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Diana · Posted: Thu Jul 02, 2009 1:15 pm Post subject: Ice cream making question

Does anyone make ice cream without a machine? If so, please can you post a basic recipe and method.

Thank you
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Julie · Posted: Thu Jul 02, 2009 2:37 pm Post subject:

I put one on here a while back, scoll down the list a bit and you'll find it.
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Julie · Posted: Thu Jul 02, 2009 2:40 pm Post subject:

I found it for you

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wellys · Posted: Thu Jul 02, 2009 3:00 pm Post subject:

I made two big tubs of ice cream yesterday and this is how I do it.

6 egg yolks
1 tub double cream (250ml)
50ml water
110g sugar
few drops vanilla essence
(This usually gives me about 500g and fits nicely in a plastic margerine tub)

Put the sugar and water into a saucepan and bring to the boil

Whisk the egg yolks until they are light and fluffy

In a separate bowl, whisk the cream until you get soft peaks - not too stiff

Add the vanilla to the eggs and whisk

When the sugar is boiling take if off the heat and then pour it onto the eggs, whisking as you do

Combine the whisked cream and egg mixture until they are well blended

Pour into a tub and put in the freezer until frozen.

You can add any flavourings like. Yesterday I added a jar of strawberry jam that I made a few days ago. If you are intending to add flavourings, cut down the amount of sugar you use by 50g.

I have found that if you make ice cream from cream rather than milk you don't get ice crystals and don't have to stir it every couple of hours whilst it's freezing.

However if adding flavourings, you are better off doing it when it is partially frozen otherwise it all sinks to the bottom.

We had the ice cream for pud today and it was delicious.
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Diana · Posted: Thu Jul 02, 2009 4:07 pm Post subject:

Thanks welly - that's great.

Thanks Julie - my brain stops functioning when the temperature gets much above 20ºC

Dare I ask ... does anyone have a low fat version?
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Sassinak · Posted: Thu Jul 02, 2009 5:05 pm Post subject:

Pah !!!
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Julie · Posted: Thu Jul 02, 2009 10:27 pm Post subject:

Pooh, raspberries to that. It isn't ice cream if it hasn't got cream in it, it would be iced skimmed milk or something - the clue is in the name

I think Wellys' recipe sounds quite straightforward doesn't it?
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zombiecazz · Posted: Fri Jul 03, 2009 7:57 am Post subject:

how about this for a healthy recipe.

frozen yoghurt recipe
Recipe says use an ice cream maker,so you'd freezer for a while then whisk, freezer a little more then whisk and then allow to freeze fully.
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Diana · Posted: Fri Jul 03, 2009 8:19 am Post subject:

SPINACH!!! IN DESSERT??? That's just wrong!

I think I'll stick with the double cream (but thanks ZC, will try with diff flavour I think)

Presumably something like rasp ripple just has the puree stirred in when it's nearly frozen?
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wellys · Posted: Fri Jul 03, 2009 9:39 am Post subject:

Ice cream is basically just frozen custard so if you substitute milk for some of the cream it should be lower in fat. I have made it with both whole milk and semi skimmed. I am not keen on making it this way because my custard tends to get lumpy as I don't pay attention to it. You would have to use a custard recipe rather than the one above.

If you're making it with milk then you do have to take it out of the freezer every couple of hours to stir to avoid ice crystals.

I have made ice cream with yoghurt but it didn't have that lovely full fat taste.

I suppose you could try using creme fraiche instead.

For a rippled effect, stir the flavouring through when it's semi frozen.

Lemon curd is nice and if you chop up some meringue that you make with the egg white left over from the ice cream, you can make Lemon meringue pie flavour.

I make a lot of ice cream

.

WellyS
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