#cupcakehour baking tips

My top tips for ice cream

1 freeze your bowl for at least 24hrs before churn

2 put your ice cream batter in the fridge for 24hrs before churring

3 only fill hour your 3/4 ways leave room for it to aerate

4 when tempering your eggs add little and often hot milk

5 easy on the alcohol little goes a long way when freezing

6 add extracts when your batter is cold for better effect

7 add flavours like chocolate, nuts for the last minute or two of churring

8 shallow flat containers are best fir freezing in

9 to prevent ice crystals lay cling film on top 10 ice cream (homemade) starts to loose flavour after a week so eat it all

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