THE COOLEST CREATION

Summertime is Homemade Ice Cream Time

Before industrial freezers and unlimited flavours came into play, the invention of ice cream can be traced back to the early days of modern civilization.

Around 500 B.C., a form of ice cream, more commonly known today as sorbet, appeared in the heat of the Persian empires. At this time, it consisted mainly of ice rose water, vermicelli, saffron, fruits and other sweet flavours. It was very expensive to produce, but its economic value helped flourish its development.

From the Persian Empire it traveled to Ancient Rome where it was enjoyed by the Emperor and nobility.

It has been told that the Emperor would have runners carry ice from the mountains to the Roman cities during the hottest months of summer so that he could enjoy this tasty treat.

Between the 9th – 11th century, Europe witnessed the innovations of China and Arab countries, changing the way ice cream would be made forever. Chefs began using milk based frozen products to produce a variety of new flavours and styles, thus beginning the era of Neapolitan ice cream, delicious and creamy Gelato and many others.

After Catherine de Medici introduces ice cream to France in the mid-16th century, ice cream continues on its glorious rise. As production capabilities improved, Europe witnessed the innovation of new flavours, new refrigeration techniques, and new automated machines. This sweet, creamy and cool dessert now made its way to all four corners of the world.

In the United States, the spread of ice cream had much to do with the end of World War I, when commercial electrical refrigerators became available, and during World War II, when flash frozen and dried ice creams became part of the official US Army rations.

These rations were distributed on all fronts: across Europe, North Africa, East Asia, and Pacific.

Finally, in the 20th century, commonplace refrigeration enters the homes of civilians, Hollywood accepts ice cream into its elusive culture, and the fashion industry makes this sweet treat a staple for their garments and accessories. Innovation for production does not lay to rest and new types of ice cream are created; Enter: soft serve and The Sundae.

Making Ice Cream at Home: How-To

(without a machine)

Method 1: The Bag Method

Recommended yields a smooth, creamy, tasty treat

Level: Easy

Ingredients:

Vanilla Ice Cream Base:

  • 1 cup whole milk
  • A pinch of salt
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1 tsp vanilla extract

Steps: Vanilla Ice Cream base

  1. Heat milk, salt and sugar in saucepan.
  2. Using a paring knife, scrape seeds from vanilla bean into milk mixture, then add bean pod to mixture
  3. Cover, remove from heat and let vanilla infuse milk for up to 1 hour on an ice bath

Steps: Making the Ice Cream

  1. Pour mixture into a deep baking sheet/plastic bowl/stainless steel bowl and place in freezer
  2. Check after about 45 minutes
  3. As edges begin to freeze, remove from freezer and stir vigorously with spatula or whisk—be sure to break up any frozen sections. Return to freezer.
  4. Check mixture ever 30 minutes, stirring vigorously as you check it. For best results, you can use a hand-held mixer or a stick blender.
  5. Keep checking and stirring for between 2-3 hours.
  6. Want to turn your simple vanilla ice cream into tasty Italian Stracciatella Gelato? Easy. Simply drizzle pure melted chocolate (dark or milk) over the almost-frozen mix, then stir to break up the ribbons of chocolate as they begin to freeze, creating small “chips.”
  7. Transfer ice cream to a container with a lid and freeze until ready to serve.

Making Ice Cream at Home: How-To

(without a machine)

Method 2: Hand Mixing

Recommended, yields a smooth, creamy, tasty treat

Level: Easy

Ingredients:

Vanilla Ice Cream Base:

  • 1 cup whole milk
  • A pinch of salt
  • ¾ cup sugar
  • 1 vanilla bean, split lengthwise
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1 tsp vanilla extract

Steps: Vanilla Ice Cream base

  1. Heat milk, salt and sugar in saucepan.
  2. Using a paring knife, scrape seeds from vanilla bean into milk mixture, then add bean pod to mixture
  3. Cover, remove from heat and let vanilla infuse milk for up to 1 hour on an ice bath

 

Steps: Making the Ice Cream

  1. Pour mixture into a deep baking sheet/plastic bowl/stainless steel bowl and place in freezer
  2. Check after about 45 minutes
  3. As edges begin to freeze, remove from freezer and stir vigorously with spatula or whisk—be sure to break up any frozen sections. Return to freezer.
  4. Check mixture ever 30 minutes, stirring vigorously as you check it. For best results, you can use a hand-held mixer or a stick blender.
  5. Keep checking and stirring for between 2-3 hours.
  6. Want to turn your simple vanilla ice cream into tasty Italian Stracciatella Gelato? Easy. Simply drizzle pure melted chocolate (dark or milk) over the almost-frozen mix, then stir to break up the ribbons of chocolate as they begin to freeze, creating small “chips.”

Transfer ice cream to a container with a lid and freeze until ready to serve.