Thread: Homemade Ice cream

I scream icecream

they seem to work very well. you keep the bowl in the freezer when not in use. pour the mix into the bowl with the paddle rotating and it basically freezes it as it's mixing and that keeps the consistency of the mix as it doesn't have time to settle. well, that's how i understand it, watching from a distance.

Making ice cream used to be part of my training as French patisserie chef.
The reason ice cream has a better texture when frozen "in movement" is because it does not crystallise the same way as when it stand still in the freezer.

On top of my head a good basic recipe is:
1 litre of liquid cream
16 egg yoke
250 to 300 gr of sugar

Pour cream in a pot and start heating up gently
Meanwhile mix egg yoke with sugar. Beat vigourusly with a whisk till the mix turns a creamy pale yellow.( you can had a little bit of cream if the mix is too thick.
Once the cream start to boil take out of the heat source, pour slowly onto the egg/sugar mix and mix well. Once all the cream is mixed up, put back in the pot and on very slowly heat again.
Make sure you constantly stir the mix. At around 80 degrees of temperature the mix will thicken up. You need to take the pot out of the heat source and dip its bottom in cold water.
If you pass the critical point during the heating process you will over cook your eggs and it will look shitty .
From that point you can had the flavour and colouring you want into the mix( pistachio and green for exemple)
If you want to make vanilla ice cream the best is to use a vanilla pod that you split in two, scrapping out the inside and putting into the heating cream from the beginning( put both the inside scrap and the pod of the vanilla)
Then you freeze down the mix with an ice cream machine if possible.
Enjoy .