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Homemade Ice Cream Advice

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Date: 09/26/2006 Topics: Food Tips and Info > Dairy | Readers Request > Recipes  
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I have only tasted and loved, but never have made, homemade ice cream in a maker before. Does anyone know how to prevent that quick-melting drawback homemade ice cream has? Also, I want to use organic ingredients. Does anyone see any drawback to that? I know it can be frozen quickly in the fridge, but I remember it melting before it got to my bowl. What did my family do wrong so I might improve upon it? Any guaranteed recipes and techniques? God bless all ice cream lovers!

Lynda from TX
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Post By Rebecca (Guest Post) (06/25/2007)
I used organic heavy cream and my ice cream never hardens in while turning. Is this the reason? I placed it in the freezer to see if I can save it, but it looks like milk.


Post By carla bledsoe (Guest Post) (09/28/2006)
store bought ice cream sometimes contains gelatin so it doesn't melt the same as home-made. they also have high powered churns and freezers that don't freeze quite the same as home-made.
raw goats milk makes fantastic ice cream. i know a lady that makes coffee flavored goats milk ice cream that taste like star bucks frozen coffee.
play around with your freezing time and different flavors (like instant coffee!) and see if you don't like it better.


Post By Amy (Guest Post) (09/28/2006)
I'm not sure about the organic ingredients but I use 2% milk and a friend uses 1%, so you may not have any problem switching to the organics. We hand crank ice cream almost every weekend. When we've determined that it's done, we leave it sit for about ten to 15 more minutes in the ice bucket. That last sitting helps to harden it up very well.


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