T is always experimenting with various flavours of ice cream. In June, he made this coconut flavoured ice cream, adding coconut milk to the cream and then toasting coconut to sprinkle on top. It looks great, doesn’t it? ¹
Ever since we got the ice cream machine last year, whenever we went to the grocery store to get milk for coffee, T would stop to grab a liter of 18% cream – for his next flavour experiment (or to make a tried and true favourite).
Then this summer, our grocery store had an on-going sale on 10% cream. A liter of 10% cream was priced at around $2 less than a liter of 18% cream, the cream that T usually uses to make ice cream. The ice cream really needs that extra fat to keep the smooth texture. Or at least, it does with our freezer and with our recipe that does not call for any eggs.
Obviously, we had to buy the less expensive cream. Which meant that T had to experiment with getting exactly the right texture using less fat.
His goal has always been to make ice cream as good as Häagen-Dazs but at a fraction of the cost.
And he thinks he has done it! With 10% cream!!
Yes, even though we have always said eggs aren’t necessary in ice cream making, T has resorted to adding eggs to his ice cream – when it’s made with 10% cream. He stresses the need to partially cook the eggs – as when making Hollandaise Sauce. Using this method, there is no horrible eggy taste. And no shards in the ice cream after it has been in the freezer!
“Sweet Cream” Custard Ice Cream
- 1 litre (4 c) of 10% cream
- 2 Tbsp cornstarch
- 1 c sugar, or to taste
- 2 eggs
- Mix cream, corn starch and sugar in a pot. Bring the mixture to just under a boil – a high simmer. Stir continuously with a wooden spoon until the mixture has thickened to that of heavy cream. Remove from heat and set aside on the counter.
- Put eggs in a double boiler that is over smiling boiling water. Whisk constantly until you see the eggs get frothy and starting to thicken slightly – about twice as thick. (But you don’t want to go as far as even beginning to get scrambled eggs.)
- Ladle a small amount of the still warm cream mixture into the eggs and whisk it in – to temper the eggs (if you just dump the cream into the eggs, you’ll get scrambled eggs – eeeewwwwww).
- Pour the egg mixture into the pot with the rest of the cream and whisk til smooth over medium heat while bringing it to a boil – but just to a boil!! Remove from heat.
- Allow the mixture to cool and then process in an ice cream maker, following the instructions.
:: 1 litre is approximately equivalent to 1 US quart
:: This is the basic custard, to which any flavouring could be added. Chocolate, lime, peppermint….
Personally, I think it’s now too cold outside for ice cream. But even I can’t stop myself from having a small spoonful of this really fabulous ice cream.
Photos of the custard ice cream? You want photos??? Ha!! I’m afraid we’re too busy with our spoons.
Last night, the ice cream was simply wonderful with butternut squash pie (it was going to be pumpkin, using our Hallowe’en pumpkin…) Of course, there was too much squash for the pie filling so we’re going to have the rest for dinner tonight with green beans, mashed potatoes and braised pork chops. Followed by pie. With a spoonful or two of the best custard ice cream.
1 Oh, and the coconut icecream? I just asked how much coconut milk was added and here is the answer:
T: (crankily) I don’t remember. And I’ll never make it again. It was a huge failure.
But please don’t let that stop you. If you want to make coconut ice cream, go for it. And when it turns out fabulously, please tell us what you did.