Making The freezing procedure for each type of ice cream maker differs so always read the owner's manual and freeze according to the manufacturer's directions.
Ice cream expands as it freezes so don't overfill the container. Fill the container to no more than two-thirds or three-fourths of its capacity. (Check the manufacturer's directions.)
Ice cream needs to sit for an hour or two in the freezer after making. This is called "ripening" and allows flavors to develop and blend.
Because homemade ice cream has no stabilizers or emulsifiers and less air than commercial ice creams, it will not keep as well and will freeze to a harder state. You may need to allow it to soften slightly before you can serve.
Storing
Store ice cream in the coldest part of your freezer. Melting and freezing causes ice crystals to form.
Avoid prolonged exposure to air by covering the ice cream tightly and returning it to the freezer immediately after serving.
To help prevent the formation of ice crystals, press plastic wrap or wax paper on ice cream surface before replacing lid.
Do not store ice cream next to any uncovered food in your freezer. Flavors could be transferred to the ice cream.
Making
The freezing procedure for each type of ice cream maker differs so always read the owner's manual and freeze according to the manufacturer's directions.
Ice cream expands as it freezes so don't overfill the container. Fill the container to no more than two-thirds or three-fourths of its capacity. (Check the manufacturer's directions.)
Ice cream needs to sit for an hour or two in the freezer after making. This is called "ripening" and allows flavors to develop and blend.
Because homemade ice cream has no stabilizers or emulsifiers and less air than commercial ice creams, it will not keep as well and will freeze to a harder state. You may need to allow it to soften slightly before you can serve.
Storing
Avoid prolonged exposure to air by covering the ice cream tightly and returning it to the freezer immediately after serving.
To help prevent the formation of ice crystals, press plastic wrap or wax paper on ice cream surface before replacing lid.
Do not store ice cream next to any uncovered food in your freezer. Flavors could be transferred to the ice cream.