Game of Thrones Ice Cream Recipe (2024)

FAQs

How do you know when ice cream is churned enough? ›

Churn just until the ice cream is thick, and about the consistency of soft serve, then transfer to another container and store in the freezer.

The high butterfat and lack of air in most good-quality ice creams make them very hard at zero degrees. You may find yourself having to uncomfortably twist your hand deep into the carton, and the scoop that you do manage to get out may be too "hard" to enjoy.

The first thing to look at is the recipe. Have you added too much sugar, salt or alcohol? They will lower the freezing point of the mixture. And too much of any of these ingredients could stop the ice cream freezing altogether.

The trick is never overmix as if you freeze to much the fats coagulate and then the mixture is to fatty . Mix only smooth and then stop . Add your container to freezer and you should have creamy ice cream when frozen .

Churn in ice cream maker until it reaches softserve texture and registers about 21 degrees.

Immediately pour your ice cream base in through the spout. You want to have the machine running when you pour your ingredients in so you don't end up with any icy pieces. Churn for about 15 to 20 minutes, or until the mixture has thickened and increased in volume to your desired consistency.

2015 listeriosis outbreak. In 2015, Blue Bell issued its first recall in its 108-year history. The recall was issued on an assortment of items produced at its creameries, due to the discovery of five cases of listeriosis in Kansas believed to be caused by products produced at its creamery in Broken Arrow, Oklahoma.

The halt on the sale came a day after Blue Bell suspended operations at its Broken Arrow, Okla., production facility connected to a foodborne illness linked to the deaths of three people. In a company statement, Blue Bell officials said the measure was taken out of “an abundance of caution.”

Depending on the amount of aeration you allow into your ice cream you can end up with a 20-30% overrun. This will make for a more scoopable ice cream. Another ingredient that acts in a similar way as perfect ice cream is Tara gum. Tara gum makes for an incredibly smooth ice cream with a moderate amount of overrun.

A higher fat content will cause an ice cream to be more scoop-able since fat freezes at a different temperature than water. If you reduce the amount of water and replace it with fat then you're more likely to have an ice cream that will be scoop-able at lower temperatures.

What makes ice cream freeze harder? ›

If the ice cream is served at a lower temperature, there will be less unfrozen water so the ice cream will be harder. The objective is so to balance the recipe to reach this 75% of unfrozen water at the temperature where you will serve your ice cream.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

The eggs yolks serve as an emulsifier that binds the water (which comes from the milk) and milk fat into a creamy mixture, much like mayonnaise. This emulsion makes the ice cream thicker, creamier and slower to melt.

Thoroughly Chill the Custard

Some experts even recommend "aging" the mixture overnight in the refrigerator, which will enable the mixture to be aerated as much as possible in the maker, yielding the creamiest, smoothest ice cream.

Twenty to thirty minutes is usually long enough. Eventually it reaches a point where any extra churning doesn't make any difference and you can stop. Unlike cooking, where you burn the food if you heat it too long, over churning ice-cream (within reason) is fine.

Here's why: Churning ice cream base is a bit like making whipped cream. You need to churn just enough to make the fat globules stick to the air bubbles and form a protective coating that stabilizes the foam. But too much churning can cause the fat globules to stick to each other, turning the mixture into butter.

Ice cream containing lots of tiny ice crystals feels smoother and creamier than ice cream that is equally thick but with fewer, larger crystals. Constant churning helps keep the crystals moving as they chill, so they have less time to attach to one another and form clusters that would interrupt a creamy mouth-feel.

Slow churned ice cream has the taste and texture of real ice cream for about 110 calories, 3.5 grams of fat (2 grams of saturated), 16 grams of sugar, and 3 gram of protein. WINNER: When it comes to taste and texture, I prefer slow churned- it can trick people into thinking it's real ice cream!