Ice cream is one of the most beloved desserts on the planet, just ask
any kid or adult for confirmation. In order to be considered ice cream (by
the USDA), a basic ice cream must contain at least 10 per cent milk fat
and 20 per cent milk solids. More of these ingredients is ok and of
course, adding ingredients like eggs, (for a more full bodied flavor)
chocolate syrup, nuts, fruit or candy to the basic mixture does tend to
change the fat levels, but any less milk fat or
solids and the product is considered something else, like say, ice milk or
Ice milk is almost as much fun as ice cream only it only needs to have
2 to 7 per cent milk fat and 11 percent milk solids. Sherbets on the other
hand contain fruit and fruit juices and contains only 1 to 2 per cent milk
fat and 2 to 5 per cent milk solids. Now that we've got the basics of the
store bought stuff out of the way I want to introduce you to the joys of
homemade ice cream. DON'T PANIC! Making Ice Cream is easy because there is
only one rule when it comes to making ice cream, there is no such thing as
a bad batch of Ice Cream.
At this point I will defer to two of my best friends, Ben & Jerry,
and their "HOMEMADE ICE CREAM AND DESSERT COOKBOOK", Workman
Publishing, New York. They tell, in easy steps, how to make a basic ice
cream base from which you can create 100's of different flavors of ice
cream. All you need is some milk, cream, the sweeteners and flavors of
choice and a good ice cream maker. It can be the old fashioned hand crank
type (after hand cranking one of these ONCE I ran out and bought one that
cranked itself) or an electric one. The ice cream maker adds the one
ingredient you always have on hand and is essential in the making of ice
cream: air. The beating of the ice cream base while it's being frozen
introduces air bubbles into the mixture. This is what gives the ice cream
its light and fluffy texture.
Note that you add liquid flavorings like chocolate and vanilla before the
base is mixed. Harder and heavier additives like cookies and candy should
be added to the mixture just before its mixing is finished. When you've
finished mixing the ice cream
and adding what ever "extra" ingredients you choose, it will not be that
hard block like stuff that you find in the freezer section at the grocery.
It will more closely resemble the soft serve stuff that you get out of a
dispenser at a yogurt shop. You can harden the ice
cream by allowing it to set in an air tight
container in your freezer for several hours after you remove it from the
ice cream maker.
Well, I've given you the basics and I know at this point you're
probably raring to get started, just be warned, ice cream has been known
to be hazardous to your will power and waist line.
BASIC SWEET CREAM BASE
2 large eggs
3/4 cup of sugar
2 cups of heavy or whipping cream
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in sugar, a little at time and then continue whisking until
completely blended, about 1 minute more. Pour in the cream and milk and
whisk to blend. Makes 1 quart of base. You can add flavoring or
ingredients such a candy bars and cookies to this mixture.
ANOTHER SWEET CREAM BASE
2 cups light cream
1 cup sweetened condensed milk, cold
Whisk the light cream and the sweetened condensed milk together in a
mixing bowl until blended. Add desired flavoring. Makes 1 quart.
ORANGE CREAM DREAM
1 recipe of sweet cream base
1/3 cup frozen orange juice concentrate, thawed
2 teaspoons vanilla
Prepare the sweet cream base of choice. Add the juice concentrate and
vanilla extract. Blend well. Transfer the mixture to an ice cream maker
and freeze following the manufactures instructions. Makes 1 generous
BANANA BONANZA ICE CREAM
2 cups milk
2 cups whipping cream
2 eggs beaten
1 1/4 cup sugar
2 extra ripe bananas
1/2 teaspoons vanilla extract
1/4 teaspoon salt
1/8 teaspoon nutmeg
In a large saucepan combine milk, cream, eggs and sugar. Cook over low
heat, stirring constantly, until mixture thickens slightly and coats a
metal spoon. Cool to room temperature. Puree the bananas in blender. In a
large bowl combine all the ingredients. Mix well. Pour into the ice cream
maker and freeze according to its directions. Makes 2 quarts
BEST EVER PEACH ICE CREAM
1 1/4 cup granulated sugar
1 cup milk
1/2 teaspoon vanilla
1/8 teaspoon almond extract
5 large peaches, peeled pitted and chopped
1 cup heavy whipping cream
Beat eggs in a large bowl with an electric mixer until they are thick and
lemon colored. Beat in sugar. Stir in the milk, vanilla and almond
extract. Set aside. Puree the peaches in a blender or food processor. Stir
the peach puree into the milk mixture and then add the cream. Pour the
entire mixture into the ice cream maker and freeze according to the
instructions. Makes 1 1/2 quarts.
FRUITED VELVET ICE CREAM
(This is my grandmotherís recipe, developed for a BIG old hand crank ice
cream make. It makes a gallon of ice cream so you may want to cut this
recipe in half)
recommends the following procedure to ensure that strawberries are
not infested with insects:
1. Carefully remove the green leaf of the strawberry without making
a hole in the top of the berry. If a hole was made, the strawberry
should then be cut in half, allowing you to wash both the inside and
outside of the strawberry.
2. Place the berries in cold water while adding a few drops of
non-scented concentrated liquid detergent or vegetable wash.
3. Allow the berries to soak for a few minutes.
4. Carefully wash off the entire surface of the strawberry.
5. Gently dry each berry.
1 1/2 quarts whipping cream
4 eggs beaten
1 1/2 cup sugar
1 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup diced bananas
1/2 cup drained pineapple (from a can)
1/2 cup chopped maraschino cherries
1/2 cup chopped fresh strawberries
1/4 cup sugar
2 tablespoons lemon juice
1/2 teaspoon salt.
In a large bowl combine the nuts, fruit, lemon juice, salt and 1/4 cup of
sugar. Set aside. In a large sauce pan combine cream, eggs and 1 1/2 cup
sugar. Mix well with a whisk. Cook over very low heat stirring constantly
until mixture coats the back of a metal spoon. Cool in refrigerator for 1
hour. Add vanilla and pour into ice cream maker. (Only fill the canister
2/3's full). Freeze according to the directions. Add the fruit and nuts at
about the half way point in the freezing process. This ice cream needs to
set up in the freezer for about 3 to 4 hours before you serve it.
Eileen Goltz, a
professional chef and caterer, is the author of the new cookbook,
© Eileen Goltz 2004