kfeusse Posted June 8, 2012 Share Posted June 8, 2012 is the main reason for a fancy ice cream maker to freeze the ice cream mixture quickly? I ask, becasue I was wondering if I could make a ice cream mixture and then just put it in the freezer overnight and have ice cream...or is there some sort of "magic" that happens while that mixture is turning around in the ice cream maker?? Quote Link to comment Share on other sites More sharing options...
Farrar Posted June 8, 2012 Share Posted June 8, 2012 I think it has to churn in the freeze, otherwise it's just a hard mess, not ice cream. But I could be wrong... Quote Link to comment Share on other sites More sharing options...
JumpyTheFrog Posted June 8, 2012 Share Posted June 8, 2012 If you put the mix in the freezer overnight, it will be super hard to scoop out. I think the taste would probably be the same, but the texture would be wrong. Quote Link to comment Share on other sites More sharing options...
Farrar Posted June 8, 2012 Share Posted June 8, 2012 The secret ingredient is air? Quote Link to comment Share on other sites More sharing options...
nukeswife Posted June 8, 2012 Share Posted June 8, 2012 I think the action of the ice cream churn adds a little air to the mixture thus making ice cream. If you just freeze the mix I think you would end up with a frozen cream Popsicle, not ice cream Quote Link to comment Share on other sites More sharing options...
kfeusse Posted June 8, 2012 Author Share Posted June 8, 2012 thanks....that all makes perfect sense. thank you!!!!! Quote Link to comment Share on other sites More sharing options...
LaxMom Posted June 8, 2012 Share Posted June 8, 2012 The movement adds air and keeps the mixture from developing large crystals. It's not so much magic as mechanical. If you make ice cream in a container in the freezer, you'll want to go in periodically and rake it with a fork while it freezes. :D Quote Link to comment Share on other sites More sharing options...
kfeusse Posted June 8, 2012 Author Share Posted June 8, 2012 would using the mix (prior to putting it in the ice cream maker) make good fudgesicles? (I am sure that is not spelled right....sorry).... Quote Link to comment Share on other sites More sharing options...
LostSurprise Posted June 8, 2012 Share Posted June 8, 2012 The spinning action makes the ice cream smoother (more air whipped in, freezes less dense), but you can make ice cream by freezing a bag of it. You can even take it out of the freezer every so often and squish it up and stick it back in. It won't be exactly the same (it will be denser), but it will taste good. Quote Link to comment Share on other sites More sharing options...
DawnM Posted June 8, 2012 Share Posted June 8, 2012 I think I need to sell our ice cream maker. We have only used it a handful of times and now it just sits in the basement. Dawn Quote Link to comment Share on other sites More sharing options...
LaxMom Posted June 8, 2012 Share Posted June 8, 2012 Hmmmmmm. Probably. The cocoa may settle at (what is ultimately) the top of them a bit. And I think there are stabilizers in fudgesicles that keep them creamy and not icy. Does the mixture have egg yolks? I think a custard base would work better than an eggless one. Quote Link to comment Share on other sites More sharing options...
Onceuponatime Posted June 8, 2012 Share Posted June 8, 2012 would using the mix (prior to putting it in the ice cream maker) make good fudgesicles? (I am sure that is not spelled right....sorry).... I saw a recipe for fudgesicles on pinterest: mix 1/3 cup Nutella for 1 cup milk, freeze in popsicle holders. I haven't tried it yet, but I'm dieing to. :001_smile: Quote Link to comment Share on other sites More sharing options...
Guest Posted June 8, 2012 Share Posted June 8, 2012 The secret ingredient is air? Yes, essential. Quote Link to comment Share on other sites More sharing options...
kesmom Posted June 8, 2012 Share Posted June 8, 2012 Here is a yummy looking non-machine recipe. Quote Link to comment Share on other sites More sharing options...
stripe Posted June 9, 2012 Share Posted June 9, 2012 I thought it was breaking up the ice crystals, instead of allowing them to set. You can also stick your spoon in and move it around while freezing to avoid the ice cube phenomenon. Or scratch at it to get a granita texture. I think premium ice creams don't have much air, whereas the cheaper ones are softer and full of much more air. What about freezing chocolate pudding? Quote Link to comment Share on other sites More sharing options...
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