I've never been a real sweet tooth...my taste leans more towards fat and salt...you could say I have a "fat tooth". But last Christmas, we were having the whole family over for dinner so I decided to make some ice-cream from scratch....and it turned out rather well.
The first ice cream flavour I made was a coconut and vanilla ...and since that first attempt, I've made it several times more with varying amounts of coconut.
The process looks complicated and lengthy....but it isn't really. Ice cream is just frozen custard, so just think of it as making custard and you'll be right.
The process looks complicated and lengthy....but it isn't really. Ice cream is just frozen custard, so just think of it as making custard and you'll be right.
Here's what I did for the latest version I made.
You'll need
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8 egg yolks
3/4 cup caster sugarYou'll need
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8 egg yolks
600ml cream
600ml full cream milk
200ml coconut cream
vanilla bean
2 tsp vanilla extract
extra 300ml cream
Split the vanilla bean and scrape out the tiny black seeds. Place the milk, cream, coconut cream and the vanilla seeds in a saucepan and bring to the boil, then let simmer for a minute. Take off the heat
Place egg yolks, sugar and vanilla extract in a bowl and mix until it's thick and creamy and the sugar has dissolved.
Gradually, very gradually, add the hot milk to the egg mixture and mix until well combined, then place it all back in the saucepan and stir constantly over a low heat for about 7 minutes until it's thickened slightly.....Please do not overcook this as it will end up looking a little like fine scrambled eggs and that's definitely not what you want. Be patient with this step. It'll be worth it.
Once it's thick enough to coat the back of a wooden spoon or silicone spatula, transfer it back to the mixing bowl and add the extra cream and mix until combined.
Then put it all in the fridge to let it cool down completely.
The next step....if you have an ice-cream maker, just follow the instructions. If you don't, place the mixture in a wide bowl and put it in the freezer until the edges start to freeze. Then beat for 2 to 3 minutes until smooth and return it to the freezer. Repeat this step a few more times until the mix is aerated and thick and then leave it in the fridge until frozen
That's it.
Just a note: If you taste the custard at the start and think it's too sweet, don't worry, the freezing process diminishes the sweetness.
Place egg yolks, sugar and vanilla extract in a bowl and mix until it's thick and creamy and the sugar has dissolved.
Gradually, very gradually, add the hot milk to the egg mixture and mix until well combined, then place it all back in the saucepan and stir constantly over a low heat for about 7 minutes until it's thickened slightly.....Please do not overcook this as it will end up looking a little like fine scrambled eggs and that's definitely not what you want. Be patient with this step. It'll be worth it.
Once it's thick enough to coat the back of a wooden spoon or silicone spatula, transfer it back to the mixing bowl and add the extra cream and mix until combined.
Then put it all in the fridge to let it cool down completely.
The next step....if you have an ice-cream maker, just follow the instructions. If you don't, place the mixture in a wide bowl and put it in the freezer until the edges start to freeze. Then beat for 2 to 3 minutes until smooth and return it to the freezer. Repeat this step a few more times until the mix is aerated and thick and then leave it in the fridge until frozen
That's it.
Just a note: If you taste the custard at the start and think it's too sweet, don't worry, the freezing process diminishes the sweetness.
... and don't worry about what to do with all the left over egg whites. I have a great recipe to use them up and it isn't a PAV ! !
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