GREAT HOMEMADE ICE CREAM AT HOME November 6, 2014, 9:21 am
Margaret

Lawrence Harris, creator of this artisanal ice cream from Harry’s Ice Cream Co has this tried and tested advice to help you make your own gourmet ice cream.

TOP 10 TIPS FOR MAKING THE BEST HOMEMADE ICE CREAM
Keep things simple with the addition of a maximum of three additional flavour combinations.

Mix-in ingredients and flavours should be no larger than a 10-cent piece.

If you’re adding a very sweet mix-in such as white chocolate or honeycomb, consider reduce the amount of sugar in the base mix to ensure the end product isn’t overly sweet.

Think about each flavour on a plate and consider if they complement each other – match flavours that have a natural affinity to each other or reflect an existing dessert that works well.

The freezer bowl you’re using should be completely frozen before starting the process – put it in the freezer for 24 hours prior.

When you’re ready to freeze your ice cream, cover the surface with a layer of plastic wrap or wax paper before closing the container.

Homemade ice cream only keeps well for up to a week.

Use only the freshest and highest quality ingredients available to you

Don't fill your ice cream maker more than three-quarters full.

For easy-to-scoop ice cream, freeze in a rectangular container or pan.

GREAT HOMEMADE ICE CREAM AT HOME