DayTrader
Well-Known Member
How To Make My Award-Winning Homemade Ice Cream (with a pinch of salt, sarcasm and very specific step by step instructions in every bite)
Okay, okay, I made up the award and gave it to myself just like the Hollywood and Music associations do on TV every year. However, this is the best homemade ice cream I've ever made and I've been trying to get to this point for at least my last 20 pounds of body fat. This was a very important moment in my life. Now that the sarcasm and salt are out of the way, let's get to why we're all here…ice cream!
Why is this recipe so good? This is, in my opinion, the creamiest homemade ice cream that can be made without adding in the junk the grocery store ice cream has. I wouldn't even know where or how to buy that stuff. This ice cream actually looks like old time ice cream: slightly yellow, vanilla taste/smell, and it doesn't turn to liquid right away like some of my lesser batches.
This recipe also freezes well in the ice cream maker and overnight in the freezer. In the past, batches have not frozen in the lower part of the ice cream maker* before it shuts off. Also, when taking it out of the regular freezer, the ice cream would be hard and have ice crystals. This stuff is still creamy, easy to put your spoon through and has no ice crystals. And the taste is still there; it's not just a cold hard sugary ice cube.
How the award-winning deal gets done.
This is a very specific step by step process. Your mileage may vary.
Ingredients:
1 gallon of Raw milk**, including cream, from the neighbor's herd share (we won't use all of it)
1 ¼ cups of sugar (1 cup would be the lowest sugar amount I would recommend)
2 teaspoons of imitation vanilla (no aftertaste on the tongue)
Tiny, tiny pinch of salt
6 egg yolks from my wife's chickens
Equipment, other items:
4 quart electric ice cream maker
Salt (Can use ice cream salt or a thing of table salt or rock salt. I prefer table salt.)
Ice***
Small sauce pan (big enough to hold sugar and a little milk)
Wide mouth quart jar/lid
¼ cup measuring cup
1 cup measuring cup
Teaspoon measuring thingy
Finger and thumb for measuring pinch of salt
Super large glass mixing bowl 10.25" across top by 4.5" tall (needs to hold 4+ quarts and bubbles)
Medium sized glass mixing bowl 8.25" across top by 4.5" tall
Cereal bowl
9x9 casserole dish
Mixer (hand held or a machine large enough to hold the super large glass mixing bowl
Spatula to help you get all the yummy goodness from the pan or bowl into the super large glass mixing bowl and then into the metal ice cream cylinder
A long tough utensil to tamp the ice down with
A long spoon to stir the mixture up with while in the ice cream cylinder or a 3/8 wrench with extension.
Prep work:
**Let the gallon of milk set in the refrigerator for two or three days after you bring it home from your neighbor's herd share. Do NOT shake!
After two or three days, take the cream off the top and put it in a wide mouth glass quart jar and return to refrigerator for four to five more days (with a lid).
***Save up ice over the same time period. I fill two grocery bags from the refrigerator ice maker and put them in the main venison freezer so they freeze better and I'm not standing at the refrigerator waiting for it to dispense while in the middle of making the ice cream or come up short on ice. After your first batch, you can save ice and salt by pouring the water out of the ice cream maker bucket and then putting the leftover ice in a grocery bag and placing it back in the freezer for next time.
Check your ice cream machine instructions for how high to fill the metal ice cream freezer cylinder. You do not want to fill it all the way up or there will be no place for the expansion as things change from liquid to frozen. One way to check things is to take the super large glass mixing bowl and fill it to an inch below the top and pour it into the metal cylinder. This should put you around 4" below the top of the cylinder. Add more or less liquid as needed and then duplicate this amount of liquid when using the super large glass mixing bowl while making the ice cream mix. You might want to use a large measuring cup or coffee cup to remove a few cups of the mix into the cylinder so you don't spill it from the super large glass mixing bowl. I've made a mess before making this mistake. Can also put the cylinder into the sink while pouring the stuff in after dipping part of it first.
The process:
1- Do NOT shake! Use the quarter cup measuring cup to dip into the large mouth quart jar and put the cream into the medium sized mixing bowl.
2- Use mixer to aggressively mix and then whip the cream so it sets up, but not so long that it turns into butter – I accidently mixed it to the edge of butter once and the ice cream was awful.
3- Place bowl with whipped cream into refrigerator (no, you can't substitute cool whip for this) tohelpit set up more.
