![]() ![]() The ice cream will come out like stiff soft-serve ice cream. You’ll probably be able to hear the motor slowing down when it gets close, and you should probably stop it before it really starts having trouble. It’ll take about 30 minutes, more or less, to churn.Then turn on the motor so the dasher starts spinning, and pour in the mix. If you have a machine that uses a frozen bowl, be sure it’s completely frozen - 24 hours or more is best. If you have a machine with a built-in freezer, turn it on and let it get good and cold.You can chill it covered in the fridge, or if you’re in a hurry, either stir the mix in a metal bowl that’s inside another metal bowl containing ice water, or use my latest favorite method and put the mix in a zip-top plastic bag and then dunk that in a bowl of ice water. The faster the mix freezes, the smaller the ice crystals will be, and the smoother the texture. This is important, because the mix needs to be chilled before it’s run through the machine, so it freezes faster. Chill the mix until it’s below 40° F (5° C).Add a teaspoon of pure vanilla extract, pure peppermint extract, or ground cinnamon at this point to make those easy flavors. Strain the mix into a container and let it cool for a bit before adding extracts that might evaporate.Heat the mix over medium-low heat, stirring frequently, until it reaches 175° F (79° C) and hold it there for at least 25 seconds (the FDA’s official requirement for pasteurization). Heating the mix also gives the ice cream a “cooked” flavor, like the taste of warm milk. Then continue heating it to kill anything that shouldn’t be in there, especially salmonella, which is a nasty bacteria that can come from raw eggs and make people pretty sick.(This is called “tempering”, and prevents the eggs from being scrambled.) Then pour the egg/sugar mix back into the pot with the remaining cream and milk, so everything’s together. While whisking the egg/sugar mix, slowly add small amounts of the cream/milk mix until about a third of the cream and milk have been added. When the cream/milk mix reaches about 140° F (60° C), remove it from the heat.While that’s heating, mix the eggs and sugar in a separate bowl.Mix the cream and milk together and heat over medium-low heat.If you’re looking to duplicate your favorite super-premium ice cream, this is the one you’ll want: I like recipes with eggs because I think they make a creamier, more custard-like texture, but see the second recipe below if you want to make an ice cream without eggs. Their recipe for the Sweet Cream Base is a pretty common one, and I’ve used it enough times to have it memorized. It’s filled with no-nonsense recipes that are easy to make, and taste fantastic. A great book to start with is Ben & Jerry’s Homemade Ice Cream & Dessert Book. ![]()
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