rumtumtigger

After many, many ice cream posts I’ve decided to take a step back and assess what I have learned. Firstly I have learned that while there is a formula for your more traditional ice creams, ice cream can also be made using just fruit and cream, or infusing milk and cream with any essence or rind before freezing and churning and just about anything that you are willing to try. I have also found that there is absolutely no shame in using your churn *whispers* for something that comes out of a box like that delicious chocolate/caramel or vanilla Velvet ready made dessert.

In actual fact, you can toss out the whole idea of even making the custard from scratch and use ready made custard like Ultramel. With a little guts you will find many of your experiments will work and if it doesn’t, it can always be reconstituted into something else… “milkshake anyone…?”

Here is a formula for those who find comfort in structure on how to make most egg custard based ice creams:

1 large egg yolk for each cup of milk/cream 2-4 cups of cream/milk (ensure at least a 50/50 mix of milk and cream if you want a rich, creamy ice cream) 125ml castor sugar (or less if you are having the mixture or if you are melting chocolate into it)

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