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How to Make Homemade Ice Cream
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by Shannon Beineke
Third, only fill your ice cream maker three quarters full; your creation needs space for aeration. Finally, store your homemade ice cream in a shallow, airtight container. Press wax paper directly over the surface. Not only does proper storage prevent odor absorption, but it helps ice cream to freeze evenly and taste its best.
Homemade ice
Homemade ice cream has major advantages over store-bought versions. For one, you select the ingredients going into your dessert. Even better, you can have ice cream whenever you want - freshness guaranteed. The best part is having family and friends gather 'round to get creative. Making your own ice cream can be quite the bonding experience. To get you started, here are two guideline recipes for homemade ice cream, along with some helpful pointers:
Ice Cream from Scratch
Boil water in the lower pot of a double boiler. Mix 1 cup milk, 1 cup sugar, and 1/4 tsp. rock salt in the top pot. Add 3 egg yolks, and stir until fairly thick. Remove from heat and cool to room temperature. Add 1 tbsp. vanilla extract, followed by 2 cups heavy whipping cream. Refrigerate for at least one hour. Pour into 4 pint-size plastic sandwich baggies or coffee cans. Add 1/2 cup mashed fruit to each container. Use one of the two following methods to complete your homemade ice cream. Makes 4 servings.
The Plastic Baggie Method: Fill each of 4 large (one gallon) freezer bags with 1 cup salt and 4 cups ice. Place the smaller bags inside the larger bags. Make sure both are sealed tightly. Squish the little baggies around, surrounding them with salt and ice. Rub the liquid smooth as it freezes, and use gloves to keep your fingers from freezing. The ice cream should be ready to eat in 15 minutes tops.
The Coffee Can Method: This method should be used when you want to double or triple the serving size. The small coffee cans should be filled with liquid and sealed tightly. Place them in a larger coffee cans, which should be halfway full of 20% rock salt and 80% ice. Roll the cans around outside since they'll be dripping from condensation. The ice cream should be ready within 15 minutes.
Ice Cream from the Mixer
This recipe is for manual mixers, which are more popular and affordable than electric ice cream makers. Mash 2 cups fruit with 1/4 cup sugar and refrigerate. Mix 3 egg yolks, 1 cup milk, 1/4 cup sugar, 1/4 tsp. rock salt. Cook in the top pot of a double boiler until fairly thick, stirring often. Remove from heat and cool to room temperature. Add 1 tbsp. vanilla extract and 2 cups heavy whipping cream. From this point, exact directions
Tips for Homemade Ice Cream
First of all, if you don't have crushed ice handy, smash whole cubes with a mallet. Just wrap them in a towel first so pieces don't go flying everywhere! Second, only use wooden spoons to stir ice cream; metal conducts heat and quickens melting. Third, only fill your ice cream maker three quarters full; your creation needs space for aeration. Finally, store your homemade ice cream in a shallow, airtight container. Press wax paper directly over the surface. Not only does proper storage prevent odor absorption, but it helps ice cream to freeze evenly and taste its best.
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