Summer’s Frozen Assets | Print |  E-mail
Thursday, 05 July 2012 10:51

070512fJuly is National Ice Cream Month, not that we turn our backs on this favorite treat the other 11 months of the year.

Because California produces more milk than any other state, it’s not surprising that it also is the largest ice cream producer — more than 156 million gallons last year, including sherbet and frozen yogurt.

But it’s hard to beat the taste of ice cream made at home. And making it is almost as much fun as eating it. But it’s no way to save on grocery bills; a quart of homemade will cost about the same as the same amount of store-bought premium.

Sugar is the common ingredient to use as a sweetener in all ice cream. It increases the palatability and improves the body and texture.

Some of the best and richest ice creams are made with eggs which are added to make the fat and water more miscible and also to improve the whipping ability. If your recipe calls for uncooked eggs, consider using the equivalent amount of egg-substitute or cook the eggs and milk (to at least 160°F).

Before starting to freeze the ice cream, make sure all parts of the freezer coming in contact with the ice cream are clean and have been scalded, then let the can cool.

BASIC OLD-FASHIONED VANILLA ICE CREAM

6 egg yolks

1-1/3 cups sugar

1/2 teaspoon salt

4 cups scalded milk

2 cups heavy cream

2 tablespoons vanilla extract

Beat egg yolks with sugar and salt in a medium-size saucepan; stir in 2 cups of the milk. Heat slowly, stirring constantly, just until sugar dissolves. Pour into a large bowl; chill until mixture is cooled, at least 30 minutes.

Stir in remaining milk, cream and vanilla. Pour into the 16-cup can of a hand-cranked or electric ice cream freezer. Freeze, following manufacturer’s directions. Store in your refrigerator’s freezer for 2 hours before serving. Makes about 2-1/2 quarts.

If you like, add 2 cups of puréed strawberries to the chilled mixture before pouring into freezer can.

FRENCH VANILLA

3 cups milk

1-1/2 cups Karo Red Label

1-1/2 tablespoons cornstarch

3 egg yolks

Few grains salt

1-1/2 teaspoons vanilla

1 cup heavy cream

1/2 cup sugar

Scald milk, Karo syrup and sugar and thicken with the cornstarch dissolved in an equal quantity of cold milk. Cook 15 minutes, stir in the egg yolks well beaten and combined with a little of the thickened mixture.

Chill, add salt, flavoring and cream, and freeze, according to manufacturer’s instructions.

BUTTER-PECAN ICE CREAM

1 cup pecan halves

2 cups whole milk

1 cup heavy cream

2/3 cup sugar

1/4 cup (packed) dark brown sugar

6 tablespoons butter, cut into pieces

4 egg yolks

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat oven to 325°F. Spread the pecans on a baking sheet and bake until lightly toasted and fragrant, about 10 minutes. Set aside to cool, then break the nuts up coarsely by hand.

In a heavy saucepan, combine the milk, cream, granulated sugar and brown sugar. Cook over medium heat, stirring occasionally, until the sugars dissolve and the mixture is hot, about 5 minutes.

In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns light brown. Set aside.

Whisk the egg yolks with the salt in a medium bowl. Gradually whisk in the browned butter and then about 1 cup of the warm milk-cream mixture.

Whisk the warmed eggs into the saucepan with the remaining milk-cream mixture. Reduce the heat to medium-low and cook, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (175°F on an instant-read thermometer). Do not let it boil or the eggs will curdle.

Strain the custard into a bowl and cool in an ice bath. Cover the custard and chill thoroughly in the refrigerator. Whisk in the vanilla.

Freeze the custard in an ice cream maker according to the manufacturer’s directions. Add the toasted pecans and churn for 1 minute longer to incorporate them. Transfer to covered container and freeze until firm enough to scoop.

COFFEE ICE CREAM

1 cup heavy cream

1 cup milk

1/3 cup instant coffee granules

1 cup sugar

3 eggs

1 teaspoon vanilla

Pinch salt

Combine the cream and milk in a heavy-bottom saucepan and heat to boiling. Add the coffee granules and blend.

Beat together the sugar and eggs until pale and thick. Add just a little of the hot milk mixture to the egg mixture, stirring constantly, then pour the egg mixture back into the hot milk mixture in the saucepan and cook over moderate heat until slightly thickened. Be careful not to boil.

Remove from heat and add the vanilla and salt. Pour into an ice cream maker and freeze according to manufacturer’s directions. Serve with chocolate sauce.

 

 


 

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