This instructable will show you how to make Vanilla-Bergamot icecream without an icecream machine. The recipe is loosly based around a Creme anglaise (a type of custard) and can be adapted easily for other flavours.
The 2 main flavours are Vanilla and Bergamot. Vanilla of course is a flavour most people are familiar with and I will use Bourbon beans from Madagascar. These are by far the tastiest variety. The Bergamot flavour comes from the Bergamot orange, which is grown in southern Italy. It is hard to describe what Bergamot tastes like, but It does give Earl Gray tea its distinctive flavour.
It takes all day to make this but it is only an hour or so work, spread over the day. Whilst an icecream machine is not required, it does save time and the end result will be a little bit smoother.
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Step 1: The Ingredients
- 375ml full cream milk
- 220g sugar
- 4 bourbon vanilla beans
- 8 drops food grade bergamot oil
- 8 egg yolks
- 600ml double cream
Step 2: Heating Up With Milk, Vanilla and Bergamot
Add the milk to a saucepan.
With each vanilla bean, slice it down the length and scrape the seeds out. Add the seeds and the beans to the milk.
Add 8 drops of bergamot oil.
Very slowly heat up the mixture till it almost boils.
Step 3: Prepare the Egg and Sugar Mixture
Whilst the milk mixture is heating up, add the egg yolks and sugar to a mixing bowl. Beat these until the mixture is thick and pale.
Step 4: Combine the Mixtures and Cook It
Slowly beat in the milk mixture to the egg/sugar mixture in the mixing bowl. Discard the vanilla beans at the bottom of the saucepan, but keep any seeds that may have accumulated at the bottom.
Return the mixture to the saucepan and heat at a medium heat, continually stirring. Keep on stirring till the mixture thickens up, then take it off the heat.
Step 5: Let It Cool Then Add the Double Cream
Return the mixture to the mixing bowl and beat it lightly to release a bit of heat. Place the mixing bowl in an ice bath and let it cool, stirring it every 3 or 4 minutes.
When it has cooled down (10-15 minutes), add the double cream and stir it through.
Step 6: Freeze-Churn-Freeze-Churn-Freeze-Churn-Freeze-Churn........
Place the mixing bowl in the freezer, taking it out every hour or so to beat it. This can be done with a stand mixer or by hand.
When the mixture is sufficiently thick (5-8 hours), transfer it to a storage container, (e.g. icecream tub or metal tin) then let it freeze overnight.
Step 7: Serve Up and Eat
Use your imagination. I served it up with some toffee, but if you had some bergamot fruit you could make a syrupy marmalade and serve it with that.