How to Make Homemade Ice Cream - Any Flavor
|Crass commercial message: (Well, I warned you!) - I've tried many
different types of ice cream makers over the past 25 years, and the Cuisinart
ICE-30BC "Pure Indulgence" is the easiest, simplest, and neatest
(as in not messy) ice cream / gelato / sorbet / frozen yogurt
maker I've used. just pop the gel bowl in the freezer and,
depending upon how cold your freezer is, within 6 to 12 hours,
it's ready to make ice cream, without ice, salt or mess. It also
has an opening in the top to add flavorings... or to sample as
it freezes.. .YUM! Highly recommended! Blake
On the other hand, the Rival model is cheaper, but I haven't tried it. And if, for some demented reason, you actually want to hand crank for 25 minutes, the Donvier model offers that, um, "pleasure".
In a large pot ( 4 quarts or larger) with a heavy bottom (for even heat distribution), mix the milk, sugar and powdered milk. Bring the mix to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm.
Separate the egg yolks from 8 large eggs.
Put the egg yolks in a medium bowl and whisk until they are thickened (it only takes about 2 minutes. I use a hand mixer on low speed.
While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended (a few seconds).
Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170°F and 180°F (check with an instant-read thermometer, like the ones with a probe).
Stir in light cream (or half-and-half)and vanilla. Cover and pop into the refrigerator for at least 6 hours before continuing on to step 8. Overnight or even 24 to 48 hours is fine.
Well, what kind of ice cream do you want? This is the time to decide! You can add almost any fruit you have! If you want vanilla, you already have it, just pop the mix into the maker. If you want chocolate ice cream, just add your favorite chocolate syrup, such as Hershey's or Nestle to the mixer in step 10 as it thickens! I still add the vanilla when I make chocolate - I think it makes a good combination, but you can leave it out, if you like.
For a fruit flavor, well, some fruit work better than others. You get best flavor if you puree the fruit first in your food processor or blender. So obviously, fruits like strawberries, raspberries, mangoes, figs and peaches are idea for this, while apples, coconuts and pomegranates might not be such a good choice.
To use the fruit just prepare it as you would for eating, then blend it in your food processor or blender for a few minutes. Here are some tips:
45 minutes before you want to serve the ice cream, stir the milk/cream
mixture together with the pureed fruit. Stir it up well. Pour the milk/cream/fruit mixture from step 8 into the
metal freezer cannister and put the cover on the canister. Put the canister in the cream
maker. Layer ice and salt solution as follows:
A. Pour 1 cup (250 ml) cold water into Ice Bucket.
B. Place a 1 inch (2.5 cm) layer of ice cubes around Cream Canister in Ice Bucket.
(Hint: the ice cream canister should stand straight while layering.)
1/3 cup (75 ml) table salt or 1/4 cup (50 ml) Kosher (coarse)
salt on ice.
D. Continue layering ice and salt to the top of the Ice Bucket.
E. Pour 1 cup (250 ml) cold water over top ice layer.
Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. From time to time, add more ice cubes and salt as needed.
Now is the time to add the chocolate syrup, if you are making chocolate ice cream. I add about 1/2 cup of chocolate syrup - I use the Hersey's sugar free syrup, but both the variety and amount are a matter of personal taste preferences!
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker. You will also hear the motor straining, as the ice cream freezes. On some units, the directions with the maker tell you to let it work until the motor stalls and stops.
When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Hey, once it reaches the consistency you like, it's time to eat! That's it! You made great homemade ice cream!
Presto 01781 23-Quart Pressure Cooker/Canner
This is usually about $80 PLUS SHIPPING. (which is a GREAT price for a pressure canner). There is also a 16 quart version for about $69. Click on the links at left or above for more info and current pricing. It is also available from Amazon .com (click on the box link at left) (and below from Target)
All American Pressure Canner and Cookers - In 3 Sizes
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