Ice Cream
I have an ice cream maker for my stand mixer, as well as a couple of free-standing freezer-tub models, as well. I love them, and I keep a tub or two in the freezer at all times so that when I’m in the mood for ice cream, I don’t have to wait 24 hours for the tubs to freeze. Here’s my recipe for Philadelphia Vanilla Ice Cream. Philly Vanilla is not custard-based, so it’s creamy and fluffy and a little lighter in texture than commercial vanilla ice creams. It lends itself very well to inclusions such as fruit and fruit purees, flavorings and other stir-in-at-the-last-moment goodness.
Tips for freezer-tub ice cream making:
Make certain that your tub has spent at least 24 hours in the depths of the freezer. It really does make a difference. I slip mine into a grocery bag as soon as its washed and store it right in the freezer so it’s ready to go.
Don’t expect to get hard, scoopable ice cream right out of the tub. The consistency will be like soft-serve. Pack it immediately into an airtight container and let it temper in the freezer for at least 4 hours. It’ll firm up considerably.
Cold food(s) don’t taste as strong as hot foods. So your ice cream base should be highly flavored before freezing. If it tastes a little too strong, it’s probably just right.
If you want to add hard items like chocolate chips, pasteurized cookie dough bits, nuts or chopped fruit, stir them in after churning and before packing. Sauces and syrups can be swirled in immediately after packing.
Philadelphia Vanilla Ice Cream for Freezer-tub Ice Cream Makers
1 cup whipping cream, very cold
2 cups half and half, very cold
3 TBL nonfat dry milk powder
3/4 cup sugar
1/2 tsp salt
1 TBL scotch whisky (optional, but it really intensifies the vanilla flavor. Crazy but true)
1 tsp vanilla (If you’re omitting the scotch, double the vanilla.)
Stir all ingredients together until sugar is dissolved. Fit the ice cream dasher into the freezer tub according to manufacturer directions. Churn according to manufacturer’s directions. Pack into airtight containers and temper in the coldest part of the freezer for at least 4 hours.
Tips for using the ice cream maker with a stand mixer: I wrap a heavy kitchen towel around the outside of the freezer tub to keep the tub cold for a longer period of time. Start your churn on low speed. Churn on low for 10 minutes to allow the base to begin to thicken, then up the speed to medium high for 20 minutes to incorporate as much air as possible (this makes the ice cream creamier and slows melting time.) Reduce the speed back to low for the last 15-20 minutes of churning time.
Now go grab a spoon! Enjoy!!
A heavy kitchen towel helps insulate your frozen tub.