I LOVE making home made Ice Cream. another place where I can't really afford to buy it from anyone who makes what I would be willing to eat! so, I make my own. on the occasion when I REALLY want some Ice Cream right NOW, it's gotta be Blue bell. well, we all know the problem there (though, they have shut down the entire operation, cow to store for sterilizing. the only way to deal with listeria)
Anyway, So, the ice Cream is a custard batter. a little work and more time but well worth it.
Have a small metal bowl that will hold all of your custard and a larger bowl that will hold your small bowl. in the larger bowl, have some ice and salt and be ready to add water and that water bath will quickly cool your custard.
So, you need 1 cup milk
1 cup cream
6 egg yolks
1/3 cup sugar
1/8 tsp table salt or 1/4 tsp kosher
Vanilla bean or 1 tsp vanilla extract.
If using a bean, open it and use it and the sugar to make dirty sugar. keep the pods, they go in the milk.
Dirty Sugar goes into the egg yolks. beat them until you reach Ribbon Stage. For those who haven't done that, you beat the yolks with the sugar. the color will lighten and you know you're done when your arm falls off. or, when you can raise the whisk and the mixture streams smoothly like a ribbon falling in a pile. it should leave a trace as it falls back but settle out again, nearly losing the trace.
next, milk & cream into the pot with the vanilla bean and heat until just before the heavy simmer. take it off and temper it back into the yolk/sugar mix. Once it is all tempered & combined, go back to the stove, heat until thickened and leaving a track on the back of a spoon or spatula when you wipe your finger across. Pour it into the small bowl and set that in the larger bowl with the ice water and stir until cooled.
At this point, I like to let my custard bloom overnight. put it in a container and refrigerate until the next day. there is a small problem with that, as the bloom makes the custard extremely thick. that's OK, because, at that point, I generally add another cup of milk. If you want to use it immediately, you can but omit the second cup of milk and just use the original recipe.
Freeze according to your Ice cream Freezer's instructions.
you can serve soft serve as soon as frozen but, a night in the freezer will ripen it and make it even better.
this is an incredibly rich ice cream that will be SO good and with a mouthfeel you don't often have from Ice Cream
The Waffle Cone batter is close to a crepe in many ways but, with a good deal more sugar. and it is SUPER easy!
So,
2 eggs
1 cup milk
1 cup AP flour
4 TBSP melted butter
1/2 cup dirty sugar (with seeds from one bean (or a tsp extract)
1/2 cup powdered sugar
1/8 tsp table salt or 1/4 tsp kosher
everything goes into the blender and blend until smooth.
This too benefits from a night in the fridge to let the batter relax.
next day, heat your waffle iron or Pizzelle Iron, if you have one. If you don't have either, you can do this in a skillet but it is a bit more work. it really does best if cooked from both sides at once and under a little pressure. I would want two heat sources, a skillet and, perhaps, a flat bacon press heated enough to cook. or, you can use a small cast iron skillet and heat it to det on top of the cookie. If using a regular waffle iron, use the regular waffle side not the Belgian side. one of the grills designed to make pressed sandwiches can be good. the Foreman, I think, has some interchangeable plates. they are advertised for Quesadillas but, flat to flat, you can use it for cones.
Pour your batter onto a hot iron, cook until just browning, then remove and shape while still hot. you can use a waffle cone, a cream horn cone or you can shape them over the backside or in the cups of a muffin pan to make little bowls.
When I serve these, I make cones that are 4" diameter Pizzelles and I make small cones. with this rich Ice Cream, that is enough. I melt a little milk chocolate and drop a dab into the cone to plug the hole in the bottom, at the point. If there will be kids, I also put a lip of chocolate around the top rim and add candy sprinkles while the chocolate is still warm. (don't tell anyone but I like sprinkles, too!) If you have it, I also love a small dab of cajeta Goat's milk caramel dabbed on top of the chocolate plug. then, I sprinkle a little bit of Kosher salt on the caramel. it is a nice, slightly savory bite against the sweat rich Ice cream and sweet crunchy cone, just before the last bite of chocolate & cookie. Last, of course, a small scoop of Ice Cream.
Many times, I'll bake, decorate and even dish Ice Cream into the cones, then put them back in the freezer. they make great little mini desserts straight from the freezer.
