- Listed: December 22, 2016 6:39 pm
Ice cream is a frozen dessert, usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. A scoop of ice cream never fails to be the best comfort food any time of the day. Ice cream is a well loved dessert by many people around the world. Starting your own home-made ice cream business is a good business idea to earn extra income.
Homemade Ice Cream
measuring spoons and cups
1/4 ice block
7 kg table salt
For the ice cream
1 kg white sugar
1/2 kg skimmed milk
1/2 kg butter milk powder
600 g cassava flour
2 leaves pandan
4 pcs egg yolks
2 cans 300 ml condensed milk
1 can 300 g cream
1/2 bar cheese
1 kg grated coconut
2 tablespoons food coloring (egg yellow)
3 tablespoons vanilla
7 teaspoons or 34.5ml rhum or brandy
For mango marmalade flavoring:
1 1/2 kg ripe mango
1/2 cup white sugar
1 teaspoon calamansi extract
Step 1: Measure all the required ingredients and put them in individual containers.
Step 2: Extract coconut milk from the grated coconut using 4 cups of water. This will be your first extraction – a substance that’s called kakang gata in Filipino. Set it aside. Then, extract more coconut milk from the same grated coconut, this time using 8 cups of water. To remove the coconut bits from it, filter the coconut milk after the extraction. Set the second extraction aside too.
Step 3: Separate the egg yolks from the egg white – we’ll only need the yolks. Beat the egg yolks, then mix them with the second extraction of coconut milk.
Step 4: Slowly add the skimmed milk and the buttermilk powder while mixing with a whisk. Some ice cream makers use either skimmed milk or buttermilk powder, but if you want to make your ice cream a bit more special, you can mix the two powders. You just need to maintain the required 1-to-1 proportion. After blending the mixture, set it aside. (Mixing milk and egg gives rise to custard.)
Step 5: Dissolve the cassava flour in 2 cups of water. Once the cassava flour is completely dissolved, filter it using a sieve or cheesecloth. Also set aside.
Step 6: Prepare the stainless steel container by spreading ¼ kg of white sugar at the bottom, which will help to avoid unnecessary coagulation of the cream. Then put the container inside the wooden bucket.
Step 7: Start the scalding process by boiling a gallon of water containing twisted pandan leaves for 5 minutes. Scalding, which helps dissolve the sugar, infuses the other flavors evenly, and improves the texture. It makes the ice cream creamier and smoother.
Step 8: After boiling the water, take out the pandan leaves and pour the water into the stainless steel container. Also pour in the cassava flour mixture and, using the steel paddle, continuously stir until the sugar dissolves and the mixture achieves a viscous (thick) consistency.
Step 9: Add the kakang gata as you continuously stir the mixture. Also pour in the custard mixture and stir constantly until it attains a paste-like viscosity. Dissolve the food color in a little bit of water, then also add to the mixture. Continue mixing until you achieve the right viscosity.
Step 10: To chill, cover the stainless steel container and put crushed ice in the wooden bucket. The ice should surround the stainless steel container and be above the level of the mixture inside the container. The chilling stage will only start when the temperature of the mixture reaches 4oC to 0oC. Chill for 2 hours or overnight.
Step 11: While waiting for the ice cream to be chilled, prepare the mango marmalade flavoring. Put 1 ½ kg minced ripe mango in a casserole together with ½ cup white sugar and a teaspoon of calamansi extract. Simmer in medium to low fire until the mango mixture becomes a thick syrup. Stir the marmalade to avoid scorching. Set aside to cool.
Step 12: After chilling the ice cream overnight, you can now freeze it by putting more ice in the wooden bucket. You need to put the crushed ice and the rock salt alternately. Using the paddle, compact the ice and the salt each time you put in more ice. Compacting lessens the air gaps that cause the ice to melt faster.
During the first freezing stage, the temperature should further drop to -18oC to -20oC. While freezing the ice cream, paddle the outer part of the mixture to prevent the frozen mixture from adhering to the sides before it can be stirred. The stirring process allows the cream mixture to expand.
Step 13: While still in the freezing stage, get the steel handbeater and start stirring the ice cream to let it expand. Once it expands to half of the container, mix in the following while continuously stirring the cream mixture: ¾ kg of white sugar together with the grated cheese, mango marmalade, condensed milk, cream, and vanilla.
Step 14: Add crushed ice and salt to the wooden bucket whenever necessary. As you stir the cream mixture, you will notice that the consistency will become thicker and creamier. You will also notice that it is expanding.
Step 15: Once the cream expands up to the brim of the container, add the rhum or brandy. Make sure to stir the mixture down to the bottom to distribute the flavor and the other ingredients evenly. Taste and adjust if necessary.
Step 16: You may now pack the ice cream in small containers like pint containers, small cups, half-gallon or gallon containers, and freeze the cream in these containers. Or, you may simply put the ice cream in the stainless steel container for final freezing.
During the final freezing stage, you need to cover the container tightly and add more crushed ice and salt in the bucket as well as on top of the container. Let it stay for 2 hours or until frozen.
Now your ice cream is ready for consumption. Keep it frozen until it is ready for serving. The shelf life of this ice cream product is 7 to 10 days, depending on the temperature fluctuations. If you can maintain the temperature between -18oC and -25oC, the shelf life of the ice cream would be longer and the quality would be better.
French Vanilla Ice Cream
1 recipe custard base
1 vanilla bean (split)
1)Follow the first step in the custard base recipe and combine the milk cream and sugar (do not start heating).
2)Next, you need to scrape out the seeds of the vanilla bean (they contain all that delicious and aromatic vanilla flavor). First, just split the vanilla bean in half, lengthwise. Then scrape the seeds out with a knife and combine them with the milk cream and sugar.
3)Now just follow the rest of the custard base recipe, and that’s it!
*Note, if you do not have any vanilla bean on hand, this recipe can also be made with vanilla extract. If you decide to use vanilla extract, just follow the recipe for custard base, and when you are finished, stir in one tablespoon of vanilla extract. Top it with fruit, nuts, chocolate, candy, etc.
Custard Ice Cream Base
The ice cream base is the essential part of what makes ice cream really creamy and luxurious.
1 cup heavy whipping cream
1/2 cups of whole milk
1/3 cup sugar
1 tablespoon condensed milk
3 egg yolks
*optional: 1 teaspoon flour (helps to stabilize the ice cream)
*optional: 1 teaspoon hard liquor for flavor and stabilization
a medium saucepan
two medium sized bowls
measuring cups and spoons
1) Heat the milk, cream, condensed milk, and 1/3 cup sugar in a saucepan, until sugar is dissolved and milk is steaming.
2) Whisk the egg yolks in a separate bowl. Add one cup of the hot milk mixture to the egg yolks (making sure to poor slowly and stir / whisk). Then, pour the mixture back into the sauce pan while continually stirring the mixture. The stirring prevents the eggs from reaching a too high temperature and becoming scrambled eggs.
3) Cook the mixture over medium heat from two to seven minutes. You will know it is done when the mixture coats the back of a wooden spoon and leaves a clean streak when you drag your finger through it. You will also see steam rising from the mixture. Don’t worry if you see that some of the mixture has thickened on the bottom of the pan, this will be strained out.
4) Chill the mixture and then add it to your ice cream maker.
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- Listed by: echo08
- Member Since: June 18, 2013
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