Basic unsweetened ice cream mix

Basic unsweetened ice cream mix

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Ingredients

Quantity Ingredient
500ml double cream
250ml whole milk
45ml egg yolk
pinch salt

Method

  1. Make the base mix by pouring the cream and milk into a saucepan. Bring slowly to the boil then remove from the heat and allow to cool a little for about 5 minutes.
  2. In a bowl, whisk together the egg yolks and salt until combined well.
  3. Slowly pour the slightly cooled milk and cream on to the egg mixture, stirring constantly. Do not use boiling milk as this can turn your egg mixture into scrambled eggs.
  4. Pour the mixture back into the saucepan and slowly heat, stirring with a wooden spoon all the time, until it has reached 85°C but doesn’t boil.
  5. Stir at this temperature for 4 minutes or so.
  6. Remove from the heat and leave to cool down to 4°C within 90 minutes.
  7. You can cool down the mix by placing in a pan in a sink with cold water and ice cubes, or you can put the mixture in a Ziploc bag, which you then place inside a pan of cold water with ice cubes. Do not place the uncooled mixture in the fridge or freezer.
  8. Once cooled, keep in the fridge until ready to use, then freeze it once you have added your chosen flavourings.

Helpful hint

  • If you don’t have an ice-cream maker, never fear. Follow the recipe as outlined, then for the final stage pour the mix into a 1 litre plastic tub, place in the freezer, and after about 1 hour (as soon as it begins to freeze at the edges), fork through to prevent ice crystals forming. This step needs to be repeated every 30–45 minutes until the mix is completely frozen (which should take approximately 3 hours).

    The faster you freeze the ice cream, the smaller the ice crystals and the smoother the ice cream will be.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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