Ice cream help...

[Rosehip]

I made some delicious peach ice cream the other day. I used a condensed milk/cream/milk/peaches recipe. I ballparked it based on my neighbor's instructions, so don't have an exact recipe. The taste is great, but it's very "icy" after freezing it.

Not sure what's wrong. I don't often make ice cream, so don't really know. I'm thinking that maybe I should have let it go longer in the ice cream maker so it was less soupy when I put in the freezer. Or maybe something else?

Any thoughts?

[amcal]

http://www.seriouseats.com/2010/07/h...-food-lab.html

Alton Brown says you have to freeze it very quickly in order to prevent ice crystals from forming.

[Magelet]

It's probably too low of a fat content. condensed milk has sugar but isn't as fatty as cream. there's a reason it's called ice cream. yes I make it with some milk sometimes but unless it's mostly cream, it won't be as creamy.

[cristeen]

Icy is usually caused by too little sugar or too slow of a freeze (or both). There are things you can use in place of the sugar (like alcohol), but pretty much you just need to get the right sugar point. How much milk did you add to the can of condensed milk? I do a pint of cream to a can of condensed milk for my dulce de leche ice cream, and it's iffy if that's enough sugar (one can it is, the next can it's not), so it's right on the cusp.

I usually use honey or maple syrup in my ice cream, and the ratio I use is 2 c cream, 2/3 c honey or 3/4 c maple, and up to 2 c of fruit. If I try to reduce the honey/maple, I get icy ice cream.