I tried out the smaller ice cream maker first. Less intimidating.
It’s a simple recipe:
3 eggs
1/2 cup honey
2 tbsp lucuma powder
4 cups milk (I used almond), divided
1/2 tsp almond extract
You whisk two cups of the milk with the honey and eggs over medium heat until the mixture thickens, then remove the pot from the heat and add the remaining milk and almond extract. This is a stupid idea. First you need to stir constantly to make sure the eggs don’t cook. Second because the whole point of heating the milk in the first place is to reduce it slightly and to melt the honey smoothly into it but honey doesn’t need to melt the same way sugar does. Un-melted sugar will give a gritty texture, but smooth honey works just fine unheated. Third, yes it’s safer if the eggs cook, but the recipe book for the machine includes recipes for uncooked eggs, so clearly that worry is not high on its list of important things.
So I messed up. Stuff I did wrong:
1. I didn’t stir constantly and the eggs partially cooked.
2. I didn’t chill the ingredients enough after heating (you’re supposed to chill them for 8 hours or overnight so that the little ice cream maker doesn’t have to work so hard).
3. I think maybe my freezer didn’t adequately chill the metal container overnight so that when I added the ice cream mixture the container itself still had too much heat to freeze the ingredients.
So I stuck the unfrozen bowl of overcooked egg-y ice cream in the freezer overnight, then let it thaw the next day, and then dumped it into the blender for a perfectly melting frozen treat. Worked out fine. Cold comfort, I guess…
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