So -
I whip the cream first.
Usually you make a custard base, add the flavorings, stir in the whipping cream, cool in the freezer for just a bit and then put into the ice cream maker. An ice cream maker has two parts, the part that works to freeze the ice cream, and the part that stirs it. The stirring serves two functions, by continually moving the ice cream mixture it allow it to chill evenly, not freezing the edges solid while the middle is still liquid... and it adds air, whipping the cream... both functions make the ice cream smoother and creamier. My method uses a regular metal mixing bowl, which doesn't retain cold well, which means every moment it's out of the freezer is a moment it's getting warmer. I have to limit the amount of time it's out of the freezer, which means (since I don't fit inside my freezer) I have to limit the amount of time it's getting stirred. It doesn't take a huge amount of stirring to effect the first function of redistributing the ice cream in the bowl so that it freezes evenly, it does take a lot of stirring to whip the cream. So I whip the cream before I add it to the custard mixture and start the freezing process.
Here's my recipe and specific method.
For basic ice cream (ice cream flavored with powdered spices, or liquid extract).
1 part milk
1 part cream
1/2 part sugar
1 egg for each 1/4 cup of milk
Put as many teaspoons of flavoring as you did cups of sugar.
Example.
1-1/2 cups milk
1-1/2 cups cream
3/4 cup sugar
6 eggs
3/4 teaspoon of vanilla extract, or cinnemon
First, I put the cream in my stand-mixer bowl and let it go to work. You could also whip the cream with a hand mixer, either way, when it forms stiff peaks, and I mean very stiff peaks, throw the mixing bowl full of whipped cream into the freezer.
For the custard - Warm milk in sauce pan to 165-185 degrees. In a medium sized bowl, mix eggs, sugar and flavoring. When milk is warm, slowly add the milk to the egg mixture while stirring. Once all combined, pour this back into the sauce pan, and heat on stove back up to 165 F, stirring CONSTANTLY, to ensure little flecks of cooked egg don't form on the bottom of the pan. I then cool the mixture in a water bath... usually a slightly larger sauce pan filled with the coldest water my tap will run, but you could also just fill the sink with cold water and ice cubes. I re-run cold water two or three times, then put the custard mixture in the freezer.
I put them both in the freezer seperately at first, because the two smaller masses cool quicker than if they were mixed together. Leave them both for half hour to fourty five minutes. I then put the whipped cream filled mixing bowl back into the mixer with the paddle attachment and turn it on low, as I pour the custard mixture into it. I let them blend thoroughly, then pull it off the mixture, pulling the paddle attachment off as well, and I just leave the attachment in the mixing bowl when it all goes back into the freezer. It's easier to not clean it off every time you mix. I wipe a spatula around the sides of the bowl, because otherwise the thin film of ice cream mixture will freeze quickly and get icy.
The first time I put the completed mixture into the freezer it gets left alone for 1-1/2 to 2 hours. If you've made a smaller quantity with less than 1 cup of milk, I'd check on it after 1 hour. Usually the sides are just starting to get colder, so I use a spatula to turn the ice cream on the sides into the middle, run it along the bottom of the bowl to do the same there, and put it back in the freezer for another hour.
The next time it comes out of the freezer it gets put back on the mixer and stirred at medium speed for 3-5 minutes, the harder it seems the longer it should be mixed... rinse and repeat this step every 30-45 minutes as it hardens. Probably 3 or 4 rounds. Once the ice cream seems to strongly resist the mixer, you can stop and transfer it to an airtight container and leave in the freezer overnight. The custard will set up and it will freeze hard.
Now - if you're the sort that likes particularly light and airy ice cream, you might want to pull it out of the freezer more often, stirring it for longer. This technique yeild just slightly denser, but very creamy ice cream... not gelato by any means, but not quite as light as some store bought brands... but I consider this to be a good thing.
Using the above recipe I made cardemom ice cream. When I made D's banana I used two pureed bananas for 1 cup of milk and the texture wasn't as good... so I'll have to create an altered recipe for when using a flavoring of more quantity than above... I'll work on that...
my next missions include Peanut Butter Banana, Coffee and Lemoncello.
