The practice of making frozen creamy custards dates back over 1,000 years to ancient Chinese empires where buffalo milk was mixed with rice and packed into snow to freeze before enjoying. Today, we lavish ourselves with countless flavor combinations and decadent sweetened tubs of deliciousness. Don't be afraid to try to make your own at home though, it really isn't as hard as you'd think and you can be sure your enjoying the purest form of the treat without any additives.
HOMEMADE CUSTARD ICE CREAM
-blueberry, mint, wine
-mango, peach, thyme
-coconut, sea salt, espresso
-spicy raspberry ginger
Makes: about 3/4 gallon ice cream total
Basic Ice Cream Custard: (The Ice Cream Base)
In a large stockpot, Heat whipping cream, sugar, vanilla, and salt until hot
Add the 4 beaten eggs, continue to cook over medium/low heat for 5-7 minutes.
Remove from burner and set aside.
FLAVORS: Blueberry, Mint, Wine
FLAVORS: Mango, Peach, Thyme
1 mango, skin removed, pitted
2 peaches, skin on, pitted
1/4 cup thyme
1/2 cup sugar
Pinch of salt
FLAVORS: Spicy Raspberry, Ginger
1 pint raspberries
1 pint depitted cherries
1/4 cup shredded ginger
1/2 cup sugar
Pinch of salt
FLAVORS: Coconut, Sea salt, Espresso
For each flavor follow the same process.
Take all fruit and herbs per recipe and add it to a blender. Blend until a smooth puree.
transfer to cooking pot, add sugar and salt and cook over medium/high heat.
Once pot begins to boil, lower heat and continue to simmer until you are left with a thick Jam like consistency. (This could take up to 20 minutes each. Each recipe will differ as water contents differ per fruit)
Once thickened remove from heat.
Slowly pour about 1 cup of the Ice cream custard base into each flavor. and stir well.
Put each of the individual ice creams into the FRIDGE to chill. *do not put into freezer yet
After chilled, transfer all ice creams to individual gallon sized ziplock bags. Put these into a larger ziplock bag, and then put that into another large Ziplock bag.
Fill the outer most ziplock bag with ice and a cup of kosher salt.
Using a towel wrapped around the bag, massage the cream with the ice cubes vigorously for 10-15 min.
You should notice the cream firm up a bit, however they wont get hard at this point.
After firm, transfer contents into freezable tubs/pans/ or tupperware containers.
Freeze overnight. (Make sure your freezer is on the highest setting).
After frozen hard, remove from freezer and serve cold!
*If you are having trouble getting the ice cream to freeze, make sure your fridge/freezer is turned up to the highest setting.
* To avoid an "icy" gritty textured ice cream make sure you boil away as much water as possible from the fruit without burning it. The more water left in the mixture the more it will get "slushy".