vanilla ice cream
Ice cream and sherbet are churn-frozen, meaning they are mixed constantly while being fro-
zen. If they were not churned, they would freeze into solid blocks of ice. The churning keeps the
ice crystals small and incorporates air into the dessert.
Ice cream is a smooth, frozen mixture of milk, cream, sugar, flavorings, and, sometimes,
eggs. Philadelphia-style ice cream contains no eggs, and French-style ice cream contains
egg yolks. The eggs add richness and help make a smoother product because of the emulsify-
ing properties of the yolks.
Ice milk is like ice cream, but with a lower butterfat content. Frozen yogurt contains yo-
gurt in addition to the normal ingredients for ice cream milk.
Sherbets and ices are usually made from fruit juices, water, and sugar. American sherbets
usually contain milk or cream and, sometimes, egg whites. The egg whites increase smooth-
ness and volume. Ices, also called water ices, contain only fruit juice, water, sugar, and, somé-
times, egg whites; they do not contain milk products. The French word sorbet (pronounced sor BAY) is sometimes used for these products. Granité (pronounced grah nee TAY) is coarse, crystalline ice, made without egg whites.
Italian versions of ice cream, sorbet, and granité are called gelato (plural, gelati),
sorbetto (plural, sorbetti), and granita (plural in Italian, granite; or, in common English us-
age, granitas). Traditional Italian gelato (which means, basically, "frozen") is usually lower in
fat than other ice creams. Gelato flavors such as vanilla and chocolate are often made with milk
only and no cream. Fruit gelati often contain cream, but because they are mostly fruit purée,
they are still low in fat. In addition, many gelati are made without egg yolks, and most are made
without other emulsifiers and stabilizers. Thus, they melt quickly and have a light texture and
flavor in the mouth. On the other hand, they are mixed less than ice creams and have low over-
run, contributing to a rich mouthfeel.
Ingredients
250g egg yolks
375g sugar
1l milk
500ml heavy cream
10ml vanilla extract
pinch of salt
Method
1. Vanilla ice cream mix is basically a custard sauce or crème anglaise with the addition of heavy cream. Review the
1. Vanilla ice cream mix is basically a custard sauce or crème anglaise with the addition of heavy cream.
2. Combine the egg yolks and sugar in a bowl. Whip until thick and light.
3. Scald the milk and gradually beat it into the egg mixture.
4. Heat the mixture over a hot-water bath or in a double boiler, stirring constantly, until it thickens enough to coat the back of a spoon. Immediately remove from the heat.
5. Stir in the cold cream to stop the cooking. Add the vanilla and salt. (Note: If you are not using freshly opened, pasteurized cream, it is best to scald and cool the cream, or else to heat it with the milk in step 3. In this case, set the cooked custard in an ice-water bath as soon as it is cooked, to stop the cooking.)
6. Chill the mixture thoroughly. Refrigerate overnight to mature the mix.
7. Freeze in an ice cream freezer according to the manufacturer's directions. 2. Combine the egg yolks and sugar in a bowl. Whip until thick and light. 3. Scald the milk and gradually beat it into the egg mixture.
4. Heat the mixture over a hot-water bath or in a double boiler, stirring constantly, until it thickens enough to coat the back of a spoon. Immediately remove from the heat.
5. Stir in the cold cream to stop the cooking. Add the vanilla and salt. (Note: If you are not using freshly opened, pasteurized cream, it is best to scald and cool the cream, or else to heat it with the milk in step 3. In this case, set the cooked custard in an ice-water bath as soon as it is cooked, to stop the cooking.)
6. Chill the mixture thoroughly. Refrigerate overnight to mature the mix.
7. Freeze in an ice cream freezer according to the manufacturer's directions.
The chef was her own miracle. She saw a brilliance in food, a potential to help and heal others, a way to show them how the sublime was simply a mixture of the ordinary. It was her genius at play, seeing what the rest of us didn't. I guess that's why we called it her culinary magic and joked that her spoon was a wand carved from the spirit tree. Either way, she made us all so happy, food does that, right? It feeds the soul, brings smiles and bonds, makes everything so much better
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