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HELPFUL HINTS
• Most ice cream recipes are a combination of cream, milk, eggs and sugar. You can use any
type of cream you like, but the type you use will have a big impact on the rich flavor and
creamy texture. The higher percentage of fat, the richer the ice cream. For example, heavy
cream has at least 36% fat, followed by whipping cream (35%), coffee or light cream (18%) and
half & half (10%). Any combination can be used, just make sure the liquid volume remains the
same. For example, lighter ice cream can be made by using more milk than cream, or by
eliminating the cream altogether. Skim milk will work, but there will be a noticeable difference
in texture.
• Ice cream mixtures will stay fresh in the refrigerator for several days. Be sure to shake well
before adding to the freezing bowl.
• When pouring mixture into the freezing bowl, be sure to stop 1.5 inches from the top, as mixture
will expand during the freezing process.
• Alcohol inhibits the freezing process. To add alcohol to a recipe, do so during the last minutes
of the process.
• The result in the taste of a sorbet will depend greatly on the ripeness and sweetness of the
fruit and juice. Taste the fruit before adding it to the recipe. If it is too tart add sugar; if is very
ripe, decrease or omit the sugar.
Keep in mind that freezing subdues sweetness, so the recipe will not be quite as sweet when frozen.
• For those who are diet-conscious, artificial sweeteners can be used as substitutes for sugar.
NOTE: Only add artificial sweeteners to mixtures that are cold or have cooled completely.
When a recipe calls for heated liquid to dilute the sugar, omit the heating process and simply
stir in the sweetener until it is well dissolved.
1 packet of sweetener = 2 teaspoons of sugar
6 packets of sweetener = ¼ cup of sugar
8 packets of sweetener = 1/3 cup of sugar
12 packets of sweetener = ½ cup of sugar
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