Wednesday, June 17, 2009
Best Ice Cream
So, in my last recipe, Chocolate Chip Angel Food Cake, you use a lot of egg whites, right? Brilliantly, you can use all those egg yolks in this easy ice cream recipe and viola: homemade angel food cake AND homemade ice cream. It's just brilliant. I think you'll be surprised at how easy this is to make- you'll never go back.
2 cups skim milk
8 egg yolks
1 cup sugar
1/4 tsp salt
choice of flavoring (see below)*
2 cups heavy cream
In a medium saucepan OFF of heat, whisk together the egg yolks, sugar, and salt until well blended. Gradually whisk in milk. Cook over medium heat, stirring constantly with a wooden spoon until custard thickens a bit and can evenly coat the back of spoon (10-12 minutes). Pour custard through a fine mesh sieve into a bowl set over water-bath (ice+water). Stir in cream, and let stand stirring occasionally, until chilled. Churn in an ice-cream maker, according to manufacturer's instructions, and transfer finished ice cream to a container, freezing until firm.
*Choices of Flavoring
Chocolate-Stir in 1/2 cup of unsweetened cocoa powder into egg-yolk mixture before adding milk.
Strawberry (any fruit)- Mash 4 cups sliced strawberries with 1/4 cup sugar and let stand for 10 minutes. Add to ice cream as it churns in ice-cream maker.
Vanilla- Add 2 tsp vanilla extract into custard, right before churning p