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WBM june 2011
Pat Bradford’s
Homemade Ice Cream
Can use strawberries, peaches, blueberries,
cherries, kiwi or even chocolate
Ice Cream Base
1-2 fresh vanilla beans
6 brown eggs, room temperature
2½ cups raw sugar
4 cups organic white milk
3 cups organic heavy whipping cream
1 tablespoon arrowroot
¼ teaspoon salt
Fruit Base
5 cups peeled, cut fruit, or 3 cups
mashed fruit (approximately 1 gallon)
For Churn
1 bag rock salt
2 bags ice
Chill metal churn container in freezer.
Mash or lightly puree half the fruit and
refrigerate. Save remaining fruit to chop and
add after ice cream is frozen.
Prepare ice water bath by filling a large
bowl with half ice, half water, (leave some
freeboard) set aside.
Cut vanilla bean pods lengthwise and
scrape black “caviar” out of each side.
Reserve scraped seed pods.
Whisk eggs, sugar, arrowroot and salt
until well blended, add vanilla, stir, and set
aside.
In a large, heavy saucepan over low heat,
stirring constantly, heat milk and cream just
until it begins to steam. Add a small amount
of egg/sugar mixture at a time, stirring constantly.
Continue adding egg/sugar slowly
until all sugar is dissolved. You can add a
scraped vanilla bean pod to the hot liquid
for more flavor, but remove it before freezing.
Stir constantly until custard coats spoon
(when you draw your finger across spoon, it
should make a mark through custard, which
should not run back into itself).
Remove the custard and pour into a heatproof
bowl, preferably glass. Remove vanilla
bean pod. Set the custard bowl into an ice
bath to cool 10-15 minutes.
Cover and place custard bowl into refrigerator
to chill at least 3 hours, or preferably
overnight. Pour into previously chilled
churn cylinder, install in tub. Layer 1∕3 salt, 1∕3
ice, 1∕3 salt and 1∕3 ice and repeat in ice cream
churn tub and churn as directed by the manufacturer’s
instructions. Freeze in ice cream
maker 45 minutes - 1 hour on average. A
towel laid over the top can be an aide.
When frozen, spoon out of cylinder and
add back remaining 2½ cups of fruit, or use
remaining fruit as a garnish.
Ice cream will be softer than store-purchased
when churn has finished its work.
Put into container and place in freezer to
harden. —PB