Ice-cream season, vanilla flavoured
Ah, as the days get longer and the morning chill turn from frosty white to dewdrop diamond, the mental menu adapts. It’s ice-cream season. Over the weekend, Lara had an ice-cream stand at the school’s Spring Carnival. She produced 25kg of ice-cream with our 1,7l home ice-cream making machine! I am so proud of the diligence and the hard work she put in.
At the carnival, quite a few people asked for the recipes, so, here they are. Ice-cream is really simple to make, and, even if you don’t have our trusty Gelatissimo machine, you can make it in your freezer. More effort, but the result is pretty much the same.
The basis of ice-cream making is very simple. There are two types of ice-cream: cooked and raw. Cooked ice-cream is basically where you make a custard and raw is where you use raw egg and blend it and make an ice-cream. Then you get your sorbets and your granitas, which is where you use water and juice and not cream and milk. Also try some of the other recipes, like the delicious pina-colada ice-cream.
The reason we started making ice-cream, similar to the reason we make most things from scratch these days, is when we looked at the content of store-bought ice-cream. If I wanted a chemical fest, I would have bought a chemistry set. I am not one of these paranoid foodies, claiming allergies to everything, but let’s be honest – why ingest stuff you can’t even pronounce when you can easily choose not to? Yes, it takes a bit more work, but it’s worth it. It tastes better and has to be more healthy. It is also a lot less expensive. Do you really need more motivations? Have you ever considered that if some of these additives are said to be “safe”, it mostly means that it has not demonstrated allergic properties, toxic properties when given to lab rats or will not explode when added together in the production process. I cannot remember ever going to a vendor and ordering a double-scoop with some added E106, E109, whey powder and vegetable fat. Perhaps you should read this chilling article.
This is the basic recipe for vanilla ice-cream:
- 300ml cream
- 200g sugar
- 2 t vanilla essence
- 2 whole eggs
- Put the sugar into a blender and blend until finely powdered.
- Add the whole eggs and blend.
- Add the cream and vanilla essence and blend.
- Pour into Ice-cream maker.
- Add 1,3l of full-cream milk.
- Important tip: If you add the cream before the blended eggs and sugar, the cream turns into butter and the ice-cream is buttery (fatty) on the tongue.