I spoke with nine ice cream pros, a mix of pastry chefs and ice cream specialists, to see how they keep their ice cream smooth and creamy. Here's what they had to say, and what secrets you can steal for your own recipes.
Nine ice cream pros, a mix of pastry chefs and ice cream specialists, weigh in about how they keep their ice cream smooth and creamy.
"If you're thinking of investing, consider that a $750 machine doesn't make ice cream that's 15 times as good as a $50 version." Scoop shops and restaurants often have separate service freezers that warm the ice cream up to a softer, more scoopable temperature, between 0 and 10 degrees Farenheit. But once ice cream enters the service freezer, that's it—it should be kept there, eaten, or melted down, as repeated trips between storage and service freezers can make for icier ice cream.That's not to say all the pros have it easy.
"It's easier than ever to get your hands on alternative sugars, and if you're serious about your ice cream, they're worth seeking out."It's easier than ever to get your hands on alternative sugars, and if you're serious about your ice cream, they're worth seeking out. Corn syrup is the most readily available, but others like glucose syrup and glucose powder are easy to find online.
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