Creamy – that’s how our homemade creamy ice cream should be. Want to make homemade ice cream even creamier? Here’s how:
Tip 1: The creamier the ice cream, the higher the sugar content
You can't do it without any sweetness. The more sugar in the ice cream, the creamier and less firm it will be. For the best result, make sure you use particularly fine sugar or powdered sugar or dissolve it in a little liquid before use. Alternatively, you can also sweeten with honey, agave juice, syrup or caramel. However, frozen honey affects the consistency of ice cream, so you should not replace sugar completely with honey.
Tip 2: Nothing beats fresh products
The ingredients for homemade ice cream should always be fresh. This is especially true for egg yolks, which are needed to make ice cream. The egg yolk acts as an emulsifier and creates a stable fat-water compound.
Lecithin is a good alternative for vegan ice cream.
If fruit is used, it must be aromatic and ripe, so make sure you use seasonal fruit when making ice cream. Do not use damaged fruit for your ice cream.
Tip 3: Fat is an important flavor carrier
For cream ice cream, you should make sure the cream and milk are of good quality. Fat is an important flavor carrier and makes your ice cream even creamier. Use full-fat dairy products rather than semi-fat products.
Tip 4: It's all about the right temperature
Ice cream freezes at - 18°C. To prevent it from becoming too hard, simply set the freezer compartment to -10°C to -15°C. Before eating, take the ice cream out of the freezer and put it in the fridge for about 15 to 30 minutes. This will make the ice cream even creamier.
