Believe it or not, but ice cream is actually one of the easiest things to make. People commonly think that it's impossible to make ice cream without a machine, but this couldn't be further from the truth. Actually, there are quite a few different ways that you can cook up a batch of homemade ice cream without using a machine.
The main reason why a machine makes homemade ice cream easier to make, is that the mixture (made primarily of milk) needs to be kept moving constantly whilst freezing. This movement stops ice crystals from forming within the ice cream, producing the smooth, creamy ice cream that none of us can get enough of. Clearly, you can't freeze the ice cream and manually stir it; you'd have to get inside the freezer with your ice cream! If you are interested in purchasing an ice cream maker to help you with this problem, you should really check out the latest ice cream maker reviews.
As we said there is a simple solution to making ice cream without a machine, though; all you need to do is prepare a custard-based ice cream as opposed to a milk-based one. Following a traditional custard-based ice cream recipe will mean that you don't use any milk. The main ingredient is actually double cream, and this means that you won't need to guard against ice crystals by stirring; there is much less water in double cream than in milk, so you can freeze the ice cream mixture without having to keep it moving. At the end of this simple process you'll be left with a rich, creamy ice cream, which fits the bill perfectly for an indulgent dinner party dessert.
So what's in the recipe? Just four things: two vanilla pods, 500ml of double cream, 70g of sugar (brown or white), and 3 egg yolks.
First, slice open the vanilla pods lengthways and take out the seeds using a spoon handle. Make sure to save the seeds for later, and then throw the pods and the double cream into a pan. Place the pan on a medium heat and bring the cream to the boil.
Whilst the cream is heating up, take your eggs and separate out the egg yolks into a large stirring bowl. Beat the yolks until they are a smooth yellow liquid.
Once the cream has started to boil, throw in the sugar and stir the mixture until the sugar is completely dissolved. Once you've done that, add the mixture to the egg yolks slowly, whilst whisking them together. Fish out the vanilla pods (you can throw them away now), and stir in the vanilla seeds.
Pour your ice cream into a freezer proof container, and freeze for 2 to 3 hours. That's it, homemade ice cream in three easy steps!
The main reason why a machine makes homemade ice cream easier to make, is that the mixture (made primarily of milk) needs to be kept moving constantly whilst freezing. This movement stops ice crystals from forming within the ice cream, producing the smooth, creamy ice cream that none of us can get enough of. Clearly, you can't freeze the ice cream and manually stir it; you'd have to get inside the freezer with your ice cream! If you are interested in purchasing an ice cream maker to help you with this problem, you should really check out the latest ice cream maker reviews.
As we said there is a simple solution to making ice cream without a machine, though; all you need to do is prepare a custard-based ice cream as opposed to a milk-based one. Following a traditional custard-based ice cream recipe will mean that you don't use any milk. The main ingredient is actually double cream, and this means that you won't need to guard against ice crystals by stirring; there is much less water in double cream than in milk, so you can freeze the ice cream mixture without having to keep it moving. At the end of this simple process you'll be left with a rich, creamy ice cream, which fits the bill perfectly for an indulgent dinner party dessert.
So what's in the recipe? Just four things: two vanilla pods, 500ml of double cream, 70g of sugar (brown or white), and 3 egg yolks.
First, slice open the vanilla pods lengthways and take out the seeds using a spoon handle. Make sure to save the seeds for later, and then throw the pods and the double cream into a pan. Place the pan on a medium heat and bring the cream to the boil.
Whilst the cream is heating up, take your eggs and separate out the egg yolks into a large stirring bowl. Beat the yolks until they are a smooth yellow liquid.
Once the cream has started to boil, throw in the sugar and stir the mixture until the sugar is completely dissolved. Once you've done that, add the mixture to the egg yolks slowly, whilst whisking them together. Fish out the vanilla pods (you can throw them away now), and stir in the vanilla seeds.
Pour your ice cream into a freezer proof container, and freeze for 2 to 3 hours. That's it, homemade ice cream in three easy steps!
About the Author:
We have all the latest reviews of cool kitchen gadgets at our website. If like the sound of homemade ice cream, we'll help you choose the best ice cream maker that you can, and also help you avoid the bad ones! You'll also discover where you can get up to 50% certain kitchen gadgets, such as the excellent Kenwood IM200 Ice Cream Maker.
No comments:
Post a Comment