Cookies and Cream Fudge Swirl Ice Cream Recipe | Handle The Heat (2024)

FAQs

How to make a swirl in homemade ice cream? ›

Swirled ice creams are a showcase of two finished products: freshly churned ice cream and a contrasting ripple. For this reason, a swirl is always made by folding these two elements together by hand. Adding a swirl to the ice cream machine would churn it into the base, causing the two to hom*ogenize.

To create a marbled effect with ice creams, start by softening the ice creams slightly. Next, scoop alternate spoonfuls of each ice cream flavor into a dish or a cone. Then, use a spoon or a butter knife to gently swirl the two flavors together, creating a marbled pattern.

Add your ice cream mix-ins just before your ice cream is finished. They only need to mix for about a minute. Or, once your ice cream is complete, use a large spatula to gently fold the ingredients into your ice cream. This is a great way to handle more delicate ingredients like fresh berries.

While scooping, simultaneously squeeze a steady stream of your warmed swirl into the ice cream using the squeeze bottle. Squeeze it in random motions around your ice cream as it pours into your container. This will effectively add a ribbon to a full batch of hard scoop ice cream.

Apply pressure at the top to send both whipped creams out the tip together. Pipe a few practice decorations to get the flow going before adding sweet swirls to your favorite dessert. If the whole piping thing sounds like too much work, just dollop out both whipped creams and swirl them together with spoon or spatula.

About Super Swirl Ice Cream

Super Swirl is acclaimed for its deliciously creamy soft serve ice cream (adorned with swirls of Ghirardelli), slushies, and frozen lemonade.

Neapolitan ice cream, also sometimes referred to as Harlequin ice cream, is an ice cream composed of three separate flavors (typically vanilla, chocolate, and strawberry) arranged side by side in the same container, usually without any barrier between them.

Many people over mix the ice cream, attempting to freeze it and get it super-chilled right in the machine. This is a big "don't," as overmixing will cause the ice cream to turn, well, icy. "Ice cream's optimal texture doesn't happen in the machine—it happens in the freezer," says Perry.

Chill the ice cream base: Before you churn and freeze the ice cream base, you first need to chill it. You can do this over an ice bath if you're in a hurry, but real ice cream pros cool their mixture to room temperature for about an hour, and then chill it overnight.

Sugar: it's more than just a sweetener

Similarly, too little sugar in ice cream can make it rock hard.

Why is my ice cream icy and not creamy? ›

My ice cream is icy. This is probably the most common problem with home made ice cream. And it's caused by large ice crystals forming in the mixture as it freezes. Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time.

So you can up the fat in your ice cream by substituting cream for milk or half-and-half in recipes. Even more effective, is that you can also add more egg yolks if making a custard-based ice cream, which will increase the creaminess due to their emulsifying properties.

Choosing Chocolate for Chocolate Ice Cream

Skip the chocolate chips or mass-market bars and choose a dark and a milk bar with the fewest ingredients you can find. Chocolate bars like Hershey's have higher volumes of additives like sugar and cocoa butter, which will change the composition of the ice cream.

Starchy sweets like cookies and popcorn will turn soggy in ice cream over time. To keep them crisp, enrobe them in chocolate or candy them in sugar. Or try these pre-enrobed options, guaranteed great in ice cream: Cracker Jacks and Pocky.

1) Chill Your Base Thoroughly

In many cases, “aging” your base like this improves its flavor and texture, as ingredients combine and fat globules partially coalesce to form more stable air bubbles as the ice cream churns.

In a large bowl, whisk together cream, sugar and vanilla until well combined. Pour mixture into the ice cream ball. Fit with the lid, then fill the other end of the ball with ice. Pour in rock salt, tightly twist on lid, then roll, spin, toss, flip and shake the ball around for 10 minutes.

Yep, egg yolks act as a stabilizer. So if you're making egg custard mixtures, you're already stabilizing your ice cream. The stabilizing chemical is egg yolk is called Lecithin, and it even has its own E number: E322. Egg yolks will give your ice cream fantastic texture and body.