Custard-style or French ice-cream starts by making a custard with eggs. While this style of ice-cream is most definitely delicious, it takes more time to make. And quite a few people these days are allergic to eggs. Philadelphia-style ice cream, is made without eggs, requires no cooking and all around is easiest to make. No matter which ice cream style you prefer, homemade ice cream, fresh from the ice cream maker, is not only the best-tasting but the healthiest as well.
Did You Know?
Despite the fact ice cream is stored in the freezer, ice cream is best when it’s fresh.
When ice cream comes out of the maker it is just below freezing. Once it is stored at 0 degrees F, the temp of most home freezers, it loses some of its smoothness and freezes solid as a rock. Almost all home ice cream makers churn at much lower speeds than commercial machines, which are designed to whip in lots of air. This additional air allows store-bought ice creams to survive lower temperatures — along with the stabilizers and other junk put in them.
There are ways to improve the freezing problems of homemade ice cream (although not necessary if eating straight from the maker) by adding different emulsifiers/stabilizers. I find it is easier to just not mess with them and instead let my homemade ice cream soften on its own before serving. Simply take the ice cream from the freezer and set on the counter for 20 minutes or so. It’s scoopable in no time (the ice cream pictured above was scooped after I let it soften on the counter).
The other thing I do, is make smaller batches at a time. Enough for my family to enjoy for dessert with no leftovers. The basic recipe below can be scaled down very easily.
Let’s make some ice cream, shall we?!