Recipe: Ice Cream Base
May. 16th, 2009 02:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cathouse_mary posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipeboxHey, Northern Hemisphere types! Summer is coming in, and with it the desire for that perfect scoop of ice cream. Many years ago, my mother gave my a housewarming gift of an ice-cream maker and a copy of 'Ben & Jerry's Homemade Ice Cream and Dessert Book.' The ice cream maker has worn out and been replaced three times in the twenty-two years since that day, but the recipes are just as delicious. Besides, have you ever read what's going in ice cream lately?
HFCS. Glycerols and glycerides. Sorbates. Gums and resins. Cellulose products. Polysaccharides. Phenols.
FORGET THAT! I want to have ice cream, not ice chemicals and milk.
Sweet Cream Base:
2 large eggs
1/2 to 3/4 cup sugar (I find that as I get older, a lot of ice creams are just too sweet for me so I typically reduce the sugar)
2 cups heavy whipping cream (I use organic, some add thickeners like carrageenan or xanthan gum)
1 cup whole milk
Break the eggs into a mixing bowl and whisk hard for 1-2 minutes until light and foamy, then add the sugar a bit at a time. Whisk until the sugar is completely blended before adding more. Add the milk and cream, and whisk until all the sugar is dissolved.
Today, I added a mash of peaches - about two cups to the base - pureed and chunked, sweetened very slightly with sugar and a bit of cinnamon and nutmeg.
One of my favorite things is to make a cold drip coffee concentrate and add it to the base. Yummy and not too sweet coffee ice cream!
HFCS. Glycerols and glycerides. Sorbates. Gums and resins. Cellulose products. Polysaccharides. Phenols.
FORGET THAT! I want to have ice cream, not ice chemicals and milk.
Sweet Cream Base:
2 large eggs
1/2 to 3/4 cup sugar (I find that as I get older, a lot of ice creams are just too sweet for me so I typically reduce the sugar)
2 cups heavy whipping cream (I use organic, some add thickeners like carrageenan or xanthan gum)
1 cup whole milk
Break the eggs into a mixing bowl and whisk hard for 1-2 minutes until light and foamy, then add the sugar a bit at a time. Whisk until the sugar is completely blended before adding more. Add the milk and cream, and whisk until all the sugar is dissolved.
Today, I added a mash of peaches - about two cups to the base - pureed and chunked, sweetened very slightly with sugar and a bit of cinnamon and nutmeg.
One of my favorite things is to make a cold drip coffee concentrate and add it to the base. Yummy and not too sweet coffee ice cream!
(no subject)
Date: 2009-05-16 10:26 pm (UTC)It's a bit slushy at first, but if you put it back in the freezer for a bit, it hardens up nicely into an excellent sorbet. And you don't need an ice cream maker!
(no subject)
Date: 2009-06-02 03:44 am (UTC)(no subject)
Date: 2009-05-19 07:51 pm (UTC)Thank you for the ice cream recipe. I'm picky when it comes to ice cream. If it has a bunch of stuff I cannot pronounce, then I'm not buying it. ^_^
I'm just starting my cooking journey...and making ice cream sound like fun!
What do you store your homemade ice cream in?
(no subject)
Date: 2009-06-02 03:46 am (UTC)I have extra bowls for my ice cream maker, so I typically store in that. And do try to get a copy of the Ben & Jerry's book. It's the best!
(no subject)
Date: 2009-05-21 04:00 pm (UTC)(no subject)
Date: 2009-06-02 03:47 am (UTC)