Vanilla Ice Cream And The Base Custard

Introduction: Ice Cream

Whenever we hear the word ice cream, it seems to bring a child in us. The most appreciated and refreshing to eat ice cream in the summer season. Ice cream is a type of dessert that you can make a day in advance. Vanilla ice cream is the base custard of all ice cream. 

Ice cream is basically made like custard and the way of making the pan and spoon which you are using to stir the mixture. The spoon is supposed to coat the mixtures from all the corners. Always be careful when you cook the mixture, basically in homemade style always cook the mixture on a double boiler method like put the mixture pan on simmering water and then stir it continuously, and cook the mixture and don't overheat the mix. like we make scrambled eggs. The ingredients to make ice cream are always supposed to be pure and fresh and the storage of the ice cream is always frozen at below  32°F or 0°C. Ice cream is composed of fat, eggs, sweetener, stabilizers.

Method:

Ice cream is basically made like custard. The way of making the pan and spoon which you are using to stir the mixture. The spoon is supposed to coat the mixtures from all the corners. Always be careful when you cook the mixture. Basically in a homemade style always cook the mixture on a double boiler method. Like put the mixture pan on simmering water and then stir it continuously, and cook the mixture but don't overheat the mix.

Purity and Ingredients:

The ingredients to make ice cream are always supposed to be pure and fresh. The storage of the ice cream is always frozen at below  32°F or 0°C. Ice cream is composed of fat, eggs, sweetener, stabilizers.

Fat:

The fat content of the cream or milk and the proportion of cream and milk to achieve the best consistency and the taste to the finished product.

Sweeteners:

Sugar is the typical sweetener used in ice cream. Maple syrup and honey are also common or an option for sweetener.

Eggs:

Eggs or egg yolk brings the mixture in a correct consistency of base custard. Especially the color of the vanilla ice cream. Always check your product is properly pasteurized or not. Use the correct storage temperature for the product. Whenever you put the egg yolk in the ice cream mixture, cook the egg yolk till 75°C. A warm ice cream mixture never put directly in the freezer. When you take out the mixture from the stove, stir it continuously by spoon or a whisk. Bring to room temperature, and then freeze it.

The easiest method is to put the mixture pan on the bunch of ice and stir it to bring it to the correct temperature very fast. Always store your ice cream at the correct temperature -9°C to -12°C. Always clean and sanitize your ice cream machine or equipment properly. If the ice cream product remains on your equipment it can contaminate your new fresh ice cream.

Essence:

Vanilla bean is perfect for vanilla ice cream but you can use vanilla essence also.

Temperature, Storage and Sanitize:

The easiest method is to put the mixture pan on the bunch of ice and stir it to bring it to the correct temperature very fast. Always store your ice cream on the correct temperature -9°C to -12°C. Always clean and sanitize your ice cream machine or equipment properly. If the ice cream product remains on your equipment it can contaminate your new ice cream.

Note: vanilla ice cream base is a ice cream base custard for all the ice creams.

Vanilla Ice cream Recipe: for 5 cups

Milk: 500 ml

Cream: 500 ml

Vanilla essence: 2 tsp

Egg yolks: 10 nos

Granulated sugar: 275 gm

Method Step by Step:

Heat the milk and cream together with vanilla essence on simmering water. Meanwhile, mix the egg yolk and sugar. Beat the egg yolk for a few minutes. Then mix the egg yolk in the milk and stir it constantly. Heat the mix on over simmering water until it thickens.

Take care not to overheat the mix. When the mixture becomes in a custard consistency take out the pan from the simmering water, and bring it to room temperature.

Transfer in the ice cream container, and Refrigerate at the correct temperature for several hours or overnight.