By Victoria Hart Glavin of Tiny New York Kitchen
Homemade ice cream is fairly easy to make and tastes so much better. All you need is a little time and some basic ingredients. Make this ice cream base into any flavor that you want. Add fruit, chocolate, or anything that sounds good to you actually. As I like to say: “Skater’s Choice!”
Ingredients
- 2 Cups Heavy Cream
- 2 Cups Skim Milk
- 14 Ounces Sweetened Condensed Milk
- 1 1/2 Cups Sugar
- 8 Egg Yolks
- 1 Teaspoon Gelatin Powder (Bloomed)
- Finely Grated Zest of 1 Lemon
- 3/4 Teaspoon Kosher Salt
Prepare an ice bath by setting an empty mixing bowl within a larger bowl filled with ice water. Place in the refrigerator to stay cold during the next few steps. In a saucepot, combine cream, skim milk, condensed milk, and sugar. Over a medium-low heat, slowly bring to a simmer. Place egg yolks in a heatproof mixing bowl. Keeping the cream mixture at a simmer, ladle 1 1/2 cups of the hot cream mixture over yolks as you whisk steadily. Be sure to add the liquid quite slowly so as to not curdle the yolks. Lower heat on the remaining cream mixture and add yolk mixture, along with bloomed gelatin.
To bloom gelatin you will need to sprinkle gelatin into 1/4 cup hot water and gently stir until dissolved. Whisk vigorously to combine. Add Lemon zest and kosher salt. Whisk to combine. Stir constantly with a wooden spoon or
heatproof spatula, until mixture thickens slightly and holds a line when you run your finger across the moistened spoon. Remove ice bath from fridge and pour the hot cream mixture into the empty mixing bowl. Stir steadily until the mixture has cooled to room temperature.
Freezing: Regardless of which flavor of ice cream you make, be sure to store it in the freezer for at least 2 hours (and preferably overnight) before serving.
Alternatively, you may use a home camping-style or foam cooler to freeze ice cream. Place ice cream inside, and top with a block of dry ice followed by a sheet of cardboard. The dry ice mimics the action of a hardening cabinet, an essential part of the ice cream manufacturing process. When the ice cream is rock hard, transfer it to your home freezer. It will actually rise to proper serving temperature in the freezer. Makes about 3 pints.
Related Recipe:
Tiny New York Kitchen: Toasted Pistachio Ice Cream
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.