Whole milk ice cream recipe
As the charming and talented author of this recipe notes, it only takes half an hour to put together this basic rich vanilla ice cream and flavor it in lots of ways. But take a careful look at this recipe. The author’s goodnatured, any-which-way approach goes well beyond the chocolate and strawberry variations you’ll find beneath the recipe. The basic proportions of the ice cream recipe itself are variable, which means whether you like your ice cream to err on the luxe and indulgent side or the luscious but please-not-quite-so-rich end of things, you can achieve it with a little finagling of the number of yolks and the type of milk or cream. Such brilliance! As the author notes, just make sure all the ingredients are well chilled before you mix and churn. And that you have a slight experimental spirit. Easy!–LC Editors
LC What if I Don't Have An Ice Cream Maker?! Note
Until we’d read this recipe, those of us at LC who are bereft of an ice cream maker had always resorted to pouting when we read ice cream recipes. But thanks to Elsa Petersen-Schepelern, we can do otherwise. Just freeze the ice cream mixture in a stainless-steel bowl until it’s partially frozen, then blend it in a food processor or beat the mixture with a fork until it’s smooth. Refreeze. The more times you repeat the freezing and processing, the smoother the resulting mixture. It actually works. (Depending on the temperature of your freezer, it may be a little more on the milkshake side of ice cream, but life-changing—or at least emancipating— nonetheless.) No ice cream maker? No problem.
Special Equipment: Ice cream maker
- Quick Glance
- 30 M
- Makes 6 cups
- 3 large eggs, plus 2 to 3 large yolks
- 4 cups milk or light cream, or a combination
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 1. Place the eggs and yolks (however many you choose) in a bowl and beat until smooth.
- 2. Heat the milk or cream and sugar in a saucepan over medium heat to just below boiling.
- 3. Gradually whisk or stir 1/2 cup of the hot liquid into the beaten eggs, then stir the mixture back into the saucepan. Place over medium-low heat or in the top of a bowl set over a saucepan of simmering water and stir until the mixture thickens. (Be sure to stir in the same direction.) Do not let the custard boil or it will curdle. When the mixture is thick enough to coat the back of a spoon, remove from the heat, strain into bowl or pitcher, cool, and chill.
- 4. Gently stir in the vanilla and process the mixture in an ice cream maker according to the instructions. This recipe makes ample vanilla ice cream for most machines, so you may need to churn it in batches. Scrape the creamy goodness into a resealable container and freeze for several hours or up to overnight to achieve a proper ice cream consistency. Don’t worry, your restraint will be rewarded.
- Of course you can fancy up this recipe however you deem fit, adding pistachios, crystallized ginger, an extra dose of vanilla, caramel swirls, or countless other flavorings just before churning. Here, a couple basics, just to get you started.
- Rich Strawberry Ice Cream
- Add 1 cup mashed fresh strawberries or 1/2 cup strawberry sauce and churn according to the manufacturer’s directions.
- Rich Chocolate Ice Cream
- Melt 4 to 5 squares unsweetened chocolate in a heatproof bowl set over simmering water. Alternatively, microwave at medium in short 30 second bursts (about 2 minutes in all) until melted. Stir a little of the Rich Vanilla Ice Cream mixture into the chocolate, then stir the chocolate back into the custard. If you wish, add 3 extra squares of chocolate, grated by hand or in a blender. Churn according to the manufacturer’s directions.
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