How to make Ice cream
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ice-cream-chef-duminda

People have been making ice cream far longer than the invention of electricity so there’s no reason you can’t make ice cream and sorbets at home without a machine.

The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you’re creating hard ice crystals, so if you’re making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.

Ingredients
  • 300ml thick cream
  • 300ml milk
  • 1 vanilla bean, split
  • 6 egg yolks
  • 175g  sugar
  • 1 tsp vanilla extract
Total Time:
60 min
Prep
40 min
Cook
20 min
Yield:
4 potions

potions

Level:
medium

Method

  1. Place the cream and milk in a saucepan. Scrape in the vanilla seeds and add the bean, too. Bring to the boil, then turn off the heat and set aside for 10 minutes to infuse. Place the egg yolks, sugar and vanilla extract in the bowl of an electric mixer. Beat until pale. Carefully pour the milk over, then return to a clean saucepan.
  2. Cook over low heat, stirring, for about five minutes until it is slightly thickened and coats the back of a wooden spoon.
  3. Set aside to cool, then refrigerate for 30 minutes
  4. Place custard in a plastic container in the freezer until frozen at the edges. Remove from freezer. Beat with an electric beater. Re-freeze. Repeat this process two more times.

Note
Need to have good freezing capacity.

 

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