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T I P S F O R M A K I N G I C E C R E A M W H E N
U S I N G W A R M I N G R E D I E N T S
Classic, creamy ice cream is made from a warm mixture of milk, cream and eggs.
With these tips, this variation will be particularly successful:
•
Ensure that all ingredients are absolutely fresh.
•
The eggs should be at room temperature. The recipes use medium-sized eggs,
approx. weighing 59g.
•
Measure all ingredients before starting preparation and have them ready.
•
Either use an egg whisk or an electric mixer. Whisk the egg yolks and the sugar
until you have a lightly coloured, fluffy, thick mixture.
•
For heating, use a saucepan with a heavy bottom.
•
When heating cream/milk, do not let it boil! Take the cream/milk off the stove
once little bubbles form at the side of the saucepan.
•
While heating the cream/milk, whisk up the mixture of eggs and sugar. Only star-
ting doing this when the cream/milk is heated up might cause the cream/milk
getting too hot or separating later on.
•
Ensure that the mixture is permanently stirred with a wooden spoon until it thi-
ckens. A wooden spoon with a flat bottom is suited best for this. To check if the
mixture has reached the right consistency, dip the spoon into the mixture.
When you take the spoon out of the mixture, run your finger down the back of
spoon. If you can see a finger mark, the mixture is thick enough. Remove the
saucepan from the stove.
•
If the mixture separates or congeals, the heat was too high. In this case, you will
need to start again.
•
Do not leave the mixture unattended while cooking!
•
The egg mixture will take approx. 5 - 15 minutes to thicken, depending on the
quantity.
•
Let the egg mixture cool out at room temperature and stir it occasionally to re-
lease heat until no steam is visible. When the egg mixture is cooled, place it in
the fridge until it is well chilled.
•
Cover the surface of the ice cream mixture with a cling film to avoid skin forming
on top.
•
To cool the ice cream mixture even quicker, you can transfer it into a metal bowl
and, inturn, place the bowl in a cold water bath. Permanently stir the mixture
until it is well chilled.
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