Frozen Custard

[judydawn]

I always used to do this Cookie with the bought stuff but lately I have been getting all those email thingymajigs telling us how bad for our health it is microwaving anything plastic.  Now I try and avoid it.  What type of container are you setting your ice-cream in - I generally use old ice-cream containers or plastic tubs.

[CreamPuff63]

i was wondering (because i have never tried it myself) that if liquid glucose is used to stop sorbets from freezing solid in the freezer, if some was incorporated also with icecream mixture that it may also stop it from freezing too hard???

[cookie1]

Judy I use a 'klip it' container 2litre. It is one of those ones with blue clips on either side. I find it shallow enough for the icecream to freeze fairly quickly.

CP63 my Cherry Icecream had liquid glucose in it and it didn't freeze solid.
http://www.forumthermomix.com/index.php?topic=4308.0

[mel81q]

I made a batch of Mango Icecream and its scoop-able! I did churn it in the icecream machine. I can post the recipe if you want (it used milk as well as cream).

[judydawn]

Thanks mel but I did do a batch of mango icecream by substituting mangoes for the strawberries in farfallina's Easy Strawberry Ice-cream posting and yes, that was scoopable but I am thinking more of a custard based ice-cream.   I have also used glucose and alcohol in ice-creams but they were still hard for me. Not a problem, I will just keep trying different recipes and perhaps pouring them into silicon muffin trays for easier removal and thawing.

[CreamPuff63]

Here's something off the net: Freezing without an Ice Cream Maker

When ice cream is eaten freshly made, there is not a problem with it becoming too hard. Homemade ice cream is best eaten after its initially hardening time because the consistency will be best for scooping and the flavor is always best when it is fresh. If it cannot be eaten after a couple of hours of hardening, it can remain in the freezer and eaten later but it may have a tendency to harden more than desired. Shown below are some tips and advice that may help prevent the ice cream from getting too hard.

Be sure that the ice cream mixture has been chilled and aged properly before beginning the freezing process. If the mixture it not cool enough it can cause larger ice crystals to form during the freezing process.
Using too much sugar can cause the ice cream to become too hard also, but be sure to follow the recipe carefully because too little sugar can cause it to be too soft.
If the ice cream is not churned fast enough, larger ice crystals can develop, causing the ice cream to become too hard when frozen. The faster it is churned the more air that is whipped into it, which will help it from freezing as hard.
If you are trying to make a little lighter version of ice cream and use milk in the recipe instead of cream or half & half, there may not be enough fat in the ice cream mixture. Fat does not freeze so it helps give the ice cream a smoother texture. Try increasing the amount of fat by using cream or half & half instead of just milk.
To help prevent the ice cream from freezing too solid, a little alcohol can be added to the mixture because alcohol does not freeze. This will help keep it from freezing so solid. Add 1 or 2 tablespoons of vodka to the mixture just before starting the churning and freezing process. Vodka is a good choice of alcohol because it is clear and has no taste so it will not affect the appearance or take away from the taste of the ice cream.
If you will be storing the homemade ice in the freezer for a while before serving, keep the information above in mind when making your next batch of homemade ice cream. If the ice cream does freeze too hard for scooping, allow it to sit out on the counter for 10 minutes before trying to serve it.

[judydawn]

Thanks CP63, looks like vodka is the way to go 

[cookie1]

I'll be raiding DD's supply that she has had for about 10 years.

The icecream I made with all cream was much less icy than the half milk half cream one. Now I know why. Thanks CP63.

[Meagan]

Well this is interesting. My ice-cream is never solid and I use the edc recipe with 100g of sugar. The difference is I use my homemade vanilla essence- I never measure just slosh some in. The homemade vanilla essence is vodka and vanilla beans so maybe that is the secret. Also look at how cold your freezer is. Mine is at -16 but the only reason I know that is because I have a display on my fridge front

[judydawn]

My vanilla is on the go & will be ready in 4 week's time so it will be interesting to see if that makes a difference here Meagan - mine is with brandy, it shouldn't make any difference what type of alcohol I wouldn't think. I have no idea what my freezer temp is, must buy a thermostat and find out.

[debetha]

Wow this sounds fab - my kids love custard too and all things frozen! And I was just wondering what to do with the leftover custard as we are out for the next few meals! I also want to try a custard style yoghurt - used to buy these in the Uk and they are delish. I suppose I would just mix vanilla custard and yoghurt. Although I think a tart coulis really makes it, like rhubarb or gooseberry.
Tried to find silicone ice cube trays yesterday (not that hard, mind u, just one shop on the way home from work!!),will hunt again today. As well as hunting down the vanilla essence method, using up the spoiled mangoes, making jam...
Thanks for the ideas guys
Deb

[debetha]

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1. Prepare custard as per the Thermomix recipe.  Plain or chocolate is best.

Ok stupid question here - plain custard - that means totally plain, or is vanilla custard plain?! I remember from school custard just being custard, but always add vanilla these days, even though dd1 only likes choc custard, but ds only eats vanilla...

Tia
Deb

[judydawn]

Vanilla custard is plain in my eyes Deb.

[Meagan]

You can use any custard even the lemon one 

[Renlor]

Hi Deb, I spose you could either add vanilla or just leave it a plain "egg" custard. Renae