Premium Vanilla or Chocolate Ice Cream (aka Frozen custard)--2 recipes
From our Cuisinart Ice Cream Maker instruction booklet, with some modifications from How To Cook Everything, pp. 664-665
2-3 cups heavy cream
1-2 cups whole milk
Below that, a recipe from someone on YouTube.
Requires time to cool, possibly overnight.
Make sure a freezer bowl is ready!
Makes 10 small servings.
INGREDIENTS
NOTE: Other recipes, like the one below, have a higher cream to milk ratio, such as 2 cups cream and 1 cup milk. The recipe here has been modified to reflect that ratio.
Requires time to cool, possibly overnight.
Make sure a freezer bowl is ready!
Makes 10 small servings.
- Other vanilla ice cream recipes:
Quick Vanilla Ice Cream
Another Quick Vanilla Ice Cream (uses egg substitute)
- Salty Vanilla Ice Cream (not in Yummyliciousness)
INGREDIENTS
NOTE: Other recipes, like the one below, have a higher cream to milk ratio, such as 2 cups cream and 1 cup milk. The recipe here has been modified to reflect that ratio.
2-3 cups heavy cream
1-2 cups whole milk
2 vanilla beans, 2" long, split lengthwise. (Leave this out if you are using dried vanilla bean powder instead of extract.)
2, 3, or 4 egg yolks (4 seemed a bit much)
1/2 cup sugar. Or substitute 1 tsp of sugar with 1 tsp of vanilla powder (different from vanilla bean powder)
2 Tbl vanilla or 1 Tbl dried vanilla bean powder (omit the actual beans).
2, 3, or 4 egg yolks (4 seemed a bit much)
1/2 cup sugar. Or substitute 1 tsp of sugar with 1 tsp of vanilla powder (different from vanilla bean powder)
2 Tbl vanilla or 1 Tbl dried vanilla bean powder (omit the actual beans).
Large bowl or Dutch oven for ice bath
PREPARATION
1. In a medium saucepan, combine cream and milk and heat over medium. Also add split vanilla bean(s) and heat until mixture almost boils, about 5-8 min. Reduce heat to low.
2. While mixture is heating, in a small bowl beat yolks, sugar, and vanilla until light yellow and smooth, about 1-2 minutes. Set aside. (NOTE: With raw sugar, mixture won't be light yellow.)
3. When cream mixture is ready, add 4 Tbl of hot mixture to egg mixture and stir/whisk until combined.
4. Gradually add egg mixture to warm cream mixture in saucepan, stirring/whisking continuously to prevent the eggs from curdling.
5. Cook over low heat and continue stirring until--
7. After mixture is cool, and before pouring into ice cream machine, stir so vanilla beans are combined.
8. Turn ice cream machine/bowl on, then pour the chilled base into freezer bowl that is set up in ice cream machine. Let mix until it thickens, 20-25 mins.
9. Transfer ice cream to airtight container and freeze.
PREPARATION
1. In a medium saucepan, combine cream and milk and heat over medium. Also add split vanilla bean(s) and heat until mixture almost boils, about 5-8 min. Reduce heat to low.
2. While mixture is heating, in a small bowl beat yolks, sugar, and vanilla until light yellow and smooth, about 1-2 minutes. Set aside. (NOTE: With raw sugar, mixture won't be light yellow.)
3. When cream mixture is ready, add 4 Tbl of hot mixture to egg mixture and stir/whisk until combined.
4. Gradually add egg mixture to warm cream mixture in saucepan, stirring/whisking continuously to prevent the eggs from curdling.
5. Cook over low heat and continue stirring until--
- mixture is slightly thickened;
mixture coats the back of a metal spoon;
when you run your finger down the back, if the path fills in, keep heating;
if the path doesn't fill in, it's ready for the ice bath.
7. After mixture is cool, and before pouring into ice cream machine, stir so vanilla beans are combined.
8. Turn ice cream machine/bowl on, then pour the chilled base into freezer bowl that is set up in ice cream machine. Let mix until it thickens, 20-25 mins.
9. Transfer ice cream to airtight container and freeze.
YouTube Frozen Custard
Chocolate option based on research. ATK says much less chocolate than SaltandBaker, so this is a tamed back version of the SB recipe and many magnitudes more than ATK. Will try these quantities the first time we make this recipe.
Into the cream, milk, sugar, and salt, add optional ingredients in step 1.
NOTE 1, 7/15/2023: Made it as written here. There was too much volume overall, and we will experiment with a lot less chocolate, a little less sugar, a little more salt. Next experiment: 1.5C cream, 3/4 C milk, 5/8 C sugar, 2 pinches of salt, 5 egg yolks, 1/8 C double dutch cocoa, 3.5 oz very finely chopped bittersweet chocolate (to make measuring easier, bars come with 3.5 oz).
NOTE 2, 8/4/2023: Tried vanilla custard with above recipe without chocolate. Added 3/4 tsp ground vanilla bean. For vanilla and other non-chocolate flavors, consider taking the sugar down because the chocolate needs more sugar. I think the cream/milk/egg yolk/salt quantities above are correct but will try the frozen custard first.
Ingredients (SEE NOTES ABOVE FOR EDITED AMOUNTS when making chocolate)
2-1/4 C heavy cream
1 C whole milk
3/4 C sugar (1/2 cup sugar if making chocolate)
pinch of kosher salt
Vanilla or other flavor extracts
7 egg yolks
Enough ice for a large ice bath
Optional: 1/4 C sifted dutch process cocoa, plus 6 oz very finely chopped bittersweet chocolate
Instructions
1. In a large saucepan, place the cream, milk, sugar, and salt. Add extract(s) and optional ingredients.
2. Over medium heat, stir occasionally until you reach 175 degrees. Do not boil or simmer.
3. Meanwhile, in a medium bowl, whisk the egg yolks until the color has lightened a little bit. Set aside.
4. Once the milk mixture reaches 175, add one ladle of the mixture to the egg yolks while whisking, to temper the eggs. Repeat a few times.
5. Put the tempered egg mixture into the pan, on medium, and whisk constantly until the mixture is thickened and coats the back of a spoon. Swipe a finger down the back of a spoon. The custard is ready when it is "nappe" or when the custard is divided clearly by the swipe.
6. Cool in an ice bath for 30-60 minutes, until the custard is cooler than room temperature. Cooling to 70-75 degrees is cool enough.
7. Make ice cream per the instructions of your ice cream maker.
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