Old Fashioned Vanilla Ice Cream

Because of the most recent LP round up, I was reminded to try making UBE ice cream, something that I have been meaning to experiment on for quite some time now.

First step, of course, was to acquire an ice cream maker. I settled for Rival 6-qt ice cream maker that I got from Wal-Mart. I was excited! I have only seen home made ice cream making at my SIL but never had the chance to try it myself. It turned out hubby was quite excited also. He did not know how to prepare the mix, but he LOVED running the churning machine, putting in the ice and rock salt into the bucket.

Okay, so I prepared the mix. I was thinking of using a vanilla ice cream then would just try mixing the ube-macapuno later. However, there was probably something wrong with the way I prepared the ube from the powder form, and it did not turn out the way it should be, appearance-wise or taste-wise. Hence, I will not bother to jot that down here, and will just concentrate on the Olc Fashioned Vanilla Ice Cream.

This recipe came from the manual that came with the machine.

Ingredients:

4 Quart

2 1/4 cups sugar

1/4 cup plus 2 tablespoons flour

1/2 teaspoon salt

5 cups milk

4 eggs, beaten

4 cups whipping cream

2 tablespoons vanilla extract

5 Quart

3 cups sugar

1/2 cup flour

1/2 teaspoon salt

6 1/4 cups milk

5 eggs, beaten

5 cups whipping cream

2 tablespoons plus 11/2 teaspoon vanilla extract

6 Quart

3 1/2cups sugar

1/2 cup flour

3/4 teaspoon salt

7 cups milk

6 eggs, beaten

6 cups whipping cream

3 tablespoons vanilla extract

Directions:

Combine sugar, flour and salt in saucepan. Gradually stir in milk. Cook over medium heat approximately 15 minutes or until thickened and bubbly, stirring constantly. Take off from heat. Gradually stir about 1 cup of hot mixture into the beaten eggs and stir well. Add egg mixture to remaining hot mixture, stirring constantly. Place back on medium heat and cook 1 minute; remove from heat. Cool down and then refrigerate at least 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Freeze as directed by your ice cream maker manufacturer. Cookies and Cream Ice Cream: Crumble chocolate sandwich cookies (25 cookies for4 quart, 30 cookies for 5 quart, or 40 cookies for 6 quart) into mixture before freezing. Coffee Ice Cream: Combine instant coffee (4 tablespoons for 4 quart, 5 tablespoons for 5 quart, or 6 tablespoons for 6 quart) with sugar, flour and salt. Continue as directed.

And here are the photos....













Here on the left, I am mixing the chilled mixture with whipping cream and vanilla.

Middle photo: we are ready to churn. The mixture is placed in the ice cream can, then the dasher is inserted, then covered, then the driving machine is attached. It is turned on by plugging into an outlet, and only then will the ice and the rock salt be added.

On the right shows the set up during churning. Rock salt tends to lower the freezing temperature of ice, such that, even when "melted," its temperature reached down to about 15 deg F (freezing temp is 32 deg F). The white spots on the bucket are actually frost formed by freezing the moisture in the air immediately surrounding it.

My stepdaughter was eagerly watching after about 40 minutes of churning. The machine automatically stops when done. Here, hubby is removing the dasher.

Finally, we had the goodness of this rich vanilla ice cream soft served! I froze the remaining to harden or "ripen" further. Hubby had been looking forward to this all day! (We had been working hard on the kitchen construction, and we still are. We have just finished painting the walls.)