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Homemade Ice Cream Basics

Homemade Ice Cream

You love ice cream, don’t you? If you don’t, I’m not sure we can be friends. I mean, unless you give me your ice cream. Then I’ll be your bestie. For life, yo.

Ingredients
  • 3 cups (720mL) heavy cream
  • 1 cup (240mL) whole milk, or almond or cashew milk for low carb
  • 8 egg yolks
  • 8 oz (225g) sugar or equivalent low carb sweetener
  • 1 vanilla bean, split or 1 tsp vanilla extract
Options to make Ice Cream Softer (Choose two or three):
  • 8 oz mascarpone or cream cheese
  • 1/4 cup MCT oil
  • 1/2 tsp xanthan gum
  • 2 Tbsp vegetable glycerine
  • 2 Tbsp vodka (or other spirit)
  • 1 Tbsp gelatin, dissolved in 1/4 cup water
  • Optional mix-ins: 8 oz berries, cooked down to a jam-like consistency, chopped chocolate or nuts, caramel, ganache.
Instructions:
  1. Heat cream and milk over low heat in a medium saucepan until bubbles form on the edges.
  2. If using vanilla bean, steep in warm milk mixture for 15 minutes, then scrape out seeds and add to milk mixture. Reheat milk until bubbles form on edges again. (If using vanilla extract, skip this step.)
  3. While milk is heating, whisk egg yolks and sweetener together until thickened and lightened in color (2-3 minutes).
  4. Temper eggs by slowly ladling hot milk into eggs while whisking constantly. Ladle half the milk into the eggs, then pour egg mixture into saucepan with the rest of the milk.
  5. Turn heat back on to medium-low. Stir constantly with a wooden spoon until mixture reaches 170°F (77°C) or until it coats the back of the spoon. Heat very slowly. Do not overheat or mixture will curdle and separate.
  6. Once mixture reaches the proper temperature, immediately remove from heat and strain into a clean bowl.
  7. At this point, add any of the following optional ingredients: Vanilla, mascarpone, MCT oil, xanthan gum, glycerine, or dissolved gelatin.
  8. Place bowl in an ice bath and cool to room temperature, then cover and refrigerate 2-3 hours or overnight.
  9. At this point, add vodka if using.
  10. Churn in ice cream maker according to manufacturer’s instructions, watching closely as low-carb ice cream may churn more quickly than conventional.
  11. Fold in optional mix-ins like cooked and cooled fruit, chopped chocolate or nuts, etc.
  12. Transfer into a shallow container and freeze for at least 4 hours or overnight.

Recipe adapted from byambershands.com/2018/07/19/homemade-ice-cream-basics/