I hope you guys like this. There is nothing quite like home made Ice Cream. and I am REALLY pleased with these cones. it has taken a long time but I finally have my cones where I want them!!
Anyway, So, the ice Cream is a custard batter. a little work and more time but well worth it.
Have a small metal bowl that will hold all of your custard and a larger bowl that will hold your small bowl. in the larger bowl, have some ice and salt and be ready to add water and that water bath will quickly cool your custard.
So, you need 1 cup milk
1 cup cream
6 egg yolks
1/3 cup sugar
1/8 tsp table salt or 1/4 tsp kosher
Vanilla bean or 1 tsp vanilla extract.
If using a bean, open it and use it and the sugar to make dirty sugar. keep the pods, they go in the milk.
Dirty Sugar goes into the egg yolks. beat them until you reach Ribbon Stage. For those who haven't done that, you beat the yolks with the sugar. the color will lighten and you know you're done when your arm falls off. or, when you can raise the whisk and the mixture streams smoothly like a ribbon falling in a pile. it should leave a trace as it falls back but settle out again, nearly losing the trace.
next, milk & cream into the pot with the vanilla bean and heat until just before the heavy simmer. take it off and temper it back into the yolk/sugar mix. Once it is all tempered & combined, go back to the stove, heat until thickened and leaving a track on the back of a spoon or spatula when you wipe your finger across. Pour it into the small bowl and set that in the larger bowl with the ice water and stir until cooled.
At this point, I like to let my custard bloom overnight. put it in a container and refrigerate until the next day. there is a small problem with that, as the bloom makes the custard extremely thick. that's OK, because, at that point, I generally add another cup of milk. If you want to use it immediately, you can but omit the second cup of milk and just use the original recipe.
Freeze according to your Ice cream Freezer's instructions.
you can serve soft serve as soon as frozen but, a night in the freezer will ripen it and make it even better.
this is an incredibly rich ice cream that will be SO good and with a mouthfeel you don't often have from Ice Cream
The Waffle Cone batter is close to a crepe in many ways but, with a good deal more sugar. and it is SUPER easy!
So,
2 eggs
1 cup milk
1 cup AP flour
4 TBSP melted butter
1/2 cup dirty sugar (with seeds from one bean (or a tsp extract)
1/2 cup powdered sugar
1/8 tsp table salt or 1/4 tsp kosher
everything goes into the blender and blend until smooth.
This too benefits from a night in the fridge to let the batter relax.
next day, heat your waffle iron or Pizzelle Iron, if you have one. If you don't have either, you can do this in a skillet but it is a bit more work. it really does best if cooked from both sides at once and under a little pressure. I would want two heat sources, a skillet and, perhaps, a flat bacon press heated enough to cook. or, you can use a small cast iron skillet and heat it to det on top of the cookie. If using a regular waffle iron, use the regular waffle side not the Belgian side. one of the grills designed to make pressed sandwiches can be good. the Foreman, I think, has some interchangeable plates. they are advertised for Quesadillas but, flat to flat, you can use it for cones.
Pour your batter onto a hot iron, cook until just browning, then remove and shape while still hot. you can use a waffle cone, a cream horn cone or you can shape them over the backside or in the cups of a muffin pan to make little bowls.
When I serve these, I make cones that are 4" diameter Pizzelles and I make small cones. with this rich Ice Cream, that is enough. I melt a little milk chocolate and drop a dab into the cone to plug the hole in the bottom, at the point. If there will be kids, I also put a lip of chocolate around the top rim and add candy sprinkles while the chocolate is still warm. (don't tell anyone but I like sprinkles, too!) If you have it, I also love a small dab of cajeta Goat's milk caramel dabbed on top of the chocolate plug. then, I sprinkle a little bit of Kosher salt on the caramel. it is a nice, slightly savory bite against the sweat rich Ice cream and sweet crunchy cone, just before the last bite of chocolate & cookie. Last, of course, a small scoop of Ice Cream.
Many times, I'll bake, decorate and even dish Ice Cream into the cones, then put them back in the freezer. they make great little mini desserts straight from the freezer.
I hope you guys like this. There is nothing quite like home made Ice Cream. and I am REALLY pleased with these cones. it has taken a long time but I finally have my cones where I want them!!
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