I usually have to make caramel sauce every third time I make ice cream, it does last longer. The whole process takes about 2 to 2.5 hours but is completely worth it. My Caramel Recipe is from Formaggio Kitchen's Cheese Blog. Pour the cold milk and egg (custard) mix, vanilla and the rest of the milk (4 cups) into an ice cream freezer and follow directions for your freezer.This will improve the texture and allow the flavors to blend. Chill thoroughly, preferably overnight.Add all the egg mix into the milk mix and continue for another 4 to 5 minutes, stirring constantly.In separate bowl beat the eggs well and add a small amount of the hot milk mix, stirring constantly so that the eggs do not curdle.(Note: I usually have to stir for closer to 20 minutes to really get it to thicken up.) Gradually whisk in 4 cups of milk, cooking over the boiling water, stirring until it thickens, 12 to 15 minutes.Mix sugar, cornstarch and salt in top of double boiler.4 eggs (Note: Pasture-raised eggs make this recipe even more decadent, so rich!).That mix then goes back in the freezer for at least 3-4 hours to really harden up and become ice cream. The second day I put it in the ice cream maker (my ice cream maker is small so it takes two rounds). The first day I make the custard mix and then refrigerate for a full 24 hours.this is important to get all the flavors blended together. Making this ice cream is a two day process. The ice cream recipe is from Redwood Hill Farm, the printable version is on their website. Seriously, probably the best $50 I've ever spent as a homesteader. Our ice cream Maker is the Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker. These are not our original recipes so I've included links to both original sources. I end this post with a huge “thank you” to my daughter, The Cookie Rookie, for capturing the beauty of Homemade Vanilla Ice Cream.Okay, here it is! The long awaited recipe for our favorite dessert. I hope she never finds this out and gets too big for her sugar cone britches. Her real name is “Homemade-Vanilla-I’m-a-Much-Bigger-Deal-than-Cinderella-Ice Cream.” I found out Homemade Vanilla Ice Cream’s real name. I did a little research on and discovered something very interesting. She is confident and knows she has flavor galore, however, she does love getting dressed up every now and then and especially loves to wear Homemade Hot Fudge with Frangelico and two cherry hats. Homemade Vanilla Ice Cream is friendly to all and proud of her easy nature. I laughed out loud and asked, “Why, when you could choose any one of these 31 delicious flavors, would you choose vanilla?” His answer? “I love it!” Well, I guess that says it all! Vanilla is the ideal flavor and that is why it is added to almost every baked good and dessert known to man. I had never heard anyone order a vanilla shake. When my husband and I were dating, I was shocked the first time we went to Baskin Robbins and he ordered a vanilla shake. Homemade Vanilla Ice Cream has a secret she knows she is created with the most popular flavoring of all-time. She sits there all white and colorless – looking so bland – pretending she has no flavor, but underneath that façade she is wearing a sly smile. Don’t let a scoop of Homemade Vanilla Ice Cream fool you.
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