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Old 10-08-2012, 12:04 PM   #1
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Ice Crystals in Homemade Ice Cream

Does anyone know how to prevent ice crystals from forming in homemade ice cream? Is there a method to it or is there a certain type of container I should be using to freeze it? Thanks very much ~

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Old 10-08-2012, 12:29 PM   #2
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Old 10-08-2012, 12:31 PM   #3
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Originally Posted by camb908 View Post
Does anyone know how to prevent ice crystals from forming in homemade ice cream? Is there a method to it or is there a certain type of container I should be using to freeze it? Thanks very much ~
It could be the amount of sugar in your recipe. More sugar controls crystal formation.

The faster you freeze the mixture, the smaller the crystals will be. I don't think the container makes a difference.
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Old 10-08-2012, 04:51 PM   #4
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Two things. First, try chilling the mixture thoroughly before running it through your ice cream machine. As Andy points out, this will enable it to freeze more quickly.

Second, a higher percentage of milk fat will also help prevent crystals. Less water means less ice.
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Old 10-08-2012, 06:59 PM   #5
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Two things. First, try chilling the mixture thoroughly before running it through your ice cream machine. As Andy points out, this will enable it to freeze more quickly.

Second, a higher percentage of milk fat will also help prevent crystals. Less water means less ice.
Ditto.

A little alcohol also prevents ice crystals from forming by lowering the freezing point of the ice cream. You can add about 1 oz. per quart batch.
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