Ice Crystals in Homemade Ice Cream

[camb908]

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 ~

 

[salt and pepper]

You have to keep the air out!

 

[Andy M.]

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.

 

[Steve Kroll]

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.

 

[merstar]

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.