It felt like the fog had lifted finally. I felt more energized, did not want to throw up at the smell of cooked rice and could eat just about anything I wanted. The week before Thanksgiving was a dream, yes. Since I have to cramp the last three weeks of coursework in two and then do my finals before I fly, I requested my professor to give me more work for the long weekend. We had no plans, except sprawl on the couch and take in all the NCAA and NFL action we could. So I thought I could get on top of my assignments and emerge a very intelligent, studious person. As my granddad would say, “God has his own plans, my dear.”
First, K came down with a cold. Poor thing. He is not a very fussy patient: gets very silent and calm. I fussed around him, of course, like Molly Weasley, fluffing his pillows, making hot green tea and hot water for steaming. As he got better, I fell sick. Since I am the fussy one, K spent three days tending to me. I still have a terrible cough but I am getting better, thank you for asking.
Being sick did not stop me from wanting cold treats. I have always wanted to experiment with making ice cream but I don’t have an ice cream maker. A quick search landed me on David Lebowitz‘s blog yet again. Man, David. Sigh. I ogle at his web site everyday. He is handsome, talented and makes me drool… over his food. And he totally makes me want to ditch my life here and run away to Paris in search of my dream! Anyway, back in cold old Down South, I decided to use my recipe and his method to make handmade ice cream. No, I didn’t even use my trusty KitchenAid to make this.
Since this was my first time whipping up ice cream, I went with a basic custard-base vanilla recipe (with a little bit of my touch). Which means this one is loaded with calories. I shall experiment with more low-cal, healthier ones as I go.
Vanilla-Almond Ice Cream
Two cups heavy cream
One cup skimmed milk
Eight egg yolks
One cup sugar (or replace with a Stevia-based one)
One tsp salt
One tsp pure vanilla extract
Half tsp pure almond extract (optional)
Half cup blanched, skinned almonds (you could roast almonds with skin instead, for a nutty flavor), chopped
Heat the heavy cream and milk together over medium heat. When it begins to boil, switch the heat off and give it an ice bath. While it is cooling, mix the egg yolks, sugar and salt into a thick paste. When the milk has warmed, temper the egg yolk paste with a ladle or two of the cream. Pour the tempered solution into the rest of the cream and return the pot to the stove. Switch the heat on to medium-low and keep stirring. The custard is done when it gets thick enough to coat the back of your spatula and you are able to draw a clean line with your finger on it. This is time consuming. It takes so much time that you may want to abandon your project at various stages. Don’t.
Cool the custard in the ice bath again. Mix in the essences and chopped almonds. I used a stainless steel pot so I covered it with plastic wrap slightly touching the surface of the custard. You can transfer it to a plastic/glass container with a lid and freeze it too. Now comes the best past: waiting. You could click on this link for David’s detailed, step-by-step version or follow my poorly (and hastily) written one.
Our primary goal is to break up the ice crystals that form on the custard as it freezes. If we fail, we have a frozen log of custard ice that cannot be consumed. So let the ice cream freeze for 45 minutes. Bring it out of the fridge and you will notice that it has started freezing in the sides. With a spatula or a whisk (or a hand blender), break this up vigorously. Mix it again and freeze. Continue doing this once in 30-45 minutes until the ice cream has frozen completely, sans the ice crystals. When done, transfer to a container with a lid and freeze overnight. The cream gives it a beautiful store-bought texture but your special touch gives it a home made, rustic taste you will not find in commercial products. Enjoy!