How To Make Ice Cream. It is Simple (Procedure Text How to make Ice Cream)
How To Make Ice Cream (Vanila Ice Cream)
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| How To Make Ice Cream. It is Simple (Procedure Text How to make Ice Cream) |
Ingredients
2/3 cup sugar
1,5 cups heavy cream
4 large egg yolks
1 vanilla bean (split and scraped of
seeds), or 1 teaspoon vanilla extract
1,5 cups whole milk
Utensils
Spatula
Medium
saucepan
Whisk
Instant-read
thermometer
Measuring
cups and spoons
Mixing
bowl
Ice
cream machine
Strainer
Steps
1. Chill the ice cream bowl, if needed:
If your ice cream machine has a bowl that needs to be frozen before churning,
put it in the freezer the night before you plan to make ice cream.
2. Prepare an ice bath: Fill a large
bowl with some water and ice cubes . Place another, smaller bowl on top of the
water, and place a strainer inside. Keep this close by while you make the ice
cream base.
3. Whisk the sugar and yolks until pale
lemon-yellow colored: If you haven't already done so, separate the yolks from
the eggs. Combine the sugar and the yolks in a medium mixing bowl. Whisk until
combined.
4. Warm the milk on the stovetop: Pour
the milk into a medium saucepan and place over medium heat. Add the vanilla
bean (pod and seeds) or vanilla extract. Bring the milk to a simmer, then
remove from heat.
5. Temper the egg-sugar mixture with 1
cup of hot milk: Scoop out about 1 cup of hot milk (no need to be exact).
Slowly pour it into the egg-sugar mixture while whisking. This warms the eggs
and prevents them from curdling in the next step.
6. Pour the tempered egg-sugar mixture
into the milk: Slowly pour the tempered egg-sugar mixture into the saucepan
with the remaining milk.
7. Cook the ice cream base until
thickened: Return the saucepan to the stove and place over low heat. Stir the
mixture slowly, but constantly, scraping the bottom and sides of the pot. Keep
cooking until the base has thickened enough to coat the back of the spatula and
registers 170°F with an instant-read thermometer.
8. Strain the ice cream base into the
bowl of the ice water bath. Straining will remove the vanilla pod and any bits
of egg that may have accidentally curdled.
9. Stir the heavy cream into the ice
cream base.
10. Chill completely: Leave the ice
cream base over the ice water bath, stirring occasionally, until it's
completely chilled. This will take about
twenty minutes. Alternatively, cover
the bowl with the base and chill
in the fridge for three hours or overnight.
11. Churn the ice cream base: Transfer
the ice cream base to the bowl of
your ice cream machine. Churn until the base
has thickened to a
consistency somewhere between a very thick milkshake and
soft-
serve ice cream. In most ice cream makers, this takes about twenty
minutes
— check the instructions for your particular machine.
12. Freeze the ice cream until solid:
Transfer the thickened ice cream to
a freezer container. Press a piece of wax
paper against the surface
of the ice cream to prevent ice crystals from forming
and freeze until
solid, at least four hours. The ice cream will keep in the
freezer for
about two weeks before becoming icy.
Notes : You can change vanilla
with the other flavour like strawberry, chocolate, coffee and the others
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