Today’s lesson is 458 words, a 1 min 49 sec reading time. It is lesson ten of How to Hack Your Freezer.
📍 Introduction:
Homemade ice cream is both practical & divine. It stays good for weeks, takes under 30 minutes of active work, and allows you to get your creative juices flowing. A vanilla base is like a painter's canvas - ripe for flavor experimentation. 👨🎨
Additionally, by making ice cream at home, you can skip the preservatives & softeners, which can taste a bit gummy. Believe it or not, a splash of liquor does the trick naturally. Because alcohol doesn't freeze, it acts as a natural softener. This trick will save you from two sub-par softening techniques - microwaving, which often leads to melting & subsequent freezer burn, and, well, waiting.
This method uses a simple freezer bowl machine (~$60) and a classic custard recipe. For alternatives, see the "Further Study" section.👇
⚙️ Unique Gear (all are optional) :
* Whisk
* Mesh sieve
* Ice cream maker (🛒: $, $$, $$$)
* Container/Storage(🛒: $, $$, $$$)
🧂 Ingredients:
* 2 cups heavy cream
* 1 cup milk
* 2/3 c. sugar
* Six egg yolks
* Kosher salt (pinch)
* 3/4 tsp vanilla (optional)
* 2 tbsp Vodka (optional)
✅ Instructions
* Whisk all ingredients (except liquor) in a pot
* Bring to medium heat.
* Stir regularly to avoid clumping
* Turn off heat when the mixture reaches 170°F or coats spoon
* Strain & cool to room temp. Then cover and chill 4 hours or overnight.
* Add booze (optional)
* Churn until soft-serve consistency
* Enjoy or freeze for later!
📝 Notes, Tips & Tricks:
* If you don't have a thermometer: Run your finger across the wooden spoon. If the line stays without dripping or running, it's done.
* Be careful not to overheat, or the egg yolks will cook & coagulate. Nobody wants to chew their ice cream.
* Add flavorings, toppings, & liquor after chilling & before churning. Alternatively, infuse the custard with flavors as it cooks.
* For flavor & add-ins inspiration, check out the Ice Cream Reference Guide (Premium 🔒).
* If using a freezer bowl, make sure it chills 12+ hours before use
* Feel free to adjust the ingredient ratios. For lighter ice cream decrease the cream & yolks, and increase the milk. To subdue sweetness, reduce sugar or replace with other sweeteners (e.g., honey, agave, maple syrup).
* To prevent freezer burn, cover ice cream with plastic wrap.
* If in a rush, cool the mixture on an ice pack. Alternatively, use the freezer to cool, but stir every ~5 minutes to prevent clumping.
* Save the egg whites for egg-white omelets or meringues. You can also freeze them for later use. (Learn more here).
📓 Ice Cream Flavors Reference Guide
🎓 Further Study
* Ice Cream Basics 🎬 [NYTimes]
* Best Ice Cream Maker of 2020 [Wirecutter]
* 49 Best Ice Cream Recipes [Epicurious]
* Make Ice Cream, in a Mason Jar [NYTimes]
* No-Churn Vanilla Ice Cream [Martha Stewart]
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📚 Want to learn more? Check out other lessons in the Table of Contents.
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