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homemade ice cream

Last post 07-07-2009 9:55 AM by jetfan27. 3 replies.
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  • 07-04-2009 7:53 PM

    homemade ice cream

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    After cooking the ingredients and the chilling them as called for in a recipe for homemade ice cream, would it work to freeze the mixture in a container in deep-freeze-- just to have on hand for making ice cream in the future.?  I realize the mixture would need to thaw before using in an ice cream maker. Thanks.

  • 07-05-2009 1:12 PM In reply to

    Re: homemade ice cream

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    I'm no authority on this, but I would guess that you could. All that is needed are the flavorings and the air that is pumped in during the churning process.

    Make my words sweet for I may have to eat them ~~ Bobbi Jo

  • 07-05-2009 2:15 PM In reply to

    Re: homemade ice cream

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    If you're going to put it in your freezer, just take it out and whip it every hour or so, with your electric mixer, until it's frozen and fluffy--your ice cream will be made, and can then be stored until you need it.  No need to take time to defrost and then refreeze it.  That would be such a waste of time and power, it seems to me.

  • 07-07-2009 9:55 AM In reply to

    Re: homemade ice cream

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    It's not a good idea to freeze the mix before it's churned. Like refreezing meat, it breaks down the fat molecules and won't freeze properly. I would make the icecream and wrap it up good and store it in the freezer, like you would with store bought.

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