Sometimes in life sh*t happens, and sometimes tart happens, or both. Most of the times…
Ice cream from the past
Do you count how many ice creams you eat during summer? As a kid I did, nowdays no, but I make ice cream that it counts.
When I was a child my mother used to make for the family
homemade heartmade icecream. I still have its flavor to my lips, it was made only by 4 ingredients; milk, eggs, sugar and vanilla. Her secret? The quality of the products. As my grandma had a small farm we, as a family, had the opportunity to drink everyday fresh milk from her cows and eat fresh eggs. Thus, every recipe made by my mother or my grandma had a different flavor, I could describe it as more rich in some way.
Back to the present now. Even though I have made it based on my mother’s recipe and followed her instructions the result was not the same. It wasn’t bad, but it was not the same. Besides, everything made by mother tastes better.
The recipe calls for just 4 ingredients but I added some homemade strawberry jam and some biscuits in order to give a cheesecake twist on my ice cream. I suppose that adding just jam and biscuits doesn’t make the ice cream base a cheesecake ice cream but I couldn’t resist from adding something on.
Besides, this recipe provides you with a great ice cream base like a silk that could be used as a base for several alternations. Don’t hesitate to add anything you want to taste!
Ice cream base
Ice cream base
- 1 kg milk
- 3 eggs
- 200 gr sugar
- 3 vanilla
In a pot (prefer one with a heavy-bottom), over medium heat, boil milk and then let it cool until its temperature falls to 30ºC.
In a standard mixer whisk eggs and then add sugar gradually. Whisk for around 10 minutes or until you get an airy and fluffy mixture.
Add the milk on the on the mixture and whisk not-stop. Be careful not to add hot milk or else the eggs will curdle.
Transfer the mixture to the pot and over a medium heat the mixture, stirring occasionally, until it almost boils – you’ll see a few bubbles at the edge.
Remove from heat and let it cool.
Once cold cover with plastic warp and place the ice cream in the freezer. In order to prevent your ice cream to have "ice" on it you have to stir it every 30 minutes. This will also give an extra creamy ice cream.
After 3 hours your ice cream will be cold enough (if not, leave it in the freezer for extra 30 minutes). Stir the ice cream one more time, add the vanilla and then leave the ice maker to do the rest of it. Follow the instructions of your ice maker machine, mine ice maker machine required 20 minutes of stirring.
Place the ice cream on the freezer for 2 hours. Then, your ice cream will be ready.
I hope to like my post and to make ice cream soon! Don’t hesitate to add jam, fresh fruits or biscuits. I would love to read in the comments below your combinations!