{"id":1110,"date":"2011-11-12T02:53:20","date_gmt":"2011-11-11T16:53:20","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=1110"},"modified":"2016-09-28T13:32:14","modified_gmt":"2016-09-28T03:32:14","slug":"home-made-ice-cream-recipe-without-an-ice-cream-machine","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/home-made-ice-cream-recipe-without-an-ice-cream-machine\/","title":{"rendered":"Home Made Ice Cream Recipe without an ice cream machine"},"content":{"rendered":"
\n\"homemade<\/p>\n
\n

You can flavour your ice cream by adding different things to the boiling cream – for example a mashed banana, melted dark chocolate, a donut, vanilla beans…it’s up to your imagination. If you would like a fruit syrup based ice cream swap the 150ml of cream for 150 ml of fresh strained juice from the fruit of your choice. This recipe makes a small quantity so you may wish to double it if you want leftovers.<\/p>\n

150mL (5.07 fluid ounces) or 1\/2 cup plus 1Tbsp and 2tsp (35% fat) cream<\/a> (or fresh strained juice)
\n100mL (3.38 fluid ounces) or 1\/3 cup plus 1Tbsp milk
\n1 ripe banana mashed
\n3 egg yolks\u00a0or 45g (1.59 ounces)
\n100g (3.53 ounces) or 1\/3 cup plus 2Tbsp caster sugar
\n50mL (1.69 fluid ounces) or 3Tbsp plus 1tsp extra cream
\n2g (0.07 ounces) xanthum gum<\/a>\"\"
\nBoil the cream and milk with whatever you want to flavour it. Leave to cool and sit for a while – taste to check flavour has really infused, then strain through a sieve.
\n<\n\"home
\nnbsp;
\nWhisk egg yolks and sugar in a bowl over a pan of boiling water until pale and thick. Take off heat and slowly mix in the flavoured cream milk mixture and extra 50mL (1.69 fluid ounces) cream.<\/p>\n

\"secret<\/p>\n

Sprinkle 1g (0.04 ounces) xanthum gum over the surface and whisk in, repeat with the second gram. \u00a0The mixture will thicken. \u00a0Beat with electric mixers to incorporate air. \u00a0 Place in a container in the freezer for at least 4 hours to freeze.<\/p>\n

The xanthum gum is the secret to not needing an ice cream machine, it is regularly used in commercial ice cream. \u00a0Without it the ice cream tends to form crystals of ice which ruin the mouth feel. If you have a machine the constant stirring helps stops these ice crystals forming. But for those of us who have not purchased an ice cream machine this is a much more economical way to achieve a delicious home made ice cream with a beautiful smooth mouth feel.<\/p><\/div>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"ice<\/a>

You can flavour your ice cream by adding different things to the boiling cream – for example a mashed banana, melted dark chocolate, a donut, vanilla beans…it’s up to your imagination. If you would like a fruit syrup based ice cream swap the 150ml of cream for 150 ml of fresh strained juice from the fruit of your choice. This recipe makes a small quantity so you may wish to double it if you want<\/p>\n","protected":false},"author":1,"featured_media":2879,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,145],"tags":[31,515,512,518,513,227,516,520,517,521,514,506],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1110"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=1110"}],"version-history":[{"count":24,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1110\/revisions"}],"predecessor-version":[{"id":44920,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/1110\/revisions\/44920"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/2879"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=1110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=1110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=1110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}