Ice Cream: MIlk & Cream Type

Rival Wooden Ice Cream Maker

Rival Wooden Ice Cream Maker

By Cat, Jun 2008 (Photo, right, from Viewpoints.com (1))

Today’s commercial ice cream is nothing like old-fashioned ice cream from the local dairy. Today’s version includes a lot of questionable additives and highly processed ingredients which I prefer to avoid. Instead, I make my own.

These recipes do not use eggs to make a custard, just milk and cream (with sweeteners and flavors)

Basic Vanilla Ice Cream

This recipe is adapted from Homemade Ice Cream and other Frozen Desserts by RCW (Richmond Cedar Works Mgf. Corp), the makers of my old-fashioned ice cream freezer. The original recipe makes 2 quarts; I’ve adjusted it for 1 quart.

This recipe does not use eggs, just milk, cream, sweetener and vanilla extract.

Ingredients & Equipment:

  • 1 cup raw or pasteurized milk, scalded
  • ½ cup Rapadura sugar (OR ¼ tsp stevia extract powder plus 1 Tbsp raw local honey)
  • ⅛  tsp unrefined sea salt
  • 1 Tbsp arrowroot (optional)
  • 2 cups raw or pasteurized cream (not half-and-half, and not ultra-pasteurized)
  • 2 Tbsp real vanilla extract
  • Equipment:
  • 2-quart saucepan with heavy bottom
  • wooden spoon
  • ice cream freezer

Method:

  1. Scald milk; add sweetener(s) and salt, stirring until both are thoroughly dissolved
  2. Add the cream and stir in the vanilla.
  3. Allow the mixture to cool (you can chill it in the fridge if you wish), then turn into 1.5 – 2-quart ice cream freezer (or 1-quart Donvier) and freeze according to manufacturer’s directions. See also Freezing the Ice Cream (in the Ice Cream Basics post).

Basic Chocolate Ice Cream

This recipe is adapted from Homemade Ice Cream and other Frozen Desserts by RCW (Richmond Cedar Works Mgf. Corp), the makers of my old-fashioned ice cream freezer. The original recipe makes 2 quarts; I’ve adjusted it for 1 quart. Like the Basic Vanilla recipe above, this does not use eggs.

I provide a range in amount of sweetener, depending on how sweet you like your ice cream; another option is to use the lower range and use 2 oz bittersweet chocolate (at least 70% cacao mass) instead of unsweetened chocolate.

Ingredients & Equipment:

  • 1 cup raw or pasteurized milk, scalded
  • ¾ – 1 cup Rapadura sugar (OR ½ tsp stevia extract powder plus 1 – 2 Tbsp raw local honey)
  • ⅛  tsp unrefined sea salt
  • 1 Tbsp arrowroot (optional)
  • 1½  cups raw or pasteurized cream (not half-and-half, and not ultra-pasteurized)
  • ½ – ¾ tsp real vanilla extract
  • 2 ounces bakers (unsweetened) chocolate (or 2 ounces bittersweet chocolate and the lower end of the range for sugar/honey)
  • Equipment:
  • 2-quart saucepan with heavy bottom
  • wooden spoon
  • ice cream freezer

Method:

  1. Scald milk; lower heat to lowest setting. Add chocolate, sweetener(s) and salt, stirring until chocolate is melted and the sweeteners and salt are thoroughly dissolved. Remove from heat.
  2. Add cream and stir in vanilla.
  3. Allow the mixture to cool (you can chill it in the fridge if you wish), then turn into 1.5 – 2-quart ice cream freezer (or 1-quart Donvier) and freeze according to manufacturer’s directions. See also Freezing the Ice Cream (in the Ice Cream Basics post).

Maple Nut Ice Cream

Maple nut is one of my favorite flavors, dating back to my childhood. The original version of this recipe (excluding ingredients in red) is adapted from Cooks.com, and makes 1 quart.

The revised version is based on Vanilla Custard Ice Cream, but without the eggs and adding arrowroot. I’ve not yet tested the revised version.

Ingredients & Equipment:

  • ½ cup chopped, soaked and toasted walnuts (or pecans)
  • ½ cup real maple syrup (grade B)
  • ½ Tbsp real vanilla extract
  • ½ – 1 Tbsp maple extract
  • ⅛ tsp unrefined sea salt
  • 1 Tbsp arrowroot (optional)
  • 2 ½ cups raw or pasteurized cream (never use ultra-pasteurized)
  • Equipment:
  • large bowl
  • egg whip
  • ice cream freezer
  • ice and rock salt if using an old-fashioned freezer

Method:

  1. The day before, chop the nuts, then soak, dry and/or toast them.
  2. Heat syrup just to boiling in a large pan; boil for 5 minutes.  Remove from heat and cool.
  3. Whisk in  extracts, salt and arrowroot (if using), then cream; add to cooled syrup.  Stir in nuts.
  4. Make sure mixture is cool before pouring into freezer; chilling in the fridge is helpful.
  5. Turn chilled mixture into 1.5 – 2-quart ice cream freezer (or 1-quart Donvier) and freeze according to manufacturer’s directions. See also Freezing the Ice Cream (in the Ice Cream Basics post).
  6. For ease of serving, pack in an empty yogurt container with lid, let ripen for 3 hours in freezer before serving.  Store in freezer.

Testing maple nut ice cream (7/9/2008):  used ⅓ cup maple syrup and ⅛ tsp stevia extract powder.  Didn’t have enough cream, so used 1 cup cream, 2 cups milk.  ½ Tbsp vanilla, ⅛ tsp salt and ½ cup chopped pecans.   Result:  Disappointing.  While pecans are nicely compatible with the maple flavor, overall it was too sweet, with not enough maple flavor; would be better if used all maple syrup and no stevia; or added maple extract.  Not creamy enough; needs an emulsifier (like arrowroot) to keep the milk and cream together; next time try adding eggs, or cooking a custard base.

2nd test:  Made as Vanilla Custard Ice Cream, with 1 whole egg and 1 egg yolk, but using maple syrup instead of honey, omitting stevia, using half vanilla, adding maple extract, and adding chopped nuts. (see additions in red). I forgot to record result…. Next time try adding arrowroot powder.

References

  1. Homemade Ice Cream and other Frozen Desserts by RCW (Richmond Cedar Works Mgf. Corp)
  2. Cooks.com (cooks.com/rec/doc/0,1713,153173-233203,00.html)

About Cat

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