SC - OOP - Ice Cream

[DianaFiona at aol.com]

In a message dated 6/28/00 10:33:28 AM Eastern Daylight Time, 
WyteRayven at aol.com writes:

<< 
 I have been making ice cream lately, and I was wondering if there was anyway 
to get the smooth texture that you find in good commercial ice creams like 
Hagan Daas. 
 
 Homemade ice cream always seems to have a slightly grainy texture after 
freezing, due I believe to small ice crystals. Commercial ice cream is very 
smooth, and I would like to be able to get that texture into my home made ice 
cream.
 
 Ilia >>
    According to an article in Fine Cooking magazine (Aug/Sept, '95) that I 
just finally got around to making a recipe from, the secret is to add in some 
dry skim milk powder to absorb the excess. They explain the chemisty of the 
whole process to some extent--and it certainly was great ice cream! I made 
the mocha recipe from the article Monday for our Shire meeting, and it was 
gobbled down in very short order. The only complaints were from a couple of 
folks who hate coffee flavor...........
    The ice cream was indeed very smooth and creamy, and not at all grainy. 
Their recipe was very rich, too boot, mind you, which I'm sure had a lot to 
do with it. But yes, it it would easily be a match for some of the fine 
comercial brands I've tried. Great stuff!

                Ldy Diana