Ice cream.
Some scream, then others scream then we all scream for it.
But why?
Well, that’s rather plain-it’s ice cream. It is almost to ask why we prefer bacon. It’s self evident: it’s bacon.
Yes, I know that doesn’t pass a legal test but this isn’t a courtroom, it’s a kitchen.
What is it?
Ice cream is simply a thin custard frozen in a manner to prevent ice crystals from forming and allowing the now frozen custard to have a smooth texture. Simple. Yet, not really.
Ice cream requires a machine or device which freezes the custard, called Crème Angalise. There are many choices with vastly different price ranges. I’ve had an expensive electric model I used at a restaurant and we burned it out. That was expensive to repair and ship.
Now, at home, I use this Cuisinart version. It is not for commercial use but at home it is perfectly up to the task. I did three ice creams in two frozen spinner bowls with no problems.
Tish, you spoke French!
Crème Anglaise can be a sauce for desserts, such as chocolate cake, but serves double duty as an ice cream base.
Into this, just as the ice cream is nearly complete, you can add all manner of garnishes.
For New Year’s Eve I made a crushed candy cane and white chocolate chunk, mint chocolate chip, and goat milk caramel and sea salt. That last one was so much better than it might sound. Goat milk caramel is a thing, and I made some last year. Here’s that recipe.
The easiest best garnish for ice cream is magic shell. You can buy it, but why? It is coconut oil and chocolate chips (you can get fancier with the chocolate if you wish) melted together in pulses in the microwave until just melted.
This is one of the few uses I have for the microwave. The recipe is below.
Magic Shell
That ice cream topping you remember as a kid can be made at home. Super fast, super easy, and super fun.
Ingredients
Magic Shell ingredients
- 185 g Chocolate chips 1 C
- 45 g Coconut oil 3 T
Instructions
Procedure
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Place the chocolate chips and coconut oil into a microwave safe bowl.
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Pulse them in a microwave for 10 seconds at a time, stirring after each pulse to help spread the melted bits.
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Continue pulsing and stirring until the chips and coconut oil are melted and blended.
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Pour over your ice cream, wait a few seconds and dig in.
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I store my magic shell in a microwave safe bowl in the refrigerator until the next use. Melt in the same way and you made it, short pulses and stirring until it is melted.
The Crème Anglaise.
It isn’t hard, but it does require your full attention.
You are making a custard which is cooking eggs and milk together to a specific temperature then cooling it quickly in an ice bath to stop the continued cooking of the eggs which can risk them curdling. All is not necessarily lost, but it’s another few steps that are better avoided in the first place.
Crème Anglaise
A stand alone sauce for desserts or the base for a variety of ice creams.
Ingredients
Ingredients for Crème Anglaise
- 8 Egg yolks
- 95 g Granulated sugar 3.33 oz
- .3 Vanilla bean, seeds scraped into pot with pod
- 95 g Granulated sugar 3.33 oz
- 1/4 t Salt
- 10.66 ounces Milk
- 10.66 ounces Half and half I weigh both of these
Instructions
Procedure
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Place a few pounds of ice into a dish pan or a 6 quart stock pot. Make a quart pitcher of water and place it next to the ice.
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Place the milk, half and half, sugar, salt, and vanilla beans and pod into a sauce pan large enough to allow for stirring on the stove.
Heat to just boiling stirring to help the sugar not stick and burn.
Watch the pot. When milk products start to boil, they tend to foam and overflow their containers. Stir with the whisk vigorously to keep the bubbles down. If needs be, slide the pot off the burner to allow the bubbles to settle, then return it back to the heat.
Once the milk has boiled, the risk of overflow is gone.
Cover the milk mixture and let is steep 20 minutes.
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When the steeping time is done, place the egg yolks and sugar into a bowl and whisk until they turn a light lemon yellow.
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Carefully ladle a small quantity, not more than half a cup, of the hot cream onto the egg yolk mixture. Whisk in slowly. When the milk mixture is fully incorporated, add another half cup, and mix in completely.
Repeat two more times, then, pour the egg yolk/sugar mixture into the pot with the remaining milk and set to medium high heat.
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Using the wooden spoon, stir the cream mixture in a figure 8 motion. Every few passes scrape the corner edges of the pot. Hold the thermometer in the cream mixture and cook until it reaches 180° F.
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Do not set the heat to high or the eggs will curdle before the custard reaches the proper temperature.
When the sauce is done, when it has reached the temperature, place the pan in the prepared ice bath and pour enough water in the ice to make a bath for the pot. Keep stirring the sauce to get the heat out and stop the cooking.
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When the sauce is cool, strain it into the metal canister. Cover and place in the cooler for at least 4 hours or until it is the same temperature as the refrigerator.
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Ice cream made from hot Crème Anglaise will not have the same smooth texture as that made from cold Anglaise.
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Spin in an ice cream freezer according to manufacturer's instructions.
Have fun making ice creams. There is so much to do with the additional garnishes near the end.
Marshmallow Fluff
Marshmallow fluff is a great treat that you can make at home.
Ingredients
Ingredients
- 90 g Water 30 g
- 180 g Sugar 60 g
- 240 g Corn Syrup 80 g
- 3 each Egg Whites 1 each
- 3/4 t Cream of Tartar 1/4 t
- 1/2 t Vanilla 1/4 t
Instructions
Procedure
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Mix cream of tartar with just a few drops of water to eliminate the lumps. Add this to the egg white(s).
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Place sugar, corn syrup, and water in a small saucepan. Gently stir to combine ingredients and make sure the sugar is wet. Heat to 248° F (120° C) without stirring.
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When the temperature reaches 212° F (100°C) turn the mixer on medium-high. When the sugar mixture reaches the proper temperature, remove the syrup and pour a slow stream of the syrup into the whipping egg white(s).
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Whip the marshmallow fluff until the outside of the bowl is cool to the touch. Transfer to a container or jar which seals and store in the refrigerator.
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The fluff will hold a shape right after being made. Give it overnight in the cooler to take the familiar consistency that pours.
Recipe Notes
Boiling sugar can be tricky. This mixture has enough corn syrup that any issue should be well managed.
Vanilla is potent and too much can be overpowering.