ice cream and yogurt maker image
Alice Lock
My ice cream maker automatically freezes the contents and also has a motor which turns a blade.
The problem is that my ice cream is very hard - not "fluffy" like the store bought ice cream. I try not to use alot of actual cream - to keep the fat and calories down.
Does anyone know of a good low-fat recipe that freezes well??
Answer
Try to find some Rennet. It's an enzyme from the stomachs of animals that eat grasses and other greenery. It comes in tablet and liquid form. A health food store will have it. Some supermarkets will also have it. Rennet will give the ice cream a custard like texture. Instructions and recipes for ice cream and custard desserts will be in the package. To use Rennet you warm the ice cream mixture to about 100 degrees F, add the dissolved Rennet and let it stand undisturbed for 10 or so minutes. Then you pour the mixture into your ice cream maker and freeze as normal. Rennet is used in the preparation of some commercial ice creams, custards, yogurts and other foods.
Regardless of the amount of cream in your recipe, your homemade ice cream will never be as "fluffy" as store bought. Your home ice cream maker freezes and churns slow enough to allow large ice crystals to form. Commercial ice cream makers freeze quickly and continue to churn long after your home machine would have stopped. Also many of the "double churned" style ice creams are actually extruded thru a freezing nozzle. The nozzle holes are tiny and allow only minute ice crystals to form/pass.
Try to find some Rennet. It's an enzyme from the stomachs of animals that eat grasses and other greenery. It comes in tablet and liquid form. A health food store will have it. Some supermarkets will also have it. Rennet will give the ice cream a custard like texture. Instructions and recipes for ice cream and custard desserts will be in the package. To use Rennet you warm the ice cream mixture to about 100 degrees F, add the dissolved Rennet and let it stand undisturbed for 10 or so minutes. Then you pour the mixture into your ice cream maker and freeze as normal. Rennet is used in the preparation of some commercial ice creams, custards, yogurts and other foods.
Regardless of the amount of cream in your recipe, your homemade ice cream will never be as "fluffy" as store bought. Your home ice cream maker freezes and churns slow enough to allow large ice crystals to form. Commercial ice cream makers freeze quickly and continue to churn long after your home machine would have stopped. Also many of the "double churned" style ice creams are actually extruded thru a freezing nozzle. The nozzle holes are tiny and allow only minute ice crystals to form/pass.
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