I got this recipe from a frozen yogurt machine and I think this will work for what I want to do. The recipe was for vanilla ice cream but I am tweaking the recipe to fit the way I want. Also remember, in my case, I am tripling the recipe for my ice cream machine. The recipe is for 24 ounces of mixture. You can double it or make as much as you would like.
2 cups half and half
1 cup heavy cream
1/2 cup sugar
1 1/2 teasspoon vanilla
1/4 teaspoon milk extract
1/2 cup chocolate chips
Alright, the first thing you are going to want to do is make sure you read the instructions on your machine. Mine didn't have instructions because I got it from someone else, but overall, it still worked ok. Wasn't perfect and my husband and I struggled with this machine, but we still did it.
Now, also remember to have plenty of ice in the house, and get some salt. Typically, if you are using a machine that uses ice and salt, the instructions usually recommend using rock salt. I however find that course sea salt works just as well.
Once you have the ice, salt and you've read your instructions, freeze the can or bowl you are using to make the ice cream in. Then gather all your ingredients. Mix everything together into a large bowl except for the chocolate chips.
As I stated, I decided that I wanted to triple this recipe because my husband really likes this flavor. So that's what we did. I tripled everything so again, make sure if you are making more than the recipe to adjust as needed. The above recipe will make 24 ounces of ice cream.
Once all your ingredients are mixed, I like to put mine ice cream mix into the fridge just to chill it a bit. Once your ice cream bowl is frozen, usually over 24 hours to freeze if the rule of thumb, put your bowl into your ice cream machine. Layer ice and salt around the canister, and allow your ice cream to churn. I found that it took about 40 minutes or so to get a soft serve type of freeze going.
Once you get the soft serve type of freeze, carefully add the chocolate chips into the mixture and mix for another few minutes. Take a clean container and pour your ice cream into the container. Now put it in the freezer and freeze it for 1 to 2 hours before serving to company or enjoying a bowl.
Tips:
I don't use eggs in my ice cream but if you are going to use a custard based ice cream recipe, please make sure to slowly add your hot mixture to your eggs to temper them before you pour the eggs into the hot pan. If you don't you will get scrambled eggs, not a nice custard.
Secondly, if you notice that your ice is melting too fast, you can add more ice to the container. However, if your ice cream is freezing too fast, take some ice out.
If you find that your ice cream isn't freezing properly, you can substitute the heavy cream with half and half or regular whole milk. I am going to try that the next time I make this ice cream.
Always remember to allow your mixture to chill in the fridge and the canister your making the ice cream in to freeze overnight. This will help you churn the ice cream a lot faster. Also if you are using a custard recipe instead of the one above, you are going to want it to cool completely before trying to make ice cream out of it.
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