Love it. Have been making it every second night for the last few months. My ingredients are...
- 400ml cream
- 4 egg yolks
- 1 tsp organic vanilla paste
- 1 tbsp raw honey
It's so bloody good.
What's your trick to freezing it without it turning into a brick the next day? Or do you just smash eat the whole 2L? We always eat ours as soon as it's made.
I separate the eggs. Start by whipping up the whites to a soft peak, then whip the cream with sugar and the yolks. Gently fold the two together trying.g not to knock all the air out of the whites and gently still in my flovours at the end. The egg whites give it the fluffy texture of churned icecream.
Awesome. Might have to take my ice-cream making to the next level and include the whites as you have..
Do you then just pop the mixture in the freezer to harden i.e. don't need an "ice-cream maker"....
My current method is good for quick turn around i.e. 5 min prep and 10 mins in the ice cream maker, but doesn't freeze well at all. Turns into a brick.
Do you think honey would work as the sweetener in your method or is the sugar a must?
We need an appropriate hashtag. Not sure #creamteam will age well 😂
Yeah the only icecream maker in this house me 😆
Straight in the freezer. Ive experimented with different sugar options and you can go it without any but the mixture separates a bit and get a bit crystallization in layer at the base. It's actually really yummy that way to but isn't perfect. I've found a minimum of 2 tablespoons of sugar still gets a nice creamy set.
Lol at #creamteam
Hi 👋 I freeze ours for an hour take out and beat again, in the past I have done this a few times, seems to prevent the ice cream becoming a brick. This has been done with honey, and as a carnivore treat with no sweetener 🤩
Thanks for the advice Cojah. I did this a few times in my early days but didn't have much success, nor do I have the discipline to whip it every hour or so. Hence I reverted to lizard brain smash-eating 😁
I use 500ml cream & 6 egg yolks.
I make a custard over the stove before cooling & then dumping into the ice cream maker.
It's velvety smooth & isn't too hard when frozen.
Thanks mate. Another option to try. Looking forward to perfecting my methods
I made a batch yesterday and it's hard but not rock hard - still scoops with a spoon. Really nice.
I used 600ml cream (not 500ml), 6 egg yolks, 2/3 cup sugar, 1tsp salt & 1tsp vanilla.
I heat the cream in a pot with the sugar & salt until it's dissolved. I then add some of that mix to the egg yolks before adding it back to the pot.
Heat while stirring constantly until it thickens & coats the back of the spoon. You can strain it if you get lumps (from not stirring).
Cool before putting in the ice cream machine.
I love seeing all my carnivore friends coming out as icecream enjoyers. 💜💙💚💛🧡
