I suggest you to read about how to make an ice cream without ice cream maker in my blog clicking here.
VANILLA ICE CREAM
Ingredients:-(serves 6-8)
Milk-Half cup
Whipping cream-half cup
Egg-4(White and yellow separated).
Sugar-3/4 cup
Gelatin-1tblspn (this works as the stabilizer)
Water-5tblspn
Vanilla-2tspn
Procedure:-(heat is at medium throughout)
- First soak the gelatin in 5 tblspn water.
- Separate the four eggs' white and yolk.
- Take milk and cream in a vessel and heat (NOTE -u have time till small bubbles peek on the edges ie.where the milk and vessel meets. The milk and cream will be just between warm and hot. Meanwhile..)
- Whisk the egg yolk with a whisk or spoon. Add in sugar little by little and whisk simultaneously.
- When the sugar fully dissolves and a yellow cream is formed, drip it slowly into the heated milk little by little. Stir the milk simultaneously with a spoon because there is a high chance of curdling the egg*. (Also if the milk is too hot the egg scrambles. So check the heat so that you can put in your finger and sense it. Also see step one note*. If it curdles immediately stop dripping egg and take off the pan from the stove and let it cool till warm. Then place it back to stove top and repeat the process at a lower flame.)*
- Keep stirring after the egg is fully added, for about 20 min or more, till the milk thickens to form a custard.(Custard means you will get a thick coating of milk over the spoon)
- Now take off the pan from heat .
- Add the gelatin and vanilla essence stir till well dissolved.
- You need not do next 2 steps if you do not have an electric mixer- But if so, you have to follow what i say in the last step.
- So next is to beat the egg whites thoroughly with an electric mixer till it forms thick cream and form small peaks, thats meringue.
- Add this meringue into the warm custard slowly without losing the air bubbles. You should know something about this. When we beat egg whites with the whisk/electric whisk the air bubbles are entering each molecule and this is what makes it double in quantity and fluffy. So we need these air bubbles not to escape fully to make the ice cream creamy, soft, fluffy and easy to scoop. Else it will be very hard.
- Now blend in the meringue carefully and slowly as in this video
- Now pour one third of this cream into a bowl or glass and refrigerate(do not freeze directly since this is a cooked ice cream).
- Vanilla ice cream is almost left with its final step.
- Now after refrigerating, every 20 min you have to give a gentle stir scraping down the edges where ice crystals have formed. We are doing a gentle stir here since we do not want the air bubbles to escape from the whipped/whisked egg whites added. And we are scraping down the crystals to the center to prevent further formation of crystals.
- You have to do this three to four times until you get an ice cream texture
- Then freeze.
- LASTLY for those who do not have the electric mixer, once the ice cream is refrigerated after every 20 min take it into a blender and give two three blitzes so that air bubble gets in. Repeat this 3 to 4 times till the ice crystals formed on the top while refrigerating breaks and enlightens with air.
- DONE with vanilla Icecream.
NOW FOR A CHOCOLATE ICE CREAM YOU NEED EXTRA INGREDIENTS:-
Semi sweet chocolate chips/Dark chocolate chips-2tblspn(for intense chocolate flavor)
Marshmallow-1 cube or spoon(optional)
or milk- 2 tblspn
Melt the chocolate in a microwave for 1 min with stirring after 15 sec. And melt it completely. Now mix the custard with whipped/whisked egg white. And do the remaining procedure of refrigerating and stirring.
Chocolate ice cream done:)
BON APPETITE..
NOW FOR THE STRAWBERRY ICE CREAM
5-6 strawberries
Make a juice and mix gently with the custard with whipped egg whites.And do the remaining procedureof refrigerating and stirring.
Have your yummy strawberry ice cream:)
BON APPETITE.
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