Classic Methods

There are two classic methods that can be used to make ice cream, custard-base ice cream, gelato, and sherbet. However, before deciding which one to use, you need to determine both whether the recipe is suited to a classic method and your personal preferences. The biggest determining factor is whether the base contains stabilizers and/or nonegg/powdered emulsifiers and whether you want to use these ingredients. Do you like or dislike the effect that stabilizers and non-egg/powdered emulsifiers have on a finished product? The classic methods are not recommended for bases that contain them because the methods do not hydrate powdered stabilizers and non-egg/powdered emulsifiers as thoroughly as the Modern Method does, and therefore they do not work to their full potential.