Monday, June 30, 2008

Who wants ice cream?

According to survey nearly two in five people eat ice cream every week.Ice cream really taste good and its healthy to our body.Ice cream is a relatively high-energy food containing about 5% protein as well as calcium and phosphorus.The food value of ice cream relates to its original milk source and its energy value to the milkfat and added sugar.I would to share to you the some of the best homemade ice cream recipes.

Vanilla Ice Cream Ice Cream

4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)

Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.

In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Cookies 'n Cream Ice Cream


2 1/2 cups half-and-half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
4 teaspoons vanilla
1/8 teaspoon salt
20 crushed Oreo cookies

Heat half and half until very hot (not boiling), stirring often. Mix egg yolks and sugar until well blended and slightly thickened, very gradually blend in hot half and half. Add mixture to a medium sauce pan and cook over medium heat until steamy and bubbles form around edge, stirring constantly. Do not boil. Once hot, pour into a large bowl and stir in whipping cream, vanilla, and salt. Cover and chill thoroughly. Add to ice cream maker per your manufacturer's instructions, stir in crushed oreos during last stage of freezing.

Rocky Road Ice Cream


4 cups heavy (whipping) cream
2 cups light cream or half and half
1 cup unsweetened powdered cocoa
2 14-ounce cans sweetened condensed milk
2 tablespoons vanilla
1 cup chopped nuts (pecans or walnuts)
2 cups miniature marshmallows

Over low heat, cook condensed milk and cocoa until smooth and thickened, about 5 minutes. Remove from heat and allow to cool somewhat. Stir in cream and vanilla. Refrigerate in ice cream can for half an hour or more. Freeze and churn according to instructions, adding nuts and marshmallows after about 20 minutes (halfway through the freezing process). Makes enough for a 4 quart ice cream maker.

Let me share to you some things you might don't know about ice cream.Do you know that the most popular flavor of ice cream is vanilla.Chocolate syrup is the most popular ice cream topping.The largest ice cream sundae was made by Palm Dairies LTD at Alberta, Canada on July 24 1988, had 20.27 tons (44,689 lbs, 8 oz.) of ice cream, 4.39 tons (9,688 lbs, 2 oz.) of syrup and 2.37 kg (537 lbs, 3 oz.) of topping. The best temperature at which to serve ice cream is believed to be 8 degrees F. Elvis Presley is said to have loved ice cream - apparently his favorites were chocolate milkshakes and peach ice cream.