2011年7月25日月曜日

Milk Chocolate and Madagascan Vanilla Ice Cream

I recently made two really good ice creams, Madagascan Vanilla and
Milk Chocolate and thought I'd share the recipes I used for them
with you so here they are! Remember to read through the recipe before starting Chefs!

Equipment needed 
1 Measuring jug
Weighing scales
1 Medium sized saucepan / 1.5Litre Capacity
1 Medium sized mixing bowl
1 Whisk
1 Sieve
1 Wooden spoon
1 Fork
 

Serving suggestion
Madagascan Vanilla Ice Cream ingredients
8 Egg yolks
600ml Gold Top Milk
300ml Double Cream
300ml Extra thick cream
200g Sugar
2 Tbsp Madagascan vanilla paste or 2 Vanilla pods, any of good quality will do!


Method
1. Place the milk and vanilla into a medium sized saucepan and bring it to the boil, when the milk reaches boiling point immediately turn the heat right down and leave to infuse for 10-15minutes.
2. While you are heating the milk and vanilla, whisk the egg yolks and sugar in a medium sized bowl until the mix is pale and the consistency is thick.
3. Gradually add the infused milk to the egg mix, whisking continuosly as you do so.
4. Place the milk, eggs and sugar mixture back on a low heat and reheat carefully, stirring regularly until the mixture thickens to a thin custard consistency or when it coats the back of a wooden spoon. Remove the saucepan from the heat at this point.
5. Strain the custard into a large shallow container, leave this covered with a kitchen towel by the kitchen window or another  airy area and leave to cool down completely.
6. Mix the creams together well and fold them into the cooled vanilla custard.


The ice cream mixture is now ready to be frozen either with a ice cream machine or if you don't have one of these, use my simple manual freezing method below.


1. Place the mixture in a suitable container in the coldest part of the freezer and leave for 11/2 hours.
2. After 1 1/2 hours give the mixture a good stir with a fork and place back in the same area of the freezer for another 11/2 hours.
3. Now remove the mixture, and give it another good stir with a fork and place it back into the freezer for another 11/2 hours.
4 Check the ice cream to ensure it freezes fully, it is then ready to serve, serve as suggested if you like, either way, enjoy!

Serving suggestion
Milk Chocolate ice cream ingredients
8 Egg yolks
600ml Gold Top Milk
300ml Double Cream
300ml Extra Thick Cream
200g sugar
1 Tbsp Vanilla Paste or 1 Vanilla pod of any good quality will do!
300g Milk Chocolate

Method
1. Prepare the vanilla ice cream mixture with the same method but do not cool just yet!
2. Boil some water in a saucepan, roughly chop the milk chocolate, put in a bowl and place it over the saucepan until it has thoroughly melted.
3. Add the melted milk chocolate slowly to the vanilla custard and whisk thoroughly to ensure it is mixed well.
4. Cool and freeze the mixture in the same way as the Madagascan vanilla ice cream recipe.

1 件のコメント:

  1. Wow, thanks for the brilliant recipe! As an ice cream lover, I always wanted to make some myself but couldn't because I thought I needed an ice cream maker; now I know that I could make some simply with a fork (which could potentially burn a few calories, who knows?). Keep up the good work, matey!

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