White Mountain Ice Cream Maker

Like so many things in life making homemade ice cream is an exercise in prioritizing. You can make a simple batch with cheap ingrediants, and it will probably turn out ok, but maybe not as good as what you could buy from the store down the road.

On the other hand you could use the best quality ingredients take no short cuts at all and make something truly spectacular. The truth is most of us will fall somewhere between these two extremes. A step I believe is vital to producing a really creamy and memorable desserts is using a custard rather than just your normal milk and cream mixture.

The addition of eggs to the mix may seem a bit unusual but wait to you taste the result. This is how the best French chefs produce ice cream in their own kitchens. It will be richer and smoother than your normal batch.

You’ll need a large suacepan on a low heat. Mix milk sugar and the eggs together, and stir them constantly. There are lots of resources available on the internet showing exactly what proportions to use to get a replacement amount for your recipe.

The custard will thicken, when you can draw your finger along the wooden spoon and it leaves a trail then you are done. At this point consider passing it through a seive, this will remove any egg that didn’t go into the mixture and can remove any curdled milk.

Allow this to cool and use it just as you would milk or cream in your frozen treat directions. To make the best, you’ll need a great appliance like a White Mountain Ice Cream Maker. After 40 minutes following the directions you’ll have the most wonderful dessert ready for your friends and family.