ice cream recipes
I have my new KitchenAid ice cream maker that I got yesterday freezing since last night. Any fail safe recipes out there? I think from what I'm reading that egg recipes have better texture, but might suffer in the taste department. I also see from recent threads discussion about ice crystals. And does fresh ice cream only keep for a few days as Cook's Illustrated indicates? I see that they put a dash of vodka in most of their recipes.....
I also recently purchased and ice cream maker and it is my new favorite toy. You can search the boards and find some great tips on using you machine. I prefer to use the cooked custard method of making ice cream and here is my favorite basic recipe. However, you will find that you can play with the measurements a lot to develop different textures and flavors. I like my ice cream on the dense side, not too "egg-y" and very creamy.
2 cups whole milk
2 cups heavy cream
1 cup sugar
2 t vanilla
Cook over low heat and slowly increase to medium-high heat, whisking often, until thick. Coll in an ice bath and place in ice cream maker.
For fun, I recently tried the same recipe but added a dash of cinnamon, a sprinkling of kosher salt and substituted a can of ducle de leche for one of the cups of cream and half the sugar. I think I also added a little more milk. It was very rich, sweet, and creamy. Yummy.
I have not had a probelm with ice crystals using these recipes, but find the ice cream is definitely best in the first couple of days.
re: Honey Bee
thanks again, and i just cook all the ingredients together....none of that cook the cream and then whisk the eggs and sugar and combine with the cream and then reheat and cool business that i've been seeing so much of?
and if i wanted to make it chocolatey, i'd just add cocoa powder somewhere along the line?
and add-ins like chocolate chips.....i'm guess going in at the very end?
I dump all the ingredients in at-once and whisk until slightly frothy. (I have not experimented with this technique versus the other method since my ice cream maker is still new.) I start the mixture out on low heat and very slowly raise the heat every couple of minutes, as to avoid scorching the milk or scrambling the egg. When it starts to form bubbles on the top, I take it off the heat and place in an ice bath until cool.
For chocolate, I would imagine you could add real chocolate or cocoa powder to the cooked custard mixture. I would imagine adding some squares of chocolate into the hot mixture would produce a nice result- though I must admit I rarely cook with chocolate. This was my logic with the tres leches and it worked well.
For add-ins, I add them in the least 5 minutes of mixing.
I've never been bothered by the flavor of egg-based ice cream. Of course, that's just my preference. I'd make an exception for ice cream made from raspberries, blueberries, or blackberries (and their close relatives). I've never like the texture of egg-based ice creams I've made from those fruits ... and I'm not sure if I've ever tried Philadelphia style for any of them.
I think the idea that homemade ice cream will only last for a few days is a bit much. It might not be quite as good but it certainly won't be bad. Consider high-end ice creams like Haagen Dazs that last for longer than that and are made with fairly few (if any) industrial additives. I believe that the vodka is added to keep the ice cream from freezing rock solid (alcohol has a lower freezing point than the ice cream base).
This is my recipe for spiced rum ice cream.
2 cups cream
1 cup milk
3/4 cup sugar
1/3 cup dark rum
fresh ginger (thumb sized) cut into 3 or 4 pieces
nutmeg (fresh or bottled)
Heat the cream and ginger, cinnamon stick and nutmeg over medium heat until it boils. Take off the heat and allow the spices to infuse into the cream while it cools.
Dissolve the sugar in the rum and make a syrup out of it. Let cool.
whisk the rum syrup into the eggs until frothy add your milk, and then strain your cream into the mixture and whisk until smooth. Put into your ice cream maker and wait!
Ice crystals occur because the water molecules freeze too quickly and don't have a protective barrier from the cold air. This can be for two reasons; either there is not enough fat in your recipe (your using more milk than cream) or you don't have enough sugar which acts as a stabilizer.