THE RICHEST, creamiest, most satisfying ice cream you'll ever eat is as close as your own back yard or kitchen, or anywhere else you can crank up an ice cream maker. The only other essential is a versatile custard base that can be flavoured and enhanced to make any ice cream from plain vanilla to any flavour or combo you can imagine.
While preparing the ice cream base is straightforward, be sure to cool the cooked mixture to below 40 degrees before pouring it into the ice cream maker; if the base is too warm when it's churned, butter flecks will form in the ice cream. Chilling the base for several hours or overnight improves the texture and flavour of the ice cream. When you pour the ice cream base into the canister of the ice cream maker, leave a good 2 inches of headspace to allow for expansion.
Creating spectacular flavours and effects is easier than you'd think: Just interrupt the freezing process to stir in miniature chocolate chips, rum-soaked raisins, or other goodies. Then continue the churn freezing until the ice cream is ready.
For rippled ice cream, choose a thick syrup (such as chocolate) or chunky sauce (butterscotch-pecan or strawberry) and a lidded container large enough to hold your chosen flavour of ice cream plus the syrup or sauce. As soon as the ice cream is finished but is still a bit soft, spread a 1-inch layer in the bottom of the lidded container and cover it with a thin layer of syrup or sauce. Working quickly, alternate layers of ice cream and syrup or sauce until the container is filled.
Next, pass a wooden spoon or sturdy spatula straight down through the centre of the ice cream and move it from side to side two or three times. Then pull the utensil straight up and remove it. Place the container of rippled ice cream in the freezer compartment to firm for about 1 hour before serving.
SUCCESS TIP
For a convenient, attractive presentation, place scoops of ice cream into a large glass serving bowl; cover bowl with plastic film and freeze for several hours before serving.
Plain Vanilla Ice Cream Base
This foundational recipe produces
consistently excellent flavour and texture. Vanilla complements almost every flavour of ice cream, although vanilla beans produce a richer flavour than extract. For a richer ice cream, add 2 more egg yolks. For a lighter ice cream, increase the milk to 2 cups and reduce cream to 2 cups.
3 cups whipping cream
1 cup milk
3/4 cup sugar
1 vanilla bean, split lengthwise,
or 1 tbsp. vanilla extract
4 large egg yokes
METHOD
1. In a heavy-bottomed 2-quart saucepan, heat cream, milk, sugar and vanilla bean. (If using vanilla extract, do not add it until step 4). Stir occasionally until sugar is dissolved and the mixture is hot but not boiling.
2. Whisk egg yolks together in a bowl. While whisking, very slowly pour in about 1 cup of the cream mixture. When smooth, pour egg-cream mixture back into the saucepan.
3. Whisk constantly over low heat until mixture thickens slightly and coats the back of a spoon (about 5 minutes). Do not allow mixture to boil or it will curdle. Draw your finger across the back of the coated spoon. If the line your finger made remains, the custard is done.
4. Remove vanilla bean; or, if using vanilla extract, add it at this point. Stir in additional flavourings, if desired. Chill thoroughly before pouring custard into ice cream maker.
Makes approximately 1 quart before freezing.
French Vanilla Ice Cream Base
Increase vanilla to 2 vanilla beans or 2 tablespoons vanilla extract.
If Dark Chocolate is your passion, increase the amount of semisweet chocolate to 5 ounces and the unsweetened to 3 ounces. For Rocky Road, interrupt the freezing process toward the end and stir in a cup each of miniature marshmallows and chopped toasted walnuts.
Chocolate Ice Cream
3 ozs. semisweet chocolate
1 oz. unsweetened chocolate
1 recipe Plain Vanilla Ice Cream Base
METHOD
1. Melt the chocolates together slowly in a double boiler.
2. Slowly add 1/2 cup of the warm ice cream base to melted chocolate, whisking constantly to keep chocolate smooth. Stir mixture into ice cream base, mix well, and let cool.
3. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
Makes approximately 1 quart before freezing.
Strawberry Ice Cream
Use fully ripe berries for the best flavour.
1 recipe French Vanilla Ice Cream Base
2 pints strawberries
1/2 cup sugar, or to taste
METHOD
1. Strain French Vanilla Ice Cream Base into a clean bowl; cool thoroughly.
2. Wash and hull strawberries. In a large bowl, mash berries; add sugar and let stand for 1 hour. (Use more sugar if the berries are not very sweet, less if they are very sweet). Add strawberries to strained ice cream base.
3. Transfer to ice cream maker; freeze according to manufacturer's instructions.
