Mmmm ice cream!! Here in north FL, it’s been hotter than hot this last week. I’ve lived here for 10 years, but I never seem to get used to that first wave of really hot weather. YUCK. So in an attempt to beat the heat (and also feed my cooking club friends!), I broke out the ice cream maker. I LOVE making homemade ice cream! It’s really not that hard to do once you know a few secrets!
First secret – don’t use low fat ingredients!! I know, I know… you CAN make lowfat ice cream (and I promise to try that out soon!), but the real, fattening stuff is so good and will give you the perfect creamy texture. YUM.
Second secret – any good ice cream recipe will instruct you to do this, but it’s worth repeating. Don’t add the hot liquid right to the eggs (or vice versa). You will end up with scrambled eggs. Most recipes will have you add a little bit of hot liquid to your eggs (this is called “tempering”) and then combine the tempered eggs with the remaining hot liquid.
Third secret – Patience is a virtue. Waiting stinks, but you have GOT to make sure the mixture is totally cold when it goes into the ice cream maker!!
This is the handy dandy machine that I have! It’s a Cuisinart and you can get it for under $50. I keep the bowl in the freezer at all times and the base is fairly small, which is nice for storage purposes!!
Now, let’s talk recipes. They both come from Cooks Illustrated. Love that magazine! They never steer me wrong!! The first is Burnt Sugar Ice Cream. It’s slightly bitter (kind of like dark chocolate), but creamy and rich. The second is the polar opposite – Strawberry Ice Cream. I used fresh strawberries from the farmer’s market and this ice cream SCREAMS summer!!
If you have a favorite homemade ice cream recipe, please send it my way!! I’m SO looking forward to making new combos this summer….