Rules of making ice cream

Preparation of the Ice Cream Mixture

The mixture (unfrozen ice cream)contain egg has to be cooked (pasteurized). For pasteurizing the mix, it is best to use a double boiler to prevent scorching.

Read creme anglaise base of ice cream mixture

Aging the Mix

The cooked ice cream mixture is best if it is aged (stored in the refrigerator) for overnight before the freezing process . This improves the whipping qualities of the mix and the body and texture of the ice cream. If time does not permit overnight aging, let the mix stand in the refrigerator for at least four hours.

Freezing the Mix

The freezing procedure has a two-fold purpose, the removal of heat from the mix and the incorporation of air into the mix. Freeze the mix for 20 to 40 minutes in the ice cream maker. The ice cream will be softly frozen.It is still not a serving consistency. Remove it from the ice cream maker and transfer it to a container. Ice cream should be allowed to harden in the coldest part of your freezer for several hours for a better serving consistency.




Check structure of ice cream to know more about ice cream