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Nothing beats homemade ice cream: top tips from the pros
Making your own ice cream or gelato at home can be an incredibly satisfying and enriching experience. Whether it’s dreaming up weird and wonderful flavours or just whipping up a batch of classic vanilla because you fancy a scoop, The Avenue Cookery School’s head chef, Rich, is here to share his learnings on why crafting your own frozen desserts surpasses store-bought options every time. Read on for his top tips on how to ensure flawless homemade treats…
Why is Homemade Better than Store Bought Ice Cream?
Oh my gosh, there are so many reasons! First off, you can unleash your creativity and experiment with endless flavours, you can literally add anything you fancy. Got some fresh fruit that's about to turn? Whip it into ice cream. Leftover chocolate sauce? Transform it into a delightful frozen treat. The possibilities are absolutely endless!
It’s also much more cost-effective. With just one tub of cream, you can make nearly three tubs of Ben & Jerry's equivalent. So, as long as you've got freezer (and appetite) space, you can batch make ice cream that lasts for ages.
And here's the best part, you can make one batch with multiple flavours. For instance, if the kids crave vanilla but you're dreaming of rum and raisin, simply make a base of vanilla ice cream, scoop out half, then mix in your rum-soaked raisins. Voilà! Everyone gets exactly what they want without needing to buy two separate tubs.
Rich's favourite flavour combos to try:
Burnt White Chocolate, Cappuccino, Popcorn, Chocolate & Chilli and Rhubarb & Cardamom. Or scroll to the bottom for his crowd-pleasing Strawberries & Cream White Chocolate 'Magnum'.
Also, it’s healthier right?
Exactly! When you make it yourself, you know exactly what goes into your ice cream. No mysterious stabilisers or strange gums like you might find in store bought versions. It's a healthier, more wholesome treat that you can feel good about enjoying!
There is also the flexibility to cater for any special diets too. Avoiding eggs? Opt for a fro-yo or granita. Eating vegan? Try a coconut milk base.
Any other top tips?
Absolutely! One of my top recommendations is to use a Le Creuset Cast Iron Pot. The enamel lining helps maintain a consistent temperature, which is crucial in preventing your ice cream from defrosting too quickly. If you store ice cream in a Tupperware container and it melts, refreezing will cause it to crystallise, ruining the texture.
To avoid this, keep the pot in the freezer so it's cold before adding the ice cream. This reduces the chance of it defrosting quickly. Additionally, pre chilling any metal tins you use for storing the ice cream can help maintain a lower temperature ensuring a smooth and creamy texture. Just add the ice cream to the pre chilled metal tin, cover and freeze!
Why Choose the Magimix Gelato Expert?
One standout feature of the Magimix Gelato Expert is its impressive freezing speed. It freezes WAY faster than other ice cream machines I've tried (and believe me, I've tried quite a few!). The Magimix cuts down freezing time by 10-20 minutes compared to other machines, resulting in higher quality ice cream with a smoother texture.
Chef's tip:
Freezing ice cream quickly is the secret to getting that perfect, silky texture. It stops large crystals from forming, making your ice cream smoother and tastier. The creamier it is, the more it melts in your mouth, releasing all those delicious flavours. The wetter the ice cream in your mouth, the sexier it is!
Thanks for the tip! What else makes it a favourite in the cookery school?
The sleek shape! Most ice cream makers are too wide and hog so much space in the kitchen (especially at home). But the Magimix Gelato Expert is slim and tall, making it a breeze to stash away. Plus, cleaning it is a dream! Unlike other machines with fiddly bits where ice cream loves to hide, this one is smooth sailing from scoop to cleanup.
Any last comments?
The personal satisfaction of making your own ice cream is truly unbeatable. It's not only impressive to serve to guests but also a fantastic way to spend quality time with family, turning it into a fun and rewarding activity for everyone involved.
Ready to Learn More?
If you’re excited about making your own ice cream at home and want to learn more, book a spot on The Avenue Cookery School’s Ice Cream Class. Their expert chefs will guide you through the process and provide you with more invaluable tips and techniques.
To find out more and book your place head here, drop them an email or give them a call: +44 20 8874 7623.
Ready, set, CHURN!
The real champions of Wimbledon season are Strawberries & Cream and the team at The Avenue Cookery School have aced it with their Strawberries & Cream, White Chocolate Ice Creams #MagnumsEatYourHeartOut. Give the recipe a try here...
Strawberries & Cream White Chocolate 'Magnum'
Ingredients:
500g strawberries
150g sugar
300ml cream
1/4 tsp citric acid
1/4 tsp Maldon salt
200g white chocolate
Equipment: Magimix Food Pro & Gelato Expert, wooden lolly sticks, ice cream moulds
Method:
1. Macerate the strawberries. Blend all the ingredients together in your food processor and then pour it into the Gelato Expert, and select the gelato setting.
2. Once finished, put the ice cream into ice cream moulds and freeze. Once the ice cream is frozen, melt the white chocolate in a bain marie.
3. Remove the ice creams from the freezer and dip them into the melted white chocolate, then put them back in the freezer until set.
