Subscribe      List an Event or Business      Invite a Writer      Write for WN      Writers      Other Locations

Make Ice Cream

Home > London > Food and Wine | Recipes
by Kat Parr Mackintosh (subscribe)
Young and coffee in varying degrees, Kat also says stuff @ThoroughlyMode
Published November 9th 2010
Which came first, ice cream or freezers?
This might not be quite as thought provoking a conundrum as chickens vs. eggs because you can get the answer from recent history, but it's still an interesting question to ponder.

Of course it's ice cream, so how were people making it before they had freezers? Basically by mixing the ingredients together in a container lined with ice and rock salt, which freezes your mixture by drawing all the heat out of it. This is a lot easier to do at home than it might sound – even for kids, who'll be pretty impressed at the process and may even be converted into little scientists by it.

To make ice cream the old fashioned way you need a large tub and a bowl that fits inside it, about one and a half kilograms of ice and plenty of rock salt. You also need the ingredients for the ice cream and a whisk and strong arm, or else a hand mixer. From then on it's simple, but hard on your whisking arm.

Set the tub up with the ice in it and pour in plenty of rock salt.

Arrange your bowl in the tub so that no ice or salt can get into it.

Add your ingredients to the bowl.

Whisk and mix until the mixture gets harder and starts to freeze, then don't stop whisking, or else you'll get ice crystals forming in your ice cream.

Serve at once – or put it in the fridge and let it set more fully and then serve it later.

Now you know the secret for putting the ice in ice cream you're able to apply it to all sorts of different flavours.

Vanilla Ice Cream: can be made using 300mls of single cream, 300mls of double cream, 4 pre-beaten egg yolks, vanilla sugar and a vanilla pod.
Slice open the pod and use a knife to coax out the seeds, then put them into a saucepan with the single cream and bring it to the boil to let the cream soak up the flavour, then let it cool for 15 minutes. Then add the egg yolks and whisk well before returning it all to a low heat and letting the whisking continue until it's thick enough to coat a spoon.
Add in the vanilla sugar to taste and leave it to cool again, turning your whisking arm's attention on to the double cream, which should be in the bowl that's going to go into the tub. The double cream needs to be stiff before you can start folding in the single cream mixture at which point you can put it into the tub of ice, then you just have to keep on a whisking...

Strawberry Ice Cream: is even easier because you can do it without eggs, so there's no need to heat anything. Chop up 600gs of strawberries and purée them in a blender, then whisk them up with 600mls of double cream, stirring in 280gs of caster sugar. Then move your bowl into the ice tub and keep on a whisking...

Double Chocolate Ice Cream: like the vanilla recipe above, involves some heating and cooling prior to the final whisk-fest. For chocolate with chocolate chips ice cream you need 250mls of milk, 250mls of double cream, 275gs of caster sugar, 4 egg yolks, 150mls of water and 300gs of finely chopped dark chocolate.
Heat the milk, double cream and 25gs of caster sugar in a saucepan and divide in 200gs of chocolate, then leave to cool.
Place the rest of the sugar in another pan with the water and heat and stir until the sugar dissolves. Whisk the egg yolks and then pour the hot sugared water over them, whisking as you do until the consistency of it is mousse-like.
Combine the two sets of ingredients, adding the last 100gs of chocolate pieces, into the bowl that's going into the tub - then get whisking, you know the drill by now.

It's a lot of fun to invent your own flavours once you get the hang of things. The easiest way to do it is just to doctor these base recipes. I highly recommend adding passion fruit to the double chocolate recipe above... Mmmmm...
Help us improve  Click here if you liked this article  16
Share: email  facebook  twitter
Why? Delicious and impressive...
Where: At home
We used coffee cans to make ice cream in. Mixture in a small can, place that can inside larger can and pack space with ice. Put lid on and just keep rolling can back and forth.
By brian30 - reader
Thursday, 23rd of December @ 11:57 am
That's an excellent suggestion - probably quicker than a bowl to cool down. Potentially a bit harder to stir though, any recommendations for technique? And what about flavours? Coffee?
By Kat Parr Mackintosh - senior writer
Wednesday, 29th of December @ 10:40 am
doesn't anyone remember the old icecream makers that had a turning handle and the adults always conned the kids into sitting on top with a towl etc on top to keep the ice from jumping out of the wooden bucket the whole metal bucket and hanle sits in? everyone had one years ago (ok - about 40 years ago - yikes!) LOL
By Audrey - senior reviewer
Thursday, 30th of December @ 07:33 pm
Articles from other cities
Top Events
Popular Articles