Ice Cream Base
This recipe calls for Carnation evaporated milk, which provides that neutral yet milky taste you want in an ice cream base. Suggestions for flavoring this all-purpose base follow. There is no way to get around making ice cream without having an ice cream maker—at least not if you want to get the best results.
Recipe information
Yield
Makes 1 quart (1 liter)
Ingredients
Preparation
Step 1
Fill a large bowl with ice cubes, and rest a medium metal bowl on the ice. You’ll need it soon to do a rapid transfer and keep the mixture cool.
Step 2
In another bowl, combine the cream, homogenized milk, evaporated milk, corn syrup, sugar, powdered milk, and egg yolks and mix well. (If you are making the Ovaltine or Sanka flavor, the flavoring goes in now.) Pour through a fine-mesh sieve into a thick-bottomed saucepan.
Step 3
Place the saucepan over medium heat and heat, stirring constantly with a wooden spoon—including into the corners of the pot—until the mixture reaches 175°F (79°C). A thermometer is important here because the eggs will start curdling at about 183°F (85°C).
Step 4
Immediately pour the mixture through the sieve into the metal bowl sitting on ice. (If you are making the café brûlot or Goglu flavor, it goes in now.) Let cool, stirring occasionally, for 10 to 15 minutes. Cover with plastic wrap and refrigerate overnight.
Step 5
The following day, churn in your ice cream maker according to the manufacturer’s instructions. Transfer to a container, cap tightly, and store in the freezer for 3 to 4 hours before serving.
ICE CREAM FLAVORS
Step 6
OVALTINE ICE CREAM
Step 7
Add 6 tablespoons (28 g) Ovaltine along with the sugar.
Step 8
GLACE CAFÉ BRÛLOT
Step 9
In a small saucepan, gently warm 1/4 cup (60 ml) brandy, then ignite it to burn off the alcohol. When the flames die, add 1/4 cup (35 g) dark-roast coffee beans, zest of 1 orange (in one piece), 1/4 teaspoon freshly grated nutmeg, 2 whole cloves, 1 cinnamon stick, and 1 teaspoon Angostura bitters. Stir to combine. Add to the hot cream mixture on ice and let it steep. Cover and refrigerate as in the mother recipe, then strain and churn as directed.
Step 10
SANKA ICE CREAM
Step 11
Add 2 tablespoons Sanka instant-coffee powder along with the sugar. Serve the ice cream with a dusting of Sanka.
Step 12
GOGLU ICE CREAM
Step 13
Drop 16 Goglu (arrowroot) cookies into the hot cream mixture and blend with a hand blender. Then, cool, cover, and churn as directed. Serve the ice cream with chopped cookies on top.
