karohemd: (Chef)
Ozzy ([personal profile] karohemd) wrote2012-02-12 12:43 pm

[Cooking] An attempt at apple and cinnamon ice cream

Yesterday I made something I'd never made before for various reasons but mainly because I don't have a freezer in my tiny studio flat, only a tiny compartment in my fridge that just about makes water hard. I'd read and seen on various blogs that you don't need a machine to make ice cream if you stir the mix regularly so I'd considered trying that. I rose to the challenge because fellow food blogger and twitter foodie Kavey posted a Bloggers Scream for Ice Cream challenge on her blog (click the thumbnail below to go there).
IceCreamChallenge_thumb

The rules for the challenge stipulate that it had to be a custard base recipe so I made one using:
350ml double cream
250ml single cream
2 egg yolks
3 tbsp demerera sugar
the husk of half a vanilla pod I'd kept in my sugar

This I know how to do so it came out really nicely.
For the flavouring I cooked down two smallish chopped apples with 2tsp of ground cinnamon. This I mixed into the custard using a stick blender to ensure even distribution. The final mix tasted great and I was very happy with it. After it had cooled, I filled the custard into a small freezer tub and put it into my freezer compartment, hoping for the best. Every half hour or so I stirred the mix with a fork to break up the ice that had formed and after about four hours or so it had reached a consistency that was very close to ice cream. I even managed to make a reasonably looking quenelle:
Apple and Cinnamon Ice Cream

Now for the disappointment: Unlike the custard, the flavour of the finished product is rather weak. I guess I have to pack in more next time. However, as a first attempt, I really happy with it. Any suggestions more than welcome (please reply with OpenID or include your name and blog/twitter link in your anonymous reply). Many thanks.

Update - A few tips (own experience and others'):
- the initial custard needs to be very strong in flavour, almost too strong to be comfortable when you taste it
- next time I make the above I will cook a stick of cinnamon with the cream and leave to infuse for some time which should intensify the flavour
- use a round container and one is big enough so it's not filled all the way up to make vigorous stirring easier

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