Making Ice Cream and Frozen Yogurt by Maggie Oster

Author:Maggie Oster
Language: eng
Format: epub, mobi
Publisher: Storey Publishing, LLC
Published: 1995-04-11T16:00:00+00:00

Recipes

Each of these recipes makes 1½ quarts or about 6 servings. The recipes can be decreased or increased to accommodate smaller or larger ice cream freezers. If making still-frozen ice cream, these recipes will fill 2 shallow pans.

BASIC VANILLA ICE CREAM

Whether cooked or uncooked, this simple, fast version can be made as rich or as low-calorie as you desire. Variations are infinite.

1 quart heavy or light cream or half-and-half or 2 cups each heavy and light cream

1 cup sugar or ⅓ cup honey

1 tablespoon pure vanilla extract

The above ingredients can be mixed and used as is or the cream can be scalded. Scalding concentrates the milk solids and improves the flavor.

To scald, slowly heat cream in a saucepan until just below the boiling point. Small bubbles will begin to appear around the edges. Stir for several minutes, then remove from heat. Stir in the sweetener. Pour into a bowl, cover, and chill. When completely cooled, add the vanilla. When thoroughly chilled, follow directions for either churned or still-frozen ice cream.

VANILLA CUSTARD ICE CREAM

Although thickened and enriched with egg yolks, this recipe uses less cream and has a less striking vanilla taste. It, too, can be used as the basis for many different flavors.

2 cups milk

4 egg yolks

½ cup sugar or ¼ cup honey

1 tablespoon pure vanilla extract

2 cups heavy cream

Heat milk to scalding. In the top part of a double boiler, whisk together egg yolks and sugar until thick and smooth. Slowly pour the hot milk into the egg mixture, beating constantly. Place the pan over the lower part of the double boiler filled with gently simmering water. Stirring constantly, cook until slightly thickened. Remove from heat and cool. Strain into a bowl and add the vanilla extract and cream. Chill thoroughly. Follow directions for either churned or still-frozen ice cream.

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