Right now, we've got passion fruit, mint chip, and 2 different vanillas in the freezer. I may have an ice cream making problem.
My ice cream maker has a self refrigerating compressor. All of the recipes that I have seen say to churn to soft serve consistency and let it harden more in the freezer for better texture, although I have not looked up the science on why this is better. I'm sure someone else can chime in. I do know that if you over churn it, you can get a fatty mouth feel.bigtruckguy3500 said:
Are the ice cream makers that take ice and rock salt better, or the ones that do the frozen bowl better? I feel like the frozen bowl ones just don't get cold enough long enough to get icecream. You end up with something more inbetween softserv and a milkshake in consistency.
But I haven't made icecream in years either.
RooAg said:
Got an ice cream maker and have tried their vanilla recipe twice. It is 2 cups heavy whipping cream, 1 cup whole milk, 1/2 cup sugar and 1 tsp vanilla extract. It isn't bad but tastes too much like Cool Whip. Any suggestions on how to make it more Ice cream tasting and less whip cream tasting? Or just try a new recipe?