My ice cream doesn't feel creamy enough. I got the recipe from Good Eats, and I can't tell if it's just the recipe or that I'm just not getting my "batter" cold
I made some sorbet at the weekend, and realised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock har
I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting i
Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a b
I made this recipe today that involves making instant pudding with chocolate ice cream instead of milk. It was supposed to come out as a super chocolaty mouse
I've got a simple Cuisinart home churn, the kind that uses a frozen bowl rather than a compressor. On a couple of occasions, I'm pretty sure I've overchurned th
I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting i
I have made one batch of ice cream, and now I need to make another. I have rinsed out the freezer bowl, and when I dried it I noticed that the water had frozen
I've been working on improving my home made ice-cream and was wondering if anyone knew how to get more air into the mix. The ice-cream is great right out of th
This question seems slightly ridiculous, but I'm a noob, so bear with me. In this oft-referred to recipe for making ice cream, what does "chill-completely" mea
I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries wh
I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't
I want to make homemade mint chocolate chip ice cream but I'm not sure what type of chocolate to use. It seems like the chips in most ice cream are actually ch
Obviously, there's the amount that it can make in one batch, and there seem to be three basic types (ones you freeze the bowl ahead of time; ones you pack it wi
OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dai
I am new to making homemade ice cream. I just started to feel confident with plain vanilla, so it was time for the next step - adding fruit. The custard recip
What is the difference between ice cream, gelato, and sorbet? They look different, but are they made differently?
I'm a beginner, and trying to follow this recipe. Along the lines, it's said that we should add coriander. I'm still a beginner, but I find it weird to add cor
I made a batch of ice cream using the following as the base: 1 pint cream, 1 cup milk, 4 egg yolks, ½ cup sugar, 2 tsp vanilla extract I simmered that u
I started making my own ice cream this year. While the French type works quite well, I've been having trouble with American and Gelato types. I don't have an