I had to trawl through the BAPXS back messages to find this simple ice cream recipe because I simply couldn't remember the proportions (see previous post).
So here is Mel's Classic Vanilla Ice cream
1 cup organic single cream (or half & half)
1 cup organic sugar
1 beaten egg
vanilla to taste
Lightly beat egg and sugar mixture, add cream and vanilla. Bring to a warm heat until the mixture forms a thin custard and lines the back of a spoon. All mixture to cool and then put in the ice cream maker :)
I have been experimenting with different types of sugar and different amounts of sugar. I remember I could use half this amount of sugar and still make a creamy ice cream, but that depended on what other ingredients are used. Unfortunately I cannot fond my notes of those experiments.
The SECRET to remember for home-made ice cream is use organic ingredients wherever possible. The difference *can* be tasted!
Always make your custard sweeter and richer than you intend for the ice cream. The colder it is, the more the sweetness and tastes are muted. If you don;t believe me, thaw out some ice cream until it is completely liquid and room temperature and then taste it :)
Variation - Chocolate Ice cream
Leave out the vanilla. Add in a couple of spoonfuls of organic drinking chocolate or organic cocoa. I also add in a touch of cinnamon, nutmeg and black pepper (sometimes also ground ginger) to make a spiced chocolate version. Also while churning, add in dark chocolate and white chocolate chunks.
Variation - Tina's Buttered Pecans
Tina - do you wish to share your recipe here or is it a secret?
Mel.
3 comments:
Pecan Pralines (to add to your homemade ice cream)
1 tablespoon lightly salted butter, melted
1 c coarsely chopped pecans
1/4 teaspoon fine salt
1/2 c granulated white sugar
Heat a large saute pan over medium heat; add butter and cook until foamy. Toss in the pecans and salt; cook, stirring constantly, until it smells good and the pecans have browned, about 5 minutes. Set aside to cool.
Place 1/2 c sugar in a small sauce pan. Cook over medium heat until the sugra dissolves and forms a smooth, golden liquid. Stir in pecans and cook one minute more.
Pour mixture onto a lightly oiled baking sheet (or silicone mat) and let cool completely. When cool, place in a food processor and pulse 3-4 times to break up large chunks. Stir pecans into cooled ice cream custard before placing in ice cream machine OR stir into softened vaniall ice cream.
And I have the vanilla ice cream chruning waiting to add the praline as we speak :) :) :)
And my ice cream churner is dead :( Oh well something else to add to the list of "when the debts are paid off" :)
Post a Comment