People have been experimenting with the consistency of ice cream since there was ice cream. My recipes for ice cream started out with the most basics: cream, skim milk, sugar, and flavor. My recipes originally were stir the ingredients well and dump into the ice cream machine. I now pasteurize the mixture and then cool it in the refrigerator for a few hours. One thing I noticed when I made butter pecan based on the recipe on this site was that you blended a small amount of pecans into the ice cream basically adding protein to the casein and other proteins in the skim milk and cream. I liked the texture of the final product in this case and I’ve also made a peanut butter based ice cream which had added protein and a good consistency. You want something that will not impart an off flavor into your vanilla. For this I choose more casein in the form of dried skim milk. Due to the pasteurizing I’m doing you have opportunity to disolve this in your mixture. Anyways on to the recipe.
Ingredients:
- 1 1/3 cup heavy whipping cream
- 1 2/3 cup skim milk
- 2/3 cup granulated sugar
- 1 tsp vanilla
- 1/4 cup dried skim milk
Instructions:
- In medium saucepan combine all ingredients.
- Heat slowly over low heat dissolving all ingredients until temperature reaches 165 degrees Fahrenheit.
- Remove from heat and place in refrigerator for 2 to 3 hours.
- Prepare ice cream in ice cream machine according to manufacturer’s instructions.
- Serve immediately as soft serve or place in ice box for hard serve.
- Enjoy!
Food: The Internationally Realizable Frontier 