Ice Cream!!!

I've always thought making ice cream without an ice cream maker is just too laborious. I figured it's one of those that I should just let Häagen-Dazs, Baskin Robins, and their buddies do their best and pay them for a job well done. Then 2 weeks ago, I picked up a "Coles" winter 2011 magazine and while waiting for my coffee, I saw this ice cream recipe. It only has 3 steps and doesn't require the salt and a bucket of ice.

As usual, adapted from Dilmah tea recipe, my version of rose tea framboise ice cream:

1/2 cup boiling water
3 tbs loose rose tea
1/2 cup milk
1/4 cup sugar
300 ml cream
5 egg yolks (don't toss the egg white, use it for frittata or Chinese egg drop soup)
2 tsp vanilla
1/2 tsp framboise essence - I picked framboise because I have it in my pantry and it is my mission to finish it before October

1. Combine tea and boiling water, cool, strain tea leaves
2. Combine tea, cream, milk, sugar,flavoring essence and egg yolks in a large heatproof bowl, and whisk until smooth. Place the bowl over a big pot of boiling water and stir with wooden spoon until mixture coats the back of a spoon (it takes longer than I expected, i say maybe about 30 min or so)
3. Place mixture in the freezer, check after about 20 minute and keep in the freezer until it's almost frozen. Add vanilla and beat with an electric mixer until smooth and creamy. Refreeze for about 1 hour (check every 20 minute or so) then re-beat until smooth. Freeze until firm (at this stage, I actually re-beat it again after 30 minute then freeze it until firm). Serve!

Note: I don't think the 1/2 cup boiling water is essential and next time, I'm going to cut the amount of sugar (I might try sugar free) and add chocolate chips!

  • Digg
  • Del.icio.us
  • StumbleUpon
  • Reddit
  • RSS
Read Comments