It started one year when I got an ice cream maker over Christmas (which is in summer over here, for the record). Since then, every year over the holidays I make batches of ice cream.
This year, my Gingerbread House Making (here, here, here, here and here) has limited the amount of time I have available so instead of 20 litres I only am making 7 litres this year. This includes gifts as well as batches for personal use.
This year I am making:
3 batches of Coffee-Ferrero ice cream
1 batch of Chilli-Chocolate ice cream
1 batch of lactose-free Mango ice cream
1 batch of Rocky-Road ice cream
1 batch of Mango-Berry ice cream
I create all these on a custard base. A hand-made custard that is. It took a little practice the first time I made custard. It’s very easy to end up with boiled-egg-crumbs throughout if you try to go too fast.
Step 1 – put milk and cream in pot and simmer short of boiling
Step 2 – put sugar and egg yolks in bowl and whisk together
Step 3 – slowly whisk hot milky mixture into frothy eggs
Step 4 – very slowly heat combined mixture in pot
What is tricky is that at the end of step 4 it feels like the custard is still much too runny. It may cover the back of the spoon just fine, but it just still feels like liquid. Don’t panic… once it cools down it will get thicker.
For the Coffee-Ferrero I also need Ferrero obviously.
Step 1 – get plenty of Ferrero
Step 2 – unwrap all Ferrero
Step 3 – freeze and crush Ferrero
Next important step is to cool the mixture thoroughly before trying to freeze it in the machine. If you don’t chill it as much as possible and put it in the machine, you’ll end up with runny custard… then slightly thicker custard… and then runny custard again. It’ll never get creamy and thick.
Step 1 – get all the pieces for the machine
Step 2 – assemble and run the machine
Step 3 – decant (scrape) into container
Tomorrow I can get another 2 litres finished, and over Monday/Tuesday I’ll finish the remaining 3 litres. Prioritising them by order in which I need to deliver. Just enough time to get it all done.