Replies to This Discussion

Permalink Reply by Chrys Stevenson on August 29, 2009 at 9:26pm

I make my own ice cream. I'm lucky to live in a rural area, so I have access to local guernsey cream and free range eggs. I don't own an ice cream churn, the recipes I have don't require it.

Vanilla Ice Cream

8 egg yolks
½ cup caster sugar
2 tsp vanilla bean paste
600ml cream

Place your double boiler over a low heat ready for the custard. (I use a pyrex bowl on top of a small saucepan of simmering water.)

In the top of the double boiler, place the egg yolks and sugar. Beat over the heat until light and creamy and it starts to thicken. It should be able to coat the back of a spoon. This doesn't take too long - about 4-5 minutes.

Remove the custard from the heat, add vanilla, and allow the custard to cool.

Meanwhile, in another bowl, beat the cream until it starts to thicken and soft peaks form.

Stir the cream into the cooled custard and mix well.

Pour into an airtight container and freeze.

Berry Ice Cream

Same as for Vanilla Ice Cream but omit the milk and add a 450g tin of berries, or 450g pureed berries (frozen is fine) to the list of ingredients.

Make custard as above.
Drain fruit.
Place syrup or juice in a saucepan and add an extra 2 tbsp sugar.
Bring to the boil, stirring occasionally, until the mixture reduces by about half and thickens slightly.
Cool.

Process or blend the fruit.

Add the blended fruit and syrup to the custard mix, then add the whipped cream, mixing again.

Store in an airtight container in the freezer.


Rum and Raisin Ice Cream


8 egg yolks, at room temperature
½ cup caster sugar (if you don’t have caster sugar, whizz some ordinary white sugar in a food processor until fine)
2 tsp vanilla bean paste (or 1 teaspoon vanilla extract)
600ml whipping cream
1 cup raisins
½ cup dark rum

Try to start this recipe early in the morning.
Pour about 10cm (4”) of water into the bottom of a small saucepan and bring to the boil over a medium heat.
Place egg yolks and caster sugar into a pyrex (or heatproof) bowl, large enough to sit firmly on top of the saucepan (to form a double boiler).
Using hand-held electric beaters set on the lowest speed, beat over the heat until the mixture becomes light and creamy and starts to thicken. At this stage, the mixture should be able to coat the back of a spoon. This doesn't take too long - about 4-5 minutes. (If you don’t have a hand-held electric mixer, you can use a balloon whisk, but I think the mixer gives a better texture.)
Remove the custard from the heat, add vanilla, and set aside allow the custard to cool slightly.
Meanwhile, in another bowl, beat the cream just until soft peaks form – don’t overbeat.
Stir the cream into the cooled custard and mix well.
Pour into an airtight, 2 litre capacity container and freeze.
(Allow about five hours for the ice-cream to freeze to the stage where you can add the raisins. It should be frozen through, but still soft enough to stir in the raisins. If you add the raisins when the ice-cream is too soft, they will sink to the bottom.)
About four hours after the ice-cream has gone into the freezer, place the raisins into a shallow bowl, heat the rum for 30 seconds on HIGH in the microwave and pour the warmed rum over the raisins, mixing well. Leave the raisins to soak for about an hour, but don’t leave them much longer than that or they’ll develop a harsh alcoholic flavour.
When ice-cream is frozen through but still soft enough to stir, add the rum and raisins, stirring quickly to incorporate.
Return the ice-cream to the freezer and leave overnight.

Permalink Reply by Dallas (on hiatus) on August 29, 2009 at 9:30pm

Yummy! Love Rum Raisin too. Never seen recipes like this. Does it have the same texture as regular ice cream?

Permalink Reply by Chrys Stevenson on August 29, 2009 at 9:44pm

Better texture, thick and creamy and smooth. Try it. ;-)

Permalink Reply by Chrys Stevenson on August 30, 2009 at 1:52am

One thing I forgot to mention, because it doesn't have all the stuff in it that commercial ice cream does, you need to take it out of the freezer a few minutes before you're going to serve it so it's not too rock hard. No biggie if you don't, but it's better for just a little time allowed to soften it a tad.

Permalink Reply by Sentient Biped on August 29, 2009 at 9:43pm

I gotta get a plane ticket and head to Australia. OMG!

But if I buy any, I actually buy Sorbet instead of ice cream. I actually like the store-brand, Safeway, and my favorite flavor is what I have in front of me. Lemon, Raspberry, Peach, Mango - they are all great.

Permalink Reply by sacha on August 29, 2009 at 9:55pm

I found the most fabulous Tiramisu ice cream in Italy and had it every day I was there. That was many years ago. My favourite is coffee ice cream with dark chocolate covered toffee pieces, but I have not seen it for a long time.

Permalink Reply by Dallas (on hiatus) on August 29, 2009 at 10:03pm

Tiramisu ice cream sounds fantabulous!

Permalink Reply by Dallas (on hiatus) on August 29, 2009 at 11:29pm

Never heard of beet ice cream, but I have heard of green tea ice cream. Also heard an NPR show on a French Restaurant serving something like anchovie & mustard ice cream.

I love coconut sorbet, btw. :)

Permalink Reply by Sentient Biped on August 29, 2009 at 11:50pm

Me too. I think I need to head over to the grocery store now!

Permalink Reply by Chrys Stevenson on August 30, 2009 at 12:17am

I fell in love with lemon gelati when I was in Italy many moons ago. I've just found a commercial brand that tastes identical. I'm in heaven.

I also adore Tartufo, chocolate gelati balls, with liqueur cherries in the middle, rolled in chocolate sprinkles.

Permalink Reply by Dallas (on hiatus) on September 1, 2009 at 9:12am

I've always like lemon, and when I was a kid my mother would usually make me a lemon bundt cake for my birthday. However, the lemon sorbet I find around here is just way too tart and acidic. It is almost too inedible. I've never had lemon gelato though.

Permalink Reply by Jaume on August 30, 2009 at 6:17am

Dallas: I love all kinds of ice cream... You name it and I’ll eat it.

Really? I remember reading an ad in a local newspaper, about someone who made ice creams and sorbets from rather unusual ingredients. Are you ready for dinde rôtie (roasted turkey)?

• ‹ Previous
• 1
• 2
• 3
• 4
• Next ›
• Page