Machine Free Ice Cream

Hello everyone, today i am going to be talking about a recipe for New York Ice cream. This is a recipe that comes from the Culinary Arts Institute Encyclopedic Cookbook circa 1948. Yes this is a old book, but it has a lot of great dishes that people have forgot. Now this dessert is designed to be made without a ice cream machine, which really doesn't make it a ice cream, its more of a frozen mousse.

Let me explain, a ice cream is made buy having the ice cream base be churned in a very cold container creating small ice crystals while incorporating air into the base, this gives texture and volume to the dessert. A frozen mousse is made by have the air Incorporated into the cream and or egg whites, in which then different ingredients are then folded into the cream or egg whites, then placed into a container and frozen for a few hours. Why wouldn't you put this recipe into a ice cream machine? I am so glad you asked, if you did that the air bubbles that are trapped in the whipped cream or egg whites would start to pop and thus you would lose volume and mouth feel.

So here is the recipe and the instructions just as they are in the book. See you all later and enjoy.

Ingrediacne 

2 cups milk

1 TBLS corn starch

2 TBLS cold milk

2 egg yolks 

2 egg whites

1/2 cup sugar

1/2 cup corn syrup

1/4 tsp salt

1 TBLS vanilla 

1 1/4 cup heavy cream

Instructions 

Scald milk in top of double boiler. Make a paste of cornstarch and 2 TBLS milk, add to scalding milk and cook until thickened stirring constantly. Beat egg yolks; add sugar corn syrup and salt. Mix well. Add hot milk to egg mixture, then return to the top of the double boiler and cook for 2 minutes. Add vanilla. Chill mixture in freezing tray of refrigerator until ice crystals form around side of pan, then beat until light. Fold stiffly beaten egg whites into custard. Whip cream until stiff enough to hold a soft peak, fold into mixture, return to freezing tray and freeze, stirring twice. serves 6 to 8