So, I got Adam the Kitchenaid ice cream bowl that goes with our mixer as an anniversary gift. Was it a gift for him, really? Well, he did like it. He’s made three batches already. This stuff is absolutely amazing — and the weird part about it is, it’s super filling, so it’s easy to exercise self-control and only eat a small portion. We’ve been using Bittman’s recipe from How to Cook Everything Vegetarian, the best cookbook of all time. (Disclaimer: nobody paid me to say that. I wish. )
Bittman has a basic ratio for ice cream that can be endlessly varied — he lists a solid 15 different unique combinations just on this page. The ratio is:
6 egg yolks or 2 Tbls. cornstarch : 3 c. total liquid : 1/2 c. sugar or sweetener
Here’s my favorite recent adaptation of that ratio. It can easily be made vegan or dairy-free:
2 c. cream, milk, or non-dairy milk of your choice
1 c. coconut milk
2 Tbls. cornstarch
1/2 c. shredded coconut, toasted in a dry skillet until lightly browned
1/2 c. sugar
1. Heat the milk and 1/2 c. sugar just to boiling over medium heat.
2. Mix together 2 Tbls. cold milk and 2 Tbls. cornstarch, stir it into the just-boiling milk. Continue to cook until thick and pudding-like. Let it cool off for a bit on the countertop or in the fridge.
3. Stir in coconut milk.
4. Put it in the pre-frozen ice cream bowl and turn your mixer on low for 15-20 minutes (or follow instructions for your own ice cream maker).
This recipe could also be made with egg yolks instead of cornstarch. You get a more custard-like taste and consistency if you use yolks. Bittman calls for 6 egg yolks, and you add them to the hot milk solution much like you would for a pudding. Let me know in the comments if you have questions on that.
It’s best right away while it’s still close to soft-serve consistency — it gets quite hard in the freezer. But still delicious.
UPDATE, 10/25/2010: Apparently homemade ice cream is healthier than store-bought, and this blogger also recommends adding 2 T. vodka to keep it from getting rock-hard in the freezer.