Getting the hang of homemade ice cream
July 17, 2013
When I received an ice cream maker last month, I had the grand idea that I would make homemade ice cream on a regular basis. I thought it would be a cinch.
But it hasn’t been. Finding a good ice cream recipe has been more difficult than I anticipated. While the simpler apricot-almond recipe I first tried turned out pretty well, it wasn’t the creamy, scoopable kind of ice cream I had in mind. Since then, I have been on the hunt for something with that store-bought texture.
As it turns out, that kind of ice cream is made by first making a custard, then processing it with the ice cream maker. I tried the chocolate ice cream recipe from the manual, but it ended up being much thicker than what I was looking for. It ended up being more like frozen custard. After looking at several other recipes, I decided to see what Joy had. It had a few pages worth of recipes, but I settled on strawberry frozen yogurt to see how it would turn out. So far, it is my favorite recipe of the ones I’ve tried. It had a rich strawberry flavor, vibrant color and good texture right after making it, which I attribute to the gelatin used in the recipe. However, the next day it was stiff, so I had to let it sit for about 20 minutes before scooping. It’s still not quite the consistency I’m looking for, but the flavor is good.
So, I’m still looking for a good ice cream recipe. If you have one you’ve had success with, please share it on my blog.
2 cups plain low-fat yogurt
1 pint strawberries, hulled and sliced
1/3 cup sugar, to taste
1 teaspoon vanilla
pinch of salt
1 envelope (2 1/4 teaspoons) unflavored gelatin
1 cup soy milk or whole milk
1/4 cup plus 2 tablespoons sugar
Spoon yogurt into a fine-mesh sieve set over a large measuring cup or bowl. Refrigerate until 1/2 cup liquid has drained off, about 2 hours, then scrape the yogurt into a medium bowl. Discard the liquid.
Place strawberries in a food processor and pulse a few times, or until the fruit is crushed. Do not puree. A potato masher can also be used for this step. Add sugar, vanilla and salt. Cover and let stand at room temperature for one hour.
Sprinkle gelatin over 1/4 cup milk. Let stand for 10 minutes to soften.
Combine 3/4 cup milk and 1/4 cup plus 2 tablespoons sugar in a medium saucepan. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove from the heat and let cool for five minutes, then add the gelatin mixture, stirring until it dissolves completely. Let cool to room temperature.
Gently whisk the milk and strawberry mixtures into the drained yogurt. Refrigerate until cold. Pour into an ice cream maker and freeze as directed. Mine was done after about 30 minutes.
Trisha Leonard is the editor of the Tahoe Daily Tribune. Check out her food blog at http://www.redpenrecipes.wordpress.com.