The secret of creamy, creative ice cream without ice machine
Many no-churn ice recipes require dairy products, such as evaporated milk or sweetened condensed milk. This method provides creamy ice cream, often the pudding structure of the traditional ice cream in French style is missing. For no-churn ice, which is ridiculously creamy, but is still firm enough to draw, Stella cooks parks and sugar over a double kettle up to 71 ° C (71 ° C), whip the mixture until they are pale, thick and fluffy, and give them in the whip to give them the rich, shepherdable text of ice.
People have been inventing paths to make ice cream for thousands of years since the first person poured something delicious and sweet on snow. And while today we mainly rely on ice machines freeze and create the timeless delicacies, there is still a desired and need for the need for No-churn recipes. After all, ice machines are expensive, large and/or require a lengthy freezer for models that work via a freezer (some of us sometimes forget to put in the freezer soon).
Most recipes for no-churn ice are on a combination of evaporated or built Condensed milk And whipped cream, and while they work, this dairy tends to give a clear taste in canned food that is decisively unicycle cream. In addition, these recipes do not deliver the pudding grades of ice creams in French style.
In your search for this problem, the Genius Stella Parks of Pastry landed on a solution that a whole world with frozen treats without churn, from direct pudding ice to light and airy fillings for frozen sweets such as DIY cloonics and slices and services ice cream. The secret ingredients? The modest egg.
Well, that alone may not sound like a revelation –Oh wow, you have solved the non-KW-pornied ice cream churn ice cream by adding the ingredient that literally makes pudding pudding! – But the devil is in the details, as you say, and the details here are everything about technology.
When Stella cracked the code for the ice cream in the French style for the first time, she developed this by developing a completely new technique for heating, whip and ventilation on the ice base before freezing so that you can produce hills from light, fluffy and minimally icy ice, without being necessary.
:max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__05__20190430-chocolate-no-churn-ice-cream-vicky-wasik-15-8d5646b8593341ad86e9a6dafd7ba690.jpg)
No-churn chocolate ice cream
serves:
8
She does this by heating eggs and sugar over a hot water bath until it reaches 160 ° f (71 ° C), a temperature that is safe from a salmonella stand before the point of the salmonella and keep the eggs more air if they keep more air after whip. And the whip is exactly what happens next in a blender until the gentle base has a pale color and is thick enough to form soft bunches – similar hills. Then she folds whipped cream (how else will it taste like ice?) And freezes the mixture until it is perfectly captured.
This basic method became the key, which then unlocked a whole new world of discoveries with frozen desserts: perfect ice cream fillings for cakes and poles. Instead of looking for the pudding aroma of a classic French ice cream, Stella was after the pure, fresh dairy taste of an icy ice cream in American or in Philadelphia style. The solution: Swiss meringue. (Yes, it is funny that the solution for an ice cream -free ice cream is protein, but it makes sense if you remember that a large part of the taste of eggs comes from the egg yolk.)
It is the best way to achieve an ice cream that is bright but firm enough to be integrated into bars and cakes. The cool thing about this special trick is that it is not just a problem bypass for those Homemade Klondike bars her Strawberry -Shortcake Ice sticks. By folding a Swiss meringue with whipped cream, she was able to meet the Sweet Spot, which defines it: neither too heavy as Ice milktoo thin as Homemade ice milkStill to the ventility like that No-churn vanilla ice cream.
The process of making Swiss meringue is simple. Nothing more than protein, sugar, salt, cream from tartar and vanilla. After the combination, set the bowl over steaming water and constantly stir until the egg whites keeps calm. Finally, whip this mixture in a blender at high speed until it is shiny, fluffy and is able to keep stiff tips. In order to bring this Swiss meringue into the “ice cream”, whip the cream into stiff peaks, give some milk to the Swiss meringue to strengthen and whisk the mixture after freezing, to combine, and then stir in the whipped cream until they are smooth.
In her NO-Churn Ice Cream Pie RecipeStella notes that the results of this trick are too firm to draw. So I would not rely on this method to enjoy ice in a bowl for dessert. But in the form of an ice cake or a bar, their density and consistency is simply excellent. And this is exactly how a new summer enjoyment has just been activated – no ice machine required.
