This week’s Tuesdays with Dorie assignment was very exciting for me — homemade ice cream! I vaguely remember making homemade ice cream with a hand-cranked churn as a child (sorry mom and dad, excuse my terrible memory), but I’d had a vague notion that one needed Specialized Equipment to make such a deliciously cold concoction. I posed my question to the talented and lovely/handsome bakers of the Tuesdays with Dorie group and was directed to an extremely helpful post by David Lebovitz, where the renowned pastry chef lays out a simple method for simple homemade ice cream.
After a bracing 45 mile bike ride on Saturday in some pretty serious heat, I certainly felt like I’d earned some tasty treats! Burnt sugar in the name of this confection refers to the method making the caramel, where you heat water and sugar until it turns a deep amber and then add cream and milk. My caramel seized at this stage, but worked out fine after a little TLC and some elbow grease. The most difficult part of this process was that I had no idea what the consistency of the custard was supposed to be. After you make your caramel (which will be very liquidy), you allow it to cool for a few minutes and beat some eggs with salt until they thicken slightly. Then, you temper the eggs (scary!) and finally combine all ingredients.
The David Lebovitz method for making the ice cream involves then cooling your custard in an ice bath and freezing it for about 3 hours, stirring it briskly every 30 minutes or so. I liken this to the attention necessary for baking bread — most of the time is inactive, but you need to be puttering about at home for this to work properly. I used a hand mixer for this as I am lazy. I then allowed the custard to freeze overnight.
Verdict: delicious! And totally satisfying — I conquered three of my baking fears: making caramel, tempering eggs, and making ice cream. The taste itself is very rich and deep. I can’t wait to make more ice cream. Thanks to Becky of Project Domestication for choosing this recipe, which can be found on her site.