Homemade icecream waxy

I think the fat in the cream makes the ice cream taste waxy from the
freezing. Most ice creams that we're used to start off with a cooked custard
base (milk, eggs, cream, sugar), then frozen. I've had the same waxy result
making ice creams where the ingredients only consist of milk, cream, sugar,
and flavorings!
"Tracy" <[email hidden]> wrote in message
"]news:[email hidden]...

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We received a Cuisinart ice cream maker for Christmas, but after two

batches

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of the quick vanilla recipe (no cooking, no eggs) we're not happy with the results. The ice cream
tastes good, but has a waxy after taste (or

texture,

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actually). I used Organic Valley heavy cream and whole milk, and regular white sugar, regular
vanilla extract and that's it. Any suggestions of what I can do/add to make it feel/taste like

Haagen-Dazs?

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-Tracy

Tracy said:

We received a Cuisinart ice cream maker for Christmas, but after two batches of the quick vanilla
recipe (no cooking, no eggs) we're not happy with the results. The ice cream tastes good, but has
a waxy after taste (or texture, actually). I used Organic Valley heavy cream and whole milk, and
regular white sugar, regular vanilla extract and that's it. Any suggestions of what I can do/add
to make it feel/taste like Haagen-Dazs?

Sounds like it was overchurned, and you started to make butter. How long did it churn? Did you
freeze the container long enough? Chill the mixture?

Brian Rodenborn

"Tracy" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

We received a Cuisinart ice cream maker for Christmas, but after two

batches

Quoted message said:

of the quick vanilla recipe (no cooking, no eggs) we're not happy with the results. The ice cream
tastes good, but has a waxy after taste (or

texture,

Quoted message said:

actually). I used Organic Valley heavy cream and whole milk, and regular white sugar, regular
vanilla extract and that's it. Any suggestions of what I can do/add to make it feel/taste like

Haagen-Dazs?

Quoted message said:

-Tracy

There are three basic keys to the texture of ice cream: fat, air, and sugar. What ratios did you
use? Some key things to remember: -If you make sure your base is thoroughly chilled, it will freeze
faster, and better, and give you a smoother and creamier finished product. -Make sure your finished
base seems a bit oversweetened and very full flavored. Freezing dulls flavors, so if it isn't
intensely flavored to begin with, your finished product will seem bland. -Gelato uses only milk, no
cream, and egg yolks, not whole eggs. This results in an intensely flavored and very dense ice
cream, that is my favorite. -Semifreddo uses only cream, and it is whipped to soft peaks before
flavoring (usually with a citrus or fruit flavor), so it has a lovely mousse-like texture that is
softer than regular ice cream. -The more water there is in a recipe (including the water in any
fruit used) the harder it will freeze, and the quicker it will melt. Sugar, on the other hand, makes
things softer when frozen. -Fats (eggs, milk, cream) make ice creams softer and smoother, and more
melt-resistant. Contrarily, too much fat will make for a greasy or waxy mouthfeel. Try combining 2%
or 1% milk with the cream.

Experiment. My favorite recipe is so simple yet tastes wonderful when finished: 2 cups of milk, 4
egg yolks, 1 cup sugar, and 1 cup espresso. Prepare the custard for this gelato as described above,
adding the espresso to the milk. Chill overnight and freeze according to your maker's instructions.
For an added touch, melt 2-3 ounces of good dark chocolate and drizzle in during the last couple
minutes of churning. It will form into thin flakes throughout the gelato.

You'll notice there's no cream in it. It seems like it would be icy or grainy just looking at the
recipe maybe, but believe me it is sinfully smooth and rich.

Experiment, and have fun with it. Hope this helps, kimberly

Tracy said:

We received a Cuisinart ice cream maker for Christmas, but after two batches of the quick vanilla
recipe (no cooking, no eggs) we're not happy with the results. The ice cream tastes good, but has
a waxy after taste (or texture, actually). I used Organic Valley heavy cream and whole milk, and
regular white sugar, regular vanilla extract and that's it. Any suggestions of what I can do/add
to make it feel/taste like Haagen-Dazs?

Yep. Try the cooked one with the eggs, and of course it helps to make the deluxe version with the
vanilla bean in it. I had my best results with the chocolate. It always turns out with a wonderful
texture. .

"Tracy" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

We received a Cuisinart ice cream maker for Christmas, but after two batches of the quick vanilla
recipe (no cooking, no eggs) we're not happy with the results. The ice cream tastes good, but has
a waxy after taste (or texture, actually). I used Organic Valley heavy cream and whole milk, and
regular white sugar, regular vanilla extract and that's it. Any suggestions of what I can do/add
to make it feel/taste like Haagen-Dazs?

-Tracy

Add some Kayro corn syrup (1/2 c. per half-gallon) and/or eggs per most recipies.

-L.

Wow, I have so much to learn! Yes, do post a New York recipe.
-Tracy
"Brian Macke" <[email hidden]> wrote in message
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Tracy said:

We received a Cuisinart ice cream maker for Christmas, but after two batches of the quick
vanilla recipe (no cooking, no eggs) we're not happy with the results. The ice cream tastes
good, but has a waxy after taste (or texture, actually).

Waxy texture can be a sign of a few things. Sometimes it's a sign that the fat content is too
high. Make sure that you use the exact milk products in the recipe. Substituting heavy cream for
light cream can lead to this problem.

Also waxiness can come from additives to the cream. If at all possible, avoid any heavy cream that
contains carageenan or guar/xantham gum. Those are just not necessary if you're making ice cream
for yourself.

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I used Organic Valley heavy cream and whole milk, and regular white sugar, regular vanilla
extract and that's it.

As long as the recipe called for whole milk and heavy cream, that sounds reasonable. Also bear in
mind that the recipe could be poorly tested. I wasn't really impressed with what I could get out
of an ice cream maker until I really learned the chemistry of ice cream.

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Any suggestions of what I can do/add to make it feel/taste like Haagen-Dazs?

Make a New York ice cream. 🙂 You made a Philadelphia ice cream - a very respectable and smooth
ice cream when done right. However, most commericlaly available ice creams are of the New York
variety. If I get some time this weekend I'll throw a New York Vanilla together using imperial
measurements and post it if you're interested.

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-Tracy

--
-Brian James Macke [email hidden] "In order to get that which you wish for, you must first
get that

which

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builds it." -- Unknown