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Pure ingredients |
It seems like in years past each summer has had a theme.
Last summer was jams and jellies. This summer has been ice cream!
When I was little my Dad made homemade ice
cream every once in a while.
I don’t
know why he didn’t make it more often, but I do remember that we had an old
White’s Mountain hand cranked ice cream maker. It was the kind you had to put
rock salt and ice into.
Maybe we didn’t
make it more often because my Mom didn’t like the egginess of homemade ice
cream, or maybe because finding rock salt on the island was hard back
then.
Who knows, but I do remember being
sad when Hurricane Hugo destroyed it.
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The secret to tropical ice cream! |
A few years back, my Dad got a new Cuisinart ice cream maker
that was electric and had a freezer bowl. It was genius! He started making ice
cream again, and since he usually had an excuse to make it when we came for
dinner, it became tradition for A to tell him what flavor to make. He started
making Cinderella and Ariel ice cream….. what is that exactly? It’s vanilla ice
cream or almond flavored ice cream that has been dyed the appropriate color to
match the Princess in question’s dress. Hence blue ice cream for Cinderella and
pink or red ice cream for Ariel.
My
niece L also got into and started asking for Aurora ice cream, and then later
Pocohantas ice cream. I am sure that is Disney got a hold of this site, they
would make an even larger fortune!
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Mixing |
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*
1C sugar
2C cream
4-6 egg yolks(large)
flavoring
*The more whole the milk you use,
the creamier the ice cream
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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:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFKYuDtqeNxfhQ_cqylSrWCNfa42F2jNuHrkQFFl7pyZ-iA9eD_pmDB3adXL6RcVOEFb5DhkJt2wyLwmf-RUkdBP9O4FNCPx9zOJ2e6Ol2jTWh9Y1bPN2Ej7iz7G5uNE2rGSJmJkgaXM/s200/IMG_3019.jpg)
Mango and Morita Chili
Rosemary, Blood Orange Olive Oil,
and roasted Pepitas
Chocolate Decadence with Cocoa
Nibs
French Vanilla
Mint Chocolate Chip with real mint
leaves
Mamey, Cinnamon, and Piloncillo
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl2oW_NOo-7Gtzus21s6omBqvtQZBorWDhyphenhyphenJDXO1VGhY7QxoYHPMpuHi11SSlW0hwvnNbmyoHT9e8XxLOoAqQA0CTj0ZSdxQ4ClwhX61bCtViO8liqnQfZwGKQ59xrjdSlElYSF9dwW0I/s200/IMG_3011.JPG)
Mango
Mamey
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?