Tips for ice cream success.

Making your own ice cream can be quite a fulfilling task, but there are still a few key points to bear in mind to achieve the perfect homemade ice cream.

1. The bowls used for making/storing ice cream take a long time to freeze. It is best to freeze your bowls before transfering the ice cream mix for setting. You can also use old yoghurt containers to store your ice cream.

2. Don't overfill your ice cream containers; three-quarters full yields the best results. Full bowls don't allow the ice cream to aerate properly.

3. If you use egg yolks for custard-based ice creams, mix with only a little hot cream at a time to avoid getting scrambled egg.

4. Add extracts/essen-ces (vanilla, maple, almond, etc) only after the ice cream batter has cooled for the best flavour.

5. Add mix-ins, such as chocolate chips, nuts and candy pieces, only during the last round of churning for even mixing.

6. Shallow containers for freezing are better than deep ones as they promote an even consistency.

7. To prevent ice crystals from forming, cover the surface of the container with cling wrap or wax paper before closing the container.

8. Homemade ice creams must be consumed within a week because they lose flavour and texture after that.

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