You whip up the cream, add vanilla, and wonder why your homemade ice cream turns into a puddle faster than you can serve it.
That's because you're ignoring an ingredient that every restaurant has, but every food blogger keeps quiet about.
We're talking about... regular potatoes. Yes, mashed boiled potatoes are the secret to the perfect texture.
Add 2 tablespoons to the cream mixture before freezing, and the ice cream will melt more slowly than store-bought. But how does it work? Starch binds water molecules, preventing crystallization.
Try this recipe: mix the puree with heavy cream, condensed milk and cocoa to get chocolate ice cream that won't melt even in the sun.
You can also replace potato starch with corn starch: dissolve it in cold milk and pour it into the main mass.
After 5 hours in the freezer, you will have a dessert that you won’t be ashamed to serve to guests. And don’t be afraid to experiment: pumpkin or sweet potato puree will make the ice cream airy and healthy.
But potatoes aren't the only secret. Try adding a spoonful of honey to the mixture - it acts as a natural stabilizer.
Or freeze ice cream in balls rolled in coconut flakes, which will create an insulating layer.
Also, use ice cube trays with lids - they slow down the melting.
