Ten Tips For Using An Ice Cream Maker

Written by John Allen

Taking the time and going through the effort is worth it if the reward turns out to be a glorious frozen treat. But if it never freezes or looks disgusting, or just tastes bad…then you are left with a huge let down.

Here are some great tips and tricks for making sure you are not disappointed and that you end up with homemade ice cream that everyone will love.

Tip Number One

If you bought your ice cream maker it came with manufactures instructions. If you were given an ice cream maker or inherited one that didn’t come with instructions…they are probably on the internet. Get them, read them, and follow the directions. Not just how to prepare the recipe, but how to take care of the machine. If you clean it correctly and store it as suggested, the ice cream will be better and the machine will last longer.

Tip Number Two

Don’t put hot or even warm mixture into the machine. If you are making a custard style ice cream with eggs or any mixture that has to be cooked before it goes in the machine, make sure you leave enough time to put it in the refrigerator and make sure it is cold before you put it into the ice cream maker.

Even if you don’t have to cook the mixture, make sure all of your ingredients are really cold. Don’t leave everything out on the counter for an hour before you mix up the recipe and then put it in the machine. Homemade ice cream will have a smoother consistency and will taste infinitely better the faster it freezes. If the solution is warm or hot before you start, it will take longer to freeze and will never be really creamy.

Tip Number Three

With this in mind a little pre-planning goes a long way. It works really well to make the ice cream base the day before you need it. The benefit of this is that the solution will have sat in the refrigerator overnight. This will ensure that it is cold and will allow the flavors to blend together for an enhanced flavor.

Tip Number Four

There are pre-made ice cream mixes. Some are powder base and some are already liquid. Some of them are pretty good. Many of them are just bases where you add flavor, fruit, chocolate or other items to make them your own. The advantage to using a mix is that they will freeze faster and easier. Before you use a mix at the next family reunion, try it out first. Also, make sure you Follow tip three and four and make sure it is cold and has been mixed up in advance.

Tip Number Five

Don’t fill the container to the top. The ice cream maker needs room to agitate the ingredients and add air to the mixture. As the mixture freezes, the ice cream will expand. Only fill the container two-thirds of the way to the top. Leave a little more room if you will be adding in fruit or other ingredients later.

Tip Number Six

Making fresh banana ice cream? Cut/mash the bananas the night before and freeze them overnight. Same with any berries or other ingredients as this way the fruit will not heat up the mixture. One exception is chocolate. Don’t freeze it. But do mix it with the other ingredients the night before and put it in the refrigerator. It is usually better to add the fruit or crumbled cookies to the mixture about five minutes before it is done. This way the add-ins won’t sink to the bottom and in the case of crumbled cookies they might still retain some crunch.

Tip Number Seven

Chop it up. You don’t want big, honking chunks of anything in your ice cream. For one thing the bigger chunks might damage the machine. Think chocolate chip size or very thin slices of fruit.

Tip Number Eight

Scooping ice cream out of the container with a metal spoon or label may scratch the interior and ruin your ice cream maker. Use a wooden spoon or rubber spatula instead.

Tip Number Nine

Put an empty, metal or foil covered container in the freezer when you start the ice cream. Once the ice cream is finished you will need to take it out of the ice cream maker and put it in something else for serving and storing. Metal freezes faster and stays cold longer. If you put ice cream in a warm container it starts to melt. A frozen container will keep the ice cream at its peak.

Tip Number Ten

Keep your ice cream frozen. If it melts and you re-freeze it, not only will the ice cream lose its creaminess and form ice crystals…but it’s a health hazard. Make sure the container that you use to store the ice cream seals tight or it will absorb food odors from other foods in the freezer.