Created By: Chef Keith Snow
This is a great way to make a delicious ice cream without using a traditional ice cream maker.
1/2 gallon whole milk,(raw if possible) or use heavy cream.
1 vanilla bean or 1 tsp good vanilla extract (specialty store)
1 cup sugar
1 pint fresh Strawberries, or other berry, (freeze them yourself!)
5 egg yolks from pastured hens
1. In a heavy bottomed non-reactive pot or Dutch oven heat milk over low heat until scalded, DO NOT BOIL!! Scalded is just little bubbles around the sides of your pot.
2. Remove from heat then temper the egg yolks (see below)
3. Add the tempered egg mixture, sugar and vanilla back in, return to heat and cook for 5-10 minutes, stir often, until it starts to thicken.
4. Pour mixture through a fine strainer into a shallow baking dish like a Pyrex rectangle baking dish. Place in freezer.
5. Every 2-3 hours use a fork and scrape the mixture a bit.
When frozen solid, take out of freezer and let sit for about 20 minutes until it starts to melt. Break up into chunks or pieces and run it through the Champion juicer with the sorbet system in place.
6. Alternate frozen strawberries with chunks of frozen ice cream base until all is processed.
7. You may return to the freezer for a harder ice cream or enjoy it soft like a sorbet.
Chef’s Note: A frozen banana is a nice addition. Or omit berries and mix in chunks of dark chocolate after processing and you have a chunky monkey style sorbet. Make sure the banana is included in this alternative recipe.
Tempering: This is a cooking technique that describes how a hot liquid is added to another mixture, usually egg yolks without scrambling them. In a separate bowl add egg yolks, then add a cup of the hot mixture ,quickly whisk for 20 seconds, then repeat 2 more times before adding the tempered eggs back to the hot milk.
* Freeze all Champion juicer parts before making the ice cream.