Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - April 18, 2008

Hard as a Rock


Now that the summer is coming and I'll be making ice cream again with my grandchildren, I wonder if you can help me with a problem?

When I make ice cream, it's great when we make it, but after we freeze it, it's like a rock. Is there anyway to make it so we can at least make it scoopable? Please help me.

JoAnn Scott




Hi JoAnn,

You sound like one fun grandma!! Before the grandkids are clamoring for ice cream, remove it from the freezer and let it sit at room temperature until it softens up somewhat (2-3 minutes at room temp, 5-10 minutes in the refrigerator. This step will help the ice cream to be softer and creamier and more flavorful.

Why does it freeze so hard in the first place? Various reasons include the following:

  • not chilling ingredients long enough before adding to the ice cream mixture
  • overly large ice crystals formed after mixing (faster mixing decreases size of crystals, small crystals = creamier texture
  • too much sugar added (causes hardness after freezing); too little sugar makes softer ice cream

    Happy Cook'n,

    Desi @ DVO




    Contribute to the Cook'n Club!
    DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






  • Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



    © 2007 DVO Enterprises, Inc. All rights reserved.
    Sales: 1-888-462-6656