Ice Cream Recipes
I was trying to think of an ideal set of recipes for the dog days of August, when I realized – what’s better in hot weather than ice cream? Especially ice cream you make yourself! Sweet cream, sugar, fresh fruit – homemade is the way to go! Now, some of you may be thinking, “OMG, that’s too much work!” And it can be . . . or, it can be as easy as kicking a can!
First, though, to make sure the ice cream is safe from any egg-borne illnesses, you should make a custard base. The following vanilla ice cream recipe tells you how to do that:
Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)
Pour the milk into a saucepan and bring it slowly to a boil. Place the vanilla pod into it and leave to infuse for about 20 minutes.
In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar while stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens – do not bring it to a boil or it may curdle. When you can see a film form over the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool. When the custard base is cold, stir in the cream. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
Or, if you don’t have an ice cream maker but want to enjoy the yummy sweetness of your own homemade ice cream, you can use this method:
10 cups ice
1 1/2 cup rock salt (kosher salt or sea salt can be used too)
3-pound coffee can, emptied and rinsed
1-pound coffee can, emptied and rinsed
Duct tape
- Place 1-pound coffee can inside the 3-pound coffee can and pour ice cream mixture into smaller can. Cover the smaller can with its corresponding lid and seal with duct tape.
- Surround the smaller can with ice and salt by layering 5 cups of ice with 3/4 cup of salt.
- Use duct tape to seal the 3-pound can with its corresponding lid and start rolling.
- After 10 minutes, remove the smaller can and check the ice cream. The mixture on the sides of the smaller can will set up faster than the center. Use a rubber spatula to quickly scrape down the sides and give the ice cream one stir.
- Next, reseal the lid on the smaller can with duct tape, and set it aside. Quickly dump the melted ice water from the large can, and place the smaller can into the larger can again.
- Now you need to surround the smaller can with remaining ice and salt by repeating step 3. Once that is done, put the lid on the larger can and seal with duct tape again.
- Roll the large can for 10 minutes more.
- Open the cans again and serve the ice cream!
Or, for a cool way to make smaller servings, use the plastic bag method:
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g. Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
- Fill the large bag half full of ice, and add the rock salt. Seal the bag.
- Put ice cream mix into the small bag, and seal it.
- Place the small bag inside the large one, and seal it again carefully.
- Shake until the mixture is ice cream, which takes about 5 minutes.
- Wipe off the top of the small bag, then open it carefully. Enjoy!
The best thing about homemade ice cream is that you can add any flavor you want. Strawberry? No problem! Chocolate? You bet! Experiment and find out what works best for you. Have fun and stay cool!
