To get a little geeky on food, I’ll explain briefly about ice-cream churns and what ice-cream essentially is, that way you’ll see why I have no time to churn my own ice-cream. And why you don’t either.
Ice-cream is essentially a custard, (eggs, milk, sugar, cornflour) a cooked custard that’s solidified while being beaten about. Why you can’t just freeze the damn thing in a box without the “super-freezed” nitrogen core is because the water content in the mix will freeze into ice and you get a giant popsicle instead of smooth creamy goodness.
So, now that that’s clear. ICE-CREAM.
Ingredients:
3 egg yolks
35g sugar
30g flour/cornstarch
1/2 vanilla pod/ 1 tsp vanilla paste
1 cup of milo (to taste)
1 cup of milk
1 cup of heavy cream
Blanch yolks with sugar and thickening agent while bringing milk, half the cream and vanilla to a simmer in a pot. Don’t let it boil!
Temper egg mix with milk mix and then cook everything in the same pot over a very low, slow heat. The process is also very low and slow. Add your Milo and stir to dissolve.
Usually instructions are to cook till nappe, but since there is no churning, go a little further and cook to a loose custard. Let cool then whip up the remaining cream and fold in. Pour into a container and knock it a few times to release bubbles. Now refrigerate and wait.
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