The primary objective when formulating ice cream is inhibiting the formation of large ice crystals. Large crystals create a coarse, icy texture, whereas a luxurious, creamy mouthfeel requires micro-crystalline structures.
-
The Custard Method achieves this via emulsification, utilizing the natural lecithin in egg yolks to lock fat and water molecules together.
-
The No-Churn Method achieves this by leveraging the lower freezing point of sweetened condensed milk, which contains highly concentrated sugars that physically block ice crystals from linking up, keeping the matrix soft without mechanical churning.
Ingredients
Classic Custard Base (Requires Ice Cream Maker)
-
Heavy Cream: 2 cups
-
Whole Milk: 1 cup
-
Granulated Sugar: ¾ cup
-
Egg Yolks: 5 large pieces
-
Pure Vanilla Extract: 2 teaspoons
-
Salt: ⅛ teaspoon
No-Churn Base (No Equipment Required)
-
Cold Heavy Cream: 2 cups
-
Sweetened Condensed Milk: 1 can (14 oz)
-
Pure Vanilla Extract: 2 teaspoons
-
Salt: ⅛ teaspoon
Step-by-Step Instructions
Method A: The Classic Custard Base:
LOOK NEXT PAGE DEAR──►
