I was afraid to make the real ice cream like make the base first with eggs, sugar and add it in cream and follow the rest. Since I knew that I am going to screw up and it will be scrambled eggs in the heavy milk so whenever it's possible I just make it without egg. But this time I was determined to follow thru it and patiently will do it, which is not in my nature. I did it and it was yum, feel like eating ice cream from outside. Now I know how to make the base so come summer and will be ready with the homemade ice cream of my choice. I have used this with my homemade apple pie on Thanksgiving day and later on, I just finished it as it is. You can add rum in it, chocolate chunks in it, make pecan brittle and add it. I just stay to the simple one, will try variation later on.
Ingredients :
1 cup whole milk
2 cups Heavy cream
1 Large egg york
1/2 cup Brown sugar, adjust according to you sweet buds
Pinch of salt
1/4 cup chopped pecans in big chunks
Few Graham crackers
Method:
Add the milk to a medium bowl on medium to low heat.
In another bowl, whisk egg york, brown sugar, salt. Mix it till it is nice and creamy.
By the time milk should be warm enough not hot.
Take 1/2 cup hot cream and add it slowly in to york mixture and whisk it, take one 1/2 cup more and mix it. Now add that york mixture in rest of the milk in a pan and cook it on low flame till it become thick when you put your spoon it can coat it on it.
Add pecans in it and mix it.
At this point, you can add rum also.
Take out that custard in your container which will be going into the freezer. Make sure it has a lid on it cause you don't want ice crystal on your ice cream.
Cover the top of the ice cream with plastic and when it comes to room temperature, put it in the freezer. You can have it after 4 hours but if you want overnight is also fine.
When you serve it, crushed some of the Honey Graham crackers for the pie feeling and enjoy.
I had it with my apple pie and with graham crackers too.
If you want to add chocolate, add it after the mixture becomes cold and before you put it in the freezer.
Ingredients :
1 cup whole milk
2 cups Heavy cream
1 Large egg york
1/2 cup Brown sugar, adjust according to you sweet buds
Pinch of salt
1/4 cup chopped pecans in big chunks
Few Graham crackers
Method:
Add the milk to a medium bowl on medium to low heat.
In another bowl, whisk egg york, brown sugar, salt. Mix it till it is nice and creamy.
By the time milk should be warm enough not hot.
Take 1/2 cup hot cream and add it slowly in to york mixture and whisk it, take one 1/2 cup more and mix it. Now add that york mixture in rest of the milk in a pan and cook it on low flame till it become thick when you put your spoon it can coat it on it.
Add pecans in it and mix it.
At this point, you can add rum also.
Take out that custard in your container which will be going into the freezer. Make sure it has a lid on it cause you don't want ice crystal on your ice cream.
Cover the top of the ice cream with plastic and when it comes to room temperature, put it in the freezer. You can have it after 4 hours but if you want overnight is also fine.
When you serve it, crushed some of the Honey Graham crackers for the pie feeling and enjoy.
I had it with my apple pie and with graham crackers too.
If you want to add chocolate, add it after the mixture becomes cold and before you put it in the freezer.
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