Homemade ice-cream recipes
making homemade ice-cream
Double cream (heavy cream) is generally used for ices, as it freezes better than cream with a lower fat content. Caster sugar (superfine sugar) is the sweetening agent most often used in home-made ices, and is frequently added in the form of sugar syrup. Ices can be frozen in either a freezer or the ice making compartment of a refrigerator. The dial should be set to 'fast freeze' about 1 hour before freezing.
The ice cream mixture should, if possible, be packed in a container in which it can be beaten. The ice cream mixture is beaten once or twice during freezing to break down the ice crystals and incorporate air. After beating, the mixture is put into its mould, if used, and frozen firm for immediate use, or storage at the freezer's normal temperature. Ices for storage must be sealed, or overwrapped and labelled.
If freezing in an ice-making compartment of a fridge, the dial should be set at the coldest setting at least 1 hour before putting in the ice cream mixture.
