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### **The Science Behind Ice Cream**
At its core, ice cream is a mixture of fat, sugar, and water that’s been frozen while being churned. The churning process incorporates air and prevents ice crystals from forming, giving ice cream its smooth texture.
The basic ingredients include:
– **Heavy Cream and Whole Milk:** These provide fat, which adds richness and helps create a creamy texture.
– **Sugar:** Sweetens the mixture and lowers the freezing point, keeping the ice cream from becoming rock-solid.
– **Egg Yolks (optional):** Used in custard-based ice creams to create a silky, luxurious mouthfeel.
– **Flavorings:** Vanilla, cocoa powder, fruit purée, extracts, or any other flavorings you like.
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### **Basic Vanilla Ice Cream Recipe**
Let’s start with a simple vanilla ice cream recipe that forms the base for many flavor variations.
#### Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 tablespoon pure vanilla extract
– Pinch of salt
#### Optional custard version (for extra creaminess):
– 4 egg yolks
#### Instructions:
**Step 1: Make the base**
– In a medium saucepan over medium heat, combine milk, sugar, and salt. Stir until the sugar is fully dissolved.
– If you’re making the custard version, whisk the egg yolks in a separate bowl. Slowly pour some of the warm milk mixture into the yolks to temper them, whisking constantly. Then pour the egg mixture back into the saucepan.
– Continue cooking (for the custard version) over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Do not boil.
– Remove from heat and stir in the vanilla extract and heavy cream.
**Step 2: Chill the mixture**
– Pour the mixture into a bowl and cover it. Refrigerate for at least 4 hours or overnight. The colder the mixture, the smoother your ice cream will be.
**Step 3: Churn**
– Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20–30 minutes.
– If you don’t have an ice cream maker, you can place the mixture in a shallow container, freeze, and stir vigorously every 30 minutes for 2–3 hours.
**Step 4: Freeze and enjoy**
– Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up.
– Scoop and serve!
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