STEPS TO SUCCESS ICE CREAM

Get silky-smooth ice cream every time with these hints and tips

Types of dairy

Always use whole milk and double cream. Look for milk with a naturally high protein content for extra creaminess, such as Guernsey and Jersey milks.

Use an accurate thermometer

Use a digital instant-read thermometer when making the custard base. It eliminates all the guesswork, ensuring it’s at the perfect setting consistency and won’t split. You’re looking for a temperature of around 80C.

Invest in an ice cream maker

For the silkiest ice cream, you need to stop ice crystals forming and the best way to do this is by churning in an ice cream maker. You don’t have to spend a fortune – budget models start at around £35.

Chill the container

Put the container for the ice cream in the freezer for a few hours (or overnight) to cool completely. This prevents the churned ice cream from melting before it goes into the freezer for the final set.

The perfect scoop

There’s nothing more satisfying than creating a smooth ball of ice cream. Try carefully dipping your scoop into a mug of boiling water, then wiping it dry before digging in to the ice cream. This ensures a clean finish with an easy action, especially helpful if the ice cream is a little firm.