American Ice-cream recipe
information
The Americans did not invent ice-cream—but they did adopt it, adapt it and make it in a seemingly endless variety of delicious and unusual flavours. Many recipes call for an ice-cream churn, but the recipe below is a simplified basic recipe, which has been adapted to a medium-sized freezing compartment of the refrigerator.
ingredients
600 ml (1 pint) 2 1/2 cups Milk
1 Vanilla pod, split in half
1 Egg yolk
1 Tbs Custard powder
3 Tbs Sugar
1 1/2 tsp Gelatine, dissolved in 2 Tbs boiling water
1 Egg white
1 Vanilla pod, split in half
1 Egg yolk
1 Tbs Custard powder
3 Tbs Sugar
1 1/2 tsp Gelatine, dissolved in 2 Tbs boiling water
1 Egg white
method
1. Set the thermostat of your refrigerator to its coldest setting.
2. Scald the milk with the vanilla pod (bring it to just below boiling point) over moderate heat. Remove from the heat, cover and set aside to infuse for 20 rninutes.
3. Beat the egg yolk, custard powder, sugar and 2 tablespoons of the scalded milk together with a wooden spoon. Strain the remaining milk on to the mixture, stirring constantly. Pour back into the saucepan and return it to low heat. Cook, stirring constantly, for 5 minutes, or until the custard starts to simmer and becomes thick enough to coat the back of the spoon. Remove from the heat and stir in the gelatine. Pour the custard into a bowl and set aside. When the custard is cool, cover and put in the refrigerator to chill for 1 hour.
4. When the custard is cold, spoon it into a cold freezing tray and put it into the frozen food storage compartment of the refrigerator to freeze for 30 minutes. Remove the tray and spoon the mixture into a chilled bowl. Beat well.
5. Beat the egg white until it forms stiff peaks. Fold the egg white into the custard. Return to the freezing tray and return to the frozen food compartment to freeze for 1 hour, or until the mixture is firm. Remove the ice-cream from the compartment and put into a bowl. Beat it well. Return it to the freezing tray and return it to the compartment for another hour, or until it is firm.
6. It is now ready to serve.
2. Scald the milk with the vanilla pod (bring it to just below boiling point) over moderate heat. Remove from the heat, cover and set aside to infuse for 20 rninutes.
3. Beat the egg yolk, custard powder, sugar and 2 tablespoons of the scalded milk together with a wooden spoon. Strain the remaining milk on to the mixture, stirring constantly. Pour back into the saucepan and return it to low heat. Cook, stirring constantly, for 5 minutes, or until the custard starts to simmer and becomes thick enough to coat the back of the spoon. Remove from the heat and stir in the gelatine. Pour the custard into a bowl and set aside. When the custard is cool, cover and put in the refrigerator to chill for 1 hour.
4. When the custard is cold, spoon it into a cold freezing tray and put it into the frozen food storage compartment of the refrigerator to freeze for 30 minutes. Remove the tray and spoon the mixture into a chilled bowl. Beat well.
5. Beat the egg white until it forms stiff peaks. Fold the egg white into the custard. Return to the freezing tray and return to the frozen food compartment to freeze for 1 hour, or until the mixture is firm. Remove the ice-cream from the compartment and put into a bowl. Beat it well. Return it to the freezing tray and return it to the compartment for another hour, or until it is firm.
6. It is now ready to serve.
serving amount
6 servings
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
