When making ice cream at home, you can add fruits and nuts to create flavors not readily available in stores. However, if the dessert doesn't freeze correctly, the results are disappointing. There are several ways to ensure success.
Overfilled ice cream freezers produce runny results. A good guideline is to use half the amount of base for the desired yield of ice cream. For instance, to make 1 quart of ice cream, use 1/2 quart or 1 pint of base.
If sugary additives like fruit or candy are used, stir them in during the last third of the procedure. Sugar deters freezing and slows the hardening process.
Using low or nonfat milk yields a thinner ice cream than using cream or Half & Half. Lower fat content can also cause the ice cream to form textural ice crystals.