handmade vanilla ice cream

vanillaicecreamzoku04

When I was in Chicago during the summer, I walked past a Williams-Sonoma, couldn’t help but go inside and ended up buying a couple of zoku ice cream makers. I don’t have space for an ice cream maker, so this small bowl seemed to be a great idea — no churning, and it claims to make ice cream in 10mins.

I’ve watched enough cookery competition programs to know that the best ice cream is made from a custard base. The recipe I used is from david liebovitz, one of the few american cookery writers who give metric measurements. I used half his recipe.

125ml milk — I used hi-calcium 2% milk, because that’s what I have in my fridge
75g sugar — I think this is too much, next time I’ll start with 50g
3 egg yolks — I splurged and bought best quality organic “intense flavour” eggs from japan
250ml whipping cream
1 vanilla pod — if I halved the recipe I should have used half a pod, but I used a whole one anyway, I scraped the seeds out and the pod is now soaking in bourbon to make vanilla extract

Gently heat milk, sugar and vanilla seeds until sugar has melted. Slowly add to egg yolks, whisk and return to pan. Heat very slowly, stirring constantly to make the custard, it will be ready when it coats the back of a wooden spoon. Cool.

In a separate bowl, cool the cream in an ice bath. Add the custard, stir and whisk until thickened and cold. The mixture can be kept in the fridge until ready to make the ice cream.

The instructions for the zoku is to chill the inner bowl in the freezer for 12hrs. The bowl is made of an inner metallic bowl and an outer ceramic bowl with coolant inside. At room temperature I can shake the bowl and feel the fluid sloshing inside. When frozen the coolant feels solid.

To make the ice cream, add a portion of the custard mixture to the frozen bowl, no more than half full. Then stir, fold and scrape for about 10mins until the mixture turns from a thick liquid to frozen ice cream. It really works!

Because all the ingredients are fresh and of good quality, and because I used real cream and a whole vanilla pod, the ice cream tasted unbelievable. Smooth and rich and creamy and simply irrestible.