![]() ![]() Cover with foil and freeze for 4 hours or until firm.Ĭlick here for the full vanilla bean ice-cream recipe. This breaks up the ice crystals and gives the ice-cream a smooth texture. Use an electric beater to beat for 3 minutes or until smooth and pale. Use a metal spoon to roughly break up the ice-cream. ![]() Cover with foil and place in the freezer for 6 hours or until it’s almost set. Pour the custard into the chilled loaf pan. Place in the fridge for 2 hours to chill. Cover the surface of the custard with plastic wrap to prevent a skin forming. Transfer the mixture to a medium heatproof bowl. Cook over low heat, stirring constantly with a flat-edged wooden spoon, for 20 minutes or until custard coats the back of the spoon and leaves a trail when you run your finger through it. This traps air into the mixture, giving the ice-cream a light texture. Use a balloon whisk to beat egg yolks and sugar in a bowl until thick and pale, and a ribbon trail forms when the whisk is lifted. Set aside for 5 minutes to cool slightly. I love these Glide-a-Scoop ice cream tubs from Tovolo.Chill a 1.25L (5-cup) capacity metal loaf pan in the freezer. If you’re not going to eat all the ice cream right away (if you have that kind of self-control…) or if you want your ice cream to freeze a little harder than it will get in the ice cream maker, you need a freezer-safe container. It was finished before I finished putting clean sheets on our bed.įor some extra summery-goodness, top it off with fresh blueberries or sliced strawberries. For this one, everything gets assembled and turned on before the ice cream base gets added.įill ‘er up, and stand back! This took less than 15 minutes to freeze. Getting the freezer bowl washed and back in the freezer was definitely the most important part of my day! This bowl needs to freeze for at least 12 hours before it’s ready to make ice cream.įollow the directions on your ice cream maker. ![]() For a while, I was making ice cream about every other day. For me, the hardest part is to make sure that I’ve got the freezer bowl into the freezer the day before. I’ve got this beautiful Cuisinart 1.5 quart countertop model. When you’re ready to go, get out your counter-top ice cream maker. I haven’t tried yogurt with this recipe yet! Using 2% milk will give you a little less creamy texture, and it will take a little longer to freeze (but you can call it “healthy” ice cream because it has less fat!) Using yogurt instead of milk makes it frozen yogurt. Heavy cream and whole milk will give you a creamier ice cream, and it will freeze faster. You can use any kind of milk you want here. Start in a medium-sized bowl and whisk until most of the sugar dissolved. The first step is to mix the sugar with about half of the milk. It’s your ice cream, so it’s your preference! If you want smaller chunks, chop a bit more. Fresh cantaloupe would work just as well. Chop away to your heart’s content – if you want bigger chunks in your ice cream, don’t chop as much. My cantaloupe was frozen, so I thawed it before I chopped it up in my food processor. It just so happened that I had some cantaloupe stashed in the freezer, so I had to give it a try! This recipe was most definitely inspired by one of my wonderful readers, Karen, who left a comment on a previous post that cantaloupe ice cream was her favorite. Put it back in the tub, pack it in with four parts ice, one part salt, then protect the tub with a thick covering (old carpet, a blanket folded over. Put the cover back on tightly and place a cork in the hole where the dasher was. But it is delicious & refreshing! This Homemade Cantaloupe Ice Cream is so easy to make. Let the ice cream ripen remove the dasher and pack the ice cream down into the can with a long-handled spoon. ![]() Cantaloupe and ice cream isn’t a combination you usually think of. ![]()
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