Posted by johngl
Some might call it ice cream, but make no mistake, this is wa-a-a-y different than anything you can find at the grocery store. It is iced cream, that is for sure. You won’t find any milk or other substitutes in this stuff. The ingredients are simple: heavy cream, eggs, sugar, and vanilla. Let’s get to it.
While the ingredients are simple, the recipe took about a year to develop. Oddly, I wasn’t even working on a frozen custard; I was working out the kinks of my crème brûlée recipe.
A year to develop?
Yep, roughly. Don’t get me wrong, I didn’t work on this like it was a job or anything. Over the course of a year, I made crème brûlée about once a month. Each time it was different. The most glorious one hated it. Yeah, right.
Okay, so one day, just after I decided I finally had the various components right, I was thinking (I do that on occasion)…hmmm…I wonder what this is like as ice cream. I tried it (the ice cream, not the crème brûlée) out on some friends (Well, it was a party of 20 or so). Instant hit. It was so successful, BigDMcC asked for the recipe. Well, he actually asked for the crème brûlée recipe. (I know, it’s a bit confusing). I invited him over and I made it for him. He asked about 1000 questions and took four pages of notes.
So then he makes it (the crème brûlée, not the ice cream) for a bunch of other friends. Thereafter, it has become known as Dustin’s Crème Brûlée.
Are you high?
Now that you are thoroughly confused, let me just say that the base recipes for the frozen custard (ice cream) and the baked custard (crème brûlée) are identical. In fact, my recipe for crème anglaise is the same, too. The names have been changed to protect the innocent.
Back to the frozen custard.
Separate a dozen eggs. This doesn’t mean putting six on one end of the counter and six on the other end. It does mean to separate the yolks from the whites. If you don’t know how to do this yet, you’re hopeless. Go visit another blog.
Sadly, the whites usually get tossed because I don’t make wine any more (egg whites are great for clarifying wine — and meat stocks!) nor do I bake angel food cake (that just goes against my devil’s food ways).
Then, take 3/4 cup of sugar — not just any sugar, cane sugar (half white and half crystallized cane juice) — and mix it in with the egg yolks.
Whip it good (with a whisk).
Now, take three cups of organic heavy cream (I prefer Borden’s — the stuff that isn’t ultra-pasteurized — yet it is nearly impossible to find these days). Heat this up until it starts to boil. Remember, this isn’t milk, it won’t get all foamy, boil over (unless you totally space out), and attach itself to everything on the stove’s surface, never to be removed. It is heavy cream. Fat is good, but you still have to pay attention. Put that cell phone away!
Now add the innards of 1-1/2 vanilla beans. It makes the cream look a little funky.
Temper your eggs.
This means add a small amount of the now very hot cream and vanilla mixture to your whipped eggs and sugar (you are trying to NOT scramble the eggs):
The idea here is to use the hot cream to pasteurize those raw eggs. You wouldn’t want Sam and Ella to pay you a visit, would you? Yes, you could use those “pasteurized in the shell” eggs I suppose, but I won’t warrant the taste. I’ll take my chances with Sam and Ella. I might change my tune if they show up at my door with a warrant for my arrest.
So now you have a problem. You are trying to make ice cream and what you have is hot cream mixed with eggs. What to do, what to do?
Luckily, we have technology and the brains to know how to use it.
You’ve all heard of a double boiler, right? This is just the opposite. You are using ice in the lower bowel (oops, that’s bowl) to chill the egg and cream mixture in the upper bowl. Cool.
Once the mix gets below about 50 degrees (preferably closer to 40), you are good to go. Strain out any goobers in the mix through a strainer. Goobers are those bits of cooked egg, large chunks of vanilla, or chunks of undissolved sugar crystals (this is sophisticated stuff). Mix in about 3/4 teaspoon of bourbon vanilla and about the same amount of Mexican vanilla. The triple vanilla (bean, bourbon, and Mexican if you lost count) makes it just pop.
Now, get out your ice cream freezer unit (please tell me you have one) and following the manufacturer’s instructions, get the ice cream a chillin.
Before you know it (actually, in about 20 minutes or so, depending on your unit), you have made some ice cream. Woo Hoo!
Turn off the unit, and quickly spoon it into plastic containers (don’t forget to lick the ice cream stuck to the agitator — or is that aerator? — assembly). I use several small containers rather than one large one (smaller volume freezes faster). I also line the top with poly wrap so as not to get that funky air dried ice crystal thing on my wonderful homemade goodies.
Since this is to be served at an upcoming party, I won’t show it to you now. That first picture is all you get.
Custard or ice cream, whatever you call it, this may well be the richest stuff to cross your lips in a while. It even passes the Misha test:
She just goes nuts for this stuff. If you don’t have a cat, your right index finger is a great tool to help you clean the bowl 🙂