Recipes for Cooked Homemade Ice Cream With Raw Eggs

Save
Next Video:
Nectarine Cupcakes....5

Homemade ice cream with raw eggs is a little different from a Philadelphia-style ice cream. Get recipes for cooked homemade ice cream with raw eggs with help from a published author in this free video clip.

Part of the Video Series: Wonderful Dessert Goodies
Promoted By Zergnet

Comments

Video Transcript

Hi, I'm Liz from Cooking By Moonlight. And today, I'm going to teach you how to make a cooked homemade ice cream with raw eggs. To start your ice cream, you're going to need six egg yolks. You should, don't need the whites, but just set them aside, you can make an omelette or meringue or something like that later. Here we're just going to need the yolks. This is a little different from a Philadelphia style ice cream, which is just using milk and sugar and the flavoring. This is a custard style ice cream; so it does have the eggs in it. We're going to start with our six egg yolks and pour a half cup of cream. And then, we're going to whisk this up until it gets to be a pale yellow. You just want to make sure that all these egg yolks are broken open and really incorporated into that cream. This is going to help you a lot later when you have to pour half cream into it and temper them. So, get that all mixed up here. We're going to take the rest of our cream, so we have an additional cup of heavy whipping cream. We'll put that in the medium saucepan over medium heat. And we're going to take a cup and a half of whole milk and add it to that. You can substitute three cups of half and half if you can't find heavy cream. Since this is a vanilla ice cream, we're going to add a vanilla bean into it. It really adds a great flavor and it gives those little speckles that you're used to in a vanilla bean ice cream. Now, if you're like me and you didn't store your vanilla beans exactly properly and they got exposed to air, they get a little hard and crunchy, which is really difficult to cut open. If that happens to you, simply soak them in milk overnight, go inside and inside are all these little tiny seeds, and this is actually what you're going to add to your milk. So, you're going to scrape all that out, see how that all right there? And we'll just add that right into the milk. And actually, you can toss in the bean after you've scraped the seeds out right in there and that will help flavor it. We're going to strain it at the end anyway, so you should, you shouldn't worry about those chunks being in there. Once we have the bean in, I'm going to pour in three quarters cup of sugar. We're going to stir this in and this is over medium heat, and you're going to let this cook until it just begins to boil. You want it to be quite warm, but you don't want it to start boiling. When milk boils, it bubbles up really quickly and it will spill over your pan. So, we're going to keep it from boiling like that by stirring it pretty constantly here. This should take about five to eight minutes before it's warm enough to move onto the next step. Alright, once you get it up to the temperature where it's just bubbling but not boiling over, and if it does start to boil too hard, you can just take it off the heat for a minute and let it hang out and calm down and then put it right back on the heat. What we're going to do here is turn the heat off and we're going to temper our eggs. To temper your eggs, what you're going to do is take a little bit of the hot milk, bring it over into that egg yolks; whew, it's getting rowdy over here; bring it over into the egg yolks and get them to be warmed before you put them into the milk. So, I'm going to take my eggs here and constantly whisking them. So, you got to, you got to be handed here or get a friend. So, I'm going to constantly whisk this and take a small ladle full of this hot milk and pour it right in. You got to keep whisking or else you're going to end up with scrambled eggs. And you're just going to slowly keep doing this until the sides of this bowl are nice and warm. See, here they're still cold; so, if I were to pour this egg mixture into my milk, it end up scrambled. Alright, just keep pouring that milk mixture and remember, you can't stop whisking this. You really want to keep that always moving especially if you're pouring the milk in. Alright, let's see if that's warm yet. Ah, not quite. I'm going to have to work for it today. So, we'll keep adding that hot milk until that egg mixture ends up warm. Alright, let's test that now. That's definitely better. I'm going to take the rest of this milk mixture and very slowly pour it in while I keep whisking. You can only pour it in this quickly once your eggs have already warmed up. You'd still don't want to dump it in. You really don't want to change the temperature of this drastically. You want to introduce the heat slowly. Alright, and that is about everything. So, once that's all in there, we're going to take this egg mixture; oh, that's very warm now, watch your fingers, and we're going to pour this back into our pan. Alright. We're going to turn the heat up back to medium and stir constantly while this custard forms. What you're doing right now is cooking the eggs and eggs are thickener especially the yolks. So, you're cooking eggs to thicken this custard. It's going to take about five minutes. To tell us this is done, we're going to do what's called the spoon test. We're going to quickly take our spoon out of the custard and run our finger across it. Right now, it's definitely not thick. So, you don't really get any action there. But, as it starts to thicken, you're going to bring a line across it and you'll know it's finished. I'll show you when it's there. After about five minutes, the custard will start to thicken up and come together; we're going to try that spoon test one more time. So, you see how it cooks the back of the spoon, you're going to run your finger through there; careful it's hot. And you see how that line stayed there, nothing kind of runs down into it? That means that the custard's ready. So, we're going to turn the heat off; we'll keep stirring this, so it doesn't get yucky at the bottom. We're going to move it over here, we have a clean glass bowl that's in another bowl for an ice bath 'cause we want to chill this right away. Here I have a mesh strainer, just to get out any chunks in case I scrambled a little bit of eggs. Everybody does, so don't feel bad if you do. Alright. After it's in the ice cream bath, you're just going to stir it for a little while. You want to chill this down as best you can. Once it's at least a little bit cooler, not steaming anymore, you can put it in the refrigerator. It needs to chill completely before you put in your ice cream maker just because pouring a hot liquid in your ice cream maker is going to make it so that it can't effectively churn that ice cream; it will be too hot to start. And you'll end up with much closer to a soft serve than an ice cream. So, we're going to stir this until it stops steaming, I'll put it in the fridge and then we'll get into the ice cream maker and finally, we'll have our ice cream. Once your custard has chilled in the refrigerator, you're going to pour it into your ice cream maker. You can use any kind of ice cream maker. You're going to slowly pour it in. After it's all in there, just turn it on and follow your manufacturer's instructions to complete the ice cream. For me, I leave it in for about 15 minutes and it's about the soft serve texture, and then I put it in a container in the freezer to finish firming up. And it's ready about six hours after it finishes in here. Alright, once it's frozen up in the freezer, you're going to, usually it takes about four to six hours, it's ready to serve. So, here is your custard style ice cream. It is delicious, it's rich and creamy. It's the absolute perfect ice cream. I'm Liz from Cooking By Moonlight and this is how to make a cooked homemade ice cream with raw eggs.

Featured

Related Searches

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!