How do you cook home made ice cream.?!
How do you cook home made ice cream.?
Answers:
Cooked ice cream base is called creme anglaise. It is the French method of making ice cream. Once your base is made, you can flavor as desired (with extracts or jam or liquor) and then finish it off in an ice cream maker to turn it into actual ice cream. Or, you can churn it into ice cream then add your flavoring (fold in candies, or cake pieces, or brownie bites... whatever). The possibilities are endless. I have had a lot of fun making ice creams this way at many jobs! Good luck.... Oh, and by the way... creme anglaise is a Delicious dessert sauce perfect over fresh berries or even just pound cake. Good luck once you master this sauce it is to die for!
Creme Anglaise:
2 cups (480 ml) light cream or half and half (12 - 18% butterfat)
1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract
1/3 cup (66 grams) granulated white sugar
5 large egg yolks
Have a fine medium-sized strainer and bowl ready near the stove.
In a stainless steel bowl stir together, using a wooden spoon, the sugar and yolks until well blended. (Do not let this mixture sit too long or a film will develop on the yolks.)
In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then, gradually add the remaining cream, whisking constantly.
Pour this mixture into a medium sized saucepan and, over medium heat, gently heat the mixture to just below the boiling point (170 - 175 degrees F) (77 - 80 degrees C). You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.
Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settles on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until seeds separate. For maximum flavor, return the pod to the sauce until serving time. (If you are using pure vanilla extract, instead of the vanilla bean, add it to the cream now.)
The creme anglaise can be refrigerated covered with plastic wrap for a couple of days.
Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.
Makes about 2 cups (480 ml)
Source(s):
4 years in culinary and pastry school.
http://www.joyofbaking.com/printpages/cr...
http://en.wikipedia.org/wiki/C...
you don't
ummmm, are you for real?
I suggest you don't even attempt it if you have to ask.
If you cooked it, it would melt. You need an ice cream maker. It mixes cream, rock salt, berries, etc... and you freeze it. Maybe make some homemade popscicles instead.
Shuggie right, are u for real?? u do try answer yahoo, now try yahoo web search
I actually don't think you can COOK ice cream :0) Just a thought....
http://www.ice-cream-recipes.com/...
Deep Fried Ice Cream
This really is to die for! I don't know anyone who hasnt loved having this for dessert!!! Cook time is 15 seconds.
6 servings 1 hour 1 hour prep
vanilla ice cream
vegetable oil
1/4 cup chocolate cookie crumbs
1/4 cup desiccated coconut
1/4 cup crushed granola cereal
1/4 cup graham cracker crumbs
1/4 cup sugar
1 teaspoon cinnamon
fried tortillas, for bowls,make fresh (optional)
whipped cream (optional)
grated chocolate (optional)
chopped nuts (optional)
hot chocolate fudge topping (optional)
hot caramel topping (optional)
Mix together the cookie crumbs, coconut, crushed granola, graham cracker crumbs, sugar and cinnamon.
Place evenly on a plate.
Scoop out Ice Cream to the size of tennis balls and roll in the cookie mixture, pressing firmly.
Place on a cookie sheet.
Repeat until all crumb topping is used.
Freeze balls to HARD.
Prepare optional toppings.
In a deep pot or fryer heat oil to 400 degrees, and deep enough to cover the balls-allow for the oil to foam up at first.
If your making tortilla bowls do them now.
Drain.
Fry balls two at a time for no longer than 15 seconds-just enough time to make a hard"candy" type coating thats golden.
Place in tortilla bowl, suround with whipped cream and top with what ever you wish.
I like grated chocolate or sprinkles, nuts and hot fudge.
You don't exactly cook it , but freeze it. Try www.foodnetwork.com for a good recipe.
this is very good...
Fresh Peach Ice Cream
Only 46 calories are contained in a medium peach and peaches supply considerable Vitamin A.
2 generous cups crushed fresh ripe peaches
1/3 cup sugar
1/8 tsp. almond extract
1 cup sugar
1/8 tsp. salt
2 TBSP. flour
2 large eggs, slightly beaten
1 ? cups milk
2 tsp. pure vanilla extract
2 cups heavy cream
Combine peaches with 1/3 cup sugar and almond extract. Set aside.
Combine the 1 cup sugar, salt, and flour in a saucepan. Blend in eggs and ? cup of the milk. Add remaining milk and cook over low heat until mixture coats a metal spoon, stirring constantly. Remove from heat and cool. Stir in pure vanilla extract and heavy cream.
Pour into a 2 quart freezer can. Place can in freezer tub. Cover with lid. Put on gear case and adjust it until the handle turns easily. Pack with coarse ice cream salt and crushed ice, using about 1 part salt to 8 parts ice. Turn the crank until it begins to slightly resist: The mixture is then about half-frozen.
Remove gear case. Wipe off lid so that no salt gets into the ice cream. Remove lid and add crushed peaches. Cover with lid, adjust gear case, and pack with salt and ice as in above proportions. Turn crank with increased speed until it is too hard to turn. (Ice cream is frozen at this point.)
Remove gear case, lid and dasher. Pack down ice cream with a spoon. Cover can with a piece of cloth or aluminum foil. Replace lid. Cork or cover hole in top of lid. (Drain out water and packed ice.)
Put ice cream in freezer for 2 hours to firm. Makes ? gallon.