Cooking For Engineers

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

Yeah, I totally forgot about that. I use a teaspoon to a tablespoon of vodka in my sorbets to keep it from freezing too hard.

Guest · Posted: Mon Mar 10, 2008 3:42 pm Post subject:

The thing they put in the ice cream you buy from the store is called Colco. I don't know what it's made out of but I know it's not a very healthy product. Many of the people I've interviewed in a drug and alcohol rehab center said that they've tried drugs that contained this Colco paste. So it's not only bad for your health, it's also addictive.

Guest · Posted: Fri Mar 14, 2008 2:09 am Post subject:

Try adding karo syrup (corn syrup) to the ice cream mix as it is churning. A 1/2 cup per quart of ice cream is a good start. The corn syrup, much like alchohol, will prevent the ice cream from freezing rock hard as long as it is kept at normal freezing tempuratures ( 20 degrees or so) typical of a household freezer. Anything colder and it won't matter what you add it will still freeze solid.

GaryProtein · Joined: 26 Oct 2005 Posts: 535

A typical household freezer is 0 degrees F or below. If it was only 20 degrees, food would slowly spoil.

Tanizaki · Guest

JEFF · Guest

If you use agave nectar instead of sugar your ice cream will be nice and soft. Very scoopable. 3/4 cup agave nectar = 1 cup sugar. Here's my recipe for cold processed ("raw") ice cream

1 pint raw cream (or any heavy cream)
1 pint raw milk (or any milk)
4 whole eggs
3/4 cup agave nectar
1 tablespoon vanilla extract or a third cup cacoa powder if making chocalate.

I also prechill the ice cream mixture for one hour in the freezer before I put it in the ice cream maker. It seems to help get more air in the ice cream and make it fluffier.

Good luck!

jamiescot · Joined: 07 Jan 2010 Posts: 1

My grandmother has this old recipe that I always love when it comes to ice cream. She uses heavy cream and she says the secret is on the mixing. She uses hand mixer to achieve her desired output. For the commercially sold ice cream, I guess they are also using lots of cream and they have already perfected the time of mixing to achieve the desired texture.

jimmy1 · Guest

I've always been told that the best and only way to get actual homemade soft and creamy ice cream (not gellato (eggs added) or sorbet (fruit juices)) is to add 1 packet of unflavored gelatin per each gallon of ice cream ingredients. (It's the trick that places such as ben and jerry's and cold stone creamery use...) It eliminates ice crystals and adds bonding agent for densely packed creamy soft ice cream Wink

Guest

Also, I use whole eggs, separating them and pouring hot custard over beaten egg whites prior to chilling. I also whip cream before adding to custard. When I have made recipe with more cream than milk, end result is ice cream that stays easily scoopable from freezer.

Dude111 · Joined: 23 Sep 2010 Posts: 147

I like SOFT ICE CREAM much better than hard Smile

snel afvallen · Joined: 05 Sep 2011 Posts: 2

mine was toooo soft Disbelief

I didn't mixed them enough. Water Ice is also nice Teasing

Boldsep · Joined: 24 Sep 2011 Posts: 1

I also use to add a drop or two of rum. It's just delicious!

junkhead · Joined: 26 Sep 2011 Posts: 2

I heard they constantly churn the ice cream. I do not know if this is to make the ice cream really creamy or to make it soft.

If your ice cream is still hard, put it in the microwave for a few seconds. Kid you not that is what I used to do when I was a youngster at work. image putting 2 gallons ice cream block into a giant microwave. that;s right. it happened. along with taking a sledge hammer to the frozen block of concentrated orange juice. Smile

efficient88 · Joined: 20 Oct 2011 Posts: 1

Thank for sharing the info. Love it and will try it. Big smile

henryperez123 · Posted: Sat Nov 12, 2011 6:11 am Post subject:

Can the ice cream be made soft without using rum and with out any alcoholic stuff.