To keep the ice cream from being crystal-y try this:
Place the mixture in a metal baking dish and cover with plastic wrap. Place it in the freezer and keep the freezer door closed for one hour. Then take out the freezing mixture and see if the top and sides are starting to harden but the center is still slightly soft . If they aren't, put it back in the freezer and check every half hour for change. When the mix is starting to harden, take the mixture out and stir it gently but well. (If you want to add nuts or chocolate or coffee pieces -not that this recipe needs it- do so now). Re-cover it with plastic wrap and return it to the freezer.
Freeze the mix for another hour then take it out and examine it again. Gently stir the mixture, cover again with plastic wrap, and return to the freezer.
Freeze for another 1 & 1/2 hours or until hard.
Before serving, let the mixture soften just a little so it's easier to scoop out.
And there you have it. Your own home-made ice cream.
I hope that helps~
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