Results: Caramel & Icecream

Gregory Toomey said:

After much informed debate, I boiled the can of sweetened condensed milk for
1 hr 45 min. Result were OK but I'll boil for another 45 min next time to
get a deeper colour,

The problem was the ice cream. I whipped if after 4 hours using a Braun
electric whisk attachment. It ended up full of ice crystals.

So my question is: what is the secret to get "smooth" ice cream?

An ice cream maker?
Mine makes lovely, smooth ice cream.

Dave Smith said:

Gregory Toomey said:

After much informed debate, I boiled the can of sweetened condensed milk for
1 hr 45 min. Result were OK but I'll boil for another 45 min next time to
get a deeper colour,

The problem was the ice cream. I whipped if after 4 hours using a Braun
electric whisk attachment. It ended up full of ice crystals.

So my question is: what is the secret to get "smooth" ice cream?

Use a hand cranked ice cream maker. The electric mixer spins to fast.

Gregory Toomey said:

After much informed debate, I boiled the can of sweetened condensed

milk for

Quoted message said:

1 hr 45 min. Result were OK but I'll boil for another 45 min next

time to

Quoted message said:

get a deeper colour,

The problem was the ice cream. I whipped if after 4 hours using a

Braun

Quoted message said:

electric whisk attachment. It ended up full of ice crystals.

So my question is: what is the secret to get "smooth" ice cream?

gtoomey

The key to smooth ice-cream is to freeze it as fast as possible.
Slow freezing allows the water molecules in the ice-cream to clump
together and form ice crystals. When ice-cream is frozen quickly the
water molecules aren't given a chance to clump together. Making
ice-cream in your home freezer will almost always yield ice crystals,
especially if it takes over 4 hours. If you plan on making a lot of
ice-cream I would suggest in investing in an ice-cream freezer.
I have an old fashioned one that uses crushed ice and rock salt.
Instead of using rock salt however I've discovered that using calcium
chloride works much faster and yields better results. Many products
that are designed to melt ice and snow off your driveway contain
calcium chloride.

Gregory Toomey said:

After much informed debate, I boiled the can of sweetened condensed milk for
1 hr 45 min. Result were OK but I'll boil for another 45 min next time to
get a deeper colour,

The problem was the ice cream. I whipped if after 4 hours using a Braun
electric whisk attachment. It ended up full of ice crystals.

So my question is: what is the secret to get "smooth" ice cream?

gtoomey

Take it out every half hour or so and use the beater. Four hours is a
little too long to prevent ice crystals. So call it a granita instead
and decorate with a twist of lemon rind LOL.