Ice Cream

[angelstar]

Hi all

I've just made vanilla ice cream from Fontlady's website and I used granula Splenda instead of liquid Splenda and the texture was rather grainy. Does using granula Splenda make a difference when making ice cream?

[not2late]

Re: Ice Cream

Not really. Granular splenda dissolves quickly, so unless you didn't thoroughly stir the mixture after you added the splenda, I don't think the graininess would be due to that. Graininess in ice cream tends to be due to ice crystals.

[angelstar]

Re: Ice Cream

Thanks for your reply. I used my blender to mush it up at the end, would it be an idea to blend it, then refreeze it then take it out and eat it then?

[not2late]

Re: Ice Cream

If you blend it refreeze, then eat it, it might work or you might end up with something as hard as a frozen rock of you let it freeze too long.

I don't know if you have these in the UK, but here we have plastic "popsicle" molds that are typically used to freeze fruit juices. Anyhow, I use them for my excess ice cream so I have individual servings of ice cream popsicles. I find that these popsicles are better if the ice cream is frozen solid.

[Heidi3]

Re: Ice Cream

you know what I found when I tried this was the same thing and it was because the fat hardened separate from the water part of the cream ..I think if your cream is full cream and not a combo it is better.....if there is a water content and it is not homogenized it will get grainy because the fat freezes hard like butter ..does that make sense?...full cream is tricky to freeze I have found because sometimes it has fillers in it as well I have also found better results with heating it to a scald or making a custard and freezing that .....I hope this does not confuse you more

[angelstar]

Re: Ice Cream

I have been using double cream, I'm not sure what the US equivilant is. Maybe I should try it with single cream? Linda says to use 'heavy' cream in alot of her receipes so I thought double cream would be the same.

Or I should heat up the cream first before freezing. Gona experiment over the weekend!

[MadAboutTheMouse]

Re: Ice Cream

Hi, I am new here and have yet to jump into any forums and have been lurking. However, I love homemade ice cream. I always use heavy whipping cream and make a custard, heat the eggs and cream and sugar. I believe that double cream in the UK is the same as our heavy cream. I also do not add any flavoring, vanilla, coffee, or a Da Vinci, until the custard has cooled and is ready for the churn.

Hope that helps.

Mary

[angelstar]

Re: Ice Cream

I tried using double cream and re freezing it and it was yuck!! The cream went all grainy and funny. I'm borrowing my friends ice cream maker this week and will try the receipe in my Atkins cook book.

Thanks for everyones help!

[not2late]

Re: Ice Cream

Double cream is equivalent to heavy cream. I have a question about the cream itself, though....Is it just cream or does it contain fillers, like gum stabilizers?

Also if you are developing ice crystals, the ice cream might be freezing too quickly.

But like Heidi said, the egg-custard based ice creams are typically more creamy and smooth than the so-called Philadelphia-style ice creams which use only cream.