Saturday, August 10, 2019
From chocolate ice rock to vanilla ice cream
My friend Squeaky replied to my chocolate ice rock post backing up Bunny's assertion that sugar content is key when making ice cream—to little and ice crystalization takes over making for a rather solid ice rock than ice cream. So on Friday, I went back to basics and made the basic vanilla ice cream receipe:
- 2c (500ml) heavy cream
- 1c (250ml) whole milk
- ¾c (180ml) sugar
- 2tsp (10ml) vanilla extract
Mix, chill, churn.
I wasn't quite satisfied with making a vanilla ice cream, so I decided to add cherries—I chopped up a bunch of cherries (the hardest part was getting the seeds out—man they were stubborn), a bit of sugar, chill, and add in the last few minutes of churning. I was initially concerned because the instant I added the cherries, the mixture starting loosening up—I think the cherries to a bit too warm. Next time I think I'll freeze the cherries before adding them.
But after sitting in the freezer overnight, the results were much better—I actually had ice cream and not a large rock. Lesson learned—sugar is key to ice cream.