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Creamy Homemade Ice Cream??

16 years ago

I have a Villaware 5100 Icecream Maker. I haven't had much luck making a creamy ice cream in it. Is it possible to get creamy ice cream that's homemade?

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Comments (3)

Terri_PacNW
16 years ago
My favorite ice cream and easiest is by David Lebovitz.

Use the all cream or 1/2 n 1/2 to get extra lush.

Here is a link that might be useful: The Perfect Scoop Philly Style
John Liu
16 years ago
Love2weed, how does your ice cream turn out - what is not ''creamy'' about it? Is it simply too hard - that probably just means you can stop churning a bit earlier and serve that much sooner.

Am I misunderstanding what you are after? If you want ice cream that remains soft and creamy after sitting in the freezer for days, I don't know how that is done. I'll be very interested to find out.

I make ice cream using a old ice cream maker that has a built-in refrigeration unit. Meaning, you don't need to plan ahead and put a bulky tub in the freezer overnight. You can be spontaneous about your ice cream, well, if you call an hour or more of preparation ''spontaneous''. [Delete tasteless Viagra joke here.] My machine is a SIMAC Il Gelataio 800 ''The Ice Cream Boy'' model, might be 20+ years old, they show up used for around $100, sometimes less.

During the churning, the ice cream goes through a creamy, soft stage. If I stop there, I have creamy ice cream - it can be as soft as soft-serve ice cream frozen yogurt if I stop early enough. If I continue churning, the ice cream gets firmer, gelato-like consistency. Keep churning, and it gets harder yet. If I place the churned ice cream in the freezer for an hour, it is as hard as conventional store-bought ice cream - but I don't like such hard ice cream, actually.

My process is very conventional. Click Ice Cream Boy's ''CHILL'' switch to ''on'', let him start chilling his tub. Make custard from 2 cups heavy cream, 1 cup whole milk, 1 cup sugar, then 2 beaten egg yolks added a bit later. Using a double boiler, I cook this at about 160F until it seems thick enough, usually around 15 minutes. I've read recipes that call for a higher temperature, but I had some curdling problems if I went too much above 160F. Transfer to a steel bowl, place that in a larger bowl with ice and water, swirl around to cool the custard to 40-50F, the colder the better but it tries my patience.

I add the flavor ingredient after transferring the custard to the steel bowl, either right away or after the custard has cooled some, depending on whether the stuff tolerates higher temperature. Then I pour the flavored custard into Ice Cream Boy and start him churning. Usually around 25-35 minutes for softer ice cream, 35-45 for harder.

Starting with very cold custard shortens the churning considerably. Since Ice Cream Boy is actually Ice Cream Elderly Man in ''appliance years'', I try to not work him too hard.
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bicoastal
16 years ago
Glad to read that simac ice cream old man will yield gelato which, I gather needs slower churn and less beaten-in air

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