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Step 3: Mixing the custard...

This is just a little bit tricky. If the eggs and the hot cream are mixed too rapidly there is a chance the eggs will begin to cook. This looks quite a bit like scrambled eggs and while it doesn't taste bad its a bit disconcerting to find scrambled eggs in your strawberry ice cream.

First carefully mix 4 tablespoons of the hot cream into the mixing bowl contents. Then slowly pour the egg mix into the hot cream mixing as you pour.

Once everything is all mixed together well reduce the heat to medium-low and continue to cook, stirring regularly, until the mixture begins to thicken enough to cover the back of a spoon.

Once the mixture has thickened remove from the heat and allow to cool. You can cover and refrigerate overnight (if you haven't pre-frozen your Cuisinart bowl or picked up the rock salt ).

Alternatively the preparation can be cooled over an ice bath in about 30 minutes or so. As you can see from the picture I simply placed the pot in a mixing bowl filled with ice. The towel insulates the pot a bit to prevent premature freezing of the custard.
Great recipe. The fresh berries look great. I would consider cooking any fresh fruit before it goes in to a frozen/cold desert. Depending on where the fruit comes from, it may have some bacteria on the surface. Microwaving for a few minutes should work. <br />
never seen any of our grandparrents using antibacterials and microwave/cook fruit before eating and they lived until 90 nowadays you wash your fruits and die from heart attack or stroke in 60...no logic..stupid idea!
<p>Seriously? Talk about anti logic... Our Grand Parents didn't have Glyophosphates (agent Orange) on their fruits and vegetables like we do today. Yes it is the same herbicide as we used in Vietnam, ask those of us who got sprayed with it how bad it is. <br><br>You should always wash your produce and even if it is organic, because we have no idea what happened to it before we bought it. This should be common sense but I guess this isn't too common anymore. </p>
So following that same logic, we should not eat any fresh fruit (or vegetables), but rather cook all of it before consuming. Sheesh.
I believe the general consensus is that fresh fruits and vegetables should be, at the very least, thoroughly cleaned before eating. This will not, of course, guarantee that all pesticides and fertilizers ( include manure ) have been removed or that latent bacteria has been killed. <br><br>While cooking everything is err'ing on the side of caution, eating unwashed fruits and veggies isn't a good idea at all...
<p>To anyone in err of washing your fruit at least. I just wanted to make sure this past summer that I wasn't getting sour fruit si I ate a piece of fruit in the store. I got so sick that I ended up in the hospital. With food poisoning. Then it later went into my bloodstream. I was by then so sick that I wished I was dead. Then by the time I got out of the hospital I had to have a pic line inserted and then I still had to go threw 10 more days of getting an antibiotic at another hospital that took two hours each day. Please at lest wash your fruits in vinager water. Because I will never ever eat any fruit that's at least not been washed. Especially any fruit in a store or a fruit stand.</p>
hey can i use the no ice cream machine method? as in mix the ice cream when the custard is partially frozen and mix then repeat
Absolutely. A great way to work off calories from the last batch is making the next batch. You might be able to use an old fashioned mixer if it has a slow speed and a bread kneading paddle.
Hey, I'm a little unclear on this step- "First carefully mix 4 tablespoons of the hot cream into the mixing bowl contents. Then slowly pour the egg mix into the hot cream mixing as you pour. Once everything is all mixed together well reduce the heat to medium-low and continue to cook, stirring regularly, until the mixture begins to thicken enough to cover the back of a spoon." When you say, once everything is mixed together, are you referring to what's in the mixing bowl, are you mixing the egg into the saucepan, are you continuing to the remaining cream in the pan seperate from the rest of the ingredients? Perhaps I'm missing something but i'm really not clear on whats being mixed where.
The ingredients in the mixing bowl (the egg mix) re slowly poured into the saucepan containing the hot cream. Its not completely clear to me why the instructions call for first mixing the 4 tablespoons, perhaps to provide a bit of warmth.
This is to &quot;temper&quot; the eggs and help prevent cooking them. If you omit this step you will cook your eggs as you add them to the hot milk.
Is your dp Yanosh (sp?) from Ghostbusters 2?
No, Dr. Emil Lazarro from Buckaroo Banzai, Adventures in the 8th dimension.
They look a lot alike.
Yea, but you would instantly recognize Yanosh from Ghostbusters 2, he was played by Peter MacNichol from Allie MacBeal.
It is called tempering. you do it to prevent the mixture from curdling.
just made it. mine is cooling but i had a little taste and it seems to be superb. later i post how it tastes thick and frozed. btw, thanks a lot for the recipe.
Thank you for these kind words. It was challenging project but I somehow pressed on....
Also if you have one of those new style freezers where the bowl itself is frozen ( no ice or rock salt is added ) you want to chill the custard almost to the point of freezing. Otherwise you risk a 'soft' freeze and have to harden it up even further by putting in the freezer for a couple of hours.
Wow! Looks great. I feel like I remember someone at my campus dairy saying that the grading (regular, premium, super premium) strictly had to do with the amount of air whipped in (more air equals more premium) and the amount of milk fat in the ice cream (more fat equals more premium). Am I right or just too lazy to wiki it and confirm?
I know its coupled to the amount of milk fat but can't speak authoritatively to the air bit. I always pretty much thought it was a marketing term. I suppose if one visits the Haagen-Daaz site they will explain in great detail how, exactly, their super-premium ice cream is superior to all other super-premium ice creams while I'm pretty sure the Safeway site will explain that their plain wrap ice cream is in every way equal to the super premium brands. And so on. I, not surprisingly, am of the opinion that my super premium ice cream is superior to all other super premium ice creams....On the other hand there is the timeless truth "An ice cream cone ain't much unless you don't have one"
cool you gave lots of useful information. I am definitely trying this.
Thank you for your kind words. I also published a 30 second instructable for the Forbes contest on making Lemon Sorbet that you might find useful.
Good stuff, now is the season! L

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