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Wholesome, rich, and delightfully creamy, ice cream is a classic summertime favorite. Each bowl that you make can be your best with help from Scott Peacock.
"Adding hot milk slowly to the egg yolks keeps the yolks from curdling and helps ensure smooth and creamy texture," says Scott.
"After straining, it's important to taste the custard," says Scott. "The flavor should be rich with egg yolks and cream, yet full of vanilla goodness from both the vanilla bean and the vanilla extract."
Rock salt combined with ice lowers the temperature in the freezer. Having the right ratio of salt to ice is important to maintaining the right temp for a smooth, creamy result, so follow the manufacturer's directions.
"Hand churning is best and incorporates less air in the ice cream for denser texture and richer flavor," says Scott. "Aim for one even turn every two seconds. "
The paddle that stirs the ice cream is called a dasher. As it churns, it incorporates tiny bubbles of air into the ice cream making the frozen mixture soft and scoopable. The dasher's other role is to ensure the mixture freezes evenly.
Fresh-churned ice cream is generally a soft-serve consistency. "For more scoopable ice cream, transfer it to a shallow glass dish, cover with plastic wrap, and freeze until ice cream is firmly set, about 4 hours," says Scott.