This particular kitchen experience was rife with mistakes and accidents, yet we (I don’t know why, but the Royal Plural seems to work here) always rally through and make the best of things! I suppose a little back story is in order…
*insert psychedelic twisty flashback intro scene here*
A few weeks ago my good friend, and soon to be professional colleague, Jimmy (not his real name, we started calling him that because he looked a lot like Jimmy Neutron back in college), mentioned that he was going to the States for a few weeks to visit his girlfriend… and me, being the shameless person I am, asked if he would be willing to bring something back for me.
I have been coveting this Kitchenaid Ice-cream Maker attachment for a few months now, only shipping to my side of the world would have taken out a healthy chunk of cash from my already dwindling bank balance. So when J said he was going to the States, I jumped on the chance to have him bring it back for me!
During the weeks he was there, I checked my order status on Amazon daily (even after it told me that the item had been shipped… just to make sure that I had bought it), read up on countless ice-cream recipes, and fantasized about all the different flavour combinations I could whip up.
Except… here’s a huge FLAW in the fantasy: the Kitchenaid Ice-cream Maker attachment, which specifies that it is compatible with EVERY Kitchenaid Stand Mixer, neglected to mention that there is a difference between US Kitchenaid stand mixers and European Kitchenaid stand mixers. So my attachment’s dasher won’t fit onto my stand mixer because I have this ridonkulous metal cup thing there!
I am only somewhat mollified by the knowledge that I am not the first person to make this mistake, and unfortunately I will not be the last.
*back to the future twisty scene insert*
I was left standing in front of my mixer, dumbfounded, with a bowl of really delicious custard that was ready to be made into ice-cream! I had a little sulk and jiggled the mixer for a bit before resolving to bin the entire bowl of custard, when my mother came by and shook me out of it. She basically told me to stop whinging and just make something out of the custard, as it really was quite nummeh.
With a heavy heart, I scooped the custard into my Ikea silicon ice trays and popped them in the freezer. Then I made a chocolate cake to make myself feel better (you see now why I am no longer a size 8?).
Vanilla Raspberry Ice-cream
- 5 egg yolks, beaten
- 100g caster sugar
- 375ml skim milk
- 375ml heavy cream
- 2 tsp pure vanilla extract
- 1 tsp cornflour (optional, for a thicker texture)
- 1 cup frozen raspberries, thawed
- Pour the milk into a saucepan and simmer, but do not let it boil!
- Pour the vanilla into the heated milk and allow to infuse for 20 minutes
- In a separate bowl, beat the egg yolks, sugar and cornflour until it thickens
- Slowly pour the milk into the egg and sugar mixture, stirring constantly, then pour the mixture back into the pan and heat gently – seriously, don’t boil it – stirring until the custard thickens, then leave it to cool
- When it has cooled completely, stir in the cream until in thickens, then stir in the raspberries
- Transfer to a chilled bowl to refrigerate overnight
- Here’s where we part ways: I had to pop my mixture into ice trays the next morning, but if you have an ice-cream maker, go ahead and churn/freeze according to the instructions
In the picture above, I whipped up a batch of Aunty Rosa’s Chocolate Cake (recipe to come), scattered chocolate chips over the top of the batter and baked thin square layers for about 12 minutes.
I find that however badly it sucked to find that my attachment wasn’t compatible, this custard recipe was delicious!
Hope you lot with ice-cream makers enjoy this one.
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