This ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy. That could take anywhere from 30-60 minutes, depending on your ice cream maker.
To evaluate if it is ready, lift a spoonful; it should be thick enough to stand on the spoon, but it will be still soft like soft-serve ice cream. If you lift ice cream with the spoon and a pool immediately starts forming on its edges, you will have to churn it for longer.
In any case, if you feel doubts about the consistency, leave it to churn for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer.
So, stop the ice cream maker when thick and creamy, as described above. If you leave it to churn for much longer, it will start turning grainy.
Warning: some ice cream makers are programmed to automatically stop after a specific length of time, which doesn’t make sense because the ice cream may need to churn for more to reach its fullest potential. So, if you notice that your ice cream maker stops on its own and upon checking the ice cream, you find that it is sloppy instead of fluffy, try to turn the machine on again and leave it to churn until it reaches the desired texture.
7 Responses
Perfect receipt
Can I store the final base in freezer to use it later???
I don’t have icecream machine,can I still make using beater and frozen base instead of churner ??
You can store the final base in the refrigerator for up to 3 days, but not in the freezer.
You need an ice cream maker for this recipe to achieve the desirable texture. I am not sure if a beater and frozen base can work, so I cannot recommend it.
If you do not have an ice cream maker, try this no-churn vanilla ice cream, it is the closest you can get to making perfect ice cream at home, without an ice cream maker 🙂
You mentioned to not use a sugars substitute. I want to lower the cabs (which the gum does vs cornstarch – commonly used in ice cream). Were you referring to liquid replacements, or granular ones like Truvia + sugar blend?
I refer to any sugar replacement; no artificial or natural sweetener is suitable for this recipe.
The only sugar suitable for this recipe is regular sugar (white granulated) or raw cane sugar.
Why do you wait to add the vanilla until the ice cream is almost churned, rather than in previous stages?
Because when you add it at this stage, the vanilla flavours are kept to their fullest.
The next best option is to add it just before churning when the ice cream mixture is cold.