The most important component in making creamy homemade ice cream is the fat content of the base. The right ratio of fat, sugar, and water allows the mixture to freeze properly and create a desirable texture. Fat carries flavor, which matters because cold temperatures inhibit taste perception, making flavors and sweetness more subtle when chilled. Half-and-half offers an ideal balance of fat for a smooth, custardy mouthfeel without becoming stiff. Excessively fatty bases can become grainy as butterfat clumps during churning. Low-fat milks lack sufficient fat, producing icier, less satisfying results.
"The key to ice cream is the right ratio of fat, sugar, and water," says Young, "which allows it to freeze properly and create a great texture."
"If your ice cream base is too fatty, it can cause a grainy texture because the butter fat globs together while churning, like you are making butter," notes Young.
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