|The secret to tropical ice cream!|
Anyway, I have an attachment for my Kitchen Aid stand mixer that promises to make ice cream. I tried it once and it worked marginally. This summer, I was determined to figure it out and make it work! So, I experimented – a lot J
Tricks to using a KA ice cream attachment in the Caribbean:
1. FREEZE your bowl for at LEAST 5 days.
2. Chill in the freezer your cream for at least 2 hours before you mix it into your base
3. After mixing your base, CHILL for 2 days in fridge or FREEZE for 8 hours.
4. Start mixing as EARLY in the morning as possible(5 am is NOT too early in this case)
5. Cover your KA with a fluffy bath towel while it is mixing.
6. Once mixed and soft serve consistency, place into metal or ceramic bowl and put back into freezer at least overnight
7. Eat with friends and family outside while admiring the lingering heat of the day
Basic ice cream recipe:
1C whole milk*
4-6 egg yolks(large)
*The more whole the milk you use, the creamier the ice cream
Scald milk and sugar in pan. Beat yolks in separate bowl. Add scalded milk to yolks once milk is slightly cooled. Mix continuasly so yolks don’t cook. Return to stove top and stir until the mixture coats the back of your spoon. Once it is thick and coats spoon, mix into super chilled cream, add flavoring and chill in fridge or freezer.
Some notes: If you are using whole flavorings like mint leaves, cinnamon, rosemary, etc steep those in the scalded milk for at least 30 minutes then rewarm milk and add to yolks after removing flavoring(or not – your preference)
Some of our favorites this summer were:
Rosemary, Blood Orange Olive Oil, and roasted Pepitas
Chocolate Decadence with Cocoa Nibs
Mint Chocolate Chip with real mint leaves
Mamey, Cinnamon, and Piloncillo
I have a few other flavors up my sleeve but will not tell you about them just yet!
We enjoyed this summer’s theme. Did your summer have a food theme?