The ice cream base is the essential part of what makes ice cream really creamy
and luxurious. The basic principle for making an ice cream base is to use cream
and/or milk, egg yolks and sugar. Some people create a mix from these
ingredients without heating when it’s generally referred to as a cream base.
Others, myself included, prefer wherever possible to use heat in the process
and create what’s known as a custard base.
This is a typical custard base method which involves heating:
First of all beat and mix together the egg yolks and sugar until thick.
Separately, pour the milk into a saucepan and scald it (bring slowly up to
boiling point). Pour the hot milk into the egg yolks and sugar mix whilst
continuously stirring. Then pour the mixture back into the pan and heat gently,
stirring until the custard thickens, approximately 7 to 10 minutes -
DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film
form over the back of your spoon it's time to remove the saucepan from the
heat. Leave to cool, at least 1 hour or until it reaches 65 degrees F.
Then you can do 1 of 3 things:
a) pour the cooled custard into a bowl and add your chosen flavoring, then
transfer mixture to an ice cream maker
b) pour the cooled custard into a bowl and add cream plus your chosen
flavoring, then transfer mixture to an ice cream maker
c) chill the cooled custard thoroughly in the refrigerator. Whip some double
cream and fold it into the chilled custard. Then add your chosen flavoring and
transfer mixture to an ice cream maker
The Science of Making Homemade Ice Cream
Using salt and ice - The freezing procedure has a two-fold purpose, the removal of heat from the mix and the incorporation of air into the mix. Heat is removed by conduction through the metal to the salt-water brine surrounding the freezing can. To help the ice cream mixture to freeze, the container holding the mixture is surrounded with ice and salt. If you use too much salt, the mixture will freeze too quickly and will not be smooth. If you use too little salt, the ice cream might not even freeze. Unless your ice cream recipe says otherwise, use 1/2 cup rock salt to 4 cups crushed ice.
Churning - Good ice cream is determined not only by the taste but also the texture. The continuous churning with the ice cream freezer is important because it adds air into the mixture. This makes the ice cream smooth and increases its final volume. Once you start the churning process, don't stop! If you did stop for a long break, large ice crystals would form in the coldest part of the mixture. This would produce a grainy texture in parts of the ice cream and the center may not even freeze. The continuous churning also distributes the flavorings and brings the un-frozen portions of the mixture to the surface. The ice cream mixture usually takes between 20 to 30 minutes to freeze and the freezing container is then placed into a freezer to allow the ice cream to harden.
Storing Homemade Ice Cream: Homemade ice cream does not store as well as store-bought ice cream. For best results, transfer leftover homemade ice cream into a plastic airtight container. Store in the freezer for no more than one week. If the texture of the stored ice cream is grainy, let the ice cream soften, then beat it before serving to smooth the texture.
These recipes make about one quart of ice cream.
Vanilla Ice Cream
A
vanilla ice cream custard base recipe - ideal for making a rich and creamy
homemade vanilla ice cream
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)
or
1-2 teaspoons vanilla extract (according to taste)
Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place
the vanilla pod into it and leave to infuse for about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully
remove the vanilla pod from the pan of milk and scrape out the seeds into the
milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.
Pour the mixture back into the pan and heat gently, stirring until the custard
thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you
can see a film form over the back of your spoon it's time to remove the
saucepan from the heat. Leave to cool. When the custard base is cold stir in
the cream. Transfer the whole mixture into an ice cream maker and freeze
according to the manufacturer's instructions.
Vanilla Ice Cream
5 egg yolks
2/3 cups sugar
1 cup half and half
2 tablespoons butter
1 cup whipping cream
2 teaspoons vanilla extract
Beat yolks and sugar until blended/thick. Pour in top of double boiler. Stir in
half and half. Cook and stir over boiling water until thickens. Set aside -
stir in butter. While cooling on a rack, stir occasionally until room
temperature. Stir in whipping cream and vanilla. Freeze according to
manufacturers directions.
Vanilla Custard Ice Cream
Homemade ice cream made with a vanilla custard base
will provide you with a rich and creamy ice cream.
4
egg yolks
1/2 cup granulated sugar
1 cup milk
1 cup heavy cream or whipping
cream**
2 teaspoons pure vanilla extract
** Whole milk, half & half cream, and/or low-fat condensed milk may be used to lower the calories (these substitutions may effect how creamy your ice cream will turn out).
Almond Ice Cream
1/4 cup
blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly
together. In a saucepan, heat the almond mixture and bring it to a boil. Remove
from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond
mixture and mix well with wooden spoon. Return the mixture to the saucepan.
Stir over medium-low heat until the custard thickens and coats the back of a
spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold. Process custard in
ice cream maker according to manufacturer’s instruction. Transfer to covered
container and freeze until firm.