![]() The faster your ice cream freezes, the less opportunity there will be for ice crystals to form. In the absence of egg yolks, a small amount of alcohol (like vodka) will also help prevent a hard, icy texture by lowering the freezing point of your ice cream. Using egg yolks to create a custard base for ice cream is always a dependable option, but it takes a little extra time (and works better for some flavors than others). We're not making frozen yogurt or sorbet, so don't skip the full fat cream! I have a few tricks up my sleeve for churning out perfectly soft, creamy, and scoopable ice cream at home, so if you've struggled with this in the past, here are a few pointers: Freeze well - preferably overnight! - before serving. Step four - Freeze: Transfer your ice cream to a freezer-safe lidded container, or store it in a metal loaf pan, covering the surface with plastic wrap and wrapping the entire pan in a double layer of foil. You can even use Mint Oreo cookies to really double down on the mint flavor! I'd go with the traditional Oreo cookie versus Double Stuf if you have the choice. You can use gluten-free Oreos to keep this mint ice cream gluten-free. ![]() Keep in mind that the color of the ice cream will intensify a bit as it churns, but then mellow out to a slightly cooler color once you add the chopped Oreos. The amount you need will vary based on the exact color and type (liquid, gel, etc.) you use.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |