Cooking Techniques

Re: homemade ice cream

jetfan27 — Tue, 07 Jul 2009 14:55:26 GMT

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.

Re: homemade ice cream

Callie123 — Sun, 05 Jul 2009 19:15:18 GMT

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.

Re: homemade ice cream

BobbiJoAZ — Sun, 05 Jul 2009 18:12:56 GMT

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.

homemade ice cream

PianoJanie — Sun, 05 Jul 2009 00:53:46 GMT

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.