How to make ice cream from fresh milk: here’s how
In Hokkaido, Tim Anderson’s latest cookbook, you take a culinary journey to Japan’s northernmost island: Hokkaido. We already shared the recipe for various Japanese butters and Japanese Genghis Khan (grilled lamb with vegetables). And a tip for sunny days: make your own ice cream!
Tim: “One of the best ways to enjoy the flavor of milk from Hokkaido is to turn it into ice cream. This recipe contains milk powder and condensed milk to make it extra milky, but be sure to use the tastiest, freshest milk you can find as well. Unpasteurized milk is full of flavor.”
How to make your own ice cream
- Beat the egg yolks with the cornstarch, granulated sugar and milk powder in a bowl or large measuring jug until smooth.
- Add the condensed milk, double cream or heavy cream and whole milk to a pan and whisk together well.
- Bring to a boil over medium heat, stirring regularly with a spatula, scraping along the sides and across the bottom of the pan.
- Turn off the heat as soon as the milk mixture comes to a boil and begins to foam.
- Once the bubbling subsides, gradually pour the milk mixture into the egg yolks while whisking constantly, until the custard is smooth and well combined.
- Pour the custard back into the pan and gently bring to a boil while stirring with a spatula. Let cool, place in the refrigerator and chill completely.
- Then churn it into ice cream in an ice-cream maker according to the manufacturer’s instructions.
Variations
The ice-cream options in Hokkaido don’t stop at delicious fresh milk. You’ll find everything from kombu to kabocha, as well as the iconic melon and lavender. I even saw an advertisement for grilled pork ice cream in Obihiro. Hokkaido is a paradise for ice-cream lovers.
Cheese:
Replace the heavy cream with 100 grams of cream cheese or mascarpone, but only whisk it into the custard after it has cooked to prevent curdling.
Melon:
Use 1⁄4 teaspoon of cornstarch and replace 125 ml of the milk with 125 grams of cantaloupe purée. Don’t let it boil; simply blend until smooth and then whisk it into the cooked custard after it has been mixed with the egg yolks. Pour the melon custard through
a fine sieve, then add some orange food coloring and, if the melon doesn’t have enough flavor, a dash of melon flavoring (available online, among other places).
Lavender:
Add 1 tablespoon of dried lavender buds to the milk mixture at the start of the cooking process. Pour the liquid through a sieve after mixing it with the egg yolks. Add enough food coloring to give the custard a beautiful lavender color. You can also partially or completely replace the condensed milk with honey.
Title: Hokkaido
Author: Tim Anderson
Price: €32,50
Publisher: Cood Cook
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