80 Homemade Ice Cream Recipes (2024)

FAQs

What is the secret ingredient to ice cream? ›

The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

Weak, watery ice creams may not contain enough solids. Try adding some skimmed milk powder (SMP). Or you can experiment with stabilizers. A little bit of salt may bring out some more flavor as well!

The proportions are 2 parts cream to 1 part milk, plus sugar to taste. I do more or less sugar depending on what I'm adding into my ice cream. If I'm going to swirl in caramel or candy for example, I'll make the base a little less sweet. If I'm adding in tart fruit or leaving it plain, I do a little more.

As you churn ice cream, individual water molecules turn into ice-crystal seeds — which is what makes cream freeze. The higher the fat content, the more time you have to churn before these ice crystals congregate, resulting in creamier final texture.

To get rich ice cream, you need enough fat, enough milk protein, and enough sugar to keep the water in the ice cream from freezing solid.

Chill Your Base Well

The initial mixture should be very cold before it hits the ice-cream machine; ideally, you'll want to refrigerate it overnight. It'll need less churning time this way, and that will keep ice crystals from snowballing.

You can add up to 3 tablespoons of 40 proof liquor to 1 quart (1 liter) of your frozen dessert mixture prior to churning. I use vodka if I don't want the taste of the liquor to intrude on the flavor, but will switch to another liquor such as Grand Marnier or Armagnac to enhance the original flavor if it's compatible.

Guar Gum. Made from guar beans, guar gum works as a stabilizer, emulsifier, and thickener and may be used in the production of soft-serve ice cream.

Of course, the main ingredients in ice cream come from milk–and the most important part of that is milkfat, which gives ice cream its smoothness and creamy texture. In fact, in order to be called ice cream, the USDA requires it to contain at least 10 percent milkfat, which can come from milk or cream.

What adds creaminess to ice cream? ›

Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.

Filtered Water, Organic Cane Sugar, Organic Coconut Oil, Organic Tapioca Syrup, Organic Sunflower Oil, Rice Starch, Pea Protein, Sea Salt, Guar Gum, Natural Flavor, Vanilla Bean Specks, Locust Bean Gum, Vanilla Extract, Annatto Extract (For Color).