Soft Scoop Ice Cream In Ice Cream Maker

[tenrec]

I have an ice cream maker. My question is how can I make soft scoop in it? Thanks in anticipation.

[tonyav]

Ohhhh, I'll have a 99 then tenrec !.

[Fitzer]

How soft is soft, our ice cream makers have always made what I would call soft scoop, it's only once it's been in the freezer that it goes hard. If you mean one that is soft from the freezer then you're going to have to add something like glycerin (or alcohol) to stop it freezing solid.

[tenrec]

Calm down tony! At present all the ice cream is setting rock hard. Have you a sledge hammer or pick axe?

[tonyav]

That hard tenrec.

[tenrec]

Fitzer, am I doing something wrong. It is lovely soft scoop when it is in the machine, but then I scoop it out and put it in the freezer, as I don't want to eat it all in one go!

[DTCwordfan]

(i) lower the fat in the milk that you are using (i.e. cut out cream)

(ii) whisk the custard more to get more air into the mix.

(iii) when removing from the feezer, give it five to warm up slightly.

[tenrec]

Thanks DT, I did wonder if it was to do with the fat content. I'll try that.

[tonyav]

Right can I have a 99 now then please tenrec.

[Fitzer]

That's what happens I'm afraid Tenrec, proper ice cream will always be rock hard straight from the freezer, only option is to get it out 30 minutes before you're going to want to eat it :) It was glucose syrup I was thinking of as opposed to glycerin by the way, sorry. The problem you run into is that you start to move away from the simple/pure homemade ice cream if you try to alter what is essential a physical law, i.e. the freezing point of a milk/cream based liquid is about -0.5 degree C so coming out of even a freezer at -10 it's going to be very solid :(

[Fitzer]

DTs suggestions will help but I'm afraid if you reduce the fat then you'll lose some of the unctuousness of the ice cream, this is why the commercial stuff has all manner of emulsifiers and thickeners to add it back in again. I've never found the extra whipping to help much as the paddle of the ice cream maker knocks the air back out again but you may find differently. Just talking to SWMBO who has taken charge of the ice cream maker in our household, swapping some of the caster sugar for glucose syrup has quite an effect on the final hardness but it does mean that it's a little sloppy before you put it in the freezer, swings and roundabouts eh?

[joggerjayne]

I prefer it hard.

That's why it's called "ice" cream.

[tonyav]

I bet you do jj !

[tenrec]

Thanks for all those answers. I think what I'll do is freeze it in smaller portions.

tony - behave.
JJ - behave!

[tonyav]

LOL.

[tenrec]

Can you all see that bit at the bottom of the page that has related questions! That's a great idea, thanks Ed.

[tonyav]

Yes, good isn't it.

[FfionKGA]

In my experience adding a little alcohol to your ice cream recipe will keep it soft scoop straight from the freezer. I've heard people suggest Vodka, but I've only ever used Baileys. Here is a recipe specifically for Baileys Ice cream.

500ml Double cream
500ml Whole Milk
200g Caster sugar
125ml Baileys

You basically combine everything, chill in the fridge and then add to your ice cream maker. This recipe is always ready to eat straight from the freezer. Baileys may not be your tipple, but the quantities give you an idea of how much alcohol to add to other ingredients if you want to use another alcoholic drink.

[tenrec]

Just read your answer FfionKGA. Thanks very much. I will try that one day soon.