Ice Cream Equipment / June 21, 2018 / Heaven Carrera
At the end of the freezing cycle (25 to 30 minutes, depending upon the quantity of the recipe), the ice cream will be frozen, but not as firm as you would like. You transfer the ice cream to an airtight container and put it in your refrigerator's freezer compartment for two to three hours. The unit I have used most is the single-bowl Model CIM-20 Cuisinart, which is pictured on this page. It makes up to one and one-half quarts of ice cream, sorbet or frozen yogurt, and I recommend it. It is not terribly noisy, but remember that it will be on continuously for up to a half hour, so if noise bothers you, take it in a room where you can shut the door and let it do its thing without getting on your nerves. If you planned on listening to music or watching television while it runs, I'd definitely put it in a different room.
Custard, ice cream and custard are only differentiated in the commercial world by the addition of egg yolk for a smoother, thicker texture. Only 1.4% of egg yolk by weight legally needs to be added for a genuine custard, but many vendors add more than the legal requirement. Lecithin in the egg yolk is what gives custard their richer, creamier textures! If you choose to add more air to the mixture (also known as overrun), the resulting texture is more like a mousse and can be used in different gourmet desserts. Because of its susceptibility to defrosting due to its more sensitive makeup, custards are not able to be mass-produced and sold in grocers, making it a desired option at restaurants.