Tips when making ice cream

The following tips are from a certain webpage on the website Delish.


1. Use a wooden spoon for stirring the custard as it heats up.

2. Here's how to test if the warming custard is thick enough:

To test if the mixture is cooked, coat the back of your spoon with ice cream base and then swipe your finger through the center. If the streak you wiped away fills in with custard mixture, it needs more time. If there's a clear streak, then it means your custard is thick enough and you're good to go!

3. To use a quick-read thermometer, the temperature of the warming custard should be 170-175 degrees.

4. Be prepared to freeze the ice cream maker's bowl the day before.

5. It may be easier to plan to chill the warmed custard completely in the fridge for several hours (even after having been put into an ice bath).

6. For no-churn ice cream in 10 minutes, buy one can of sweetened condensed milk and some cream, and then look at this Delish recipe.

7. Many recipes call for a ratio of 2 parts cream to 1 part milk. If it's a 1-to-1 ratio, the ice cream may be less rich.