Making good homemade ice cream is about finding the perfect balance of ice crystals and creaminess. To give your frosty treat a creamy boost, add in a little powdered skim milk. Photo by Joy.
If you find the base for you ice cream is too watery, Brian Smith and Jackie Cuscuna, the authors of Ample Hills Creamery: Secrets and Stories from Brooklyn’s Favourite Ice Cream Shop, have a tip that the pros use:
Ice cream makers use it combat the effects of too much water in their ice cream base. Milk is almost 90 per cent water, and heavy cream is about 60 per cent water. You need water to freeze your ice cream, but too much water will freeze into itty-bitty ice cream crystals… and your ice cream will be icy and grainy, not smooth and creamy. Skim milk powder absorbs excess water and givers a milkier, creamier flavour.
You can buy bags of skim or nonfat dry milk powder in stores for a few bucks, so it’s a worthy investment if you like to make ice cream at home. If you don’t have to share your dessert with children, a little bit of booze can help too.