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17
RECIPES
NOTE
Make sure your ice cream mixture
has been refrigerated for 1-2 hours,
if recipes require heating then chill
mixture for 2-4 hours or overnight
if time permits before churning/
freezing. This will maintain that you
achieve consistent quality ice cream
results every time.
INGREDIENTS
Home made ice cream is now easy to make
at home and with only 4 staple kitchen
cupboard ingredients required to make a
basic vanilla ice cream.
EGGS
All the recipes in this book were tested
using standard 60g eggs. The egg gives
ice cream volume, stabilises and emulsifies
the mixture. The yolk of the egg contains
lecithin, which acts as an emulsifier to bond
with the fat globules.
NOTE
Avoid using older eggs, especially if you
are not cooking the mixture. Pregnant
woman are not advised to consume ice
cream containing raw eggs.
SUGAR
Caster sugar was used in all the recipes as it
dissolves easily and to reduce crystallisation
(when large ice crystals form) from occurring.
The amount of sugar is important in ice
cream making as it defines the time your
ice will take to set and once frozen to melt.
As a rule the more sugar added will lower
the freezing point of the water inside the
mixture, which prevents your ice from
forming a large hard clump that is difficult
to scoop.
MILK
Full cream 10% fat milk was used for all milk
based recipes. Lower fat varieties can be
substituted but the same result will not be
achieved.
CREAM
Pure cream 35% fat was used in all the
recipes, creams that are thickened usually
have additives such as gelatine (of animal
origin to thicken and prolong the creams
life). The cream gives fattiness and a
smoother texture to the ice cream.