This is my new way to make ice-cream. For bulk I make up the mixture for 3 batches and store in the fridge until it’s cool, usually overnight, and just churn each, one at a time on the same day, in succession.

During September and October we get 2 goose eggs each day so I make ice-cream a couple of times each week and usually make a large ice cream cake or an assortment of ice cream flavours for Christmas desert and for the coming year.

In 2019 and I completely changed the way I make ice cream. I was never happy with the taste and texture of my ice cream. It had the best quality ingredients but there was sometimes an oily mouth feel and it was rock hard. It was not as amazing as it should have been considering the cost, time and effort that was involved.

I bought a new ice cream machine which has the refrigeration built in and I worked on getting air into what was my normally rock hard ice cream.

The revolution came when I beat the egg yolks and sugar together in the stand mixer until the sugar had dissolved and the mix was a pale, almost fluffy, yellow.  Half of the milk/cream mixture is put in the freezer to get it really cold and the other half is heated to 80°C. The hot milk is added to the whisked egg and sugar in the stand mixer to be tempered. Transfer the mix back to the saucepan and heat it while stirring until it reaches 80°C. It is then strained into the super cold cream/milk mixture, refrigerated then churned.

The next revolution came when I decided that a few steps could be omitted by using the high speed food processor instead of the stand mixer. The mixer jug and a second large jug, a saucepan and a silicone spatula are the only things that are needed, no ice bath, no mixer bowl, sieve, or whisk. It’s very quick and efficient.

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SINGLE BATCH FRENCH STYLE QUICK ICE-CREAM in the stan mixer

This ice cream lasts longer and is creamier than one made without eggs, the ultimate ice cream, as our tasters say it is “to die for”

Things to get together

  • a bowl or large jug and a sieve set over it
  • a saucepan
  • a stand mixer with a whisk attachment
  • an instant read thermometer
  • rubber spatula

Ingredients

  • 300ml cream
  • 500ml milk
  • 3/4 cup sugar
  • 2 goose egg yolks (or 5 chicken yolks)
  • 1 tsp vanilla extract
  • Pinch salt
  • 1 shot of alcohol of choice
  • optional add-ins
  • optional flavours

Method

  1. Measure the milk and cream into a jug, stir to mix.
  2. Put half of the milk and cream mix into a wide based saucepan. Add the vanilla to the remaining mix in the jug, stir well and place the jug in the freezer or fridge.
  3. Put the yolks, salt, and sugar in the bowl in stand mixer set with the whisk attachment. Stir with a rubber spatula until combined. Then whisk until the sugar is dissolved and the mix has changed to a creamy pale yellow. It may be necessary to scrape the sides and base with the spatula a couple of times.
  4. While the eggs are being whisked heat the milk/cream mix in the saucepan, on medium heat, stirring occasionally, until small bubbles are forming on the edges and it is just simmering. It should be a bit over 80°C.
  5. Put the ice cold mixture in a bowl beside the pan, with a sieve over it and have a spatula ready for stirring
  6. Pour the warmed milk slowly into the egg mixture into the stand mixer bowl, with the beater running slowly, to temper it, then add the mix back into the saucepan, on a medium/low heat, stirring continually until the temperature reaches 80ºC.
  7. Immediately add the hot mix through the sieve, to the milk/cream in the bowl of cold milk/cream, stirring to bring the temperature down quickly.
  8. Put the mix into the freezer to chill quickly or into the fridge over-night before churning.

CHURNING

  1. Put the container that the ice-cream will be stored in into the freezer.
  2. Add the custard to the churn with a shot of alcohol. Choose something that complements the flavour. The alcohol helps to stop the ice-cream setting too hard.
  3. Add any flavours and add-ins.
  4. Churn until set.
  5. Put the churn tub into the freezer for an hour to continue setting or put the custard straight into the cooled container that it will be stored in.

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LARGE BATCH FRENCH STYLE ICE-CREAM in the high speed processor

This is a great, quick way to make a few batches of ice-cream without a lot of effort. This gives three x 1 litre batches of ice cream in my machine. The cooking and mixing is done in one go and then churned one batch at a time, in succession.

Things to get together

  • a bowl or large jug (not necessary if a high-speed mixer is involved)
  • a large saucepan
  • a high speed food processor/blender
  • an instant read thermometer
  • rubber spatula

Ingredients

  • 900 ml cream
  • 1400 ml milk
  • 2 1/2 cups white sugar
  • 6 goose egg yolks
  • 2 tsps vanilla extract
  • Pinch salt
  • 1 shot of alcohol of choice per churned batch
  • optional add-ins
  • optional flavours

Method

  1. Put the milk and cream into a jug, stir to mix.
  2. Put half of the milk and cream into a saucepan. Add the vanilla to the remaining mix in the jug, stir well and place the jug in the freezer or fridge.

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  1. Put the yolks, salt, and sugar in the bowl in stand mixer set with the whisk attachment and stir with a rubber spatula until combined. (A high speed food processor works very well here).  Then whisk until the sugar is dissolved and the mix has changed to a creamy pale yellow. It may be necessary to scrape the sides and base with the spatula a couple of times.
  2. While the eggs are being whisked heat the milk/cream mix in the saucepan, on medium heat, stirring occasionally, until small bubbles are forming on the edges and it is just simmering. It should be a bit over 80°C.
  3. Put the ice-cold mixture in a bowl beside the pan, with a sieve over it and have a spatula ready for stirring
  4. Pour the warm milk slowly into the egg mixture, with the beater running slowly, to temper it, then add the mix back into the saucepan, on a medium/low heat, stirring continually until the temperature reaches 80ºC.
  5. Immediately add the hot mix through the sieve, to the ice cold milk/cream in the bowl, stirring to bring the temperature down quickly.
  6. Put the mix into the freezer to chill quickly or into the fridge over-night before churning.

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CHURNING

  1. Briefly mix each batch in the food processor before adding it to the churn. The high speed food processor is great for adding that all important air for a softer ice-cream. Add the custard to the churn and a shot of alcohol to the churn. Choose something that complements the flavour. The alcohol helps to stop the ice cream setting too hard. The mix should be just above the paddle. It will expand as it chills.
  2. Add any flavours and add-ins.
  3. Churn until set.
  4. Put the churn tub into the freezer for an hour to continue setting or put the custard straight into the container it will be stored in.

 

Biscoff biscuits make amazing ice-cream sandwiches.

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