4- Place 1 ¼ cup of sugar and the tiny tiny pinch of salt into small sauce pan
4.5- If you prefer award winning chocolate homemade ice cream, you may add 8 tablespoons of Hershey's Cocoa powder to this slurry.
5- Add just enough raw milk to barely wet the sugar and stir until it's a thoroughly mixed paste. You do Not want this runny/soupy or the bottom of your ice cream will not freeze properly later. Add barely one more teaspoon of milk and turn heat on very low. Stir as needed to keep it from burning and to melt the sugar.
6- While the sugar is melting, crack the 6 eggs, run off all the white into a cereal bowl and place the yolks in the super large glass mixing bowl.
7- When the sugar has melted into the milk, place the pan into a 9x9 casserole dish, add ice and water around the pan to the height of the sugar paste, stir occasionally to cool. If this is hot it will cook the egg yolks. Ick!
8- Mix the egg yolks until fluffy-ish. Ok, they won't get fluffy or ish. Just mix them for several minutes
9- Make sure the sugar goop is cold, remove pan from ice water and dry the pan well so no water gets in the ice cream mix.
10- Add a quarter of the sugar goop at a time into the egg yolk goop and mix well. Feel free to over mix.
11- Add the milk that is leftover in the quart jar to the super large glass mixing bowl with the egg yolk/sugar. Mix well and add ¼ of the milk from the gallon. Do NOT add all of the milk, just add ¼ of it. Mix this very very well.
12- Get the cream out of the refrigerator and place enough of it into the bottom of the metal ice cream freezer cylinder so there is approximately 1 to 1.5" covering the bottom. Use no more than 1/3 of it.
13- Pour the rest of the cream into the super large glass mixing bowl and mix forever. You want to see a lot of bubbles on top and you want to not be able to see any creamy white – the white needs to all be mixed into the sugar/yolk mixture.
14- Pour more milk into the super large glass mixing bowl until the mixture is about an inch from the top and mix this for a few minutes to return a lot of bubbles to the top and thoroughly mix it all in. Taking the time to do this is very important to get the creamy end product.
15- Call your wife in and give her a quarter cup taste of the best eggnog she will ever have the pleasure of drinking. Wait until she has praised your abilities before telling her she just drank raw egg.
16- Grab the ice cream freezer cylinder and dip about 1/3 of the mixture from the super large glass mixing bowl into the metal cylinder and then you can more safely pour the rest of the bowl in.
17- Put the cylinder into the ice cream freezer, put the mixer paddle in, put the lid on, and plug it in.
17.99 – Run and grab one bag of ice.
18- Place one level of ice cubes around the cylinder and sprinkle heavily with salt. Do this about 3 times and then mix the ice cubes up to spread the salt around more evenly. *Go up about 4 to 5 inches on the cylinder and stop adding ice/salt. This helps give the bottom a head start on freezing properly.
19- Wait ten minutes before adding more levels of ice and salt up to the top of the mixture level. Mix the ice a few times as you go to spread out the salt. Tamp the ice down along the way, but not so hard as to jam things up.
20- Wait 15 minutes and then remove the lid and quickly yet thoroughly mix the liquid up so any non-melted sugar that falls to the bottom and the white cream that was on the bottom and has floated to the top are mixed well. Put lid back on and put the motor back on and plug it in.
21- Lick the spoon.
22- Add layers of ice and salt up to the top of the cylinder (before we only added to the top of the mixture) and keep adding as needed until the ice maker shuts itself off.
23- When ice maker shuts itself off, unplug it immediately.
24- At this point you have two choices…grab some of the creamiest ice cream ever right away or wait 15 minutes or longer to let it freeze in the ice cream maker. You'll want to experiment with this or do it the easy way and have some right away and have some after it has sat and frozen longer. There is no need to be in a hurry to put the leftover ice cream into containers and then the freezer because the salt and ice mixture is colder than ice and will last until you are done with your second helping.
I hope you enjoy my award-winning homemade ice cream that is now your award-winning ice cream. Thank you for indulging the silliness of the specific step by step instructions.
Disclaimer, aka, the small print: Please note that I am not a professional cook even though I, apparently, try to tell my wife how to cook all the time. I am not responsible for what you put in your body. Be sure to consult a professional cook prior to making the best homemade ice cream you will ever eat. By making ice cream with this recipe you agree to hold me harmless for the delicious fat you add to your body and for all other issues in your life.
