Homemade Ice Cream! OK - yeah it can be horrible. If you don't follow a few simple rules / tricks you can end up with something that's rock hard and has terrible ice crystals that just don't feel right in your mouth. No worries - we know the secrets to the best homemade ice cream. This brown sugar cinnamon ice cream took us by surprise, and we'll be expanding on the basic recipe in the weeks to come. This recipe is from the family of ice cream recipes that some would call a frozen custard recipe.
|Whipping cream||500 Milliliter (35%, about 2 cups)|
|Evaporated milk||250 Milliliter (about 1 cup)|
|Jaggery||150 Gram (about 2/3 cup)|
|Ground cinnamon||1 Teaspoon (about 5 mL)|
|Salt||1/4 Teaspoon (about 1 mL)|
|Egg yolks||5 Large|
1.In a medium saucepan whisk together the heavy cream, evaporated milk, brown sugar, cinnamon, and salt.
2.Scrape the seeds from the vanilla pod and add to the pot along with the pod.
3.Bring it just to a simmer, stir, and then remove from the heat.
4.Remove and discard the vanilla pod.
5.In a medium bowl, whisk together the yolks.
6.Whisking constantly, temper the egg yolks with some of the hot cream.
7.Whisking pour the egg mixture back into the saucepan and cook over medium heat until the mixture reaches 170ºF.
7.Pour custard through a sieve into a bowl, allow to cool stirring occasionally.
8.Cover and refrigerate until cold.
9.Freeze in an ice-cream maker according to manufacturer's instructions.
10.Continue churning until frozen, transfer to an airtight container and put in freezer to harden.
11.Serve and enjoy!
We used Jaggery, which is essentially the same as Panela, Piloncillo, Kokutō, Rapadura, etc.