* Exported from MasterCook *
Egg-Custard Ice Cream
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Frozen LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups whole milk
1 vanilla bean
6 egg yolks
7 tablespoons granulated sugar
1/2 cup heavy cream -- plus 2 tablespoons
Pour the milk into a saucepan. Cut the vanilla bean all down its length
and, using the tip of a knife, scrape out the seeds into the milk in the
pan. Now add the rest of the bean and bring almost to the boil. Turn off
the heat, cover the pan and leave to steep for 20 minutes.
Whisk the yolks and sugar together, remove the bean from the milk and pour
the milk into the eggy mixture, whisking as you go. Wash out the milk pan
and pour the custard mixture back into the cleaned pan and heat, stirring,
for 10 minutes or so until the mixture's thickened. Let cool, stirring
every now and again, then chill in the refrigerator. Just before freezing,
whip the cream until thick, and fold it into the custard. Freeze as usual,
manually or using an ice cream maker.
Serves 6 to 8
AuthorNote: This is vanilla ice cream, but I just wanted to remind you
that all it is is frozen custard, paired at its best with a bowl of warm,
oven-poached rhubarb.
Making ice cream isn't difficult - it's all just stirring - but if you
haven't got an ice cream maker it is labor-intensive (which is a different
matter). What you do then is put cooled ice cream base into a covered
container, stick it in the freezer and whip it out every hour for 3 hours
as it freezes and give it a good beating, either with an electric whisk,
by hand or in a the processor. That gets rid of any ice crystals that form
and that make the ice cream crunchy rather than smooth. If you've got and
ice cream maker, you're laughing; it then takes 20 minutes from having a
cooled mixture to having an ice cream that's frozen but not set; it'll
probably need another 2 to 3 hours in the freezer for that. The important
thing, however you make it, once it's set hard, is to let it ripen in the
refrigerator for about 20 minutes before you eat it. You want it frozen,
certainly, but not rock hard.
As for the method of making the custard for the ice cream, once you've got
into the habit, it's - like everything else - routine. Just fill the sink
half full with cold water for plunging the custard into if it looks like
splitting at any stage.
Heat the specified amount of cream or milk until nearly boiling. Whisk the
required yolks and sugar, and pour, still whisking, the warm cream over.
Transfer to a saucepan and cook till a velvety custard. I don't bother
with a double boiler, and actually don't keep the heat very low, but you
will need to stir constantly, and if you think there's any trouble ahead,
plunge the pan into the sink of cold water and whisk like mad. It
shouldn't however take ore than 10 minutes, this way, for th custard to
cook. And when it has thickened, take it off the heat, add whatever needs
adding according to the recipe, then cool (I transfer the custard to a
bowl and sit it in cold water in the sink) before chilling and freezing in
the ice cream machine (or see manual tips above).
Source:
"Nigella Fresh by Nigella Lawson, 2010."
S(Formatted by Chupa Babi):
"July 2010"
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Per Serving (excluding unknown items): 206 Calories; 13g Fat (57.4%
calories from fat); 5g Protein; 17g Carbohydrate; 0g Dietary Fiber; 216mg
Cholesterol; 51mg Sodium. Exchanges: 0 Lean Meat; 1/2 Non-Fat Milk; 2 1/2
Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
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