Okay, okay, I made up the award and gave it to myself just like the Hollywood and Music associations do on TV every year. However, this is the best homemade ice cream I've ever made and I've been trying to get to this point for at least my last 20 pounds of body fat. This was a very important moment in my life. Now that the sarcasm and salt are out of the way, let's get to why we're all here…ice cream!
Why is this recipe so good? This is, in my opinion, the creamiest homemade ice cream that can be made without adding in the junk the grocery store ice cream has. I wouldn't even know where or how to buy that stuff. This ice cream actually looks like old time ice cream: slightly yellow, vanilla taste/smell, and it doesn't turn to liquid right away like some of my lesser batches.
This recipe also freezes well in the ice cream maker and overnight in the freezer. In the past, batches have not frozen in the lower part of the ice cream maker* before it shuts off. Also, when taking it out of the regular freezer, the ice cream would be hard and have ice crystals. This stuff is still creamy, easy to put your spoon through and has no ice crystals. And the taste is still there; it's not just a cold hard sugary ice cube.
How the award-winning deal gets done.
This is a very specific step by step process. Your mileage may vary.
Ingredients:
1 gallon of Raw milk**, including cream, from the neighbor's herd share (we won't use all of it)
1 ¼ cups of sugar (1 cup would be the lowest sugar amount I would recommend)
2 teaspoons of imitation vanilla (no aftertaste on the tongue)
Tiny, tiny pinch of salt
6 egg yolks from my wife's chickens
Equipment, other items:
4 quart electric ice cream maker
Salt (Can use ice cream salt or a thing of table salt or rock salt. I prefer table salt.)
Ice***
Small sauce pan (big enough to hold sugar and a little milk)
Wide mouth quart jar/lid
¼ cup measuring cup
1 cup measuring cup
Teaspoon measuring thingy
Finger and thumb for measuring pinch of salt
Super large glass mixing bowl 10.25" across top by 4.5" tall (needs to hold 4+ quarts and bubbles)
Medium sized glass mixing bowl 8.25" across top by 4.5" tall
Cereal bowl
9x9 casserole dish
Mixer (hand held or a machine large enough to hold the super large glass mixing bowl
Spatula to help you get all the yummy goodness from the pan or bowl into the super large glass mixing bowl and then into the metal ice cream cylinder
A long tough utensil to tamp the ice down with
A long spoon to stir the mixture up with while in the ice cream cylinder or a 3/8 wrench with extension.
Prep work:
**Let the gallon of milk set in the refrigerator for two or three days after you bring it home from your neighbor's herd share. Do NOT shake!
After two or three days, take the cream off the top and put it in a wide mouth glass quart jar and return to refrigerator for four to five more days (with a lid).
***Save up ice over the same time period. I fill two grocery bags from the refrigerator ice maker and put them in the main venison freezer so they freeze better and I'm not standing at the refrigerator waiting for it to dispense while in the middle of making the ice cream or come up short on ice. After your first batch, you can save ice and salt by pouring the water out of the ice cream maker bucket and then putting the leftover ice in a grocery bag and placing it back in the freezer for next time.
Check your ice cream machine instructions for how high to fill the metal ice cream freezer cylinder. You do not want to fill it all the way up or there will be no place for the expansion as things change from liquid to frozen. One way to check things is to take the super large glass mixing bowl and fill it to an inch below the top and pour it into the metal cylinder. This should put you around 4" below the top of the cylinder. Add more or less liquid as needed and then duplicate this amount of liquid when using the super large glass mixing bowl while making the ice cream mix. You might want to use a large measuring cup or coffee cup to remove a few cups of the mix into the cylinder so you don't spill it from the super large glass mixing bowl. I've made a mess before making this mistake. Can also put the cylinder into the sink while pouring the stuff in after dipping part of it first.
The process:
1- Do NOT shake! Use the quarter cup measuring cup to dip into the large mouth quart jar and put the cream into the medium sized mixing bowl.
2- Use mixer to aggressively mix and then whip the cream so it sets up, but not so long that it turns into butter – I accidently mixed it to the edge of butter once and the ice cream was awful.
3- Place bowl with whipped cream into refrigerator (no, you can't substitute cool whip for this) tohelpit set up more.
