Fool Proof Ice Cream
Don’t you wish you could make the perfect homemade ice cream? In 2017 I purchased an ice cream maker. I know, you’re probably thinking ugh!!! Another small appliance to clean. Why? Well, the only response I have to that is that creativity sometimes requires you to expand the tools you currently have on hand.
For a little while, I experimented with recipes until I perfected the one I’m sharing with you today. A white chocolate ice cream recipe. And, many of you have probably broken a spoon or two trying to scoop your frozen ice cream and wondered why it’s so difficult to scoop it once it freezes. Thanks to a secret ingredient, this white chocolate ice cream, once frozen, remains scoop-able.
This is the most perfect Creamy Homemade Ice Cream complimented by White Chocolate and Raspberries, all your favorite flavors combined in one homemade ice cream. Yum!
So What’s the Difference Between Gelato and Ice Cream?
The basic difference is milk!
Gelato is made using whole milk. Whereas ice cream is made with full fat cream or a combination of milk and cream. But more cream. Hence the word “ice cream”.
Gelato originates from Italy, and is made using milk or at least the “new” gelato is made from Milk. Although, the first signs of gelato originated from China where they used rice, milk and even snow to make it. Gelato is lighter in texture than ice cream. And because it doesn’t use cream, it will obviously have less fat.
If you are looking to make gelato, click here to get my recipe details for homemade chocolate gelato here.
Tips and Tricks to Making Homemade Ice Cream
A Secret Ingredient to Making the Perfect Scoop-able Ice Cream
If you are reading this section, you have probably made ice cream before and been disappointed because the ice cream is so hard you can’t scoop it out. Today, I’m going to share with you a secret ingredient that is going to change the way you think about making homemade ice cream and get you excited to make your favorite flavors of ice cream.
The secret ingredient you ask? Corn syrup and/or corn starch! Yup! The corn syrup in this homemade ice-cream helps to reduce crystallization in the ice cream making process. This leads to a much smoother and scoop-able ice cream. And, if you’re worried about using corn syrup because it’s unnatural, then maybe you should re-think making desserts all together.
The pros use corn syrup in their dessert, why shouldn’t you?
Homemade Ice Cream Makers
I use a Cuisinart Ice Cream maker, like the one here. I’m not a pro by any means. It took me a while to figure out and test recipes that I liked. I highly recommend reading the manufacturer’s instructions and testing out a couple of manufacturer’s recipes. Then adjust them to suit your style.
One grudge I had about my ice-cream maker, was the fact that a lot of my homemade ice cream, once done, would be stuck to the walls of the ice cream basin. And, at times it was frozen solid on the bowl walls and difficult to scrape from the sides. Recently, I decided to reduce the number of hours that the ice cream basin prepped in the freezer.
Up until now I would leave the ice cream basin in the freezer for at least 24 hours. Other times, I wold just leave the basin the freezer period, until I was ready to use it. But this time, I prepped the basin by leaving it in the freezer for only 10 hours.
For the first time, I could scrape the sides of the bowl with a plastic spatula and actually place the ice cream contents into a container without scratching the bowl. My point? If the manufacturer’s instructions aren’t working for you, google your product to see how other’s are adjusting their steps to making the perfect ice cream.
Turning a Basic Ice Cream into an Extraordinary Flavor
The flavors for homemade ice cream are literally endless. I’ve found that regardless of what flavor concoction you come up with, the perfect ice cream starts with either a vanilla base or a chocolate base. You can add additional flavors in the ice cream mixture that will go into the ice cream basin.
But, and here is another tip, hold yourself back from putting chocolate chips, frozen berries or anything chunky into the ice-cream basin. If you do this, you may risk breaking the mixing arm. Instead, once the ice-cream is done, you can layer those ingredients as you are pouring your homemade ice cream into it’s storage container.
Preparation and Storage Options
Most homemade ice cream recipes have few ingredients that you have to blend together before you need to pour the mixture into the ice cream basin. But, don’t be deceived. Regardless of how many ingredients in preparation is involved, you should always be prepared with the proper container that you’ll need to store the ice-cream.
Make sure that you are choosing a container that is large enough to hold your homemade ice cream securely and that the container is freezer safe.
Make this white chocolate ice cream now or PIN it for later.
I’d love to hear from you. Leave me a comment and tell me all about your flavor combinations for homemade ice cream and what worked for you.
Recipe Details for this Raspberry White Chocolate Ice Cream
- Mix milk, cream, vanilla, sugar, corn syrup, white chocolate pudding or white chocolate crystals together until well combined.
- Following Ice cream maker manufacturers instructions to prepare ice cream bowl. Turn ice cream mixer on and pour ice cream mixture in bowl.
- After about 20 minutes, the mixture should start to harden and get thick. Follow manufacturer instructions to determine the correct time to stop ice cream maker. Remove mixture from mixer bowl and place in a container that you can seal.
- Mix in the raspberries and the chopped white chocolate, ensuring that every bite will get a taste of raspberries and chocolate. You can also layer the ingredients into the ice cream by layering the ice cream with the white chocolate and raspberries until all the ingredients have been used.
- Freeze ice cream for at least 6 hours before serving.