Ice cream master instructions
These master instructions provide a detailed, step-by-step guide for a basic ice cream and for those who are making ice cream first time.
Tools (available at Kitchen Art Store)
- Liquid and dry measuring cups
- Measuring spoons
- Medium heatproof bowl
- Medium (3-4 quart) nonreactive saucepan
- Wooden spoon (optional)
- Heatproof rubber spatula
- Fine-mesh strainer
- Another heatproof bowl or other container for the cooked base
- A large bowl of ice water (big enough to comfortably hold the container of cooked base)
- Ice cream machine with at least a 1 1/2 quart capacity. (Cuisinart ice cream maker is available at Kitchen Art Store)
- Egg yolks
- Half and half (or milk)
- Heavy cream
- Kosher salt
Instructions (See more vanilla ice cream recipe)
Make the base
Put the egg yolks in a medium heatproof bowl and whisk just long enough to break them up. Add half of the sugar and whisk just until blended. Set aside.
In a medium nonreactive saucepan, stir together the milk, cream, the remaining half of the sugar, and the salt. Heating the rest of the sugar with the cream helps it dissolve faster.
Put the pan over medium-high heat. Stir occasionally and watch closely as the cream heats up (it can boil over easily). When the mixture approches a simmer, reduce the heat to medium.
With a measuring cup or a ladle, carefully scoop out about 1/2 cup (120ml) of the hot cream mixture and whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the egg yolks. The purpose of this step is to gently heat the egg yolks, which reduces the risk of overcooking them.
Using a heatproof rubber spatula or wooden spoon, stir the cream as you slowly pour the cream-and-egg-yolk mixture from the bowl into the pan. Continue to cook on medium heat, stirring constantly with the spatula in a figure-eight pattern to make sure that you’re covering the entire bottom of the pan.
Test the readiness by removing the spatula from the saucepan and dragging your finger across it. If the base coats the back of the spatula, and the path created by your finger holds for a second or two, it’s ready. You can also try this test using a wooden spoon.
As soon as the base has reached the correct consistency, remove the pan from the heat and immediately pour the base through the fine-mesh strainer and into a clean bowl. The base will continue to cook and thicken in the pan even after it has been removed from the burner. If you overcook or break the ice cream base, you can bring it back to life by puréeing it with an immersion blender.
Chill the base
Set the bowl containing the base into the ice-water bath and stir frequently with the clean spatula until cool. Remove from the ice-water bath, cover with plastic wrap, and chill the mixture until completely cold, at least 2 hours but ideally overnight.
Freeze the ice cream
Once the base is thoroughly chilled, freeze it in your ice cream machine according to the manufacturer’s instructions.
You should stop churning when the ice cream reaches the consistency of soft-serve ice cream, or once it has a smooth consistency and the paddles creates a distinct path in its wake. Be careful not to overchurn the ice cream, which can cause the butterfat to separate out, producing an unpleasant texture. If you’re using any mix-ins like chopped nuts or grated chocolate, add tham in the last minutes or so of churning, or fold them in by hand once you turn off the machine
Enjoy the ice cream away, or transfer it to a chilled storage container and store it in the freeze for up to a week.
Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
Food preparation + Words: Hoa Thai
Styling: Chi Anh
Photos: Kiyoshi Jiro
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