(4 votes, average: 4.50 out of 5)CREAMY Vanilla Ice Cream
This recipe is for those who like very creamy heavy ice cream (that’s why I used full capital for CREAMY). I was inspired by home made honey ice cream when I visit Clifford’s Honey Farm in Kangaroo Island (South Australia). It was really thick, creamy and nice, and you will go back for more, in fact I did the following year. And I wanted to learn how to make it like them.
I have tried this recipe, it turns out the way I wanted it, very creamy ice cream!
Ingredients (about 5 cups)
- 250 ml full cream milk (I used whipping cream for thicker ice cream)
- 150-200 ml pure cream (eg Bulla brand, get it in supermarkets)
- 80 grams caster sugar
- ½ teaspoon vanilla essence
- 2 egg yolk
Method
- In a mixing bowl, whip the egg yolk, sugar and vanilla essence till it turns pale.
- Pour in the milk and mix until sugar dissolve.
- In another mixing bowl, whip the pure cream until stiff. Pour in the milk mixture and mix until smooth.
- Chill the mixture in freezer (do not freeze it)
- If you have an ice cream maker (simply a freezing bowl with a motorized stirrer that stirs slowly), pour into maker and let it set (it will not be totally harden, but a very thick creamy mixture that you can still scoop).
- Scoop into cups and freeze. (knock the cups on the table to expel the air trap in between)
- If you don’t have an ice cream maker, you need to have a steel mixing bowl, and a bigger basin that the mixing bowl can go into and still have lots of space. Put lots of ice cubes (best result with freezer that can reach -18 deg C) into the basin, sprinkle with lots of salt, and put in the steel mixing bowl. Pour in the ice cream mixture and stir slowly till it set. Avoid doing this step in warm kitchen or windy place esp in Singapore kind of climate. Air con room is good.
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Nice recipe. But I don’t have air cond room to make this recipe. Why do you still need pure cream? How to make castor sugar?
I didn’t do it in air con room either, but in the night and without wind. Wind brings in alot of humidity and cause condensation (in Singapore and Malaysia kind of climate).
Castor sugar is simply very fine sugar (but not icing sugar) and you can get it in supermarket (it is labeled as castor sugar outside). Its so fine that it melts in cold water easily.
Pure cream, makes it really creamy. Its something you dont get easily from regular brands in supermarket. Let me experiment with less creamy ice cream recipe next time and post here 🙂
I should give a warning that this recipe is fattening, and dont take it on regular basis 🙂 good for special occassion to pamper yourselves for that “heavenly” feeling 🙂
are we able to make castor sugar from the sugar that we buy from stores?
I dont know, but my best guess is putting into grinder, but not sure if it will work. Moreover, the cost of caster sugar is not expensive, almost like normal sugar. (take note, it is not icing sugar, which is really powder like. Caster sugar is still crystal like)
I think we can do it this way, have not try it though. you first melt the sugar with little bit of warmed milk (do not boil), and let it chill and then mix it together with the rest of the milk.