Here is the recipe for making ice cream if your name is Celil. First of all you milk your sweet cow Daisy. Then you separate the cream. Chill it. Meanwhile the Shush Sisters (two delightful piggies) anxiously await the results. This is how one makes ice cream on the Farmy.
This is the classic French custard-style ice cream. We made it almost every day, year and after year, at ROXY’S BISTRO. It is from LENOTRE’S ICE CREAMS AND CANDIES, heavenly recipes by Gaston Lenotre, France’s master of desserts. You can be as creative as you want once you’ve mastered this basic recipe.
VANILLA ICE CREAM
6 egg yolks (always use large eggs)
2 generous cups whole milk
1 generous cup sugar
1 generous cup whipping cream
l vanilla bean split open lengthwise, or 1 tsp. top quality vanilla
Heat milk to almost steaming. (add the vanilla bean and then remove it when the custard is finished cooking. Do not add vanilla flavouring at this point.) Stir in sugar until completely dissolved.
I’ve doubled the recipe. It is wonderful to have home-made ice cream tucked into your deep freeze, and it really isn’t any more work. This recipe was made using our incredible Rhode Island Red farm eggs. The yolks were such a deep colour the vanilla ice cream was a delicate shade of yellow.
Whisk your egg yolks well. Now add a little hot milk slowly (about half) to the egg yolks, whisk again. Pour this mixture back into the saucepan containing the rest of the milk.
Cook over low heat until custard coats the back of the spoon STIRRING CONSTANTLY. Do not overcoat your mixture as it will curdle- then you are really in trouble.
Remove from heat and pour into a large mixing bowl. Whisk in the whipping cream. Allow to cool and then refrigerate to be sure your custard is completely cool before putting it into your ice cream maker. Add vanilla now or remove the bean.
Nothing absolutely nothing is better than ice cream, still soft, right from the maker. It is your reward. Grab a big spoon and indulge.
Pack in small plastic containers to store. How simple was that. (if you have an ice cream maker). This recipe gives you twice as much ice cream as the most expensive on the market… and at less the cost. Bon Appetit!!
cela a l’air délicieux,
I am going to try this soon. do you suggest an alternative that can be used to get same fluffiness in place of egg yolks.
btw, many thanks, nice one !
ICE CREAM WITHOUT EGGS
Scald over low heat, but do not boil l cup of cream
Stir in, until dissolved 3/4 cup sugar and a pinch of salt.
Add 1 1/2 tsp vanilla flavouring and chill until very cold.
Now stir in 3 cups of heavy cream. Do this the day before you freeze to produce a smoother-textured cream.
Churn-freeze the mixture, pack into container and store in freezer. .
You’ll do wonderfully. Remember to have your mixture cold when you put it in your ice cream maker. Have a simply beautiful weekend Chandan. Virginia
The layout this is fantastic, leave me a little , here I come!
Hurry. It’s melting. It’s melting. Virginia
I will, I will , here I go to the first road left at the intersection , is not it ? Have a nice weekend !
maxima
You have it right. It is the country road and we have a blue mail box. Stefan, have a “picnic” of a weekend. V.
TWO recipes.. What a treat. And the shush sisters are locked squealing behind a gate when i milk or they would be in the milking parlour making a kerfuffle, They love their morning milk. This recipe is fantastic plus the tip not to over boil the custard. And you made it every day so i know it is tried and true!! thank you so much for writing it down for me and all the pictures! i shall give Daisy extra treats tonight so that we have extra creamy milk tomorrow, how wonderful. Thank you honey.. c
My dear friend it is my pleasure. Virginia
[...] into the most wonderful ice cream. Virginia from Bel Ochio’s Blog showed me how to make her Sublime Vanilla Ice Cream. She has set it all out in beautifully photographed steps. This ice cream was made in her [...]
It has been my custom to wake early, make cafe au late, and then take it back to bed to sip while I write in my journals or read. Celi has changed that. It is my custom to turn on the computer and go direction to your blog. It has become an important part of my life. This morning, absolute joy to see the breathtaking photograph of you. V.
I hope you still have time for your journals though!! I am honoured to be on your morning list! It is a wonderful image to have of you enjoying your coffee, pen in hand, books at hand, then popping in to say hullo.. welcome welcome! I am excited to be learning so much from you.. c
It is a two way street Celia. I am growing every day I read your blog. V.