This is the recipe from David Gillespie's" Sweet Poison" book. However, it doesn't freeze in the icecream maker, or maybe its the icecream maker!
Its a full days work, in short spurts. So you need time for this, however the actual steps are riduculously simple. If you are trying to de-addict yoursleves from sugar, this is
well worth it.
You need
1 cup dextrose ( available from the home brew section in the supermarkets)
a pinch of cooking salt
2 cups milk - I used full cream
2 large eggs, beaten
300 ml, plus a bit more thickened cream. The original recipe calls for 1.5 cups, but I don't like the idea of washing a creamy measuring cup!
vanilla essence - I use just the imitation one, since the natural vanilla extract is some 25% sugar.
1 pan, a large bowl, trays or cleaned take-away containers to freeze the icecream
Hand beater or food processor in lieu of the icecream maker, I've never found an icecream maker that works.
Steps
- In the pan, heat the mix the salt, dextrose and milk. Stir until it steams and the dextrose is dissolved.
- Beat the two eggs in the large bowl.
- Whisk the hot milk mixture into the bowl with the eggs, whisking all the time. I use the yard-coffee method, pour the milk from a decent height to aerate it.
- Pour it back into the pan, and heat over low heat, stirring all the time for 6 minutes. The mixture will thicken.
- Pour it into the bowl and mix it to cool a bit before covering with cling film and placing in the freezer or fridge to cool - about 1-2 hours.
- Mix in the cream and vanilla essence and whisk thoroughly. - at this stage you can churn it if you have an icecream maker that actually creates icecream.
- Pour into takeaway containers or icecream trays and place in freezer.
- When it is semi-set, in about 3-4 hours, take it out, and beat in a food processor, or with a hand beater. This breaks up any ice crystals, and gets some air into the mix.
- Put back into the containers and freeze till set - about 2 hours.
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