First Ever Ice Cream Maker Ice Cream

Yes. You heard me right. Guess who got the most amazing ice cream maker in the history of ice cream makers? Oh right, me 🙂

37

I think we can all safely say that I won’t feel like buying store bought anymore because homemade ice creams are fresher AND easy to make!

18Since this was the first time I did learn a couple of things which I wasn’t too sure of like

  • Next time I should churn my ice cream until it is fully as thick as possible (the
    machine will start having a little trouble at that point) in order to let it freeze better
  • I should always sieve my final custard (if using an egg base in my ice cream) – I DID NOT have any scrambled eggs in mine but just in case, safer side is better otherwise chunks of frozen scrambled eggs – no thanks!
  • In order to keep the ‘egg-y’ smell down a little, I should temper my eggs first instead of adding all the cream and milk mixture at once
  • I should add more stuff into the ice cream 😛

43Wait, I haven’t even told you which ice cream had the honour of being churned for the first time in my ice cream maker! Well, the winner was a white chocolate and raspberry ice cream – yea I know 🙂

It was rich and creamy with a kick. My only issue was the slightly (very slight!) egg-y flavour afterwards but it vanishes quick enough and then you eat some more! I do think though that in the long run, I will more inclined towards the no-egg bases but when you have to, it is all good because dam, it feels like I have conquered something today!!!

This recipe was from Woman’s Day – ironic is it not that they release a food special all on ice cream on the same day I buy my own – well lucky for me that fate was right there, way ahead of me 🙂

Oh and before I give you the recipe, here are the changes I made:

  • Added in strawberry essence (as soon as the custard has thickened, stir in your essence and let cool before churning)
  • I added into the finished ice cream white chocolate chunks
  • I didn’t bother blending the frozen raspberries (and didn’t use blueberries) – just mash them with a fork after they have thawed out
  • I substituted extra raspberries for the blueberries – any berry would work 🙂
  • I churned the raspberry mixture through the entire ice cream rather than swirling it through

51Enjoy! (And seriously, get an ice cream maker!!!)

White
Chocolate Raspberry Ice Cream
Source: Women’s Day 2011 November Edition

Makes: 5 cups

Ingredients

  • 1 1/2 cups full cream milk
  • 1 1/2 cups thickened cream
  • 2/3 cup caster sugar
  • 6 egg yolks
  • 1 tbs water (I didn’t need it, the thawed berries let out enough moisture)
  • 100g white chocolate
  • 1 cup white chocolate mini chips
  • 2 cups frozen berries

Method

  1. Bring milk and cream to almost boiling point in a saucepan over heat. Pour over white chocolate and combine till chocolate has melted. Set aside.
  2. In a large bowl, beat egg yolks andsugar until thick, pale and tripled in volume
  3. Gradually pour milk mixture into egg yolk mixture, beating on low speed constantly as you do
  4. When well combined, pour into a clean saucepan and stir occasionally on medium heat until thickens and coats the back of a spoon (4-5 minutes). Do not boil. (Once off heat, add essence)
  5. Cool to room temperature (I placed plastic wrap directly onto the surface and refrigerated to speed up the process). Churn in an ice cream maker according to instructions (approx 40 minutes)
  6. Women’s Day Way: Combiner berries and water and process in a blender until smooth. Strain through a sieve. Swirl through churned soft serve ice cream (as well as chocolate chunks)
    My Way: 5 minutes before churning is completely, pour in crushed berries (no straining for chunks) and white chocolate chunks and churn until fully combined
  7. Pour into a chilled container and place in the freezer overnight to let firm.
  8. Scoop and serve (and enjoy – I know I did as did my family!)

29Blog Signature
P.S. On the 20th of January 2012, this became an entry into the delightful Teenz’ Yummy Delight’s Valentines Day Event – check it out now :)

Contests1
Other Entries:

Advertisements

14 Comments

  1. Pingback: I ‘Oat’ To Get Into Shape « Go Bake Yourself

  2. Teena says:

    Oh…i loved your ice-cream maker coz of the awesome recipe you’ve made! Feel like grabbing it right from the screen 😉 Thx a lot for sending this to my event!

    • Haha, I love my ice cream maker too – it is now a must have pantry item 😀
      Hope this fares well for your event – I think the pink colour (being natural) is perfect for it!

      Cheers
      Choc Chip Uru

  3. Pingback: Nutella Baking Week Continued: Strawberry Nutella Thumbprint Cookies And Homemade Strawberry Milk « Go Bake Yourself

  4. I have been contemplating purchasing an ice cream maker but I hesitate as with delicious recipes like this I would not be able to keep my hands out of the freezer. I am so happy to have found your cooking blog. Looking forward to reading more. Take care

    • Well I personally recommend the ice cream maker (though the hands out of the freezer method is something that I still have not managed to do)
      Thank you for your kind words and hope this blog gives you what you like 🙂

  5. I just signed up for email notification of your blog. Love what you have to say! I understand your excitement with the ice cream maker, esp. that gorgeous red color. Something about it has to inspire you, right! I bought my first KitchenAid mixer this year–heavy-duty, professional and RED!

  6. This looks and sounds like an amazing ice cream flavor… I wish so much that I had my own ice cream maker! Thanks for the recipe and for the helpful tips — when I do buy one (hopefully soon), they’ll really come in handy.

Sweet Comments Welcome!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s