Ripples, Ribbons, and Fudge: Help me make better ice cream.
December 14, 2013 3:41 PM Subscribe
Made a deal with an Amish neighbor to buy, among other things, a pint of heavy cream a week. As a result I've been making a lot of ice cream. I've got a few good go-to recipes, but what I want to learn about next is flavoring with ribbons and ripples. I have this excellent salt carmel ice cream recipe, for example, but the carmel seems to turn to hard candy when frozen. What's the trick to keeping ripples and ribbons from getting too hard? Are there tricks to folding in fudges and caramels in ice cream? Do added gelatins or oils help? And while you're here, what's your favorite homemade ice cream recipe?
posted by Toekneesan to Food & Drink (12 answers total) 15 users marked this as a favorite
I've been using the Ben & Jerry's recipe book and it's been great, but I want to try new things, and learn about some ice cream flavoring principles. I'm pretty good at flavoring the base, but now I want to learn more advanced techniques.
I typically will use the first B&J base (with the egg yolks) and mix it in a Krups GVS-1 that I found at Goodwill. Unless it's just a flavored base, I'll typically fold in the jam, sauce, fudge or whatever before putting it back in the freezer for hardening. Can timing be improved?
Give me all your homemade ice cream knowledge. Thanks!