Ice cream

[Sussan Estela Olaya]

Hi Victoria Ugoji-Philips

Welcome to the Scoolinary community! Thank you for your question.

If you don’t have an ice cream maker, you can still achieve a firm and creamy texture by following these steps:

1. Quick cooling: Chill the ice cream base over an ice bath, then refrigerate it for at least 4 hours.

2. Manual beating: Freeze the mixture and beat it every 30 minutes for 3-4 hours to break up the ice crystals.

3. Use of sugars and fats: Ingredients like honey, inverted sugar, or heavy cream help maintain a creamy texture.

4. Proper storage: Use an airtight container and cover it with plastic wrap to prevent ice crystals from forming.

If you haven’t seen it yet, I recommend our “Ice Cream Without a Machine” course available on the platform, where you’ll find more tips and recipes to achieve perfect results at home.

Link to the course

https://www.scoolinary.com/?post_type=sfwd-courses&p=839064

I hope this information is helpful, and if you have any other questions, feel free to reach out—I’m happy to assist you!