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Cooking & Baking

Diraven

(499 posts)

3. The grit is ice crystals

Reply to Vinca (Original post)

Sun May 9, 2021, 01:50 PM

May 2021

The crystals will be smaller the faster it freezes, so don't spend too much time tasting it after it's mixed, just get it in the freezer as fast as you can. A colder freezer helps too, that's how the commercial
Ice cream is so creamy, they have the advantage of very cold industrial freezers.

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Highlight:

What's the secret for creamy, homemade ice cream and frozen yogurt? [View all] Vinca May 2021 OP

Try using superfine sugar or powdered sugar kedrys May 2021 #1

Thanks. I've never heard of allulose - I'll check it out. Vinca May 2021 #2

The grit is ice crystals Diraven May 2021 #3

I Remember Chris Kimball Discussing This WHITT May 2021 #4

Thanks. I've got a couple of his cookbooks and I'll have to see what's in there. Vinca May 2021 #5

MAKING ICE CREAM dem in texas May 2021 #6

I didn't freeze the paddle. I'll try that next time. Vinca May 2021 #7