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Homemade Ice Cream

June 11, 2012

Now I’m lactose intolerant, that means no dairy products for me unless I take an enzyme in pill form. At first it was hard but after years of filtering out dairy I have a new normal, but that doesn’t mean I still don’t love milk now and then. Recently my husband found a recipe for homemade ice cream. My impression of making your own ice cream some how involves a ‘maker’ that curns cream with ice and salt around it, but as I found out it can be a lot simpler!You’re tongue won’t be able to tell the difference but  the only down side it is a LOT of eggs and probably high in fat and cholesterol….but who’s thinking about that?

Homemade Ice Cream
Makes 1.6 liter
2 whole eggs
6 egg yolks
500 grams whipping cream
120g (1/2 c.) sugar
2-3 tbsp whiskey (optional)

chill bowl and beaters (optional)
pour in whipping cream and I add 1 Tbsp. of any jelly or jam (the sugar makes the whipping time only about 3 minutes)
using a hand held mixer  until no longer liquid –  the stiff peaks should hold there shape
then put in fridge

mix sugar and eggs and beat eggs over a steaming heat (I put a bowl over my sauce pan with water and a med heat underneath, enough to be hot but not ‘cook’ the eggs to the bowl) beat until fluffy and has obvious folds that stay
then let cool to room temperature.

after cool mix with whipped cream and add walnuts and other optional ingredients such as whiskey, vanilla, peppermint etc.

freeze til solid (8hrs.)


From → Food!

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