) if using less sugar than this recipe asks for. Or if substituting the sugar with a sweetener. Sugar in ice cream traps the free water and in the right quantity, it prevents the ice cream from turning icy.
2) if using reduced-fat milk or heavy cream. Less fat in milk or heavy cream means that it contains more water. More water makes the ice cream icy.
3) problem during the preparation: if the milk with the sugar doesn’t come to a full boil, the blend of cold heavy cream and boiling-hot milk is colder than needed, and the xanthan gum doesn’t activate efficiently. Xanthan gum in this recipe is here to trap excess water, so the ice cream may turn icy.
These are the most common reasons that can make the ice cream from this recipe turn icy. If I can help in any other way, please let me know.
Is not a good option to use corn syrup similar to control the freezing point and also improve the texture to avoid icing?
Perhaps reducing the sugar content by 30 grams and replacing it with the syrup?
You can use corn syrup if you prefer, but this recipe is well-balanced, and the ice cream will not develop ice crystals. When the sugar and other ingredients are measured correctly, there is no need for corn syrup unless you want to decrease the sweetness. I hope this helps! 🙂