frozen custard maker image
I've tried a few different custard-based ice cream recipes, experimenting with different types of milk and cream, but they all end up tasting strongly like cooked milk, even when I just gently warm the milk and sugar, and don't boil them. This isn't a good thing, since I want to make creamy, milky ice cream that tastes fresh - not cooked. I'm thinking I need to find a different source for the milk and cream I use, but I'm posting to see if the community has any other suggestions.
Answer
eww why do you heat it? you dont have to. Here is a no cook ice cream recipe.
Easy Vanilla Ice Cream
(Makes 1 Quart)
1 cup whole milk, chilled
3/4 cup sugar
2 cups heavy whipping cream or half and half, chilled
2 teaspoons vanilla extract
1. Whisk sugar into milk until completely dissolved.
2. Stir in cream and vanilla extract.
3. Add mixture to ice cream maker and freeze according to manufacturer's directions. If a firmer consistency is desired, transfer to an airtight container and ripen in freezer for two or more hours.
If you dont have an ice cream maker do this: Make sure you have a bowl that’s quite wide to use for the churning/freezing process that comes next.
Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours, checking on it after 1 hour. The reason it can take longer than an hour is when a recipe mixture has had cooked ingredients added, therefore thorough chilling will take longer.
Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre.
Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed).
Put it back in the freezer for another half hour, then remove and once again beat with a whisk.
Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between.
Put the mixture back into the freezer for a final time until it’s ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you’re making and also how you like the consistency of your ice cream (some people like it softer, some harder).
Hope this helps!!
eww why do you heat it? you dont have to. Here is a no cook ice cream recipe.
Easy Vanilla Ice Cream
(Makes 1 Quart)
1 cup whole milk, chilled
3/4 cup sugar
2 cups heavy whipping cream or half and half, chilled
2 teaspoons vanilla extract
1. Whisk sugar into milk until completely dissolved.
2. Stir in cream and vanilla extract.
3. Add mixture to ice cream maker and freeze according to manufacturer's directions. If a firmer consistency is desired, transfer to an airtight container and ripen in freezer for two or more hours.
If you dont have an ice cream maker do this: Make sure you have a bowl that’s quite wide to use for the churning/freezing process that comes next.
Take your ice cream recipe mixture and carefully pour it into the bowl, then chill in the fridge for up to 2 hours, checking on it after 1 hour. The reason it can take longer than an hour is when a recipe mixture has had cooked ingredients added, therefore thorough chilling will take longer.
Take the bowl out of the fridge and transfer to the freezer for about half an hour. Then check just how much the mixture has frozen - ideally, it should have started to freeze at the edges but not fully through to the centre.
Take the bowl out of the freezer and beat the ice cream mixture until it’s creamy once again (to dislodge and break up the ice crystals that have formed).
Put it back in the freezer for another half hour, then remove and once again beat with a whisk.
Do this again so that you have beaten the mixture a total of 3 times whilst freezing in between.
Put the mixture back into the freezer for a final time until it’s ready to eat. This can take anything from 30 minutes upwards, depending upon the quantity and type of ice cream you’re making and also how you like the consistency of your ice cream (some people like it softer, some harder).
Hope this helps!!
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