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Sorry if this already exists. I suck at the search on here and I tried, I promise.

Okay, so I bought the ice cream maker attachment to my Kitchenaid this summer and every time I make ice cream, I notice if it's not eaten after it sets, it just turns into a rock after a day or two in the freezer. I have read online that adding alcohol can solve this problem. So my question is, what type of alcohol, how much, etc?

Thanks

Not to be snotty, I know searching a common word like "cream" can be tough - but there is quite a bit of help out there, allow me to point you in the right direction: (FWIW, often the best place to find cooking help is to search LAZ's wonderful LTHForum Recipe Index; the recipes point to threads that often contain troubleshooting tips)

Making Ice Cream at home
Cuisinart ice cream maker-- should I? (scroll down to the bottom)
Ice Cream machines (again, scroll down)
Vanilla ice cream

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Rather than adding alcohol (which would work), I'd suggest you modify the ingredients a touch. I'd say, either add eggs (if it's a custard ice cream) or increase the ratio of heavy cream to milk. These should both, I think, have the effect of reducing the freezing point.

If you're otherwise happy with the ice cream, and don't want to try the above, pick something that goes well with the flavor you have. Rum would probably work with chocolate. If you aren't already, adding a little bit of vanilla extract will both improve the flavor and lower the freezing point of the base.

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RIP LTH.

Yeah, if it's freezing hard as a rock, you need to add some fat (either from cream, or egg yolks, or both), and/or alcohol, and/or substitute corn syrup for some of the cane sugar. And if you do get a batch that freezes like a rock, you can always thaw it (in the refrigerator) and then try adding fat or alcohol and re-freezing.

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i think about 1/4 cup of booze per pint works OK.

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i used to milk cows

There is a lovely vanilla vodka made by Phillips Union that is particularly pleasant in ice cream.

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If you don't already have it, this book by David Lebovitz is an excellent source of answers for these questions:

http://www.amazon.com/Perfect-Scoop-Sor ... 508&sr=8-2

The best solution to your problem is to use an ice cream stabilizer. You can purchase it on-line at http://www.pastrychef.com. It makes a huge difference by preventing ice crystals from forming when you freeze the ice cream. I struggled with the same issue for a long time - only being happy with the ice cream right out of the machine while still having a soft-serve consistency. Not any more. It's not very expensive and the small bucket will last you a long time.

Great tip! I think I need some of this stuff for my gelato. Problem is, it comes in a 900 gram bucket, and you only use 5 to 10 grams per 100 grams of sugar. True, it doesn't cost that much, but according to this website, it only lasts a year.

Anybody want to go in on a bucket with me?

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I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya

Thank you everyone for the tips, the stabilizer seems like an excellent idea. RAB if you really want to go in on one with me, I'll do it.

Xanthan Gum.

http://www.vitacost.com/Bobs-Red-Mill-P ... 9978025555

In the flour section of your grocery. Shelf stable. Low cost. Great outcome.

Me? I'd stick in some tempered egg yolks as well.

I use it in my little Gelatio and my big Stoelting.

jeez, with all this stuff people add, why not just buy your ice cream at the supermarket? corn syrup, stablizers, xanthan gum?

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i used to milk cows

Obviously, none of that stuff is necessary ... just makes it easier if you don't want to experiment with the ratios of basic ingredients to get a smooth outcome.

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Do share with us your expert recipe including your "ratio of basic ingredients". Or do you just want to snipe from the third row?

My ice cream improved immensely just by upping the eggs (per Gleam's suggestion in one of the threads Mhays linked) and adding a slug of vodka-- that's my official measurement, a slug-- per Nr706's. I haven't seen any need to go beyond that to commercial tricks like xanthan gum, maybe because it always gets eaten pretty quickly anyway. But I'd start with the things that are supposed to be in ice cream before I invested in things that aren't.

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I think I've posted recipes or, at least recipe ideas, in many of the other LTH other ice cream making threads - did you take a look at those? I'm not trying to "snipe." But I think a lot of the fun of making ice cream is experimenting - if you get a batch that freezes too hard or too grainy, thaw it out and add some more fat, some alcohol, etc. If it doesn't freeze hard enough, add water or lowfat milk. Or, of course, for a really smooth ice cream, there's always the dry ice method, which doesn't even require an ice cream maker.

Dry ice is frequently available at hard-scoop (not soft-serve) ice cream shops, but call first.

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PizzaPolice, how do you add the xanthan gum? Do you add it in its powder form or do you prepare it some way first? My family doesn't use eggs or alcohol, so knowing about some of these other additives is helpful.

Thanks!
Jen

Not to be a dick, but........
The topic was storage of homemade ice cream and the resulting texture, flavor and consistency.

