![]() Or, turn it into popsicles by freezing the cooked custard in moulds – they’re great coated in dark chocolate! ![]() Freeze the cooked ice cream mixture in ice cube trays, then blend in a high-speed blender after freezing (and freeze again in a sealed container like normal ice cream). No ice cream maker? You have a couple options. After churning, place the ice cream into an airtight container and freeze for up to two weeks. Once the custard is cold, churn it in your ice cream maker according to the manufacturer’s instructions. Strain the ice cream mixture if there’s a chance of eggy bits, then chill until cold. Stir in the vanilla now if you’re using it. It will have reduced slightly when it’s ready. Use a spatula to make figure eights on the bottom of the pot to prevent a skin from forming.Ĭook until the mixture thickens slightly or reaches 175☏ on a candy thermometer. Transfer the mixture back into the pot the milk was in, and heat again over medium low, stirring constantly. We cannot stress enough to go slowly at this point – too quickly and you’ll get scrambled eggs. Add a tablespoon first and whisk, then another spoonful, then you can slowly start adding the milk in a gentle stream. Temper the egg and sugar mixture by very slowly adding the hot milk mixture to it, whisking continuously. Warm this over medium heat, stirring frequently, until bubbles just start forming. Set this aside.Ĭombine the milk, cream, and salt in a saucepan. Start by beating the eggs and sugar together until fluffy and light in colour. ![]() ![]() Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions. It’s the base recipe most churned ice creams work from, but equally good plain as with additions like chocolate or sprinkles. With just milk, cream, egg yolks, and sugar – and a tiny bit of salt – this recipe is about as simple as it gets. It’s an ideal neutral base to enjoy plain or to customise at home into anything you like (see below for a list of suggestions). Sweet cream ice cream gained popularity a few years ago as the starter ice cream used at Cold Stone Creamery, where they add any mix-ins when you order it to customise the flavour. Delicious on its own or as a base to your favourite flavours, sweet cream ice cream is a gateway recipe to building the ice cream of your dreams. ![]()
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