Ever wonder why your homemade ice cream sometimes turns icy or too soft? The secret lies in the balance of three simple ingredients — eggs, milk, and cream. Together, they create the perfect texture, taste, and consistency. Here’s how each one works its magic when you make ice cream with your Solis Gelateria Pro Touch.
Eggs: The Unsung Hero of Creaminess
Eggs don’t just add richness — they’re the backbone of texture. The yolks act as natural emulsifiers, helping fat and water blend smoothly so your ice cream stays silky, not grainy.
Always use fresh, room-temperature eggs and whisk them with sugar until light and fluffy. This creates the smooth base that defines gourmet-quality ice cream.
Pro Tip: If you’re not cooking the egg mixture, use only the freshest eggs possible.
Milk: The Foundation of Flavour
Milk forms the base of your ice cream and gives it body. Whole milk is ideal — it provides just the right balance of creaminess and structure. Using skim milk might make your ice cream lighter, but it can also lead to a thinner, icy texture.
For heated recipes, warm milk gently (never let it boil!) until small bubbles appear on the sides — that’s your cue to blend it with the eggs and sugar for a rich custard base.
Cream: The Key to Indulgence
Cream is what transforms good ice cream into luxurious ice cream. It’s responsible for that soft, velvety texture that melts in your mouth.
Use full-fat liquid cream for the best results — it helps trap air during churning, making your ice cream fluffy and scoopable. Reduced-fat cream can work, but it’s best for no-heat recipes.
Making ice cream is a delicious blend of science and art. Eggs stabilize, milk builds, and cream perfects — together, they create dessert harmony. With the Solis Gelateria Pro Touch, you can control every detail to craft ice cream that’s rich, smooth, and restaurant-worthy, right at home.