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Category: Desserts
Prep Time: Cook Time: Total Time:
4 egg yolks
1/2 cup granulated sugar
1 cup milk*
1 cup heavy cream or whipping cream*
2 teaspoons pure vanilla extract or 1 vanilla bean, split and scraped
Crushed Ice
Rock Salt**
* 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).
** Rock salt large crystal salt with a gray color, due to minerals not removed from normal table salt. This form of salt is available in most grocery stores, and also through hardware stores.
I usually double the recipe when making homemade ice cream. It is so good, that it won't last long.
In a medium-size bowl, add the egg yolks and sugar; beat until thick and lemon colored; set aside. NOTE: If making Chocolate Ice Cream, add 1/2 cup cocoa powder to the egg mixture now.
In a small heavy saucepan over low to medium-low heat, add milk. Slowly bring milk just to a gentle simmer or until it begins to bubble around the edges (do not let the mixture boil). Remove from heat.
Gradually stir hot milk into beaten egg/sugar mixture with a wire whisk. Pour mixture back into the saucepan. Over low heat, stirring constantly, heat until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. This process is known as tempering. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
Remove from heat and let custard cool.
Once the custard is cool, cover and refrigerate until thoroughly chilled, at least 1 hour or until it reaches 65 degrees F. on your instant-read cooking thermometer. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Using the ice water method, the mixture will cool in about 15 minutes. This is the custard base. This custard base can be used in many other ice cream recipes where you want a rich, creamy ice cream. Place mixture back in the refrigerator for at least 4 hour, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
When the custard base is cold, stir in the heavy cream and vanilla extract or vanilla bean scrappings. Stir or whisk just until mixture is well combined. If you want to add any extra additions (fresh or dried fruit, candies or confections, nuts, or alcohol), now is the time (see below for directions). The ice cream is now ready for the freezing process.
Transfer the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Either churn your ice cream by hand or by motor.
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 ice and rock 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.
When the ice cream is done, either serve and enjoy or transfer to freezer containers and freeze until firmer.
NOTE: Freshly made ice cream will be soft. To freeze, put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours or overnight.
These extra added ingredients should be added about 8 to 10 minutes after the ice cream has begun freezing (at this point the mixture will be thick enough to prevent the chunks from sinking to the bottom). Some additions will need a little preparation before adding, and some ice cream bases may need some adjustments to accept the additions.
Fresh Fruit and Dried Fruit:
Fresh fruit contains a lot of water, which will always result in iciness. One solution is to use a little more cream and a little less milk in the base. It is also recommended to add some skim milk powder to the mixture.
Fresh Fruit:
Bananas
Blueberries
Cherries
Mangoes
Oranges
Peaches
Raspberries
Strawberries
Dried fruit, such as raisins or dried cherries, need some liquid before they can be added to ice cream. Plump them in fruit juice or alcohol (such as rum, brandy, or kirsch) for 1 to 2 hours. You won't need very much liquid, approximately 2 tablespoons for each 1/2 cup of dried fruit.
Dried Fruit:
Apricots
Blueberries
Cherries
Cranberries
Dates
Peaches
Prunes
Raisins
Candies and Confections:
Chocolate chunks
Heath bars
Peppermints
Brownies
Caramel sauce
Fudge sauce
Nuts:
For best flavor, nuts should be toasted before adding them to the ice cream. Toasting Nuts - Toast nuts on a baking sheet in a 350 degree F. oven for about 10 minutes. Shake the sheet occasionally to prevent burning. The nuts are ready when they color.
Pistachios do not work well in making ice cream as these nuts absorb a lot of water and quickly become soft in ice cream.
Almonds
Brazil nuts
Cashews
Hazelnuts/Filberts
Pecans
Walnuts
Note: I like and make the custard style ice cream but,
I remember when I was young my mom used milnot(evaporated milk) and raw eggs!!! Yuck, I can still taste the milnot. lol No raw eggs for me now, either. We had our own chickens so eggs were probably good. We had an ice cream maker that you turned by hand. Wow, what a job! I have no clue why I would sit and crank that handle because I sure did not like the ice cream. I am sure my older brother or my dad talked me into it!
