Humphrey Slocombe Ice Cream Book
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Humphry Slocombe Ice Cream Book
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We'd Rather Be Writing. Ultimate Dining Hall Hacks. The Pleasure Is All Mine. Add the cream, milk, and salt and cook, stirring occasionally, until the mixture is hot but not boiling.
Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer. Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining 1 cup sugar until well blended. Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the egg-yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat.
Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, about 2—3 minutes. Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath.
Let cool, stirring occasionally. When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. Right before you are ready to freeze the custard, add the vinegar it will curdle the mix if allowed to sit. Transfer the custard to an ice cream maker and spin according to the manufacturer's instructions.
Don't pull your hair out if it's not solidifying all the way in the machine; this is one of the softer ice creams in the book, and the freezer can finish the job. Transfer to an airtight container, cover, and freeze until it reaches the desired consistency.
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