ICE CREAM
The easiest way to get your hands on ice cream is just to make your way to the ice cream parlour and choose from the multitudes of flavours. But for those who want to try their hand to prepare some for themselves right in their very own homes...here is the recipe. The one in the pictures is Tutti Frutti flavour but you can prepare any flavour you want with fresh fruits or just just any flavour you wish. Here is the basic recipe to which you can add any taste, flavour or colour you desire. You can either prepare with eggs or even without. I prefer to prepare without eggs. Here are both and you can choose the one you want to try out.
INGREDIENTS - FOR ICE CREAM WITHOUT EGGS
500ml (1/2 Litre) Milk
150g Sugar
250ml (1/4 Litre) Double Cream - Lightly whipped
4 Tbsp Custard Powder (Dissolved in 1/2 Cup of Cold Milk)
1 Level tsp Gelatin Powder - dissolved in about 5 Tbsp Hot Water
4 tsp Vanilla Essence (Or any other essence you chose)
A few drops of food colour of your choice (OPTIONAL)
Soft Fruit - De-seeded, Chopped or Pureed (OPTIONAL)
DIRECTIONS
1) Pour the milk into a saucepan and place on heat until it boils. Lower the heat and add the sugar and holding a whisk ready in one hand, with the other hand pour the custard powder dissolved in milk, into the boiling milk in a thin stream while simultaneously stirring with the whisk in the hot milk.
2) Within a couple of minutes, as the custard thickens, remove from heat and pour in the gelatin dissolved in hot water. Stir to combine well. Set the custard aside to bring it to room temperature.
3) Once cool, stir in the whipped cream. If using food colour, drop it in and stir well.
4) Place the cooled custard in the ice cream maker and churn the ice-cream following the manufacturer's instructions. Towards the last 5 minutes, add the flavouring agent and also the chopped or fruit if using any. The ice cream will be soft scoop so if you want it hard scoop...place the ice cream in an airtight container and place in the freezer for a few hours.
IF NOT USING AN ICE CREAM MAKER - THEN FOLLOW THESE STEPS
After step (3) above, add the flavouring agent, the chopped or pureed fruit if using and pour the cooled custard into a container. Cover it tight and place in the freezer. After about an hour (or until its half frozen) remove the container and whip the ice cream with an electric beater. Place it back in the freezer for another 20 - 30 minutes. Repeat the process twice more. Then place in freezer again until firm and set.
INGREDIENTS FOR ICE CREAM PREPARED WITH EGGS
2 Whole eggs and 2 Yolks
50g Sugar
250ml (1/4 Litre) Milk
250ml (1/4 Litre) Double Cream, Lightly whipped
4 tsp Vanilla Essence, or any other of your choice
Few drops of Food Colour (OPTIONAL)
Soft Fruit, De-seeded and Chopped or Pureed (OPTIONAL)
DIRECTIONS
1) Beat the eggs, yolks and sugar together until well mixed.
2) Heat the milk, pour onto the eggs, then strain into a double saucepan, on a bowl standing in a larger saucepan of hot water.
3) Keep stirring and cook until thick and creamy. Strain, add vanilla essence - or any other essence you are using - and set it aside to come down to room temperature.
4) Lightly whip the cream and gently stir into the cooled custard. Add the food colour if using.
FROM HERE PLEASE FOLLOW THE STEPS FROM STEP (4) FROM THE FIRST RECIPE OF ICE CREAM WITHOUT EGGS.
INGREDIENTS - FOR ICE CREAM WITHOUT EGGS
500ml (1/2 Litre) Milk
150g Sugar
250ml (1/4 Litre) Double Cream - Lightly whipped
4 Tbsp Custard Powder (Dissolved in 1/2 Cup of Cold Milk)
1 Level tsp Gelatin Powder - dissolved in about 5 Tbsp Hot Water
4 tsp Vanilla Essence (Or any other essence you chose)
A few drops of food colour of your choice (OPTIONAL)
Soft Fruit - De-seeded, Chopped or Pureed (OPTIONAL)
DIRECTIONS
1) Pour the milk into a saucepan and place on heat until it boils. Lower the heat and add the sugar and holding a whisk ready in one hand, with the other hand pour the custard powder dissolved in milk, into the boiling milk in a thin stream while simultaneously stirring with the whisk in the hot milk.
2) Within a couple of minutes, as the custard thickens, remove from heat and pour in the gelatin dissolved in hot water. Stir to combine well. Set the custard aside to bring it to room temperature.
3) Once cool, stir in the whipped cream. If using food colour, drop it in and stir well.
4) Place the cooled custard in the ice cream maker and churn the ice-cream following the manufacturer's instructions. Towards the last 5 minutes, add the flavouring agent and also the chopped or fruit if using any. The ice cream will be soft scoop so if you want it hard scoop...place the ice cream in an airtight container and place in the freezer for a few hours.
IF NOT USING AN ICE CREAM MAKER - THEN FOLLOW THESE STEPS
After step (3) above, add the flavouring agent, the chopped or pureed fruit if using and pour the cooled custard into a container. Cover it tight and place in the freezer. After about an hour (or until its half frozen) remove the container and whip the ice cream with an electric beater. Place it back in the freezer for another 20 - 30 minutes. Repeat the process twice more. Then place in freezer again until firm and set.
INGREDIENTS FOR ICE CREAM PREPARED WITH EGGS
2 Whole eggs and 2 Yolks
50g Sugar
250ml (1/4 Litre) Milk
250ml (1/4 Litre) Double Cream, Lightly whipped
4 tsp Vanilla Essence, or any other of your choice
Few drops of Food Colour (OPTIONAL)
Soft Fruit, De-seeded and Chopped or Pureed (OPTIONAL)
DIRECTIONS
1) Beat the eggs, yolks and sugar together until well mixed.
2) Heat the milk, pour onto the eggs, then strain into a double saucepan, on a bowl standing in a larger saucepan of hot water.
3) Keep stirring and cook until thick and creamy. Strain, add vanilla essence - or any other essence you are using - and set it aside to come down to room temperature.
4) Lightly whip the cream and gently stir into the cooled custard. Add the food colour if using.
FROM HERE PLEASE FOLLOW THE STEPS FROM STEP (4) FROM THE FIRST RECIPE OF ICE CREAM WITHOUT EGGS.
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| GARNISH THE ICE CREAM WITH ANY SWEET SAUCE, CHOPPED NUTS OR FRUITS |
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