![]() ![]() My hubby and I like to blame our parents for this gene, as it was passed down to both of us. If you’re using an old fashioned ice based ice cream maker, it’s incredibly important that your mixture is pre-chilled (or you’ll melt all the ice long before you get to ice cream).We are an ice cream loving family. If you’re using a compressor model, you can actually technically skip the “pre-chilling” phase in the refrigerator and allow the compressor to do that work before it begins freezing your ice cream. I’m using a Whynter Ice Cream Maker that has a built in compressor, which allows it to freeze the ice cream incredibly fast. Be sure your ice cream maker can accommodate one quart of finished ice cream (even though you’ll only be pouring in a bit over 3 cups of sweet cream ice cream mix). The ice cream will expand as it’s frozen, and as air is churned into the mixture, giving it that fluffy ice cream mouthfeel. Once the mixture is completely cool, pour it into an ice cream maker and chill according to the manufacturers instructions. ![]() I just poured mine into a mason jar, which is a convenient way to transfer it to the ice cream maker in the next step. Pour the ice cream mix into a container and refrigerate (covered) until completely chilled, about 1-2 hours. This ensures that the sugar is fully dissolved in both variations, and allows the cornstarch to dissolve and thicken in the cold stone copycat version. Stir continuously to prevent scorching and to help everything dissolve and incorporate.īring the mixture to a gentle simmer, and simmer for about 30 seconds before removing from the heat. The only thing that changes is the ingredients, where corn syrup and cornstarch are added to the copycat ingredients list.Īdd all the ingredients into a saucepan (for your preferred version) and heat over low to medium low heat. The instructions are the same whether you’re making the traditional version of sweet cream ice cream, or the cold stone copycat version. That’ll give you something that tastes almost exactly like cold stone’s sweet cream ice cream. In that case, try making the second variation listed which adds corn syrup and cornstarch. That already often has stabilizers in it, so you’re already part way to a cold stone experience. Still, I know most people are picking up a pint of ultra-pasteurized cream from the supermarket (rather than the dairy down the road). If you have access to very fresh high butterfat jersey cream, I’d suggest trying to make sweet cream ice cream the traditional way with as few ingredients as possible. That’s an easy way to get an extremely creamy mouthfeel, even if you don’t have the highest quality cream. They’re adding adding thickeners (guar gum) and corn syrup to adjust the texture. The rich flavor of the cream shines through, but the ice cream sets a bit firmer than custard based ice creams.ĭoing a bit of research online, I learned that Cold Stone’s recipe for sweet cream ice cream cheats a bit. Traditional sweet cream ice cream is just that, sweetened cream made into ice cream. I bought a jar, planning on making a batch of cultured butter, maybe a bit of homemade sour cream and of course, sweet cream ice cream. This time though, they had something special on offer. There’s always a smattering of kittens running around, and my little ones love getting to pet the baby cows when we visit. We pick up milk from the dairy down the street, from a self serve cooler right in their cow barn. ![]() Grass-fed cows, you see, produce a thick rich cream with a flavor all of its own. There are few things that grow better on this land than grass and cows, and our local dairies produce some of the most flavorful cream around. Almost 20 years later, I find myself living out in the woods of rural Vermont in a land awash with fresh jersey cream. I absolutely loved it, and sweet cream ice cream became my new favorite treat. I’d always thought of vanilla ice cream as “unflavored” and when I saw sweet cream on the menu I realize that there’s another flavor in there, hiding behind the floral aroma of vanilla beans. The first time I had sweet cream ice cream was a Cold Stone Creamery as a teenager growing up in Southern California. If made properly with high-quality ingredients, sweet cream ice cream is the perfect old fashioned treat for your summertime table. The cream has a lovely sweet taste that’s hidden by the addition of vanilla. Sweet Cream Ice Cream was a classic summertime treat long before vanilla became popular. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |