How to Make Homemade Ice Cream
By Fox News Magazine, June 21, 2012
Need something to keep you cool on these scorching hot summer days? Make homemade ice cream!
Many of us are intimidated by the thought of making our own ice cream, but we found out that it's easier to whip up than you might think. And it can be stored in your freezer for months on end, if you can resist it. Watch the video above to see Pastry Chef (and ice cream fanatic) Julian Plyter of Melt Bakery demonstrate how to make homemade ice cream, and then try his original Cinnamon Ice Cream recipe at home. You'll need your own ice cream machine to make it, but you'll know it was a good investment after your very first taste!
How to Make Homemade Ice Cream
Category:
Dessert
Level:
Medium
Yield:
About 2 quarts
Ingredients:
- 12 egg yolks
- 1 quart (32 fluid ounces) whole milk
- 1 pint (16 fluid ounces) heavy cream
- 1 1/2 cups sugar
- Pinch of salt
- 1 teaspoon cinnamon
Instructions:
- Place the yolks in a large mixing bowl and set aside.
- Set a strainer over a heatproof container (or bowl) large enough to comfortably hold all the custard (at least 3 quarts). Set that aside as well.
- Place the remaining ingredients in a large heavy-bottomed saucepan, and whisk together to combine.
- Place the saucepan over high heat and bring the mixture to a boil, whisking occasionally. Remove from heat.
- Working quickly but carefully, pour about 1/4 of the milk mixture into the egg yolks and set the saucepan aside. Whisk together until uniform. Repeat this step with about half of the remaining milk.
- Pour the egg and milk mixture into the saucepan, whisking constantly in the pan. Set the bowl and whisk aside.
- Place the saucepan over very low heat and stir with a wooden spoon until the mixture begins to thicken. When you run your finger along the back of the spoon and it leaves a clear trail, your custard is finished. Remove it from the heat immediately.
- As soon as the custard is finished, pour it through the strainer into the heatproof container below it — this will remove any bits of egg that have coagulated during the cooking process.
- Chill your container of custard in an ice bath, and then refrigerate for at least 4 hours, preferably overnight. Process in your ice cream machine according to the manufacturer’s instructions.
