Honey’s friend was telling me how much she liked TM ice-cream. Thinking back to the recipe for “Ice-cream” on the sorbet page of the EDC book I secretly thought she was absolutely crazy (it was blended frozen milk with egg white and sugar) but politely told her it was not one of my favourite dishes.
While searching the web for TM custard recipes (yeah I can never find my EDC book) I made a startling discovery; most of the ice-cream recipes involve starting with a custard type mixture. Most involve egg yolks, cream, milk, sugar but one that I tried used whole eggs- great as I have an aversion to separating eggs and usually just make something else.
This recipe can be concluded with an ice-cream maker or by wizzing frozen custard mixture. As it made 
slightly more custard than my ICM could handle at one time I went with half in the ICM and half in the TM. On the web there was people complaining about the TM being used as an ice-cream maker and I can tell you my expectations of number 2 were not high. But I popped the remainder of the custard in the freezer, I was surprised the next day when I thought I would need to par-thaw it to wiz it (I had fallen asleep waiting the night before) it was frozen and firm but not rock hard. I cubed it and wizzed it.
slightly more custard than my ICM could handle at one time I went with half in the ICM and half in the TM. On the web there was people complaining about the TM being used as an ice-cream maker and I can tell you my expectations of number 2 were not high. But I popped the remainder of the custard in the freezer, I was surprised the next day when I thought I would need to par-thaw it to wiz it (I had fallen asleep waiting the night before) it was frozen and firm but not rock hard. I cubed it and wizzed it.
My first batch of ice-cream was vanilla flavoured and Honey and I loved it. The TM version was quite nice but the ice particles were slightly bigger. Tested on my nephew and his niece and nephew- they loved it. I tested the ICM version on my niece and she loved it too.
This time I made a caramel version by omitting the Vanilla extract and changing the raw sugar to brown sugar. I put the second lot of custard in the ICM straight after the first lot. It did not go quite as thick but popped it in the same container in the freezer and stirred them about every 20 mins till it was the desired consistency. This made for small ice crystals and Honey and our independent taster also gave it a score of delicious. Tonight I crushed a crunchie and popped it on top. Yum it was like being at Cold Rock.
Judie
No comments:
Post a Comment