It took a while to come up with the basic ice cream recipe that I like best but patience and gumption paid off. Two days ago, I made blueberry ice cream and Speedy describes the flavor and texture this way, “Parang may leche flan na nakahalo (It’s like there’s custard mixed in).” Great. Grrreeeeeaaaattt!!!
I would have been happier if I had managed a nicer marbled look. Speedy says Tom Norrington Davies‘ (we love his Great British Food show!) advice is to fold in the pureed fruits manually after the ice cream is done. Ok, next time that’s what I’ll do. Right now, my blueberry ice cream. In wine glasses.
Basic ice cream recipe:
Makes about four cups.
200 g. of full cream milk (I used carabao’s milk)
200 g. of whipping cream
4 egg yolks
1/2 c. of sugar
In a bowl, beat the egg yolks and sugar.
Scald (do NOT boil!) the milk and cream together.
Slowly pour half a cup of the hot milk/cream mixture into the egg yolk/sugar mixture, stirring as you pour. This is to temper the eggs so that they don’t “cook” in ribbons. When the mixture is smooth, slowly pour it into the remaining milk/cream mixture. Cook gently, stirring, until the mixture thickens a bit and coats the back of a spoon. Do NOT overcook and do NOT subject to high heat because if you do, the milk and cream solids will curdle.
Strain the mixture into a container. Cool. Cover. Chill for several hours. Process in the ice cream maker per manufacturer’s directions.
Serve at once (soft serve stage — like a sundae, really). For a firmer ice cream, transfer to a covered container and freeze for a couple of hours.
To make blueberry ice cream:
basic ice cream recipe
1 c. of blueberries (frozen is okay)
1/4 c. of sugar
Make the basic ice cream and chill.
Place the blueberries and sugar in a pan. Cook over low heat until syrup forms (no need to wait until it thickens). Pour into the blender and pulse. If you want “texture” pulse a few times only; otherwise; puree all the way. Chill the mixture.
While the ice cream turns in the ice cream maker, during the last few minutes, add the blueberry mixture by tablespoonful and just allow the ice cream maker to do its thing.
Serve the ice cream at once or transfer to a container and freeze for a couple of hours for a firmer texture.