A decade or so of fertility, and the pain it brings, teaches you that there’s nothing a lil’ ice cream sundae can’t ameliorate.
After baking a huge a$$ pavlova last week, I was stuck with 6 egg yolks, which were put to good use in a (super easy peasy — and I will use this word many times) home made vanilla ice cream.
Now, meringues are a very good excuse for making ice cream, or vice versa, depending on which was your original intention.
However, most people end up throwing those yolks away either because:
- they didn’t know you could make ice cream from it (highly improbable considering anyone with the skills to whip up a meringue will know that it only takes a few good yolks for ice cream); or
- they think you can only make ice cream with an ice cream maker (again, unlikely due to the above); or
- they can’t be bothered to take the mixture out every 2-odd hours or so to beat out the ice crystals — which is what many ice cream maker-less recipes using milk will ask you to do — seriously, who has that kinda time?!
Note: The NyonyaCelup belongs to the 3rd category of people.
Fortunately for the Baba & her, she chanced upon this recipe online substituting cream for milk — and ta-dah, no churn home made ice cream!
Super Easy Peasy Vanilla Ice Cream
Note: I’ve substituted the vanilla pod with vanilla essence since it’s near impossible to obtain them where I come from.
- 6 (large) egg yolks
– I usually separate them in the egg shells themselves. Takes a bit of practice, but I get better results compared to those plastic egg separator thingamajigs.
I encourage the use of two separate bowls: one to separate, and the other to store the whites in.
That way, you don’t start cussing in 3 different languages and 3 different dialects when you accidentally break a yolk at your 6th egg
(important for the meringues, not the ice cream).
- 750 ml of whipping cream
- 70 g of castor sugar — I don’t like mine too sweet
- 2 cap-fulls of that yucky synthetic liquid that tries to pass off for vanilla
– it is essential to not use too much of it or you’ll end up with an overtly sickly synthetic brown vanilla ice cream, not at all appealing
- chocolate chips / cookie crumbs / nuts / etc. if you like (though IMHO, those taste better on top)
- Pour eggs, sugar, and vanilla essence into a bowl and mix thoroughly till all the sugar is dissolved.
A hand / stand mixer is not necessary, but it will save you a lot of trouble.
- Add the cream in bit by bit, all the while continuing to mix the mixture (see what I meant by making your job easier).
- Once you’ve reached a custard-y consistency, pour the mixture into a container and freeze.
Prep time: 15 minutes
Freezing time: I usually leave it overnight… :p
Makes: 2 standard-sized square Tupperwares
It’s a lil’ hard fresh from the freezer, but otherwise it tastes delicious!
(And just in case anyone was going to ask me how long I could keep them, let’s just say that we were still eating Christmas’ ice cream on Chinese New Year eve…)
Today I had mine with Hershey’s Magic Shell chocolate-flavoured topping — which is also quite easy to home make, but I’ll save that recipe for another day.
And no, I’ve not forgotten about my buah keluak yet;
I’ll get about to it before Lent begins,