Anyone here make homemade ice cream?

blackstar

Yes thats the key...and the big question!!! How do you add air to the ice cream???? how???

I was talking to an ice cream van man and he said theres a button on the ice cream machine as to how much air is pumped into the ice cream.
Air is generally churned into ice cream by ice cream machines, but it won't stay that way without the stabilizer.
there are two magic ingredients: Guar gum and Xanthan gum.

Guar gum is a thickener, but in small quantities can also prevent the growth of ice crystals which would cause the ice cream to harden into icicles.

Xanthan gum is a stabilizer which helps keep air (called overrun) in the mixture

But is there not a way for the average person who like to make home made ice cream at home to simply do it themself? some kind of basic machine.

an interesting article is this:

https://www.acs.org/content/acs/en/education/resources/highschool/chemmatters/past-issues/archive-2013-2014/ice-cream-chemistry.html

and

https://cooking.stackexchange.com/questions/10906/making-airier-icecream

and

https://slicesconcession.com/blogs/frozen-dessert-industry-and-machine-articles/what-is-overrun-why-does-it-matter-when-making-soft-serve-ice-cream

and

https://www.creamish.com.au/a-quick-guide-to-ice-cream-overrun/

Overrun will vary depending on the type and brand of ice cream machine used. A commercial machine has dashers that rotate at 100+ rpm and can create a lot of air. The end result is ice cream with as high as 150% overrun. Domestic ice cream makers such as a Cuisinart could be as low as 20% as their dashers are much smaller and slower.

It says

"The amount of air added to ice cream is known as overrun. If the volume of ice cream is doubled by adding air, then the overrun is 100%"

Typical overrun for these types of machines will be 200%, which means that for every 100 litres of liquid mix going into the machine, 200 litres of frozen ice cream emerges. At 200% overrun, literally and precisely 50% of what is in the ice cream is simply air.

I suspect that some of the ice cream I have had from Ice cream vans have had the overrun at 300 or 400% as the ice cream was almost like whipped cream out of a spray bottle or like candy floss, it is wonderful. But how do I add air to the ice cream at home I make?

Maybe a (1.5qt) churn with a post-churn mixture where air is around 200% or 300% of the volume

Slinky

I have a Gaggia ice cream machine. The nearest I get to airy ice cream is when it's not quite fully frozen - more like a soft whip than airy. It melts quite quickly though without the added chemicals you get in commercial ice cream.


TBH I think you can keep asking the question, but the answer is the only way you'll get an airy ice cream you make yourself is to buy an ice cream van. The technique for making them simply doesn't exist with ice cream makers for domestic use. I'm not sure there's anything ready made you can buy made commercially in a supermarket that you could call airy, and if they can't make it, I very much doubt that I can.


Perhaps you could look for frozen mousse recipes?

VfM4meplse

Slinky wrote: »

TBH I think you can keep asking the question, but the answer is the only way you'll get an airy ice cream you make yourself is to buy an ice cream van.

:money:

:rotfl::rotfl::rotfl:

[Deleted User]

or wait for the tonibell man to turn up I once tried making ice cream by hand and all that putting it in the freezer then removing it and beating it and replacing it and doing it again gave me a brain freeze headache.

Just buy a box and stick in the freezer and decant some to a bowl before eating chuck a dollop of cream in if you have to and whizz it up in the blender, it ice cream and it will be eaten and gone in five minutes !!!!!!

VfM4meplse

JackieO wrote: »

Just buy a box and stick in the freezer and decant some to a bowl before eating chuck a dollop of cream in if you have to and whizz it up in the blender, it ice cream and it will be eaten and gone in five minutes !!!!!!

Now, now

JackieO wrote: »

I once tried making ice cream by hand and all that putting it in the freezer then removing it and beating it and replacing it and doing it again gave me a brain freeze headache.

Actually, Mum and I make mango ice-cream quite regularly in advance of dinner parties and its so easy! (But not whippy). Mix, semi-freeze, beat again - and here is the trick - pour into small moulds (I use my small silicone bakeware and cover with clingfilm). Creates ice-cream that delights and can be served artistically alongside another dessert / fruit without the horrid compact frozen texture that occurs with HM icecream made in a larger container. The added bonus is that none goes to waste.

carriebradshaw

something like this maybe, this one says ice cream on it but it's a bit on the expensive side https://www.amazon.co.uk/Dispenser-Stainless-Decorating-Reinforced-Cartridges/dp/B075R7DL47/ref=sr_1_1_sspa?keywords=ice+cream+whipper+dispenser&qid=1556651971&s=gateway&sr=8-1-spons&psc=1 there's lots of other brands around too have a search around and read some reviews

blackstar

Thanks Carrie, yeah something like this might just work! I wonder if theres a way with this little machine to pump it with extra extra air?

I wonder if I could just add already made ice cream with double cream and press start and then I will have really whippy fluffy airy ice cream?

VfM4meplse

blackstar wrote: »

Thanks Carrie, yeah something like this might just work! I wonder if theres a way with this little machine to pump it with extra extra air?

I wonder if I could just add already made ice cream with double cream and press start and then I will have really whippy fluffy airy ice cream?

Why don't you whizz a portion up with one of these before you serve it? They are cheap enough.

blackstar

Does anyone know any ice cream machines that are a reasonable price that you can adjust the overrun? thanks all

pattypan4

I have a gaggia gelatiera which is my pride and joy. There is no way you can make airy whipped ice cream at home without additives to hold the ice cream as air is pumped into it. My ice cream is deliciously on the soft side when I pack it into a freezer box but it does become hard, depends on how much milk is used and the quality of milk. It is delicious and best when made with double cream and home made custard made with whole milk, egg yolks, vanilla pod and sugar. I use an ice cream scoop to scoop it when fully frozen and it is workable not crisp. The softest I can get it is when I use jersey milk


a recipe to show how to get soft ice cream
https://vimeo.com/24267886