Difference between revisions of "Make Vanilla Ice Cream Without an Ice Cream Maker"
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===Making Custard Base Ice Cream=== | ===Making Custard Base Ice Cream=== | ||
#Use this recipe to make rich, creamy ice cream. If you want a dense, rich vanilla ice cream, you'll need to put in a bit more work than the bag method. This ice cream can also take several hours to freeze, so it's best started earlier in the day if you want it to be ready that night. | #Use this recipe to make rich, creamy ice cream. If you want a dense, rich vanilla ice cream, you'll need to put in a bit more work than the bag method. This ice cream can also take several hours to freeze, so it's best started earlier in the day if you want it to be ready that night. | ||
| − | #[[Separate | + | #[[Separate an Egg|Separate out 5–8 egg yolks]]. You'll need at least 5 large egg yolks to create the custard base for the ice cream. Optionally, you can use 6, 7, or 8 to create a richer custard, and therefore a richer ice cream.<ref name="rf2">http://www.davidlebovitz.com/2009/02/vanilla-ice-cream/</ref> |
#*If you are using small eggs, separate out a single additional yolk. Just go with the amounts listed if you are not sure what size your eggs are. | #*If you are using small eggs, separate out a single additional yolk. Just go with the amounts listed if you are not sure what size your eggs are. | ||
#*[[Freeze Eggs|Raw egg whites can be frozen]] for later use. | #*[[Freeze Eggs|Raw egg whites can be frozen]] for later use. | ||
