The basics

The basics

By
Julie Fisher
Contains
2 recipes
Published by
Hardie Grant Books
ISBN
9781742705934
Photographer
Danielle Wood

Temperature

Fridge temperature should be 4°C

Freezer temperature should be -18°C

These temperatures are important and you shouldn’t just rely on the display on the fridge or freezer. There is a whole variety of inexpensive thermometers, so it would be wise to purchase one and double-check the temperature. Remember that the temperature at the top may well be higher than the bottom, as cold air sinks.

The warm milk mix needs to be cooled as quickly as possible (within 90 minutes) down to 4°C. This can be done by placing in a water bath. Do not put hot or warm mixes into the fridge as this raises the temperature within the fridge and can be dangerous.

The idea is to freeze the prepared ice cream mix as quickly as possible to reduce the size of the ice crystals, so that your ice cream is smooth and creamy. Use the fast freeze button on your freezer if you have one.

Hygiene

Milk, cream and eggs all contain bacteria, which can cause salmonella and listeria. So when making ice cream, it is important to heat the eggs and milk or cream to the correct temperatures – this will pasteurise the eggs and kill off any bacteria in the milk and cream. Equipment, surfaces and cloths must be kept clean and sanitised.

Quality

We use organic milk and free-range eggs. When possible, use the highest quality ingredients you can find: you will taste the difference.

Vanilla sugar is mentioned in this book. It is easy to make. Buy some good-quality vanilla pods (preferably Madagascan as this is the best), then split them open and bury them in a jar of caster sugar. The longer you keep it, the more intense the vanilla flavour will be. Never, ever use vanilla essence as it’s synthetic and won’t taste as good as vanilla extract. This really is an ingredient not to skimp on!

Quantities

All the recipes make around 800 ml to 1 litre of ice cream or sorbet unless stated otherwise.

Alcohol, salt and sugar all act as an antifreeze, so if you add too much your ice cream or sorbet will not freeze. Sometimes this is a small price to pay as the taste is so divine, but you do need to be aware that the quantities of these ingredients will affect the way your ice cream and sorbet may freeze.

Depending on your type of ice-cream maker (we use Cusinart), you will need to keep an eye on the ice cream or sorbet as it is churning, as the mix may increase in volume. If this happens, remove some from the bowl and continue.

1 tablespoon = 17 ml

1 teaspoon = 5 ml

1 egg yolk = approx 15 ml

1 egg white = approx 30 ml

1 lemon = 2–3 tablespoons of lemon juice

1 Seville orange = approx 75 ml (2½ floz) orange juice

Basic equipment and what you need to get started

Ice cream maker

Non-reactive medium size saucepan

Small saucepan

Bain-marie

Small frying pan with a lid

Metal baking tray (20 x 30 cm x 3 cm)

Whisk

Wooden spoon

Set of scales

Freezer

Measuring spoons: tablespoon/teaspoon

Measuring jug

Sugar thermometer

Mixing bowl

1 litre rectangular containers to hold the ice cream

Airtight container

Rubber spatula

Food processor

Cooling rack

Net food cover

Sieve

Freezer packs

Wooden cocktail sticks

Ziploc bags

Pestle and mortar or electric spice grinder

Small clean paintbrush

Biscuit cutters, various shapes

Two stainless-steel bowls 2 cm apart in size

Silicone moulds, various shapes and sizes and wooden sticks

Silicone mat

Greaseproof paper or baking parchment

Flat, wide-bottomed cake slice

Metal spatula/palette knife

Fridge/freezer thermometer

Grater

Zester

Electric or glass lemon juicer

Sharp knives of different sizes

Ice cream scoop: we use Zeroll brand

Recipes in this Chapter

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