This topic contains 3 replies, has 4 voices, and was last updated by Bouke 11 months, 3 weeks ago.
August 29, 2014 at 10:12 pm #3494
Firstly, I absolutely love your blog. I share your passion for homemade ice cream and can’t wait to incorporate some of what I’ve learned at your site into my own recipes and technique.
I wondered if you had any thoughts on incorporating things like candy bars or popular store bought cookies into ice cream. I understand they are highly processed, and I fully support the organic approach you take to your recipes, but sometimes you get a request for that Oreo or Snickers flavor and feel compelled to oblige.
I find that when I attempt to add chocolate bars or certain crunchier cookies to my ice cream, that they become frozen solid. But many store bought brands (and even some of the smaller shops I’ve visited), manage to include these ingredients without running into this problem (i.e. a Snickers would still be chewy rather than a rock-hard chunk of chocolate and caramel).
Are these ice creams containing some commercially-available altered version of these junk food items? Or is there something that can be done in the kitchen to prepare these ingredients for more successful ice cream usage?
Thanks very much,
September 6, 2014 at 7:52 am #3945
Thanks for getting in touch. I’ve never actually added whole candy bars to my ice creams before so not entirely sure how the process works. Are you adding yours to your ice cream as it churns in the machine or after it has finished churning?
I suspect that the store-bought brands pump extra sugar into the chocolate bars they use to reduce the freezing point and keep the chocolate relatively chewy. I also think that ice cream stores probably add candy bars to the ice cream just before they put it out on display.
At home, you could try churning your mix, placing it in the freezer for about 3 hours, then add the chocolate bars, and put the ice cream back in the freezer for another hour or so. After 4-5 hours, a litre of ice cream should be at around -18°C and ready to serve. I suspect that although the chocolate bars will be cold, they won’t be fully frozen.
I hope that helps.
Let me know if you have any more questions.
All the best,
February 23, 2015 at 7:01 am #12273
When an ice-cream mixture gets poured into a machine and stirred, some of the liquid freezes into pure ice crystals while some of it remains liquid. The goal is to keep these developing ice crystals small and plentiful, so you end up with a smooth, creamy texture. If they grow too large, the resulting ice cream is coarse and icy.
November 30, 2017 at 4:48 pm #22297
The bars you buy in in store are not good to use because they contain to much cocoa butter and add sub zero temperatures this fat is rocksolid. Therefor all chocolate used for ice cream are made with higher percentages of coconut oil.