Chill the base, covered, overnight. This step is known as aging the base. Generally, the aging process involves chilling the ice cream base in the refrigerator for a period of time, typically between four to 24 hours. While it's possible to churn the base immediately after it's made, taking the extra time to let it age can result in a superior end product. It's one of those small steps that can make a big difference in the quality of homemade ice cream.
During the aging process, the fat in the mixture undergoes partial crystallization. This contributes to a smoother, creamier texture in the final product. Aging works on the proteins in the milk and cream, allowing them to absorb some of the water in the mix. This reduces ice formation when the mix is churned and frozen, leading to creamier, smoother ice cream.
On the flavor front, the time that aging provides allows the ingredients in the ice cream base to fully meld together. This marriage of flavors can significantly enhance the overall taste of the ice cream. Especially for those flavors that require infusion, like vanilla or steeped herbs, aging proves to be a game-changer.
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