Ice Cream is one of life’s true delight, any day and any time and learning the basic procedure for making one with your favourite flavour will serve you well in the long run.
Yeah, it’s easy to just walk into a mall and grab one but consider the excitement of getting creative and inventing your very own ice cream with the range of flavours – natural or synthetic.
Consider a range of flavours such as vanilla, banana, mango, peanut, chocolate, strawberry, peach coffee or even avocado. Below is an easy guide to wiping up the good old ice cream.
Ice Cream Recipe
To make a small bowl of ice cream, you need the following basic ingredients, keeping in mind that precision is the key to getting it right.
4 large egg yolks
2/3 cup granulated sugar
1 1/2 cups whole evaporated or condensed milk
1 teaspoon flavour of your choice – vanilla, banana, strawberry, extract
1 1/2 cups of any of the following cream: pressure pack whipped cream, clotted cream, double cream, heavy cream, whipping cream and sour cream.
Note: The above recipe is the custard-style of making ice cream, that is, one made with eggs.
Equipment you need
Mixing bowls – stainless or glass
Hand or electric whisk
Spatula or wooden spoon
Fine-mesh strainer, sieve
Saucepan
Measuring cups and spoons
Storage container with an airtight lid that can fit into the freezer space.
Homemade
By homemade it means, without the machine (except for electric whisker or food processor) and it’s much easier than you anticipate. So for this, you can apply either of the two basic types of ice cream – custard-style, made with eggs or the non-custard type, made without eggs.
Procedure
1. Whisk the yolks and sugar together in a medium bowl until thoroughly combined by giving off a pale lemon-yellow colour.
2. Warm the milk in a medium saucepan and place over medium heat. Add the vanilla, or favour extract of your choice, into the milk. Bring the milk to a simmer, then remove from heat.
3. While whisking steadily the egg-sugar mixture, slowly pour in some of the hot milk. This will warm the eggs and prevents them from curdling – it is referred to as tempering the egg-sugar mixture.
4. Slowly pour the tempered egg-sugar mixture into the saucepan with the remaining milk, then cook the ice cream base on low heat. Stir the mixture gently but steadily and at the same time, scraping the bottom and sides of the pot.
5. Strain the ice cream base through the reserved fine-mesh strainer or sieve. This is to remove any bits of egg that may have accidentally curdled.
6. Now stir in the whipped cream (or any of the aforementioned cream) into the ice cream base. Cover the bowl with a plastic wrap and refrigerate for at least 1 hours until partially frozen.
7. Remove the bowl from the freezer and mix the ice cream with an electric mixer or food processor until it’s fluffy.
Cover and freeze again for few more hours and your ice cream is ready to be served!
Don’t Miss: Pancakes Made Easy, Recipe, Flavors, Preparation [Video]
Procedure for non-custard style homemade Ice Cream
Ingredient:
2/3 cup granulated sugar
2 1/4 cups condensed milk
5 teaspoons cornstarch
1 cup heavy cream
1 teaspoon vanilla extract or vanilla bean
Procedure:
1. Whip heavy cream to stiff peaks in large bowl.
2. Whisk sweetened condensed milk, cornstarch, sugar and vanilla in the medium bowl – until the cornstarch is fully dissolved. Bring to a simmer over low heat, whisking frequently for 4mins.
3. Fold in whipped cream into the
4. Pour into a storage container and cover. Store in freezer for 6 hours or until firm.
Note: The custard-style provides a smoother texture, creamier and richer flavour than ice cream made without eggs even though it contains more fat. Remember, this is all about being creative with the flavouring, hence choose the craziest but realistic flavour to use.
