Possibly the simplest recipe in the book. Its been a while so I thought I'd go easy on myself.
I have an ice-cream churner which literally hasn't been used in years, so I was a bit concerned the machine wouldn't hold up after sitting in the bottom of the cupboard for so long. It turns out it did hold up and chilled better than expected, which resulted in the opposite problem.
Home made ice-cream seems pretty straight forward. Start with simmering the milk and adding the flavourings. In this case I used the genuine article - vanilla bean pods.
Then get the egg yolks ready and add the prescribed amount of sugar.
Whisk the egg yolks and sugar together, and then add the strained milk mixture.
Cook over a bain-marie (water bath) until the mixture
Then add into your ice cream churner.
So it turns out my ice-cream machine had the opposite problem to what I expected - it chilled too effectively. The mixture began to ice up on the base and sides of the churning container jamming the paddle, so I found myself churning it manually with a whisk.
The mix seemed to be coming together, then I tried to get the churner to do the rest of the work, by turning the chilling function on and off intermittently. It didn't quite work, and the mixture began to soften more than when I was churning it manually.
I thought it would be a good point to try completing the churn and seeing how the end result worked out. I poured the mix into a container which went in the freezer.
Not quite ice-cream but more of a semifreddo in the end. Not that the customers were phased, it had all the taste of a great vanilla ice-cream.
More ice-creams are the one way, a chance to hopefully perfect my churning process.
Happy cooking!
