Tricks of the Trade: Non-melting ice cream!
Non-Melting Ice Cream
To create non-melting ice cream, you’ll need:
- 1 lb. Powdered Sugar
- 1/2 Cup Corn Syrup
- 1/2 Cup Shortening
Begin by mixing the corn syrup and shortening until they form a smooth blend.
Gradually add 3/4 of the powdered sugar, creating a mixture with the consistency of thick frosting. If needed, knead in additional powdered sugar. Remember, it scoops best when chilled, and achieving ridges resembling real ice cream texture is key, a technique known as “barking.”
- For strawberry ice cream, knead in pink gel food coloring until the color is smooth and uniform.
- For chocolate ice cream, incorporate 1/8-1/4 cup of cocoa.
Real ice cream has a tendency to melt under hot lights, so it’s crucial to employ these tricks to fake it. Refrigerate the mixture until it cools, and for a delightful French vanilla flavor, use butter-flavored shortening instead of regular.
Refrigerate the mixture until it cools, and for a delightful French vanilla flavor, use butter-flavored shortening instead of regular.
Non-Melting Ice Cream Recipe #2
This recipe has less sheen.
- Food processor
- #3 Ice cream scoop
- Parchment paper
- Gallon freezer bag
- Milk (optional)
- 2 Tubs of white cake icing
- 1 pinch ground coffee
- 1/2 -to 2 cups powdered sugar
- Gel food coloring (optional)
- Pulse 2 tubs of frosting with a regular blade in a food processor.
- Add a pinch of coffee for a “vanilla bean” look
- Add powdered sugar half a cup at a time to experiment with consistency and “barking”.
Air is not your friend.
Once you get it just the way you like it, seal it in a gallon freezer bag,
Scoop from the bag onto parchment paper to prep
Pour a tiny drop of milk for a little “melt”.