Note: Home-made ice cream does not contain any conserving agents, thus it is suitable for immediate consumption. If you want to store in the freezer for a few days, I suggest that you add ice cream stabilizer i.e. Milcheisbasis (from Hobbybäcker) or Ice Cream Stabilizer in order to avoid ice crystals from forming. Only use fresh eggs!
Basic Vanilla Ice Cream Recipe
Ingredients (yields about 700 ml):
300 ml fresh cream
250 g fresh milk
a pinch of salt
1 vanilla pod
4 tbsp fine sugar
3 egg yolks
20 g ice cream stabilizer
Method:
In a saucepan, heat cream and milk over medium heat. Cut vanilla pod into two, scrape the pulp and add to milk mixture together with the salt. Do not boil! The mixture needs only to be warmed. Remove from heat.
In a bowl, mix sugar and egg yolks together. Pour some milk mixture into bowl and mix thoroughly. Return bowl contents to pot and leave to cool down. Pour into a container and refrigerate for about 24 hours.
Add ice cream stabilizer and mix well. Pour mixture into ice cream maker and set the timer to 40 minutes. Once done, remove tub from ice cream maker and transfer to a container. Freeze for a few hours before serving.
For children: Add chocolate chips or smarties before freezing.
Basic Chocolate Ice Cream Recipe
Ingredients (yields about 500 ml):
50 g plain chocolate (50% cacao), to be broken into pieces
50 g milk chocolate, to be broken into pieces
70 ml fresh milk
300 ml fresh cream
1 egg
20 g ice cream stabilizer
Method:
In a saucepan, heat milk and cream together over medium heat. Add both types of chocolate pieces and bring to a slight boil. Remove from heat and leave to cool down. Pour into a container and refrigerate for about 24 hours.
On the next day, add slightly beaten egg yolk and ice cream stabilizer to mixture. Mix well and pour into ice cream maker. Set the timer to 25 to 30 minutes. Once done, remove tub from ice cream maker and transfer to a container. Freeze for a few hours before serving.
Bon Appetit!
No comments:
Post a Comment