I made homemade ice cream for the first time a few weeks
ago, with good results (I have a Krups). I made it again,
this time with an eye towards inventing a recipe for Indian
Pudding ice cream. I don't know what happened, but it froze
with a texture more like ice milk than ice cream - it isn't
creamy and smooth, but has a more crystallized texture. (You
can hear the spoon cutting through it!)
I'm not sure if it's because of the ratio of ingredients
(posted below) or the fact that the ice cream mixture didn't
really freeze properly in the ice cream maker. That in
itself could be due to the content, I suppose, but I am
inclined to say that it's because the mixture didn't chill
before I put it in. After about an hour, it was thickened,
but not frozen, and so I just transferred it into the
freezer to set.
What happens to proper ice cream preps if they don't freeze
IN the ice cream maker? And how much can I dilute the cream
before it gets icy? The recipe it's derived from says to mix
with 14% (butterfat?) ice cream mix, but I didn't know what
that was. Any advice on how to make this creamier would be
appreciated. Once it's perfect, I'll post it officially.
Thanks in advance, -Jen
INDIAN PUDDING ICE CREAM Jennifer Love
Yield: ~5 cups (a little less than 1.5 quarts)
Pudding Stock:
G round Ginger Powder 1 tsp Salt 1 tsp Cinnamon Powder 1/3
tsp white sugar 3 Tbsp corn meal (coarse) 1 Tbsp + 1 tsp
water 6.6 Tbsp (or 7.5 Tbsp if omitting caramel color)
caramel color 0.9 Tbsp (1 Tbsp) Molasses 3.75 Tbsp corn
syrup 1 Tbsp + 1/2 tsp
-------------
17.6 tbsp (1.1 cups)
Mix all together. Bring just to a boil. Refrigerate
overnight. Add entire contents to 4 cups of low sugar
vanilla ice cream base (see below). Freeze using an ice
cream maker.
Low sugar vanilla ice cream base:
2 cups heavy cream 2 cups half and half 4 beaten egg yolks
18/4 cup sugar 2 Tbsp vanilla extract
Heat cream, half and half and sugar until hot but not
boiling. Add 1 cup to beaten egg yolks, mix until smooth,
and pour back into remaining cream. Heat over low heat,
stirring constantly, until mixture reaches "custard stage"
(About 5 minutes - When it coats the back of the spoon and a
line drawn through with a finger remains.) Cool.
Half the people you know are below average. -Steven Wright