4- Place 1 ¼ cup of sugar and the tiny tiny pinch of salt into small sauce pan
4.5- If you prefer award winning chocolate homemade ice cream, you may add 8 tablespoons of Hershey's Cocoa powder to this slurry.
5- Add just enough raw milk to barely wet the sugar and stir until it's a thoroughly mixed paste. You do Not want this runny/soupy or the bottom of your ice cream will not freeze properly later. Add barely one more teaspoon of milk and turn heat on very low. Stir as needed to keep it from burning and to melt the sugar.
6- While the sugar is melting, crack the 6 eggs, run off all the white into a cereal bowl and place the yolks in the super large glass mixing bowl.
7- When the sugar has melted into the milk, place the pan into a 9x9 casserole dish, add ice and water around the pan to the height of the sugar paste, stir occasionally to cool. If this is hot it will cook the egg yolks. Ick!
8- Mix the egg yolks until fluffy-ish. Ok, they won't get fluffy or ish. Just mix them for several minutes
9- Make sure the sugar goop is cold, remove pan from ice water and dry the pan well so no water gets in the ice cream mix.
10- Add a quarter of the sugar goop at a time into the egg yolk goop and mix well. Feel free to over mix.
11- Add the milk that is leftover in the quart jar to the super large glass mixing bowl with the egg yolk/sugar. Mix well and add ¼ of the milk from the gallon. Do NOT add all of the milk, just add ¼ of it. Mix this very very well.
12- Get the cream out of the refrigerator and place enough of it into the bottom of the metal ice cream freezer cylinder so there is approximately 1 to 1.5" covering the bottom. Use no more than 1/3 of it.
13- Pour the rest of the cream into the super large glass mixing bowl and mix forever. You want to see a lot of bubbles on top and you want to not be able to see any creamy white – the white needs to all be mixed into the sugar/yolk mixture.
14- Pour more milk into the super large glass mixing bowl until the mixture is about an inch from the top and mix this for a few minutes to return a lot of bubbles to the top and thoroughly mix it all in. Taking the time to do this is very important to get the creamy end product.
15- Call your wife in and give her a quarter cup taste of the best eggnog she will ever have the pleasure of drinking. Wait until she has praised your abilities before telling her she just drank raw egg.
16- Grab the ice cream freezer cylinder and dip about 1/3 of the mixture from the super large glass mixing bowl into the metal cylinder and then you can more safely pour the rest of the bowl in.
17- Put the cylinder into the ice cream freezer, put the mixer paddle in, put the lid on, and plug it in.
17.99 – Run and grab one bag of ice.
18- Place one level of ice cubes around the cylinder and sprinkle heavily with salt. Do this about 3 times and then mix the ice cubes up to spread the salt around more evenly. *Go up about 4 to 5 inches on the cylinder and stop adding ice/salt. This helps give the bottom a head start on freezing properly.
19- Wait ten minutes before adding more levels of ice and salt up to the top of the mixture level. Mix the ice a few times as you go to spread out the salt. Tamp the ice down along the way, but not so hard as to jam things up.
20- Wait 15 minutes and then remove the lid and quickly yet thoroughly mix the liquid up so any non-melted sugar that falls to the bottom and the white cream that was on the bottom and has floated to the top are mixed well. Put lid back on and put the motor back on and plug it in.
21- Lick the spoon.
22- Add layers of ice and salt up to the top of the cylinder (before we only added to the top of the mixture) and keep adding as needed until the ice maker shuts itself off.
23- When ice maker shuts itself off, unplug it immediately.
24- At this point you have two choices…grab some of the creamiest ice cream ever right away or wait 15 minutes or longer to let it freeze in the ice cream maker. You'll want to experiment with this or do it the easy way and have some right away and have some after it has sat and frozen longer. There is no need to be in a hurry to put the leftover ice cream into containers and then the freezer because the salt and ice mixture is colder than ice and will last until you are done with your second helping.
I hope you enjoy my award-winning homemade ice cream that is now your award-winning ice cream. Thank you for indulging the silliness of the specific step by step instructions.
Disclaimer, aka, the small print: Please note that I am not a professional cook even though I, apparently, try to tell my wife how to cook all the time. I am not responsible for what you put in your body. Be sure to consult a professional cook prior to making the best homemade ice cream you will ever eat. By making ice cream with this recipe you agree to hold me harmless for the delicious fat you add to your body and for all other issues in your life.
