Making Ice Cream Without A Machine

[Guest guest]

That time of year is coming, and while I'd love to get a new ice cream

maker .. where would I put it?!?!?! I'm sure I'm not the only one here

with that dilemma So here is the technique to do it without having to

get yet another bulky " small " appliance.

 

*Smile*

Chris (list mom)

http://www.alittleolfactory.com

~~~~~~~~~~~~~~~~~~~~~~

 

http://www.waitrose.com/food_drink/wfi/cooking/techniques/0207096.asp

 

Tools and Techniques

Ice-cream makers produce a smooth, light ice cream, because constant

churning allows more air into the mixture and the agitation reduces the

size of the ice crystals, writes home economist Jacque Malouf.

 

However, you don't need an ice-cream maker to make most types of ice

cream. The 'still-freezing' method involves beating the mixture at

regular intervals. You can also still-freeze sorbets, using a base of

flavoured sugar syrup. Lower fat frozen desserts, such as low-fat frozen

yoghurt, must be made by machine or the low fat and high water content

means you will end up with a hard and gritty result.

 

Making Ice Cream Without A Machine

The Custard

Most ice creams are made from a custard base, created by mixing

vanilla-infused heated cream and/or milk with egg yolks and sugar. The

mixture is then thickened in a bowl over a pan of simmering water. When

the mixture coats the back of a spoon (step 1), plunge the base of the

bowl in iced water. Stir until cool, then cover the surface of the

custard with cling film to avoid a skin forming on top.

 

Freezing

Pour the cooled custard into a wide freezer-proof container. Cover with

a sheet of greaseproof paper to avoid ice crystals forming on the

surface (step 2). Cover with a lid and place on a level surface in the

coldest part of the freezer.

 

Beating

After between ½-1½ hours, the sides of the ice cream will be solid, and

the middle will remain a wet slush. Transfer it to a bowl and whisk with

an electric beater, or by hand, until uniformly thick (step 3).

 

You could also pulse it in a food processor. When smooth, replace it in

the freezer. Repeat 3 times, every ½-1 hour, or until the ice cream is

uniformly thick. Freeze for another hour.

 

Scooping

Scoop the ice cream using one long motion along the longest side of your

container (step 4). Cover any leftovers and return them to the freezer.

 

Tips For Perfect Ice Cream

Tepid custard is an ideal breeding ground for germs, so make sure your

custard mixture is cooled quickly to minimise the risk of bacteria

multiplying. This happens most rapidly between 5°C and 63°C, which is

known as the 'danger zone', and foods should be kept within this range

for the shortest possible time.

 

Glycerine can make an ice cream smoother and easier to scoop as it helps

prevent ice crystals forming. It is a colourless, odourless syrup

derived from animal fats and oils. There is a vegetarian version

available.

 

The optimum temperature for freezing is -18°C. Basic freezer

thermometers can be bought for a few pounds.

 

Always freeze ice cream in a wide, shallow freezer-proof container. A

large surface area will not only minimise the freezing time, but also

make the ice cream easier to scoop.

 

Ice cream will expand slightly when frozen, so allow about 5mm in the

container for this.

 

Place the finished ice cream in the fridge to soften for 20 minutes

prior to serving.

 

Dunk a large spoon or ice-cream scoop in a bowl of hot water for a few

seconds before you start scooping. This will give you a smoother ball of

ice cream.

 

Do not refreeze dairy-based ice cream if it has completely melted.

Bacteria may begin to breed in the soft ice cream and in any case it

will refreeze as a solid mass. A water-based sorbet can be refrozen,

provided that step 2 and 3 are repeated.

 

Homemade custard-based ice cream will keep for up to 2 weeks if

correctly stored. If ice creams are kept for too long they can lose

their smoothness and creamy flavour.

 

An ice cream made using uncooked eggs or dairy products will only last a

few days, as the raw ingredients are likely to spoil.

 

Ice cream tends to absorb the flavours of foods stored around it, so

make sure that you seal your freezer container well.

 

Alcohol has a relatively low freezing point, so ices flavoured with

alcohol take longer to freeze. If there is too much alcohol it may never

freeze.

 

This article was first published on Waitrose.com in July 2002