Published July 1, 2011. From Cook's Illustrated.
The quicker it freezes, the smoother the ice cream, so we sped up the freezing time of our homemade Vanilla Ice Cream recipe by starting with a colder base. Supplementing the sugar with corn syrup gave us a Vanilla Ice Cream recipe that produced ice cream that froze faster, remained hard at home-freezer temperatures, and was devoid of large ice crystals.
Freeze the crystallized ginger for at least 15 minutes before adding it to the churning ice cream. An instant-read thermometer is critical for the best results. Using a prechilled baking pan and working quickly in step 4 will help prevent melting and refreezing and will speed the hardening process. If using a canister-style ice-cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice-cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.
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