Sign in a store window: “Money Can’t Buy Happiness, But It Can Buy Ice Cream.” Who can argue with that? It’s never a question of whether someone likes ice cream or not; the question always is, “What’s your favorite flavor?”
You can search in all of the shops, parlors, and emporiums for the perfect scoop, but a much better idea is to make it yourself. It’s really pretty simple; it doesn’t take a lot of time, and the homemade varieties really do taste better. All you need is a good recipe and a machine.
Regarding an ice cream machine, you’ll have many choices. First of all, be sure it’s electric, and the size of the machine will then be your next consideration. Also, check online for some reviews from people who have actually used the machine you are thinking of buying.
Before you start selecting recipes, you have to decide what type of ice cream you want to make. There are basically two: one is made with eggs (French-style), appearing slightly gold in appearance, and the other is without eggs (American-style), which will be lighter in color. My preference is to have eggs in my ice cream. It allows for the ingredients to mix better and makes for a richer flavor. Your ice cream also won’t melt as fast; however, please remember that if you add too many eggs, your ice cream could turn into frozen custard.
Next you must decide if you are going to use milk or cream or a combination of the two. If you use cream, whipping is better than heavy. The heavy cream may overpower the other ingredients. If you are using milk in your recipe, don’t use skim milk. As for a sweetener, sugar works best although other types of sweeteners can make the ice cream more interesting.
When it comes to flavorings, get creative and just go nuts. My personal favorite is rum raisin served with a couple of coconut macaroon cookies. Even if you think you won’t like my choice of cookie, you need to bake a batch and then try one. I think you’ll change your mind.
Homemade Rum Raisin Ice Cream
1/2 cupRum dark
4 largeEgg yolks
2 cupsCream whipping
2 cupsMilk 2%
1/2 tspVanilla extract
Be sure electric freezer insert has been in freezer for at least three (3) days.
Make up the mixture a day ahead of time.
Enter Target Time _______________
Time: __________ (2 days prior to target time)
Combine raisins with rum in a 1 cup plastic container. Let stand at room temperature for 2 hours or overnight.
Drain raisins. Reserve 4 Tbsp of the rum and set aside.
In the largest medium mixing bowl, beat egg yolks at high speed with an electric mixer for 3 minutes while gradually adding the sugar until thick and pale.
Transfer this mixture to the 4-quart saucepan and stir in milk. Cook over med-low heat, stirring constantly, until mixture thickens and coats a metal spoon (about 15 minutes). Don’t allow to boil or you’ll get scrambled eggs.
Remove from heat, and let cool almost to room temperature.
Stir in the whipping cream, vanilla, raisins, and rum.
Cover and chill thoroughly at least 24 hours.
Turn on the ice cream maker and pour the mixture into the freezer bowl and let mix until thickened, about 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to a 9-cup air-tight container and place in freezer for about two hours. Remove from freezer about 15 minutes before serving.
Other additives can be added other than rum raisins. This mixture completely fills the freezer bowl.
The Facts Of Ice Cream:
It takes an average of 50 licks to finish a single dip of ice cream in a cone.
The world record for the most ice cream scoops balanced on a cone is 71 set by Dimitri Panciera (Italy) on July 22, 2012.
New Zealand comes in first as the world’s biggest per capita consumer of ice cream.
Ronald Regan named July as national ice cream month.
More ice cream is sold on Sunday than on any other day of the week.