Breyer’s and Edy’s are now obsolete my friends. The days of trying to catch 2 for $5.00 dollar sales are over because now we have the power of ice cream creation.
Ice cream is a stirred custard that is frozen and aerated simultaneously. Many lower budget ice cream freezers include a freezing bowl, which contains liquid held within an insulated double wall. The insulation allows the bowl to stay extremely cold. When the custard is poured into the ice cream freezer, the custard passes its heat energy to the freezer bowl. This causes the custard to be cooled, while the freezer bowl is warmed. This process continues until temperature equilibrium is reached. The key to successful ice cream is to have the equilibrium at a temperature cold enough for the ice cream custard to freeze. This is sometimes difficult, however, because in addition to the custard warming the freezer, the temperature of the environment also battles to warm (or cool, depending on weather) both the custard and the freezer.
The one downside to this type of ice cream freezer is that it requires the user to be very proactive because it works best when frozen at least 24 hours.
In terms of custard, the process is the same as a pudding or crème brulee until the egg tempering stage is complete. After the scalded cream/milk mixture is tempered into the egg mixture, the ice cream custard is returned back to the stove top and slowly heated and continuously stirred until 170°F is reached. DO NOT LEAVE THE CUSTARD AT THIS POINT. If you stop stirring the mixture, the custard at the bottom of the pan will curdle and the end result will not be good. The more control you have over the custard temperature the better because the temperature that the custard sets (about 170°F) and the curdling point are very close. If you do not have a thermometer, then watch the custard closely for the first sight of bubbles. As soon as bubbles or 170°F occurs, remove the custard from the stove and strain the mixture into a bowl. Allow the custard to cool to room temperature then store in refrigerator until it’s time to make ice cream.
Now you know the basics of quality ice cream and are freed from a world of store bought ice cream. By reading this page, you have chosen the red pill. Now you get to see how far the ice cream rabbit hole goes.
Estimated Time: 8 – 12 hours
Custard preparation: 30 minutes
2 cups of heavy cream
1 cup of whole milk
2 teaspoons of vanilla
Pinch of salt
9 oz of white chocolate
6 whole eggs
½ cup of sugar
½ cup of raspberries (divided into 2- ¼ cups)
Ice Cream Base
- Bring cream, milk, salt and vanilla just to simmer in heavy medium saucepan over medium heat. Remove from heat.
- Add white chocolate to the custard base; whisk until melted and smooth.
- Whisk eggs and sugar in large bowl to blend.
- Temper the custard into egg mixture: While whisking, slowly pour cream into egg mixture adding a little at a time until about one third of the cream is incorporated into the eggs. Then stir the egg mixture into the pot with the rest of the cream.
- Turn the stove top to medium low. While constantly stirring, bring the cream/egg mixture to about 170°F or until the first bubbles appear.
- Remove immediately from stove and strain the mixture into a medium bowl
- Allow the custard to cool to near room temperature (about 30 minutes) then place bowl in refrigerator for at least 3 hours (overnight preferred).
- Then follow the directions on the ice cream freezer to form ice cream.
- Pour the ice cream into a medium sized bowl. Then fold in the quartered raspberries.
- Freeze ice cream until it is solid or ready to serve (about 1 hour).