welcome friends welcome back to the kitchen it is mid-june
2020 and i haven't had a haircut since january when this whole lockdown started
i already needed a haircut and now it's getting really desperate
and it's probably going to be at least a couple of weeks before barber
shops open here in toronto so i have been wearing a hat a lot lately
you may have noticed that in the videos today i decided to go hatless we'll see
how that works out we're going to make an ice cream today
and i'm going to use the last of the easter candy that we've had hanging
around our house i'm just going to stick it into a
regular vanilla ice cream and i'm going to see what happens
so i've got some easter cream eggs and a small chocolate
bunny now i'm going to use the same ice cream base that i've been using in the
last few recipes and we're going to start out
with 35 cream and
3.25 milk to that i'm going to add some dry milk
powder now this is skim milk powder so it is
mostly just milk protein and i'm putting that in
because we're trying to do two things the added protein from the
milk powder is going to help with texture immensely
it will help maintain the structure of the tiny little air bubbles inside the
ice cream and those air bubbles are going to make
the ice cream smoother and easier to scoop it's not going to
freeze as hard we're also going to add at this point
some salt just a little bit of salt and the next thing is corn syrup the
dreaded corn syrup so this is not high fructose corn syrup
but it is an invert sugar corn syrup and an invert sugar is what you want to
add again to home ice cream in order to get better
texture and the thing about an invert sugar is
that it essentially lowers the freezing point of water of
the water that's in the milk and by lowering that freezing point you
get ice crystals that are smaller and the smaller the ice crystals
the better the texture of the ice cream which leads to better flavor as well
so we're going to stir that in and we're just going to bring this up to a point
where it's starting to scald you don't want it to boil but you do want it to
get quite hot okay
so the easter cream eggs i've got a small bag of mini eggs here and i'm
going to take about half of them and i'm going to melt them
into the ice cream that half i'm going to save and put into
the ice cream when it's half frozen i'm also going to put this this bunny in
here so i'm going to peel these and melt them into the cream mixture
okay while that melts i have here five egg yolks and
some sugar and i'm gonna beat these together until they change color and
they're light and airy
okay back to the milk now you have to be very careful with this what i'm learning
is that the easter cream eggs don't melt very
nicely they seem to stick to the bottom and
clump together so you're going to have to keep an
eye on this and really kind of stir it so that these clumps don't burn to the
bottom of the pan otherwise i think this milk is up to
temperature so the next step is to temper the egg
yolks and this isn't that really difficult thing that
most people make it out to be if you just go slow and steady
everything is fine the idea is that you want to bring the egg yolks up to
temperature without curdling them or cooking them or
turning them into scrambled eggs and that's as simple as just dribbling
in a little bit of hot milk at a time while whisking and you just do a slow
steady stream let off a little bit keep whisking
a little bit more and you're going to bring the eggs up to temperature
and then it's just going to be fine so at this point the eggs are
up to the temperature of the milk and now we just pour them
back into the pot and so what we're doing here is making a custard
and the idea is that we want to bring this up to
about 170 degrees fahrenheit somewhere between 170 and 180 degrees fahrenheit
that's going to do two things it's going to cook it and create a thick custardy
type mixture not too thick but a thicker custardy
mixture and it's also going to cook the eggs so
for people who are afraid of uncooked eggs
this is the step where you're pasteurizing the egg so
give it a little bit of a whisk don't let it boil don't let it burn
bring it up to 170 degrees fahrenheit and then we'll move on
there we go so we have reached the temperature we need we'll pull that off
now if you go over that 170 degrees it's not a huge deal that is kind of the
target temperature that's the lowest temperature that you're looking for
you go up to 180 185 everything's going to be fine
just don't bring it to a boil okay so got everything out of the pot
i've got a little bit of vanilla and i'm going to put that in now you don't want
to put it in while it's still on the heat stir this
in now i'm going to bring this down to as
cold as i can get it without freezing it before i put it into the ice cream
machine and this cooling step is vitally important it
really helps you get a much better texture in the end so
cool this quickly and i'll see you back here soon
okay the ice cream batter is fully chilled
the ice cream maker is on and down to temperature in this case you
just want to give the custard a little bit of a stir
it could have thickened a little bit and you want to make sure that it's
it's fairly loose before you pour it in you don't want any chunky bits
and in we go
and while the ice cream is chilling i'm just going to cut up
these cream eggs and we'll mix them in a little bit later
this is the point where the ice cream machine is telling me to put the mix-ins
in so we will add those last few pieces of
chopped up easter cream egg
and let it go the machine has stopped so it's time to transfer the ice cream into
another container now i've had this glass bowl in the freezer for a while so
it is really cold one of the things you don't
want to do is transfer your partially frozen ice cream into a
warm bowl you want to make sure your bowl is cold
so the ice cream at this point is just soft serve so we need to get it
into this bowl and into the freezer to harden up
okay an hour to in the freezer just to let this firm up
and then we'll give it a taste
as always super excited to see ice cream hey friends hey glen
ice cream so cadbury creme egg ice cream with a small
uh easter rabbit thrown in for good measure so it's kind of a chocolate ice
cream it's kind of uh who knows what flavor are cadbury
cream eggs like what is the flavor inside beyond
sugar sugar bomb yeah all right so some of them are melted into the okay
because i see a few whole whole-ish ones and then there's some chunks i threw in
at the end oh get it on there there we go
little chunks of egg
kind of a almost a weird caramel flavor yeah i'm kind of surprised that there's
a caramel flavor to it
um
okay when you get a little piece of the cream egg in your mouth
and you get some a hit of that sugar and the crunch of the chocolate this is
really good is it yeah now yeah
actually i'm always surprised when we make crazy things and they work out
you think oh what's that don't like candy pizza i really still think candy
pizza was a good idea
okay so yet another winning ice cream flavor um we're going to keep
making ice cream over the summer although we are now officially out of
chocolate treats we're out of chocolate treats
that's true so i've got some really good ideas already from people who have left
comments telling me about various ice creams that
i've never heard of leave a comment below let me know what
ice cream you'd like to see us make um thanks for stopping by stay safe
see you again soon
you