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Cooking Forum
updated my ice cream recipe
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<blockquote data-quote="WTM" data-source="post: 5393653" data-attributes="member: 6230"><p>2 c heavy cream</p><p>1 cup milk (i use 2% and i think its perfect)</p><p>2/3 cup sugar</p><p>1/8 tsp salt</p><p>6 large egg yolks(whisked until frothy in a seperate bowl)</p><p>2 tsp vanilla (1 tsp if adding other flavorings)</p><p></p><p>probably the perfect fat content that ive made yet. if you want fruit, i would puree, add 2-3 tbl sp of sugar and cook on low for 30 minutes, then cool. this evaporates the moisture and keeps it from turning to rocks in the cream.</p><p></p><p>in a double boiler mix both milks, sugar and salt and heat until a little steamy. take a ladle and slowly stream into eggs while whisking like hell. repeat 2 more times. now take the egg mixture and slowing stream into double boiler milk and whisk like hell. keep heating and gently whisking until 170-180 degrees or so. youll see it when it begins to thicken. turn off heat and add vanilla or fruit flavorings. cool down and place in frig for at least 8 hours to overnight. churn until done.</p><p></p><p>makes 1.5 quarts. perfect amount for small tabletop maker. can double or triple for l/2 to 1 gallon churns.</p><p></p><p></p><p>[ATTACH=full]143737[/ATTACH]</p></blockquote><p></p>
[QUOTE="WTM, post: 5393653, member: 6230"] 2 c heavy cream 1 cup milk (i use 2% and i think its perfect) 2/3 cup sugar 1/8 tsp salt 6 large egg yolks(whisked until frothy in a seperate bowl) 2 tsp vanilla (1 tsp if adding other flavorings) probably the perfect fat content that ive made yet. if you want fruit, i would puree, add 2-3 tbl sp of sugar and cook on low for 30 minutes, then cool. this evaporates the moisture and keeps it from turning to rocks in the cream. in a double boiler mix both milks, sugar and salt and heat until a little steamy. take a ladle and slowly stream into eggs while whisking like hell. repeat 2 more times. now take the egg mixture and slowing stream into double boiler milk and whisk like hell. keep heating and gently whisking until 170-180 degrees or so. youll see it when it begins to thicken. turn off heat and add vanilla or fruit flavorings. cool down and place in frig for at least 8 hours to overnight. churn until done. makes 1.5 quarts. perfect amount for small tabletop maker. can double or triple for l/2 to 1 gallon churns. [ATTACH type="full"]143737[/ATTACH] [/QUOTE]
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updated my ice cream recipe
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