5 Tips to Make The Best Ice Cream At Home This Summer

Is there any treat more delectable during summers than ice cream? Frozen, creamy, flavoured and delicious, this sweet treat is a must-have during summers. Have a few scoops on a waffle cone or in a cup, or a large bowl with multiple scoops and a variety of toppings to make a scrumptious sundae, but have it you must! And though there are plenty of ice cream varieties available with utter ease at shops and stores across India and the world, foodies and home cooks among us always love to try making ice cream at home. 

The problem arises when, despite reading up or watching videos, we fail to make ice creams at home that taste just as good as store-bought ones. You might get all the right toppings in the world and even buy an ice cream churner, but end up with icy ice cream that just isn’t as creamy, or one that is too dense, or one that just doesn’t reflect the taste of all the flavourings you added. 

Video courtesy: YouTube/Chef Ranveer Brar

These homemade ice cream issues are very easy to sort out if you just know a few tricks beforehand. These tips have more to do with the science of making ice creams rather than the art—so, forget about getting the decorations and topping right for a moment and instead focus on getting the basics right. Here are all the handy little tips that will help you make the best ice creams in the world, at home. 

Pick The Best

An ice cream is going to be only as good as the ingredients, and that’s basically the biggest difference between shop-bought and homemade ice creams. Whether the ice cream you are making at home is eggless or with egg, make sure you get the best-quality free-range eggs. The milk, cream, chocolate, fruit, sugar all have to be the best available to you. Also, using actual vanilla beans instead of vanilla essence will also make a big difference. 

Forget Low-Fat Diets

The best ice creams in the world have a high-fat content, which is the main secret behind the creamy texture of the sweet treat. So, if you are on a low-fat diet and want to make ice cream with low-fat ingredients, then understand that the result isn’t going to be as good as ice creams made with high-fat ingredients. For best results, you have to use full fat milk and once you do become a master of homemade ice creams, then try low-fat ingredients. 

The Right Equipment 

While you don’t specifically need an ice cream machine to make ice creams at home, getting a good churner or a stand mixer with a good whisking option is important. You will also need large bowls that are freezer compatible, measuring equipment and tupperware or sealable boxes to store the ice cream. Many people also choose to invest in ice cream scoopers, bowls and spoons to make the finished dish look perfect.

Chill The Custard 

All ice cream recipes call for a good base which is usually described as a custard—a milk-based flavoured liquid which is either thickened with eggs or with a vegetarian substitute. This custard is usually cooled down and then put into ice cream makers or stand mixers. However, for best results, the custard must be chilled. In fact, many ice cream makers recommend aging or chilling the custard overnight before churning it. 

Know When To Flavour

If you are making an ice cream with a cooked custard, then don’t add the flavourings while the custard is hot. Let the custard cool down a bit before adding vanilla, special extracts or any alcohol-based flavourings like rum-soaked raisins. It is also important to add any nuts, candies, chocolate chips or other toppings after the churning is done. Remember to freeze these toppings before adding them. This helps keep the temperature of the ice cream consistent.