Messaged my brother who is a. a chef and b. on a massive ice-cream making bender at the moment:
Base recipe is 300ml cream (35-40%), 300ml milk, X2 60g sugar, 6 egg yolks. Heat the cream and milk with one lot of sugar until nearly boiling, in a separate bowl mix the yolks and second lot of sugar with a whisk until ribbony. Whisking constantly, slowly pour the nearly boiling cream into the yolks, then pour the whole lot back into the pot and heat on a medium heat until it begins to thicken. Stir with a spatula constantly otherwise you get scrambled eggs. When thickened, sieve the mixture back into the bowl and chill for at least four hours before churning.
This creates a very boring ice-cream but the base to very many more exciting ice-creams.
These are the recipes that I have played with recently, any details required, just ask
Chocolate choc chip and whiskey.
Vanilla, Brandy and raisin
Daim
Raspberry and salt liquorice
Prune
Coffee
Coconut
Milk chocolate orange,
Popcorn
Bannoffee pie
Greek yoghurt and honey
Ice cream is frozen custard. I make custard, put the bowl in the freezer and pull it out for a stir every 15 minutes or so. Not tried any special guest star ingredients because Iâm not really an ice cream fan but I do like a bit of posh vanilla accompanying some bread and butter pud or the like. A posh custard will make ice cream that will definitely beat shop bought, so @Mrs_Maureen_OPinion you can go fuck yourself, which I suspect is Exactly the reaction you were hoping for.
Thanks very much, thatâs more like the level of faff I was after. Thatâs essentially a sauce anglais base, ish. When you say 35 - 40 percent cream, is that double cream? I have some vanilla pods, so think I will go for a nice plain vanilla to start, get that right and move on from there. Will definitely be in touch regarding the others. Also have a hankering for passion fruit ripple.
This custard recipe makes mega ice cream. I usually ignore the single cream advice and do it with double.
Put a split vanilla pod, one and a half litres of milk and 500ml single cream in a pan and bring to a boil. Beat eight whole eggs with 450g sugar until white and nearly stiff, stir in the hot milk.
It comes from a Giorgio Locatelli recipe for panettone bread and butter pudding which is incredible.
When I do my mums shopping for her she sometimes asks me to go to her local garden centre because she likes the eggs they sell in the expensive faux artisan foodie bit there.
Obviously itâs closed at the moment so a few weeks ago I got her some Burford Browns from the supermarket, thinking theyâd be similar.
When I went to do her shop the next time, she gave me her list and it said âbrown eggs, but not too brownâŚâ
I asked her what she meant and she said she didnât like the Burfords because the shells were too brown, and the yolks too yellow. I asked her what they tasted like, and she said she hadnât tried because too brown/yellowâŚ
I considered getting a Dulux brown colour chart so I knew what to get next time.
So far have made vanilla, rippled raspberry a couple of times and a chocolate.
For a baseâŚ
I use 8 told and 7oz castor sugar whipped until just able to run. In a pan, 500ml of double cream and full fat milk, vanilla paste, salt, some clotted cream, golden syrup. Heat it all up and add the eggs and sugar until a simmer is reached. Into a child Bain Marie, then fridge, then churn and into freezer.
Add raspberry coulis or chocolate as required. For a straight vanilla I use the full faff method allowing a vanilla pod to steep in the cream and milk for a couple of hours.
Blu berry, subtle flavour and if Iâm honest it would have been better added to the base mix rather than as a ripple. Didnât use a stabiliser this time, looks good as well.
