Archive for ‘ice creams’

June 14, 2012

Vanilla Bean Ice Cream – Philadelphia style

I had a craving for ice cream again. Browsed through Annie’s eats website again and found a beautiful piece where she shares about the differences on the French and Philadelphia style of making ice creams! Interesting! I made my first vanilla bean ice cream using the French custard method. Now it is time to test out the Philadelphia one!

The steps were amazingly simple. From the first experience on the first trial; we decided to decrease the sugar volume this time. However only after finishing the whole recipe did I read that one should not attempt to reduce the sugar as it is a component of how well the ice cream keeps. Sugar apparently does not freeze thus the ice cream will have lesser opportunities of icing up!

Ah well, since what was done is already done. I shall trust that all will turn out well!

Turns out; a brilliant recipe! Did taste some icicles but it was still good!

Think this will be my favourite ice cream recipe from henceforth!

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And made full use of my cute measuring cups that I bought! Doubled up as a bowl!

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Vanilla Bean Ice Cream (Philadelphia-Style) from Annie’s eats!

Ingredients:
2 cups heavy cream, divided
1 cup whole milk
¾ cup sugar (I reduced the sugar to 1/2 cup)
Pinch of salt
1 vanilla bean, split lengthwise
1 tsp. vanilla extract

Directions:
Combine 1 cup of the cream with the sugar and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove the mixture from the heat and stir in the remaining 1 cup of cream, the milk and the vanilla.

Cover and refrigerate until the mixture is well chilled. Remove the vanilla bean before churning. Freeze in an ice cream maker according to the manufacturer’s instructions.

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May 27, 2012

Vanilla bean ice cream!

Having an ice cream maker is amazing! The strawberry ice cream was nice but it didn’t have that creamy texture that I love in ice creams! So I started searching for custard based recipes online and it seems that most of my fav food bloggers refer to David Lebovitz a lot for ice cream recipes! So I decided to have a basic ice cream recipe in my ice cream repertoire!

And since I bought some vanilla beans that day! What better to use them with than in ice cream! The results; extremely delicious!!! The vanilla taste was fragrant and the custard base made the ice cream really creamy! Only thing to note to self; reduce the amount of sugar the next time! A tad too sweet!

And I am not a raspberry fan; but truth be told, we had a box of raspberries that was about to go bad and I decided why not place some of them in my ice cream just for photography’s sake! Wow but it was a great complimenting taste; these raspberries with the sweetness of the vanilla ice cream! So good that I (the non berry fan) went straight back to the refrigerator and picked more to go with my ice cream! Delicious!!

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Vanilla Ice Cream recipe from David Lebovitz

About 1 quart (1l)

Adapted from The Perfect Scoop (Ten Speed Press)

For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

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May 21, 2012

Strawberry ice cream with my Kitchenaid Ice cream maker attachment!

I have been eyeing this attachment for the longest time and just couldn’t bring myself to get it. Perhaps again skeptical about my enthusiasm for things again. Now; Jerome got me this as a surprise Mother’s day present!!! So lets get moving with the ice cream recipes!

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Here is the attachment all wrapped up!

First recipe to try – strawberry ice cream!

Followed the recipe I saw on French Food at Home! And whipped up some strawberry ice cream! Didnt taste as creamy as I thought it would be and the strawberries were the USA giant ones and not the Korean strawberries which I would think be much sweeter! Nonetheless, Jerome loved it! And I loved seeing the ice cream maker at work!

Recipe adapted from French Food @ Home

Strawberries ice cream

Ingredients:

2 cups of strawberries
1 cup of sugar
A bit of salt
A squirt of lemon

Directions:

Purée the strawberries and then strain them. Bring the 2 cups of cream to a boil and pour it into the strawberries.

Chill for several hours.

Put it into the ice cream maker for churning!

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