Ice Cream
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Category: Desserts
Prep Time: Cook Time: Total Time:
4 egg yolks
1/2 cup granulated sugar
1 cup milk*
1 cup heavy cream or whipping cream*
2 teaspoons pure vanilla extract or 1 vanilla bean, split and scraped
Crushed Ice
Rock Salt**
* 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).
** Rock salt large crystal salt with a gray color, due to minerals not removed from normal table salt. This form of salt is available in most grocery stores, and also through hardware stores.
I usually double the recipe when making homemade ice cream. It is so good, that it won't last long.
In a medium-size bowl, add the egg yolks and sugar; beat until thick and lemon colored; set aside. NOTE: If making Chocolate Ice Cream, add 1/2 cup cocoa powder to the egg mixture now.
In a small heavy saucepan over low to medium-low heat, add milk. Slowly bring milk just to a gentle simmer or until it begins to bubble around the edges (do not let the mixture boil). Remove from heat.
Gradually stir hot milk into beaten egg/sugar mixture with a wire whisk. Pour mixture back into the saucepan. Over low heat, stirring constantly, heat until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. This process is known as tempering. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
Remove from heat and let custard cool.
Once the custard is cool, cover and refrigerate until thoroughly chilled, at least 1 hour or until it reaches 65 degrees F. on your instant-read cooking thermometer. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. Using the ice water method, the mixture will cool in about 15 minutes. This is the custard base. This custard base can be used in many other ice cream recipes where you want a rich, creamy ice cream. Place mixture back in the refrigerator for at least 4 hour, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
When the custard base is cold, stir in the heavy cream and vanilla extract or vanilla bean scrappings. Stir or whisk just until mixture is well combined. If you want to add any extra additions (fresh or dried fruit, candies or confections, nuts, or alcohol), now is the time (see below for directions). The ice cream is now ready for the freezing process.
Transfer the mixture into your ice cream maker and freeze according to the manufacturer's instructions. Either churn your ice cream by hand or by motor.
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 ice and rock 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.
When the ice cream is done, either serve and enjoy or transfer to freezer containers and freeze until firmer.
NOTE: Freshly made ice cream will be soft. To freeze, put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours or overnight.
These extra added ingredients should be added about 8 to 10 minutes after the ice cream has begun freezing (at this point the mixture will be thick enough to prevent the chunks from sinking to the bottom). Some additions will need a little preparation before adding, and some ice cream bases may need some adjustments to accept the additions.
Fresh Fruit and Dried Fruit:
Fresh fruit contains a lot of water, which will always result in iciness. One solution is to use a little more cream and a little less milk in the base. It is also recommended to add some skim milk powder to the mixture.
Fresh Fruit:
Bananas
Blueberries
Cherries
Mangoes
Oranges
Peaches
Raspberries
Strawberries
Dried fruit, such as raisins or dried cherries, need some liquid before they can be added to ice cream. Plump them in fruit juice or alcohol (such as rum, brandy, or kirsch) for 1 to 2 hours. You won't need very much liquid, approximately 2 tablespoons for each 1/2 cup of dried fruit.
Dried Fruit:
Apricots
Blueberries
Cherries
Cranberries
Dates
Peaches
Prunes
Raisins
Candies and Confections:
Chocolate chunks
Heath bars
Peppermints
Brownies
Caramel sauce
Fudge sauce
Nuts:
For best flavor, nuts should be toasted before adding them to the ice cream. Toasting Nuts - Toast nuts on a baking sheet in a 350 degree F. oven for about 10 minutes. Shake the sheet occasionally to prevent burning. The nuts are ready when they color.
Pistachios do not work well in making ice cream as these nuts absorb a lot of water and quickly become soft in ice cream.
Almonds
Brazil nuts
Cashews
Hazelnuts/Filberts
Pecans
Walnuts
Note: I like and make the custard style ice cream but,
I remember when I was young my mom used milnot(evaporated milk) and raw eggs!!! Yuck, I can still taste the milnot. lol No raw eggs for me now, either. We had our own chickens so eggs were probably good. We had an ice cream maker that you turned by hand. Wow, what a job! I have no clue why I would sit and crank that handle because I sure did not like the ice cream. I am sure my older brother or my dad talked me into it!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.