Description
Itz an universal dessert that everyone loves.I was little skeptical a week back to do this at home without an ice-cream maker.The reason behind is it should be creamy without any ice crystals present.The work of the ice cream maker is to prevent the formation of ice crystals and final result will be smoother and creamier.But wen v do this with the help of our refrigerator anything from liquid to solid will form ice crystals.So v r in a position to prevent the formation of ice crystals.The one and only thing that v do is, for every equal intervals v have to break it with the help of a whisk r with a electric hand mixer.This will give us a smooth and creamy ice cream.Here goes the Process…
| Ingredients | |
|---|---|
| 1 pint | Heavy cream |
| 1 cup | Whole milk |
| 1 cup | Sugar |
| 1 pinch | Salt |
| 1 pinch | Saffron |
| 1 tsp | Vanilla essence |
| 5 no | Eggs |
| ½ no | Hersheys dark chocolate bar |
Instructions
Step 1:(Boiling Milk mixture)
Heat milk,sugar,saffron and salt on a medium flame. Stir constantly.Once it starts boiling switch it off.The end result will be watery milk.(I din’t have vanilla bean so substituted Saffron instead of it.Really that added nice flavor to it.U can add cinnamon/cardamom any flavours that r readily available at home.)
Step 2:(Mixing milk into yolks)
Whisk the egg yolk.Take a cup of boiled milk(milk+sugar+saffron).Now pour the milk mixture into the yolk.Constant stirring is needed.
Step 3: (Pouring back)
Pour the yolk milk mixture back into the saucepan and cook in a medium flame for abt 2 to 3 minutes.Constant stirring is required.Now the custard mixture will be thickened.Switch off.
Step 4:
Take a deep bowl which can be used for later whisking.Pour the milk+yolk mixture into the heavy cream.Mix vanilla exrtract,Heavy cream and milk+yolk mixture together until everything is incorporated.cool the mixture completly.Freeze it for 30 minutes.Speed up the freezing process by setting the freezer to “Max”.
Step 5:(Ice Crystal Formation)
Now u can see(touch) the coating of ice crystals on the walls of the bowl.Now beat with the help of a whisk or electric mixture(Minimum) and start breaking the icecrystals.This may take 1 minute with the help of a electric mixture.
Step 6:
Now keep the bowl back into freezer.Continue the back and forth process until the u feel the sides of the wall have a smoothy texture.It took around 4 times i.e 2 hours.Now transfer it into airtight box.
Step 7:(Melting Chocolate)
This is an optional step.Where I melted the dark chocolate and added into the halfway icecream.
There are many ways to melt the chocolate.I preferred the double boiler method.Cut the chocolate into pieces and put it bowl 2 that should fit into bowl 1.Boil the water on one bowl 1.Wen it starts boiling keep bowl 2 on bowl 1.Stir it constantly until it liquefies.Flame should be high.
Now drizzle melted chocolate into the halfway ice cream.fold it softly with a spatula so that it can mix all over.
U can add chocolate flakes into the halfway icecream instead of melting it.
Step 8:
Freeze it For at least 8 hours.set the freezer back to normal previous setting.
Step 9:
To get a scoop use "Kulli karandi"(which we use to get dosa batter.Dip it in cold water before taking every scoop.
I just used mint leaves,Milk chocolate Shavings(Kit kat) to decorate.
Use vegetable peeler to shave the chocolate.
Crush the kit kat in between fingers and put on the top of the ice cream scoop.
Notes
U can make any flovoured icecream u want.But the process r same(Breaking ice crystals).
Comments are closed.