I’m actually super excited for this post! I know some parts of the country has already had snow, but its never too cold for ice cream – at least not here in Vegas.
I had been talking with a chef about the problems of a homemade ice cream maker. We both didn’t like the fact that homemade ice cream froze solid and was really hard to scoop out the next day. The problem is that residential ice cream machines don’t whip enough air into the base. That got me thinking, why don’t I just whip the air in myself?
With this method I’m about to share with you, the ice cream will stay soft, creamy, and delicious even when completely frozen. It can be adapted to almost any (real) ice cream recipe, and you don’t even need an ice cream maker.
Before I share this ingenious method of making ice cream, I just want you to remember -you heard it here first 😉
To show you this technique, I will be making plain old vanilla ice cream.
1 1/2c milk
2c heavy cream
4 large egg yolks
1 tbsp vanilla bean paste
Start by heating up the milk in a small sauce pan over high heat. Keep an eye on it to make sure it doesn’t boil over.
While that’s heating up, measure out the yolks, sugar, and vanilla into a bowl and whisk to combine
As soon as the milk is steaming hot, take it off the heat and temper into the yolks. This means you pour the hot milk in a small stream into the yolks WHILE whisking.
Pour this mixture back into the pan and keep stirring on medium heat until thickened. Once way to check if it’s done is to dip a spatula in the mixture and run your finger across it. If it doesn’t run back down into the line, then it’s done. You also don’t want to over cook it because then the eggs will make the mixture lumpy.
Let it cool over an ice bath.
While that’s cooling, start whipping your cream. You can do this by hand, on a stand mixer, hand mixer, or a hand blender (what I chose to do). Just be careful with a hand blender because parts under the mixer you can’t see might be whipping more than the top. Be sure to mix and check consistency halfway through.
You want to whip to soft peaks. When you let some cream drip back down, it should leave trails like this:
Check to see if your anglaise (yolk and milk mixture) is cool to the touch. Just stick a (clean) finger in there when no one’s looking 😛 If it’s not cool to the touch, it will deflate the cream, which defeats the whole purpose.
Fold the cooled anglaise into the whipped cream like so
Pour into a container and freeze for at least 4 hours. That’s it! A real ice cream, with just a little more air added to it. I made an oreo milkshake right after taking this last picture and
it. was. amazing.
Vanilla Ice Cream
- 15 min
- 5 min
- Ready in:
- 4 h 20 min
- Mix yolks, sugar, and vanilla in a bowl
- Scald milk and temper into yolks
- Put back on heat and cook until thickened
- Strain, and cool on ice bath
- Whip heavy cream to soft peaks
- Fold into yolk mixture
- Freeze for at least 4 hours
Adapted from Alton Brown