Refrigerator ice cream recipes

[email hidden] (dkra) wrote in
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Quoted message said:

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I found a recipe for "Cafe au Lait" ice cream in the Eagle Brand (condensed milk) recipe book
(2000). You could probably also find this at eaglebrand.comeaglebrand.comOpen ↗.

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"Cafe au Lait" ice cream

2 cups (1 pint) heavy whipping cream 1 can (14 oz.) Eagle Brand sweetened condensed milk 4
teaspoons instant coffee crystals
1/2 cup hot water
1/4 teaspoon almond extract
1/2 cup toasted chopped toasted pecans or almonds (optional)

Combine coffee crystals and hot water until crystals are dissolved, allow to cool. Mix with
whipping cream, condensed milk and almond extract, beat with electric beater until fluffy and soft
mounds form (mixture will not form peaks). Fold in nuts. Pour into 8 x 8-inch pan and freeze at
least four hours or until firm.

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I tried making this and used a hand egg beater, so whipping it up took a bit longer. I think if I
were to make this again, I'll omit the almond extract and use fresh ground coffee (and strain the
mixture afterwards).

Refrigerator ice cream recipes (the sort made in a tray rather than the hand-cranked freezer with
ice and salt) tend to require that the air be incorporated beforehand by whipping. Some call for
the addition of gelatin to make the mixture smoother. I think I need to experiment with this a bit
more. Maybe my next ice cream adventure will involve something with a custard base.

-- dkra

In experimenting with "still-frozen" ice creams and sorbets, I've found that a slightly beaten egg
white (use pasteurized if you prefer) is a much better addition than gelatin for smoothing out the
texture. I also use egg white when making sorbets in my refrigerated ice cream maker. It tends to
prevent them from being watery.

Wayne