![]() ( From my experience, I would suggest to leave in it the freezer for at least 2 to 3 hours before serving). Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving. The mixture will not freeze hard in the machine. (Make sure the container of your ice cream maker has been in the freezer for at least two days to make sure the whole thing is completely frozen). **I you are making a double match, mix your ice cream thoroughly and start by freezing half of the mixture and freeze the other half after, to make sure you have enough space in your ice cream maker for the ice cream to at least double in size.įreeze mixture in ice cream freezer according to unit's instructions. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture. Remove from heat and allow to cool slightly. Stirring occasionally, bring the mixture to 170 degrees F (measure heat with a candy thermometer). ![]()
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