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Ice Cream

Help with my very first batch of homemade ice cream!


Home Cooking 17

Help with my very first batch of homemade ice cream!

Mr. Taster | Aug 16, 2005 06:04 PM


If you don't feel like reading the details, please scroll down to my 5 questions at the bottom.


Hi 'hounds! Well I finally did it. After years of intense curiosity, I got my $10 panasonic ice cream maker from Amazon (see previous postings) and made a batch of French Vanilla, and I wanted your input.

Here's a paraphrasing of the recipe:

1/2 cup (120ml)heavy cream
1/2 cup (60g)granulated sugar
1/3 cup milk (80ml )
1/2 tsp, vanilla extract
3 large egg yolks

the instructions that came with this ice cream maker are very unspecific and distinctly un-chowhoundy, so I'll try to describe my "best guess" process.... any input from experienced ice cream making hounds would be greatly appreciated!!

I whisked the sugar and yolks together until I got a whiteish, cream color. I then whisked in the milk until I got as smooth a consistency as I could get.

I then heated the custard in a nonstick saucepan on my gas burner on low for a few minutes, which seemed to thicken in just a couple of minutes but I kept stirring, not knowing what an adequate custard consistency is for purposes of ice cream making. I took it off the burner while it had a runny cake batter consistency. I then stirred in the vanilla (I used the thick, rich vanilla paste from trader joe's). I then submerged into a bowl of ice water and let it sit while I prepared the cream.

In a steel bowl I had left in the freezer, I put the heavy cream, which I beat on low with my also-frozen steel beater blades. The directions say to whip the cream into peaks which droop off the blade, but I went a little crazy and made a thick whipped cream.

When I folded the custard (now slightly warmer than room temp, despite the submerge in ice water) with the cream, there were many lumps. I then realized "why am I folding, when the mixer will be churning this up? So I stirred with my spatula, in an attempt to beat out the whipped cream lumps, to no avail.

I chilled the mixuture overnight. The recipe says to chill to 41 F, but my refrigerator would only chill it to 46.

I then set the gizmo to work (this one operates in the freezer, eliminating the need to babysit and move your product to the freezer for final setting process)

When I came home for lunch, the ice cream was done... but it was good but far from perfect. It was way too sweet, and the exterior had a strange, slightly rubbery consistency on the outside. However when cut into with a spoon, it was rich and creamy.


1. Is it important that the custard base be fully chilled when incorporating into the whipped cream?

2. How did the dense beating of the cream affect my final product? Would I have had a lighter ice cream with less beating?

3. How critical was it that I did not reach the target temp of 41?

4. Where is the coldest spot in your refrigerator? (I have an older top/bottom model)

5. How would you change this recipe to make a great basic vanilla template for future gelatinicious endeavors?

Thanks, Hounds!

Mr. Taster

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