Raspberry Ice Cream #1
Feb. 21st, 2011 11:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kareinaAfter folk dance class tonight we decided to mix up another batch of ice cream. This time we opted to make it raspberry, and invented the recipe ourselves, vaguely inspired by the recipes in the book that came with the maker:
Raspberry Ice Cream #1
3 egg yolks
0.5 dl of caster sugar
1/4 teaspoon (1 kyd) vanilla sugar
2.5 dl raspberries (we used frozen)
1/4 teaspoon (1 kyd) lemon juice
200 ml milk
200 ml whipping cream
Beat the egg yolks, sugar, and vanilla sugar till pale and frothy.
Crush the frozen berries in a mortar and pestle and stir in the lemon juice.
Blend berries into the egg/sugar, then beat in the milk. Clean the mixer and use it to whip the cream till almost stiff. Mix cream into remaining ingredients and pour into ice cream maker.
Edited to add: Converting those measurements into the same units means that this ice cream is 5% protein, 40% dairy, 50% fruit, and 5% junk by volume for the purposes of my food log (calling the egg yolks "protein" and the sugar "junk").
Saturday's ice cream never really thickened up in the ice cream maker--even after a hour it was only kind of freezing, but it was also the first batch we'd made and we weren't certain what to expect. This one froze, in only 35 minutes it was quite stiff and sort of forming a ball around the center of the beater bar. This seems to have resulted in a much better texture ice cream, though it being rather late now, I'll have to wait till tomorrow to be interested in having a bowl full. I did, however taste it tonight to see what I think of the result. This batch used less than half of the sugar as Saturday's batch (unless you count the fact that berries have their own sugar, but even so there was probably less sugar total), and as a result tastes much better. Both![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
archinonlive and I don't care as much for sugar as we do cream, so while this one might be right, we are also willing to try it with even less sugar some other time. The creaminess of this one is, unsurprisingly, quite nice. The proportion between berries and cream seems good. Perhaps we should try blueberries next time, just to see how it goes.
Raspberry Ice Cream #1
3 egg yolks
0.5 dl of caster sugar
1/4 teaspoon (1 kyd) vanilla sugar
2.5 dl raspberries (we used frozen)
1/4 teaspoon (1 kyd) lemon juice
200 ml milk
200 ml whipping cream
Beat the egg yolks, sugar, and vanilla sugar till pale and frothy.
Crush the frozen berries in a mortar and pestle and stir in the lemon juice.
Blend berries into the egg/sugar, then beat in the milk. Clean the mixer and use it to whip the cream till almost stiff. Mix cream into remaining ingredients and pour into ice cream maker.
Edited to add: Converting those measurements into the same units means that this ice cream is 5% protein, 40% dairy, 50% fruit, and 5% junk by volume for the purposes of my food log (calling the egg yolks "protein" and the sugar "junk").
Saturday's ice cream never really thickened up in the ice cream maker--even after a hour it was only kind of freezing, but it was also the first batch we'd made and we weren't certain what to expect. This one froze, in only 35 minutes it was quite stiff and sort of forming a ball around the center of the beater bar. This seems to have resulted in a much better texture ice cream, though it being rather late now, I'll have to wait till tomorrow to be interested in having a bowl full. I did, however taste it tonight to see what I think of the result. This batch used less than half of the sugar as Saturday's batch (unless you count the fact that berries have their own sugar, but even so there was probably less sugar total), and as a result tastes much better. Both
archinonlive and I don't care as much for sugar as we do cream, so while this one might be right, we are also willing to try it with even less sugar some other time. The creaminess of this one is, unsurprisingly, quite nice. The proportion between berries and cream seems good. Perhaps we should try blueberries next time, just to see how it goes.