How do I avoid crystallization when I make ice cream?
Thursday, February 17th, 2011 at
4:41 am
I made a batch of strawberry banana ice cream and it didn’t thicken in the maker and I had a lot of crystallization when I froze it. The ingredients that I used were milk, heavy whipping cream, eggs (beaten), sugar, and the fruit.
Any suggestions for a beginner who needs help.
Tagged with: banana ice cream • crystallization • eggs • heavy whipping cream • strawberry banana
Filed under: Ice Cream Topics
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Well, it’s crystallization you want: the water in the mix freezing into ice crystals. You just want very SMALL ice crystals, not the huge, spiky ones you got.
My guess is your i/c base did not get cold enough in the freezer machine to freeze. It’s got to be REALLY cold so the crystals formed are very small. If you freeze it slowly, as a home refrigerator-freezer does, big ice crystals form.
Add more salt and ice to the i/c maker. Add enough salt so it melts the ice, getting all slushy around the barrel. If it gets too thin, add more ice. No liquid at all? Add more salt to melt the ice down. Salt lowers the freezing temp of the ice, so it actually gets below 32ºF.
Try again! Your recipe is probably just fine!
Adding loads of sugar will avoid the ice cream to harden smoothly.
Start with the base, a créme anglaise, and after you have that done, add the pulp of the banana and some cinammon, mix and put in the ice cream maker, once it quite thick you may add the strawberry coulis (i suppose you want to have banana and strawberry as 2 different flavours rather than combining them) and mix for few seconds, then freeze covered
pleas avoid crystallization