Ice Cream making tips and tricks

We are back from our ice-cream making class! This is a community centre dessert-making class so we jumped on the opportunity to ask the teacher and other more experienced home-makers in the session for tips and tricks.

Sharing what we learnt:


General tips:

• Non-diary cream is usually preferred because it's easier to manage, on the other hand dairy cream is harder to whisk to peak form

• Cream when unopened should be kept in the freezer. Only when needed to use, move it to the fridge as this way will keep the cream fresher for longer.

Rich chocolate ice-cream:

• Use chocolate cream in addition to cocoa powder and chocolate couvertures to prevent ice-cream from becoming overly powdery (this is true!)

• Double boil instead of direct heating any mixture that may produce oil i.e. cream, coconut milk, chocolate. Reason being direct heating will cause the oil within to be purged out and you end up with an oily-smelling mixture which is no good.

• Always stir in 'oil-based' products only after mixture has cooled down e.g. Chocolate cream

Here's a look at the recipes and the recommended special ingredients

Cookies n cream ice-cream

• Coffee mate can be used to make mixture smoother and as a substitute for eggs, but result is definitely more icy than the egg recipe

• Remove cream from the Oreo cookies to avoid adding more sweetness to the mixture

• Oreo cookies need not be broken too finely, 6-8 parts per biscuit will do. Otherwise it will cause ice-cream to be overly blackish and powdery

As the class is taught the manual way, which means no ice-cream machine involved hence after the mixture is semi frozen we are supposed to 'loosen' or churn the mixture using the stand mixer. 


Below is how the cream looks and how the semi-frozen ice-cream looks...

Once mixture is churned to a chewy texture, it's done and can be placed back in the freezer for it to set in 4-5 hours. And the outcome....

We enjoyed the class very much as we learnt little tips that only experience can earn you. Now we are contemplating to attend other lessons for other ice-cream flavors and even for agar-agar and baking! 

Of course special thanks to the teacher Ms Yeo Li Li.