All articles

Everything on Freezer Fold, organised by topic.

Frozen Dessert Basics

• Granita vs. Sorbet: Texture, Method, and Uses — Granita is frozen in a shallow container and scraped into visible crystals, while sorbet is churned or processed into a smooth scoop.

Ice Cream Skills

• Why Homemade Ice Cream Is Crumbly or Sandy — Homemade ice cream can be crumbly because its air-and-solids structure is unbalanced; sandiness can involve lactose crystals instead.
• Why Homemade Ice Cream Freezes Too Hard — Homemade ice cream can freeze very hard because of its serving temperature, reduced sugar, or a dense structure with little incorporated air.
• Why Homemade Ice Cream Is Sticky or Gummy — A pasty, gummy ice cream can reflect too much stabilizer or too little incorporated air, but stickiness alone does not identify the cause.
• Homemade Ice Cream Texture Problems: A Fix Guide — Homemade ice cream texture problems usually trace to the formula, a base that was not cold enough, slow freezing or hardening, incorrect air…
• Why Homemade Ice Cream Turns Icy: 6 Fixes — Homemade ice cream becomes icy when water forms crystals large enough to feel.