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Ice cream blog - easy icecream 2

Posted by Plates 
Ice cream blog - easy icecream 2
October 23, 2016 03:24AM
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Has anyone tried the easy icecream 2 recipe. What size eggs would you use

Thanks in advance.
J1
Re: Ice cream blog - easy icecream 2
October 23, 2016 05:11AM
I don't think the size of the eggs is crucial. I've made egg icecreams and I always just use my free range mixed size eggs. I have a similar recipe to easy icecream 2 but my recipe puts the egg whites in as well.
Re: Ice cream blog - easy icecream 2
October 23, 2016 06:07AM
I wouldn't worry about the size of the egg yolks. In this kind of uncooked ice cream the egg is just for flavour, it doesn't have any structural purpose as it would in an ice cream made the traditional way with a proper custard base.

Be aware that uncooked ice creams like this don't keep well and don't have the flavour or texture of custard-based versions.
Re: Ice cream blog - easy icecream 2
October 23, 2016 07:28AM
Thank you for that explanation TPANDAV as I had just printed out both those recipes to show one of my daughters who asked me last week how a friend of mine made her lovely strawberry icecream.It was years ago and all I could remember was the condensed milk,cream and fresh strawberrys.I was going to give her the recipe (2) with the eggs.When you say custard based version are you referring to the cream and condensed milk?Can I recommend version (1) to her and she would just add the strawberrys? or do you or any other member have a similar simple recipe.Thanks.
Re: Ice cream blog - easy icecream 2
October 23, 2016 08:22AM
marylew Wrote:
-------------------------------------------------------
....When you say custard based version are you
> referring to the cream and condensed milk?Can I
> recommend version (1) to her and she would just
> add the strawberrys? or do you or any other member
> have a similar simple recipe.Thanks.

When I say custard I mean Crème Anglaise, a custard made with egg yolks, cream and sugar. Sorry, I can't recommend any of the ice creams in that essay as I don't make the uncooked types of ice cream. I think they will all be very sweet, will melt too quickly and will be lacking in flavour.

I have a nice recipe for raspberry ice cream, which I'm sure could easily be adapted for strawberries. It is from Yotam Ottolenghi's column in The Guardian. Here it is:

Raspberry Ice-cream (Ottolenghi)

700g fresh raspberries (or frozen ones, defrosted)
20g icing sugar
200ml double cream
2 egg yolks
1 egg
180g caster sugar
1 tsp lemon juice
Salt

Put the raspberries in a food processor, blitz to a puree, then pass through a large sieve (set over a bowl) to remove the seeds. Use a spatula to help push through as much puree as possible: you should end up with about 450ml.

Pour 150ml of the puree into a small bowl and mix with the icing sugar, until combined. Put the remaining 300ml of puree into a second bowl, and refrigerate both until needed.

Pour the cream into a medium bowl, whisk to soft peaks and put in the fridge.

Fill a small saucepan with enough water to come 2cm up the sides, bring to a boil, then turn down the heat to medium-low, so the water simmers gently. Put the egg yolks, whole egg, sugar, lemon juice and an eighth of a teaspoon of salt in the bowl of an electric mixer with the whisk attachment in place. Whisk briefly, just to combine, then place the bowl on top of the pan of simmering water, making sure the base does not touch the water.

Whisk continuously by hand for five to six minutes, until the sugar has dissolved and the mixture is warm. Return the bowl to the mixer and whisk on a medium-high speed for five minutes, until thick and cool. Turn down the speed to low and slowly incorporate the 300ml bowl of raspberry puree. Fold in the whipped cream, then spoon the mixture into a large freezer container and freeze for at least 12 hours.

Ten minutes before serving, remove the ice-cream from the freezer, so it softens slightly. Scoop into eight bowls and serve with the remaining 150ml sweetened raspberry puree poured on top.

Serve with whipped cream or roasted peaches.
Re: Ice cream blog - easy icecream 2
October 24, 2016 09:41PM
Thank you very much TPANDAV . I have passed the recipe on to my daughter for which she is very grateful.
Re: Ice cream blog - easy icecream 2
November 18, 2016 03:24AM
Ok, so ended up just making a real custard by cooking it for a bit, and chucking that in the ice cream maker. So although I did not follow the recipe in the blog exactly, it did give me the idea, and I love the fact I know exactly whats in it and how much, so thanks.
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