Homemade Ice Cream Chez Xray
Jan. 15th, 2007 10:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
xraytheenforcerWe made Strega ice cream this weekend. Yes, it pwnd.
Recipe for Jo
600 mL whole milk
160 grams sugar, divided
salt
3 egg yolks
campari
strega
heat the milk in a heavy saucepan with 1/2 the sugar and a generous pinch of salt. Do not let it boil. In the meantime, whisk the egg yolks and the remaining sugar together until it is very pale yellow. Temper the egg yolks with approx. 60mL of the hot milk by adding the milk to the eggs in a small stream, while continuously whisking the eggs (this prevents the eggs from clumping when added directly to the hot milk). Take the tempered egg-milk mixture and pour back into the saucepan with the hot milk and stir continuously for 6 to 8 minutes (until it coats the back of a spoon.
Take off the heat. Easiest way to cool the mixture down is to put it into a bowl that is resting in an ice water bath. Otherwise, just put it in the fridge and stir occasionally. Once the mixture is cool, add the strega and campari. I eyeballed it, but I added about 50 or 60 mL of strega, and about 20-25 mL of campari. Add to an ice cream maker, or put it in the freezer and process as for granita.
Recipe for Jo
600 mL whole milk
160 grams sugar, divided
salt
3 egg yolks
campari
strega
heat the milk in a heavy saucepan with 1/2 the sugar and a generous pinch of salt. Do not let it boil. In the meantime, whisk the egg yolks and the remaining sugar together until it is very pale yellow. Temper the egg yolks with approx. 60mL of the hot milk by adding the milk to the eggs in a small stream, while continuously whisking the eggs (this prevents the eggs from clumping when added directly to the hot milk). Take the tempered egg-milk mixture and pour back into the saucepan with the hot milk and stir continuously for 6 to 8 minutes (until it coats the back of a spoon.
Take off the heat. Easiest way to cool the mixture down is to put it into a bowl that is resting in an ice water bath. Otherwise, just put it in the fridge and stir occasionally. Once the mixture is cool, add the strega and campari. I eyeballed it, but I added about 50 or 60 mL of strega, and about 20-25 mL of campari. Add to an ice cream maker, or put it in the freezer and process as for granita.
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It's true.
Date: 2007-01-16 03:25 am (UTC)no subject
Date: 2007-01-16 06:08 am (UTC)no subject
Date: 2007-01-16 05:04 pm (UTC)no subject
Date: 2007-01-16 05:00 pm (UTC)no subject
Date: 2007-01-16 05:03 pm (UTC)no subject
Date: 2007-01-16 05:41 pm (UTC)Nce
Date: 2007-01-16 07:53 pm (UTC)Re: Nce
Date: 2007-01-16 10:15 pm (UTC)We have a machine, but it didn't really set until we left the semi-soft ice cream in the fridge overnight. Basically, you make the base from milk, egg yolks and sugar, then fold in 50 or 75 mL of strega, and 30 mL or so of campari (it helps bring the astringency of the strega up above the sugar and milk). Then freeze. I'll post the recipe above. :)
no subject
Date: 2007-01-20 11:06 pm (UTC)