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Lazy Ice Cream

j
jbsiegel May 23, 2012 11:57 AM

Hi! Looking for some advice.... I normally go the **really** lazy route when making ice cream - no egg yolks at all...just the cream/half & half, sugar, flavorings and right into the ice cream maker. Time to step it up A LITTLE....

All the recipes with egg yolks say scald the dairy, temper the eggs and then back into the pan to heat to make the custard. What would happen if I skipped the tempering...basically whipped up the eggs and sugar, added the dairy and then heated the whole thing at once?

Thanks for the help!

  1. 1POINT21GW May 23, 2012 07:11 PM

    acgold is right. You can do it, but you have to take much more care with it and the traditional way of tempering is faster and easier. The royale (dairy and eggs) doesn't know or care which method is being used to heat it. All it cares is it isn't being heated too fast or too hot.

    1. l
      LauraGrace May 23, 2012 12:43 PM

      Yeah, tempering is to keep from ending up with a very weird batch of scrambled eggs. ;) Your other option is to put the whole shebang over a double boiler but I honestly think the tempering method is faster.

      1. ipsedixit May 23, 2012 12:11 PM

        What would happen if I skipped the tempering...basically whipped up the eggs and sugar, added the dairy and then heated the whole thing at once?

        _______________________________________

        You'd have scrambled eggs.

        Sweet and creamy scrambled eggs, but scrambled eggs nonetheless.

        2 Replies
        1. re: ipsedixit
          j
          jbsiegel May 23, 2012 12:21 PM

          Well...that actually doesn't sound all that bad - LOL!

          What got me thinking was this recipe: http://www.seriouseats.com/recipes/20...

          I would assume that after 2 hours of "steeping", the cream mix would have cooled off enough that the resulting process would be like my lazy process above.

          Oh well - I guess I'm going to have to jump in with both feet!

          1. re: ipsedixit
            a
            acgold7 May 23, 2012 12:40 PM

            Oh, nonsense. You can certainly bring the whole mix just to the temp at which it thickens but does not curdle. I do it all the time. You just have to do it slowly and carefully at a very low temp and it's probably more trouble than doing it the original way. A fondue pot is perfect for doing this if you have one with a thermostat.

            Or, as you've been doing, you can leave the eggs out entirely and have Philadelphia style ice cream. Some say this is the only true ice cream and anything else is frozen custard and not real ice cream at all. I'm partial to custard-based ice creams but hey, whatever you like is what you should do.

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