ice cream update

i had problems with the last batch of ice cream i made. the texture was kinda weird. nice when perfectly frozen but melts horridly, halfway between watery and nubbly. the only thing it had going for it were the divine chopped chocolate chunklets i had mixed into the softly churned ice cream.

but of course, i had to fiddle with it. so i melted it all down at the stovetop. gently, as to avoid boiling the cream. then i whisked into it four beaten egg yolks, to give it a richer consistency. i like how yolks smooth things out. putting in the whites might have turned it lumpy. couldn't risk that.

after 10 minutes over a low fire, the coffee cream and chocolate chunks melted into a lovely mocha custard. i let it cool on the table and left for galleria. the problem started when i asked my brother to put the custard in the fridge once it reached room temp. the damn thing thickened and set, of course. that would have been perfect if i had wanted pudding. but a disaster for ice cream.

so i warmed up a little milk and thinned out the custard. thankfully, loosened up but stayed cold enough for immediate churning. i wish i could say at this point that it's now finally perfect. except that the only milk in the house this evening was the gross evaporated kind (bought by kuya) that comes in a little tetrabrik. so, okay: the texture is now smooth and dense. but, dammit, the flavor is a little off.

argh.

but i must say... i know what to do next time. so i won't forget, here are 2 recipes for ice cream:


Mocha Chip Ice Cream

2 cups cream
2 cups soymilk
3/4 cup sugar or splenda
4 egg yolks
4 tablespoons instant coffee
1 cup chocolate chips or chunks

heat cream, soymilk, & splenda in big saucepan over low fire. avoid boiling. add coffee powder & mix again. beat egg yolks to death. temper yolks with half cup of coffee cream then whisk slowly into saucepan. heat for 8 to 10 mins till thick-ish or spoon-coatish. cool to room temp. chill in fridge for 3 hours. check consistency. if needed, thin with warm soymilk, half cup at a time. churn in ice cream maker to soft-serve consistency. pour chips slowly into churner & mix for 5 mins. freeze for 3 hours.


Durian Ice Cream

2 cups cream
2 cups soymilk
3/4 cup sugar or splenda
4 egg yolks
1/4 tsp salt
1 to 2 cups durian preserve, to taste

heat cream, soymilk, durian & splenda in big saucepan over low fire. avoid boiling. whisk to dissolve durian into cream. beat egg yolks to death. temper yolks with half cup of durian cream then whisk slowly into saucepan. heat for 8 to 10 mins till thick-ish or spoon-coatish. cool to room temp. chill in fridge for 3 hours. check consistency. if needed, thin with warm soymilk, half cup at a time. churn in ice cream maker to soft-serve consistency. freeze for 3 hours.