In this video from the ChefSteps YouTube channel, chef Grant Crilley shares the secret to the ultimate scoopable ice cream. To make most, but not all, homemade ice cream, you need to mix and cook a base before you stick it in an ice cream maker or mixer to churn it up. Before you start churning your base, though, you should stick it in the fridge — the longer the better. Crilley explains why:
Ageing in the fridge allows time for the drops of fat to partially crystallize and other proteins coating their surfaces to be displaced, leaving naked patches that will stick together during churning. This helps to trap air bubbles, and results in a softer, more scoopable texture.
Additionally, ageing your ice cream base makes the churning process faster. You’ll get smaller ice crystals, which means smoother ice cream in general.