I had been wanting to try my hand at making my own ice cream for a while this summer but I had only one problem, I didn't have an ice cream machine. However, when it comes to challenges in the kitchen (lack of appropriate equipment, not the right spices, etc.), nothing pushes me further. On top of that, July 17th was National Ice Cream Day! Having another food-related holiday this month made it all the more fun.
I always tweak recipes and try to develop my own. With that (and it being my first attempt at making ice cream!), I felt I could only share these recipes if they were foolproof. I also love different flavor combos and I've never had ice cream with turmeric in it before so I decided to give that a go. I wanted to make two different flavors. If one didn't turn out, I'd have the other one, at least...right? But...HOLY COW's MILK, they were both truly delicious! So here they are, Avocado-Pistachio and Peach-Mango and Turmeric ice creams!
Ingredients (Ice Cream Base)
2 c. heavy cream
1 c. whole milk
7 egg yolks
1 1/2 c. sweetened condensed milk
1 1/2 TBS vanilla
1 ripe avocado
1/2 c. pistachios
1 ripe peach
1 ripe mango
1 1/2 TBS turmeric
1 tsp cinnamon
*Yields approximately 48 ounces of ice cream! ( ~ 5 cups)
In a medium-sized sauce pan, combine heavy cream and whole milk at medium heat until simmering. Remove from heat. In a large bowl, beat egg yolk and condensed milk with a metal whisk until it is light in color.
Slowly pour cream into the egg mixture and whisk until they are thoroughly combined. Pour the complete mixture back into the saucepan over low heat and stir until thickened or until it is thick enough to coat the back of your spoon.
Pour into large heat-safe container and allow it to sit at room temperature for 35-40 minutes. After that time, the ice cream base should be cool enough to handle, but still warm. Stir in the vanilla and separate the ice cream base in half for your two different flavors.
Pit avocado and scoop out the flesh. Coarsely chop pistachios. Whisk avocado into the first ice cream base until ice cream turns green. Add the pistachios and stir well.
Pit and peel peach and mango and dice the flesh. Mash the two fruit with a potato masher. Add to ice cream base and stir until well combined and then add the spices.
You are now ready to begin the long process of churning and waiting. (Oh, boy).
Begin by making an ice bath: in a large stainless steel bowl, add ice about half full. Pour rock salt into the ice and carefully nest your two ice creams into the bowl. Stir them vigorously and let them sit for 10 minutes.
Put the entire bowl of ice with your ice cream in the freezer for 45 minutes to an hour. After that hour is up, remove the ice creams and beat with a hand mixer. I did mine by hand due to my lack of resources but it turned out just fine! You want to repeat this process at least 2-3 times. Mixing and churning helps to add a little air into your ice cream, assuring a creamy, fluffy taste.
Allow your ice cream to sit in the freezer for 6-8 hours (or overnight) to firm. The trouble that I ran into with this was having my ice cream too firm. I woke up this morning quite surprised at how solid it was. I took it out of the freezer and let it sit in the refrigerator for an hour or more before serving. It was perfect after that. The avocado ice cream was very rich, I could have used half of the avocado. Regardless, the flavor was smooth and paired well with the sweet and salty pistachios. The peach ice cream was my favorite. I think I could have added more spice-the turmeric flavor was present but I think I was looking for something with a kick. Maybe next time I'll add chili powder to spice it up.
This is one of many ways to make ice cream. It probably isn't creme de la creme -so if anyone churns up any tips, suggestions, or ideas for me, comment below! I am eager to hear them.
Until next time, happy eating!