Easy homemade vanilla ice cream really is very easy with an electric freezer. I'm done with the hand cranked types because it takes so long and they tend to break.
Personally I prefer to make a basic ice cream, and then add my flavouring afterwards; making a hot chocolate sauce or our specialty cape gooseberry or mulberry jam is a lot simpler than trying to incorporate it in the custard.
Much as I love ice cream, I'm averse to all the chemicals that are added to the commercial varieties; stabilizers, preservatives, emulsifiers, you name it.
Okay, I'll admit that I'm neurotic about all these chemicals that are added to our bought foods; much as they've been passed by the FDA, I'm convinced they play a large role in the poor health experienced by so many these days; I don't like pain, and I try to avoid doctors, so we prepare our own slow foods, made fast.
I won't pretend to believe that ice cream is a health food, but what for me is important is the overall context of the meal.
If all you're having for dinner is a couple of slices of toasted white bread cheese sandwiches and ice cream then it's certainly awful; with a very high glycemic index and not a great deal of nutrients.
But if you have your ice cream after Bernie's beetroot soup and a slice of 100 percent healthy flour bread, then you have a scrumptious meal.
We all need to let our hair down occasionally; the health nut neurosis associated with food is often worse than the junk meal itself. But I'm not advocating our easy homemade vanilla ice cream every day.
In order to make a nice smooth ice cream that doesn't separate, we like to make a custard first; then add the beaten cream and vanilla and you have a winner.
I confess I haven't yet got to the real vanilla beans; it's on the bucket list. I'll admit the essence we use is just another chemical; so many compromises.
The basic ingredients are as follows.
Easy homemade vanilla ice cream gives you control of the deleterious chemicals and sugar added to commercial frozen puddings.
First make the custard, allow it to cool, and freeze it overnight; yes, a little aforethought is necessary. Actually there's no reason not to make a double recipe and keep one half permanently on hand.
Fold the chilled, beaten custard into the whipped cream, and pour it slowly into the portable ice cream freezer; it's really very simple, and now for the small print.
We have a gathering of the clans today, so we'll be making hot chocolate sauce; it's equally simple and keeps for weeks in the fridge. I'll build a separate blog for that.
Make sure the kids enjoy some salads before they're allowed to tuck into the ice cream; culinary habits are learned early and, if you allow them to cheat at this age, then they're well on the way to obesity and diabetes; and you're culpable.
I wonder how long it will be before children start suing their aging parents for allowing and abetting their poor dietary habits that led to their many diseases? Actually a couple celebrated cases would do the world a lot of good; we are responsible for a lot more than seeing our children get through school. Setting them on the path to a healthy lifestyle is equally important.
In fact they are connected; there is so much research coming out that without adequate omega-3 fats and folate, for example, children will not perform nearly as well in school.
I'm done with lecturing! Enjoy the easy homemade vanilla ice cream, and don't succumb to health food neurosis.
1 cup milk = 12g
2 TBSP cornflour = 18.5g
1/3 cup sugar = 80g
1 egg = 0
1 cup cream = 0.35 x 16 = 5.6g
Total = 116 grams of carbohydrate
Per serving(7) = 17g
Obviously there is quite a lot of carbohydrate in ice cream; roughly 17g per serving in our easy homemade vanilla ice cream.
If you are seriously overweight, then obviously you need to avoid this recipe completely; if you are on a moderate Banting diet which requires less than 50g of carb per day, then a tablespoon or two is enough, and take a walk after dinner.
There's quite a lot of refined starch in this recipe; it's fattening; it's chief virtue is plenty of cream, and none of the chemicals you find in most commercial varieties. As an occasional indulgence it's probably fine.
Just like we all have a scale and blood pressure sphygmomanometer, it's a good idea to purchase your own glucometer if you suspect you may be insulin resistant; then you will know just what heights your blood glucose soars to. They aren't expensive.
Research has brought the safety of cornstarch into question; it's highly glycemic. With all the sugar in your ice cream, they make a less than healthy combination; I'm looking for alternatives as a thickener.
Are you concerned about an abnormal blood fats problem? You'd be surprised but cholesterol credit allows you to have your cake and eat it.