Nothing is better than old fashioned homemade ice cream. Teatpuller runs out of the barn with a warm, fresh pail of raw milk and gives it to Maw who is ah settin' on the old back porch. nr706 comes a skippin' with the oaken hand-crank ice cream makin' machine in one hand and rock salt in the other. Paw sends the youngins to fetch the ice from the icebox. He yells after them, "Be durned careful not to stab yerself".
Maw adds the milk, the hard to come by sugar and a splash of her coveted vanilla. Iffin' the strawberries are ready, she'll add them, too. Yessir, Maw knows the perfect ratio of basic ingredients. The ice and salt are layered in against the canister which holds the ethereal treat that lucky kids enjoy only once in a blue moon. She gets to ah crankin' in the fresh summer air and begins to glisten in the sun. Paw takes over and in about 45 minutes, it's ready. Just under a quart, this frozen wonderment will somehow fulfill the dreams of the seven souls who have been staring in anticipation for the past hour. Nobody was ah worryin' 'bout the past due bills or the holes in their shoes. Nope. Just a smooth outcome for the family and especially for the lucky little one who got to lick the beater.

There... I feel better.
Even today, Hardly anyone has a nitrogen flash freezer or helical deep freeze as used in industry. The sin of storage is the gradual cooling to the freezing point. Some leeway has to be given to the basic ratio of ingredients if the goal of the product is to be stored for a given period and a future smooth outcome is desired.

Xanthan gum is dissolved in water (I use the mix. Water is your enemy in Ice Cream)
It is added to the mix after it has been held @ 170 for five minutes. Usually when it cools a little and the vanilla goes in.

Just so you know, the main ingredient in the ice cream stabilizer I suggested is pectin - hardly some bizarre chemical additive. Don't knock it until you try it - I really don't think the same outcome is achievable by adjusting the "regular" ingredients in the recipe.

Dry ice is always on sale at Meijer. I have had ice cream made with it, and it is not smooth -- it's almost carbonated. For smooth, you need liquid nitrogen.

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

I would.

Jyoti

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Jyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman

Shaggywillis and I have already agreed to split a bucket. In fact, he may have already ordered it. I can't speak for the shaggy one, but I'm happy to chop it three ways. I've never tried the stuff, but if I love it, I can always order more.

Shaggywillis?

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I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya

I am actually a girl.....

And no I haven't purchased it yet, check your inbox.

So I experimented with some of the ideas on here last night and I think I might of just made my best batch ever.

I made a mint/chocolate chip with bourbon and the bourbon really worked great keeping it from forming into a rock, at least as of this morning, it was doing good. I also used Agave Nectar instead of sugar, gasp..... and I have never really cooked with it before, but it worked great as well. If anyone is interested, I am more than happy to share the recipe.

Whatchu talkin about, Willis?

Oops, sorry, gender sometimes hard in this medium...

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I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya

No problem at all, my name is a little deceiving.

I make ice cream on an almost weekly basis and have almost always been very satisfied with the results. I use eggs (sometimes raw - the Ben & Jerry's recipes) and frequently make a custard base. Heavy cream plays a prominent role, also. I add some flavors, such as vanilla, peppermint, almond, whatever is called for - and that probably helps as others have indicated. I don't get the 'rock hard' result. I made some killer butter pecan last weekend. Between what I share with my neighbors and what I eat myself - the ice cream doesn't sit in my freezer too long.

PizzaPolice,

Just thought I'd note that - imo - the sarcasm in your posts hasn't been inappropriate, and I even found myself chuckling aloud. More importantly, your suggestions are valuable. Keep 'em coming!

Personally, I'm more inclined to the non-additive versions of homemade ice cream, but I certainly respect other perspectives.

Kennyz

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Thanks Kennyz.

I must admit that I was wrong to fire on nr706. I took his/her advice and read his/her previous posts. We are literally on the same page. I sincerely apologize, nr706.

I wrote that little story to illustrate that you can never go home again. We live in the moment. Daily pressures and time constraints skew our perception of what unfolds before us. We all live on a highway. Everything zips past us all at once. What we saw, what we heard, what we felt, smelled and tasted. Blurred.
Memories are singular footpaths we slowly walk. Only when we reflect on our yesterdays do we realize "how good we had it". Nobody can recall an entire day replete with all of the sensory memories. Instead we all say "Do you remember when you... ate ,saw, sang, played..."
Singular and specific (as memories serve).

Food memories cannot compete with real life.
Sure that hand cranked ice cream from Maw's back porch was just perfect. As far as you remember.
At the time, "Maw" was nursing some rather painful gall stones. Paw was there because his one row John Deere broke down again and the farm is at standstill. Horseflies were biting as the barometer fell. The kids happy memories are pretty straight forward. Except for those memories of the spring breezes wafting past the outhouse just as they bite into the ice cream.

So, in essence, REAL ice cream is best. Milk, cream, sugar, vanilla and salt. But old memories make it taste better.