Non-churned Ice Cream Recipe By Pastry Chef Tracey Oshiro
Non-churned Ice Cream Recipe
By Pastry Chef Tracey Oshiro
On those really hot summers where it’s just too much trouble to pull out the heavy ice cream maker and get that 10 pounds of ice that is just going to melt before you can even start the process. Or you forgot to put the container in the freezer for the countertop ice cream maker. Here’s this rich and creamy gelato style ice you make with just a mixer and about 5 ingredients. One of my favorite ice cream flavors is my Orange Cognac that I serve with a fruit pie like peach or apple or poached pears. I add the zest and juice of one orange and 1/4 cup of Cognac to my ice cream base.
Non-churned Ice Cream recipe
Ingredients
6 oz of water (3/4 cup)
1 ½ cup sugar
24 oz of heavy cream
8 egg yolks
Flavoring for the ice cream such as Matcha, Coffee or espresso powder, cocoa powder, Vanilla extract or beans, or any other flavoring you like.
Food coloring (optional)Equipment
Stand mixer with whisk attachment
Heavy non reactive saucepan
candy thermometerDirections
Put yolks in a stand mixer with the whisk attachment and turn to high. Just let it go! Eggs will triple in volume and "ribbons stage." You can't over whip! The eggs should turn into a pale yellow color and fluffy in texture.
Here's a photo of the egg yolk mixture.
In a heavy nonreactive saucepan, add water, then add sugar. You can add 2 tablespoons of corn syrup and ½ teaspoon cream of tartar to help keep the sugar from crystallizing. (Candy thermometer. Non-negotiable!) Cook the sugar mix until the candy thermometer reads 240°F (soft ball) Keep a close eye on the candy thermometer and don’t stir the sugar mix. Turn off the stove and allow the sugar to cool down to 200°F.
Once your yolk is triple in volume and pale and the sugar mixture is cooled down to about 200°F, rest the lip of the saucepan on the edge of the mixer bowl. Pour sugar mixture in a slow steady stream down the side of the bowl. Do not go too fast. Doing so will cause the ice cream to have scrambled eggs.
Once all the sugar mixture is in the bowl continue to mix on high. Beat until cool, room temperature. You can put your wrist on outside of the bowl to gauge the temperature.
In a clean mixing bowl, whip heavy cream until it is a stiff peak.
Fold egg yolk mixture with the whipped cream until smooth. This is your ice cream base.
You can add Matcha! Coffee powder! Vanilla beans! Dutch cocoa! Peanut butter! Caramel!
Place mixture in an air tight container, line the ice cream with plastic wrap and place it in the freezer.
Tracey Oshiro is a Pastry Chef Instructor at the Le Gourmet Culinary in Orange, Ca. She specializes in french macarons. Her passion is to learn new cooking techniques across the globe.