Thursday, February 7, 2013

Recipe Review - Almond Milk Ice Cream (Frozen Custard)

The Saucy Kitchen

This recipe is from Jess at The Saucy Kitchen. She adapted Alton Brown's Vanilla Ice Cream recipe. My version is a slight variation of Jess' and this is really Frozen Custard because of the egg content.

These are the ingredients Jess used:   
Eggs, Sugar, Almond Milk, Heavy Cream,  & Vanilla Extract. 

Instead of sugar, I opted to use Domino Light, a blend of pure cane sugar with stevia extract. If using this, cut the amount of sugar called for in the recipe by one-half. *See my note regarding quantities and substitutions at end of post.

Combine almond milk and cream in a saucepan and heat to a simmer, then remove from heat.


Meanwhile, add egg yolks to a bowl.

Whisk until light in color. I used my mixer with the whisk attachment.Gradually add in sugar (or Domino Light) while whisking. 

Whisk until mixture folds back on itself once whisk is lifted.
Once the eggs and sugar are combined, add in the warm cream/milk mixture very slowly while stirring, tempering the eggs...otherwise you will cook the eggs! Unless of course, you like scrambled eggs in your custard. (This step not pictured)

Return the entire mixture back to the saucepan (may need to use larger pan) and reheat on medium-low until a thermometer registers 170-175 degrees F. This is to ensure that the eggs are cooked and salmonella is destroyed.
Do NOT Boil.

Once mixture reaches 170-175 degrees F, remove from heat and place the pan with the mixture in heatproof bowl (like Pyrex) filled with ice.

Cover the pan and bowl with a sheet of aluminum foil. Place all in refrigerator until chilled...usually an hour or more. Stir mixture thoroughly, then pour mixture into ice cream freezer and proceed based on the manufacturer's instructions.

Once mixture is frozen, remove the custard from ice cream freezer and place custard in a freezer-safe container and store in the freezer.

Optional add-ins/toppings: brownie pieces, cookies, candies, nuts, fruit, and/or sauces.

I opted for a strawberry milkshake! 
My variations on The Saucy Kitchen's recipe:

  • I used a ratio of 3:1 for the heavy cream to almond milk (3 cups of heavy cream and 1 cup of almond milk).
  • I used 1/2 cup of Domino Light in place of the 9 ounces of sugar.

*Note: The next time I make this custard, I will increase Domino Light to 3/4 cup total and decrease the number of egg yolks to 6 total.

Producing custard requires more time and effort than ice cream,
but custard has a creamier/richer texture that I enjoy.

Recipe: Almond Milk Ice Cream (Saucy Kitchen)

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