Ice cream
From Burden's Landing
Making ice cream is easy and worthwhile, but there are a few things to keep in mind:
- Make sure the ice cream maker is very cold. Keep it in the freezer for a long time, and don't take it out until the last minute.
- Too much starch in a custard doesn't translate well in ice cream. (See corn ice cream for an example.)
- When making a custard (w/ eggs), strain it and cool it immediately in an ice bath to stop cooking.
- Make sure the custard is very cold as well. Ideally, refrigerate it overnight, and put it in the freezer for 10 minutes before making.
- Freeze a container as well for storing the ice cream.
- Store the custard in a pitcher with a sharp point, which will make it easy to pour into the ice cream maker. We've used a gravy pitcher, which is handy when there are things in the custard you want to strain, such as a vanilla bean. However, for thick custards (like chocolate ice cream, the custard will not go through the separator easily.
Flavors
- chocolate ice cream
- strawberry frozen yogurt
- grapefruit sorbet
- pineapple sorbet
- rasberry sorbet (using invert sugar)
- dulce de leche ice cream
- guava sorbet
- sour cream ice cream
- olive oil gelato
- corn ice cream
- basil ice cream
To try:
See Also
- Real Ice Cream without an Ice Cream Machine. Brilliant. Not gonna get rid of our ice cream machine, though.