Sunday, July 26, 2009

My first official ice cream

This recipe was started on Sunday, but like most ice cream recipes it is a multi-day affair.

I felt it was about time I christened the ice cream maker I got for Christmas last year, and I found this recipe from Food & Drink (I think) in my archives:

MILK CHOCOLATE AND TOASTED MACADAMIA NUT ICE CREAM

Ingredients

1 cup whipping cream
1 cup homogenized milk
5 egg yolks
1/4 cup sugar
1 pinch salt
1 cup milk chocolate chips
1/4 teaspoon vanilla
1/2 cup toasted chopped macadamia nuts (or toasted almond pieces)

Instructions

Bring the cream and milk to a boil in a medium saucepan.

Meanwhile, whisk together the egg yolks, sugar and salt.

Slowly whisk the hot milk mixture into the egg yolks, then place the mixture into a clean saucepan over medium heat. Cook, stirring constantly, until the mixture starts to thicken.

Strain the mixture immediately into a bowl containing the chips and vanilla. Stir to melt the chocolate, then set the bowl over ice, and stir until cool.

Refrigerate overnight.

Next day, freeze in an ice cream machine according to the manufacturer's instructions. Add the nuts to the ice cream maker in the last 5 mins of the process or stir them in at the end. Transfer the ice cream to a container and freeze until sufficiently hardened.














The result is pretty delicious, but by my estimation weighs in at a hefty 700 calories per 1/2 cup. (Almost Elvis territory.)

Oh, and ice cream making is fun and easy, but I'd like to find some lighter recipes and those cardboard pint-size containers to store my ice cream in; it just doesn't feel right serving it out of tupperware.

Enjoy in moderation!

Best,

kh

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