I know the title seems strange, but here's my issue:
We make ice cream using the recipe below. It's basically just heavy whipping cream with the sweetener and flavorings.
It tastes great. However, if we put any of it in the freezer for eating later, it's hard as a rock. True, we can defrost it, and it's not bad, but I'd like it to be like ice cream you buy in the store.
What changes would I make to the recipe to make it act like store-bought ice cream?
Thanks.
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Choc. Chip Ice Cream
Don't forget to start the coffee!
2 c Heavy whipping Cream
24 drops liquid splenda
.5 tsp Vanilla
.5 tsp Torani Hazelnut
1 square unsweetened chocolate, chopped
5 Macademia nuts chopped
It takes about 25 minutes. You don’t need to wait for the ice cream maker to stall, stop when the ice cream sticks to the paddle.
We make ice cream using the recipe below. It's basically just heavy whipping cream with the sweetener and flavorings.
It tastes great. However, if we put any of it in the freezer for eating later, it's hard as a rock. True, we can defrost it, and it's not bad, but I'd like it to be like ice cream you buy in the store.
What changes would I make to the recipe to make it act like store-bought ice cream?
Thanks.
----------------------------------------------
Choc. Chip Ice Cream
Don't forget to start the coffee!
2 c Heavy whipping Cream
24 drops liquid splenda
.5 tsp Vanilla
.5 tsp Torani Hazelnut
1 square unsweetened chocolate, chopped
5 Macademia nuts chopped
It takes about 25 minutes. You don’t need to wait for the ice cream maker to stall, stop when the ice cream sticks to the paddle.