Wednesday, 17 February 2016

Hand stirred ice cream

So the other day, I got this hankering, yup that's right, for ice cream and not just any ice cream. Homemade. So I set to work. I took two mixing bowls and a measuring cup with a missing handle and a bag of beans to start the creation of my homemade icecream machine.  Which I'm not sure was worth the effort of making, so you might just want to skip this step. But, if you make it you put the measuring cup in the bottom of the big bowl and put water in the bowl, th beans weigh down the small bowl and after freezing for 24 hours you have an ice lined bowl like this. (I used salt, which was not very beneficial for the first freezing process)

Anyways, let the fun begin.

You'll need 6 egg yolks
3/4 cup of sugar
1 cup whole milk 
2 cups cream
1/2 tsp vanilla or to your liking

Take the cream and milk and heat on med/low until it reaches simmering, starting to slightly steam and possibly getting small bubbles on the edge. 

You will take the 6 yolks and whip them together with the sugar, it will go from golden yellow to a lighter yellow, carefully temper the eggs by adding small amounts of the dairy mixture into your yolks while vigorously whisking. I'd say around 6 additions is a safe way to go. 

Return the mixture to the pan on low and stir until the back of a wooden (in my case silicone) spoon gets coated and you can scrape a line down the center that stays visible. Or reaches approx 175F

Then remove from the stove, allow to cool and place in the fridge for 4-6 hours, or even overnight.  Mix in the vanilla at this point. 

Then place in any dish of your choice, (insert I used my makeshift maker:) then you will spend the next 3 hours checking and stirring. Many blogs complained of how it isn't as creamy because they would wait 45 minutes inbetween stirring, nope, I stirred every 10-20 minutes for 3 hours just keep setting that timer. It was perfect and magical. And no ice shards to be found. Put into a freezer safe container and freeze for 6 hours. Unless you want soft serve ice cream right then,

(* added an edit here, this may take up to 4 hours of stirring and checking if you don't have extra ice under or a flat wide container, unlike my deep tall bowl.)

Most of these ideas are from serious eats
including the basic recipe.
And style from David Lebovitz.

This was amazing and I really think you should give it a try:)


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