Some people buy clothes online when in lockdown, I buy ice cream makers
There is something about ice cream that makes the kid in me smile. We all need a smile 20 days into Sydney’s COVID lockdown. During lockdown I have been determined to level up my cooking in areas that scare me. One of these is desserts. So lets face our fears together.
I had been eyeing a KitchenAid ice cream bowl attachment on Ebay and finally got mine from Peters of Kensington for around $140 retail on special. I have always been fascinated by those contestants on MasterChef Australia who can whip up an ice cream in an hour and wow the judges with how smooth and awesome the consistency.
My top tips to make ice cream are:
- Pre freeze your ice cream bowl and paddle attachment for 24 hours or longer
- Heat the ice cream base and until it thickens to the right consistency (wooden spoon test)
- Make the flavour base of choice. I let my salted caramel go quite dark – almost intensely edge of bitter
- Strain the mix through a sieve to make it smooth
- Churn the ice cream until it looks like thickened soft serve
- Freeze it for at least 6 hours or overnight
One of my favourite flavours is Salted Caramel and I found this recipe watching YouTube from Breville Australia
Ingredients (makes 1.5 litres)
For the creme anglaise
6 egg yolks
2 tbsp of sugar
800ml Full cream milk
For the salted caramel
3/4 cup of sugar
1 tsp kosher salt
300 ml thickened cream
An ice cream churner or bowl and paddle attachment
A fine mesh strainer
A kitchenaid mixer
- Pre-chill your ice cream bowl and mixing attachment for at least 24 hours (colder the better)
A. Make a salted caramel
- Over a medium high heat, melt 3/4 cup of sugar and 20g water and 1 tsp salt in a separate small saucepan. As the sugar caramalises, brush water down the sides to ensure all crystals on the edge melt in. lightly stir once or twice. When the caramel is brown (you can leave it longer for a more intense flavour but dont let it burn) pour in cream and whisk continuously. Lower heat. The sugar may initially clump but keep whisking until its smooth then take it off the heat.
B. Make an ice cream base
- Whisk 6 egg yolks and 2 tbsp of sugar in a separate bowl until light, pale and lightly aerated
- Pour Milk into a large deep pan and simmer medium to high heat to almost a boil.
- Pour your salted caramel into the deep pan of warmed milk. Keep whisking.
- Temper your egg mixture by adding a ladle of the warm milk / caramel mix into your creamed egg yolks. Tip: Before whisking the egg yolks into the whole warm milk / caramel pot. Tempering reduces the risk of scrambling the egg.
- Put the caramel / milk mixture on medium high heat and cook it until it thickens. You can see the consistency is right when it reaches around 81 degrees Celcius and you can coat the back of a spoon with it. It should be like pouring custard. You can run your finger down the spoon and it leaves a clear line without recombining (The spoon test)
- Pour the whole mixture through a fine mesh strainer (makes it smoother) into a bowl
C. Chill everything
- You now have a warm flavoured ice cream base that needs to be chilled in the fridge say at least 6 hours until cool (or chilled dpown by stirring over an ice bowl).
- When everything has cooled set up your mixer and ice cream bowl
D. Churn the ice cream
- Pour the cooled ice cream base into the frozen ice cream bowl and churn for 30 minutes on low speed. The mix will thicken and become like soft serve
- Transfer the soft serve mix to a freezer proof container.
E. Freeze it
- Freeze for 4-6 hours at least to let the ice cream firm up (“seeding”)
My ice cream basics notebook
Im trying to draw my recipes in a visual cookbook so I can learn the basics of desserts and learn to do them in future, Here is my hand drawn guide. What do you think? I hope you like it.
I hope you try this out and enjoy the process. Please let me know how you go and I would love to see pics of your ice cream. How do you like to eat yours?
I made some simple crepe cones to go with this ( I dont have a waffle maker)