Saturday, 25 February 2017

How To Prepare Homemade Ice Cream

Seriously, my quest to learn how to prepare sweet/fancy foods is really becoming insatiable! I’ve actually registered myself on various food blogs and recipe sites, and joined tutorial classes both online and offline just to grab as much food knowledge as my taste buds can handle. My crave for these foods is making me want to save all I have learnt (and stil learning) and also share with fellow food “freakstars” like me! So, if you are a food lover (especially fancy sweet foods), then you may want to hit the subscribe button because I’m ready to empty my food sense into my blog! Get ready to swim in the world of recipes that will leave your taste buds begging for more!

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First on the list is ice-cream preparation! 

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Trust me, I have gone places, watched videos and even read books but I have not been able to perfect this skill. But now, I can not only make it myself, but I can also teach people to make it even better!

Grab your drink and let me take you through the journey of making yummy ice-creams (different flavored).

Here are the ingredients needed:

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  • 2 cups whole milk
  • 1 cup sugar
  • 1/4 cup fat-free powdered milk
  • 8 eggs (yolks only needed)
  • 1 cup heavy whipping cream (or half-and-half - regular or fat-free or light cream for lighter more ice cream, more like gelato)
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  • 1 teaspoon vanilla extract
  • 3 cups of prepared fruit (strawberries, peaches, raspberries, mangoes, or whatever you have! See step 7 for details.
Note that these ingredients can only make small quantity. If you need larger quantity for an event or business, then you might consider multiplying each ingredient by the number of people available.

Equipments to be used:

  • 1 ice cream maker with a freezer gel canister (cylindrical container).
  • The bowl/container is to be put inside the icecream maker when you want to use it. it also comes in different shapes and sizes.
  • 1 large pot
  • 1 wooden or plastic spatula

With all that ready, let’s go straight to the procedures for making your very own homemade  ice-cream specially prepared by you (different flavours)

1. The first step is to get the gel container in the freezer and freeze it up.  Though models vary, the recommended length of time needed to freeze it is between 6 hours and 22 hours! Depending on how cold your freezer is. If you can, just leave it in the freezer at all times. That way, you can take it out any time for immediate use. To determine whether it is completely frozen, just shake it. If you don't hear liquid moving, it's frozen!  Before freezing, wash and dry the container, then place it in the part of your freezer where it is coldest. (Note: Your freezer should be set to 0өF for most foods, including ice cream!

 

2. In a large pot (so large it should contain all ingredients when mixed and even have more space left) with a heavy bottom (for even heat distribution), mix the liquid milk, sugar and powdered milk. 

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Bring the mixture to a low simmer over medium heat and stir to dissolve the sugar, then turn the heat down and just keep it warm. 

3. Separate the egg yolks from 8 large eggs. You can do this by just cracking the eggs against the edge of the bowl and either pour them from one half of the shell to the other, or use your fingers to let the whites drop through while holding the yolk. 

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Put the egg yolks in a medium bowl and whisk until they are thickened. It only takes about 2 minutes.  You can use an egg whisk or a hand mixer on low speed. While constantly whisking, slowly add 1 cup of the hot milk mixture and whisk until it is blended. Then pour the egg mixture back into the pot of hot milk and increase heat to medium. Stir the mixture constantly with a wooden or plastic spoon, until the mixture is thickened (like gravy) and registers between 170өF and 180өF.  

 

4. Stir in whipping cream (or light cream or half-and-half) and vanilla. 

you can buy any of these in mall or foodstores

Cover and place in the refrigerator for at least 6 hours before continuing with the next step. Leaving it overnight or even 24 to 48 hours is fine too. At this point, the mixture is called a custard.

5. Well, what kind of ice cream do you want?  This is the time to decide!  You can add almost any fruit you have!  If you want vanilla, you already have it, just pop the mix into the maker. If you want chocolate, just skip the fruit and add the chocolate syrup.  Note that the variety and amount of each flavor used are a matter of personal taste!

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For a fruit flavor, well, some fruit work better than others.  You get best flavor if you puree (grind/blend very well) the fruit first in your food processor or blender.  So obviously, fruits like strawberries, raspberries, mangoes, peaches etc are ideal for this, while apples, coconuts and pomegranates might not be such a good choice. 
To prepare and add the fruit, just prepare it as you want to eat it whole, then blend it in your food processor or blender for a few minutes.
Here are some tips for the fruit preparation: For
  • Peaches and nectarines: remove skins, pits and bruised areas
  • Strawberries: remove the cap (the green parts)
  • Raspberries: just wash them
  • Blackberries: wash them and then run them through a food mill to remove the seeds if you want!
  • Figs: Remove stems and bruises
  • Mangoes: Peel, and cut the flesh off the stone.

6a. About 45 minutes before you want to serve the ice cream, stir the milk/cream/cutard mixture together with the pureed (blended) fruit. Stir it very well. Remove the already frozen canister/container (check step one if you are confused) and pour the milk/cream/custard/fruit mixture into it. 

6b. Put the container in the ice cream maker.  Turn the ice cream maker on and let the maker work until it is thickened, about 20 to 25 minutes. 

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NB: If you are making chocolate ice cream, this is the time to add the chocolate syrup. Remember, both the variety and amount are a matter of personal taste preferences!
You can tell when the ice cream is done, by simply checking the consistency through the opening on the top of the ice cream maker.  You will also hear the motor straining, as the ice cream freezes.  With some, the manual tells you to let it work until the motor stalls and stops. When it is done, the ice cream should have a soft, creamy texture. If you want firmer, harder ice cream, transfer the ice cream to an airtight container and place it in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. 7. Once it has reached the consistency or coldness you want, it’s time to pounce on it and enjoy!
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You just made a DIY homemade ice cream which can also be used for business if you know how to play your cards!
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You can also add tiny pieces of fruits to enjoy the goodness!

I will love to hear your comments!
Don’t forget to subscribe! More great DIY homemade recipes are on their way!
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About Me

Model, Computer Techie, PR, Social Media Marketer, App Developer, Freelancer, Blogger! . . . Oh, I forgot to add Social Worker! Plus, I like writing my thoughts down! . . AND . . I LOVE making new FRIENDS! . . . Contact me on social media -- Rosy Omeje

3 comments:

  1. OMG!!! This is something I must try!

    ReplyDelete
  2. Woah... i have always thought that this is difficult!!

    Thanks for sharing your food knowledge!

    #FoodStar!!

    ReplyDelete
  3. hmmmmmmmmm... yummmmmmmmmmmmy!!!!!!!!!!!!!

    ReplyDelete

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