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How to make heavy cream from milk

If a recipe calls for cream, substituting milk is not always a good idea. This is because milk does not have the same properties. Here’s a way you can make nice heavy cream.

Ingredients for Heavy Cream

  • 3⁄4 cup (180 mL) cold milk (2% or whole)
  • ⅓ cup (75 g) unsalted butter
  • Makes 1 cup (240 mL) heavy cream

Steps

  • Melt the unsalted in a saucepan over low-heat. Place ⅓ cup (75 g) of unsalted butter into a saucepan. Turn the heat up to low, and wait for the butter to melt; you can stir it occasionally with a spoon or rubber spatula.

Read also: How to make vanilla Icecream

  • Do not use margarine or salted butter, as the resulting heavy cream won’t taste right.
  • Stir 1 tablespoon (15 mL) of the melted butter into the cold milk. This is known as “tempering” and is very important. If you pour all of the melted butter into the milk at once, the milk will heat up too fast and curdle.

Read also how to make healthy fruit smoothie

  • Whole milk will give you the best results, but you can use 2% milk as well. Do this in a separate container; a large measuring cup would be ideal.
  • You are using the entire 3⁄4 cup (180 mL) of cold milk for this step.

  • Pour the milk into the rest of the butter and cook it over low-heat. Pour the tempered milk into the saucepan containing the rest of the butter. Turn the heat up to low and wait for the milk to heat up, stirring it often with a whisk. Once the milk starts to steam, you are ready for the next step. Do not let the milk come to a boil.

Read also: Best Icecream recipes(Photos)

  • Mix the cream until it thickens. A blender will work the best, but you can use a food processor, an electric mixer, or even a hand-held mixer. How long it takes for the cream to thicken depends on which tool you use; expect it to take a few minutes, however.
  • You are looking for a thick, creamy consistency just like heavy cream.
  • This recipe will not thicken into a whipped cream consistency.
  • Keep the cream in the fridge and use it within 1 week. Allow the mixture to cool to room temperature first, then transfer it into a lidded container and put it into the fridge. You can use this as a substitute for most recipes that call for heavy cream.
  • The cream will separate over time. If that happens, simply give the container a good shake. You can also reheat it over low-heat, then give it a stir.

How To Make Homemade Vanilla Icecream

Nothing beats the smooth, creamy delight of homemade vanilla ice cream, served solo or accompanying a delicious dessert.

Whether you own an ice cream maker or not, everyone should have the perfect homemade vanilla ice cream recipe in their repertoire. All you need is the best quality ingredients you can find and a little patience. You may never eat store-bought vanilla ice cream again!

Ingredients

  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  • A pinch of salt

Using an Ice Cream Maker
In a medium saucepan, heat up the milk, sugar and salt. On a chopping board, use a paring knife to scrape the seeds from the vanilla bean carefully. Add these seeds to the milk, with the scraped bean pod. Take the saucepan off the heat, cover with a lid, and allow infusing for at least an hour.

You can tell if a vanilla bean is good quality by smelling it. You should be able to smell the vanilla. Don’t be fooled by the plumpness of the bean — a plump bean doesn’t automatically equal more flavor, it may just have a high water content.

If the bean smells smoky, this means the bean was not left to dry out properly, rather it was quickly flash dried over a fire. If this is the case, the vanilla beans are probably not of a high quality.

Chill the cream.

Next, you will need to chill the heavy cream in an ice bath. You can make an ice bath by filling a large bowl halfway with icy water. Place a smaller bowl into the water, into which you will strain the cream. Let the heavy cream sit in the ice bowl until cooled.

Make the custard.

In a large, clean bowl, whisk the egg yolks until combined. Take the vanilla-infused milk mixture and warm it up again. Once it is warm, gradually stir it into the bowl with the egg yolks, adding a little at a time and whisking constantly to combine. Once all the milk has been combined with the yolks, pour this mixture back into the saucepan.

Place the saucepan on a low heat and stir the custard constantly.

Make sure to scrape the bottom of the saucepan with a spoon or spatula to prevent any of the mixture from sticking. When the custard forms a light coat on the back of the spoon or spatula, it is ready.
Depending on how rich you want your custard to be, you can add up to three more egg yolks.

Combine the custard with the heavy cream.

Pour the custard mixture through the strainer, into the heavy cream in the ice bath. Remove the strainer and stir to combine. When the mixture has cooled fully, add in the vanilla extract, cover the bowl, and place in the refrigerator. Leave for several hours or overnight, if possible.

There are three main types of vanilla extract: Bourbon, Tahitian and Mexican. Each has a slightly different flavor. Bourbon vanilla is from Madagascar and has a strong, bold flavor; Tahitian vanilla is floral, while real Mexican vanilla is creamy-tasting, with a pronounced flavor.

Always use a vanilla essence with an alcohol base.

The alcohol, even if burned off during cooking, enhances the flavor of the vanilla extract.
For a lighter custard, you can replace the heavy cream with half-and-half. Just be aware that your ice cream will turn out less smooth as a result.

Removes the ice cream custard from the refrigerator.

Remove the vanilla bean and spoon the mixture into your ice cream maker. From this point, you can follow the manufacturer’s instructions to find out how to freeze the ice cream mixture in your particular machine.

Serve or store.

Serve your homemade vanilla ice cream straight from the ice cream maker or store in an airtight container in the freezer to create a firmer ice cream.

Vanilla ice cream is the perfect accompaniment to homemade fruit pies and warm chocolate cakes.

It also makes a delicious dessert served on its own, covered in chocolate or caramel sauce and toasted pecans or almonds.