2007-06-01 21:21:25 · 3 answers · asked by Massimo G 1 in Food & Drink ➔ Cooking & Recipes
the trick is keeping the air bubbles. if it's being kept in the freezer after one way is to meringue some egg whites w/ sugar and vanilla or real whipping cream w/ sugar and vanilla whipped to stiff peaks either gets folded into ice cream(gently and loosely) at last minute before putting in freezer. also it helps if you don't let original batch have a chance to get melty.
2007-06-01 21:36:34 · answer #1 · answered by RAINIA A 1 · 0⤊ 0⤋
This will be difficult.Homemade has much less air and is therefore denser to begin with. I assume you mean in the home freezer, not the ice cream freezer. With no joke intended we just eat it all as soon as it is ready.
2007-06-05 15:00:51 · answer #2 · answered by Charles C 7 · 0⤊ 0⤋
Use Coconut Milk instead of dairy milk!
2007-06-01 21:31:47 · answer #3 · answered by Anonymous · 0⤊ 0⤋