No ice-cream machine needed.
I don't get more set in my ways than choosing my luscious ‘lickables‘. I will almost always choose the bold flavours of chocolate, espresso and caramel or a blend of similars over and above any fruit flavoured ice-cream.
For a complete dedicated post...refer to:
- . > (American / Metric measures) <
- . 4 xlarge egg yolks
- . 2 egg whites (once seperated, refrigerate)
- . 1 cup (200gr) dark brown sugar (packed)
- . 1 tsp. (5ml) sea salt ('fleur de sel' is best)
- . 1 tbsp. (15ml) premiun vanilla extract
- . 2 cups (500ml) whipping cream 35%
- . 1 cup (250ml) whole milk (1% + is fine)
- . 1/8 cup (30ml) unsalted butter
- . Please note: I start my recipe early in the morning and finish it off sometime in the evening or the next morning. This is my ice-cream's journey.
- . Prepare a shallow, very clean surfaced pan: sized about 9x12 or similar...ready to receive the very hot custard when ready.
- . In a medium saucepan, put the egg yolks, sugar, salt, and vanilla extract all at once. Whisk well until lumps disappear. >>> Tip: Sugar is enhanced when frozen...therefore, contrary to thinking that it won't be sweet enough...it will be plenty sweet! Add a little pour of cream and whisk again...add a little more...repeat whisking. Now, add the rest of the cream and milk. Place the saucepan on stovetop at medium-high heat. Whisk this custard in paused intervals for at least 5 minutes. At this point the custard is pretty hot and is getting ready to get to its boiling point. This is where you have to have the patience to keep stirring for about another 5 minutes until you see the custard thickening and rising at the same time. However, right before the custard starts getting thicker...add the butter. Then as youâre whisking...youâll realize that the finishing point has arrived when the custard starts to quickly rise. At this indication point...you should take it off the stove immediately before it spills over. Pour custard into the shallow pan you prepared. Leave the pan there aromatizing your home for about 3 hours until it is no longer warm. >>>Note: For those who have an ice-cream maker...this is where you can disregard the rest of the instructions.
- . Before placing the pan into the freezer...give the custard a gentle whisk and place a piece of aluminium foil lightly covering the pan. 3 hours later...take the pan out to give the slightly frozen custard another whisk or swirl with a fork. Mix as well as you can. Place it back in the freezer for another 3 hours or sometimes more if you're not available to finish off the full process. Let stand in room temperature for about 10 minutes before continuing on to the next step.
- . This is where the food processor comes in handy. Pour the egg whites that were reserved in the fridge and properly beat them until a fluffy thick texture appears. Add in the ice cream custard into the processor in big chunks. Start at medium speed...and slowly raise it to high speed. At this point you'll start witnessing the magic. The whole mix will start rising. Beat for about 2 minutes. You're done. >> Note: for those who do not own a food processor...you can whip the cream and milk with the aid of an electric beater. Afterwards, follow the rest of the steps mentioned above.
- . Select 3-4 small quality freezer containers and pour ice-cream into them evenly. Place the containers at the back of the freezer if possible. The ice-cream will be completely ready within the next few hours. Patience once more. Great things do come to people who have learnt this art.
- . Happy lickable moments...FOODESSA.com