• Batch for ice cream maker of 1.5 ltr/qrt (or more) • Preparation time: 20 mins • Total time: 18 hrs •
Ingredients:
300 gr/ml fresh milk, whole (13.5 oz; 1 & 1/4 cup) ¹ 180 gr sugar (6.3 oz; 3/4 cup & 1 Tbs.) ² 600 gr/ml heavy cream (21.2 oz; 2 & 1/2 cups ) ³ 90 gr egg yolks, cold from the fridge (from about 5 large eggs) (3 oz.) 2 Tbs. vanilla extract (see notes)
Instructions
Before starting, make sure that your ice cream maker is ready for churning when needed. This means that if it has a removable freezer bowl, it should be put in the freezer for the whole time indicated by the manufacturer, usually 24 hours.
Step 1 - Prepare the ice cream mixture
Put the cold egg yolks in a large bowl, and whisk them lightly to break them down. Put them in the fridge, keeping the whisk in the bowl. In a medium saucepan, put the milk and sugar. Warm over medium heat, stirring often with a silicone spatula, until the sugar dissolves. Increase the heat to high and remove the egg yolks from the fridge. When the milk comes to a full boil (bubbles up vigorously), remove it from the heat, and immediately start pouring it in a steady stream into the egg yolks with one hand, while whisking them vigorously with the other. Return everything to the saucepan and back to the heat and keep stirring it constantly with a silicone spatula just for 10 seconds. Now pour everything back to the large bowl. Important: While the custard is still hot, use a rubber spatula to thoroughly scrape the sides and bottom of the bowl, where residues of egg yolk lie. You cannot see them, but they are there and they should be incorporated into the rest of the mixture, while it is still hot. Stir well for 1 minute. Add the heavy cream and stir to combine.
Step 2 - Chill the ice cream mixture
Prepare an ice bath by putting ice and cold water in a large bowl and carefully nest the bowl with the ice cream mixture. Take care that no water slips into the ice cream mixture. Leave for about 30 minutes, stirring occasionally. When it has cooled down, add the vanilla extract and stir well. Before you churn it, the ice cream mixture should be thoroughly cold. To chill it, pass the ice cream mixture through a fine mesh sieve and into a sealable container; refrigerate for 12 hours and up to 3 days. It has to be thoroughly cold to properly churn. Step 3 - Churn the ice cream
Check that the ice cream mixture is thoroughly chilled before churning: it should feel fridge- cold to the touch. Prepare the ice cream maker according to the manufacturer’s instructions. With the machine running, pour the chilled ice cream mixture through the canister and into the ice cream maker. Churn until the ice cream is creamy and has fluffed up. Depending on yourice cream maker, this may take anywhere from 30-60 minutes. How to know when it is ready: the ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy. When you lift a spoonful, it will be thick enough to stand on the spoon, but still be soft like soft-serve ice cream. If upon lifting some ice cream with the spoon there is a pool forming on the edges, you will have to leave it for longer. In any case, if you feel doubts about the consistency, leave it for ten minutes more. At this stage, do not expect it to be like store-bought carton ice cream, now it will be more like soft-serve ice cream. It will firm up and become like store-bought ice cream after 3-4 hours in the freezer. So stop the ice cream maker when it is thick and creamy, as described above. Before serving or removing to a container, you have to put it in the freezer to set. Remove the removable freezer bowl, filled with the ice cream, from the ice cream machine, cover with a lid and put it in the freezer for 3-4 hours. After this, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing.
Storage and serving
In the freezer for one month, covered well to protect it from absorbing the freezer’s smells. This ice cream, like all artisanal ice creams, freezes hard in the long term. To soften it to a scoopable consistency, put it in the refrigerator for one hour.
Notes:
For best results, use a scale and measure the ingredients directly into the utensils, when you need them. And yes, you should weigh the egg yolks, too. Avoid weighing in one utensil and transferring to another, as this causes a small, but important loss of quantity, especially in liquids. However, if you do not have a scale: for cup measurements: 1 cup = 235 ml |. 1 Tbs. = 15 ml. | 1 tsp. = 5 ml
¹ Milk: You should use regular cow's milk, fresh, with around 3,5% fat.Do not substitute with light versions (lower fat) or non-dairy milk. Both the fat and the milk proteins are needed for the recipe to work.
² Sugar: You can use regular sugar (granulated sugar) or a raw cane sugar such as turbinado or demerara. Do not use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner's sugar, it is not suitable for this recipe.
³ Heavy cream: you can use heavy cream with 35-40% fat percentage. It should be of pourable consistency. Do not use lower fat versions. Do not use any kind of non-dairy cream. More recipes here
/ / / Biterkin biterkin.com / Lisa Zografou