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1) Macerate the fruit
In a mixing bowl, sprinkle the berries with the the salt, 1/4 cup of the sugar and the juice of 1/2 a lemon, and let them sit while you prepare the crank (or assemble your ice cream maker). If you like, mash them with a fork, for a smoother texture; leave them whole for chunkier fruit bites. Thawed previously frozen berries will turn the ice cream a lovely purple color, and spread their flavor throughout the ice cream. Fresh berries on the other hand are often firm enough to stay whole; we recommend crushing at least half of the berries before adding them to the ice cream, so that you get pretty ribbons of blueberry color.
2) Prepare your ice cream base
In the inner container portion of the ice cream maker, combine the cream with 1 teaspoon vanilla and 1/2 cup (or less if you prefer) of sugar. The container should be no more than 3/4 full, to allow for expansion as the cream freezes.
3) Assemble the churn
Insert the inner container into the churn and surround it with ice cubes. Fill about 1/3 of the way. Sprinkle some of the rock salt atop the ice, then cover with another thin layer of ice. Continue to layer ice and salt in the ratio described above, until the freezer is full. Allow the ice cream maker to stand for 3 minutes to chill before you start churning.
4) Churn the ice cream
If cranking by hand, turn the crank slowly at first, until you feel the cream start to thicken, usually about 10 minutes.
Turn the crank faster for another 5 minutes, then open it up to check the progress.Add the berries at this time, and churn for 10 minutes more, or until the ice cream has completely thickened. At this stage your ice cream will resemble soft serve.
If the inner container is spill proof, remove it from the ice cream maker and set in the freezer to chill for an hour to harden, or as long as you can stand. (It will get firmer as it chills down.) Otherwise, scrape the soft ice cream into another spill proof container, and set it to chill in the freezer for the same amount of time. Lick the dasher, of course…Serve and enjoy.
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