Wednesday, 11 June 2014

Andrew James Ice-cream Maker - Strawberry & Vimto


homemade strawberry ice-cream, safe homemade ice-cream recipe, pasteurised egg for homemade ice-cream

I've always wanted to make my own ice-cream. Although there are more and more flavours available in shops, black sesame seeds, green tea, red beans (or azuki beans in Japanese) and lychee sorbet (maybe I'll try Durian one day too...) are still too exotic for the UK. I miss them though!

Last year I've finally bought a cheapy manual operated ice-cream maker. According to the product information, ice-cream will be ready in 15 minutes, and there is a fun factor to get the kids involved too. I didn't use it until this Spring, and how deceived was I! It looks cute and fun, and the kids did love getting involved. But I had to help Abby hold the ice-cream maker down while she struggled with the handle (it gets stiffer the longer you churn the ice-cream), and I had to hold Clay's hands to turn it. So basically I've been there for the full 15 minutes churning ice-cream (I'm absolutely useless compared to the people in the past), for a 5 minutes enjoyment. No wonder they've stopped stocking that ice-cream maker.

Anyway. I still haven't given up on making homemade ice-cream. After a quick research done online, I found a top 10 ice-cream makers list (last year's) recommended by The Guardian (or was it the Telegraph?). The Andrew James one was on the list and also recommended by Which? Best Buy guide. It is very affordable compared to other brands too (£26.99). I decided to go for it, and I wasn't disappointed! (Well, after I picked up the manual and read the important big prints. You should really read the manual before using a gadget. Even a quick glance would help.)


homemade strawberry ice-cream, safe homemade ice-cream recipe, pasteurised egg for homemade ice-cream

homemade strawberry ice-cream, safe homemade ice-cream recipe, pasteurised egg for homemade ice-cream

homemade strawberry ice-cream, safe homemade ice-cream recipe, pasteurised egg for homemade ice-cream

The ice-cream maker is very easy to assemble, use and clean. To make ice-cream, just freeze the inner bowl overnight (I prefer to buy one with an inner bowl that you put in the freezer than having a big electric one that takes up a lot more space on the kitchen table), switch it on and pour the ingredients in through the gap in the lid.

Now. It is fairly important that you do switch it on first before pouring the ice-cream mixture in the bowl. The manual tells you exactly what would happen, in bold, if you don't. As I didn't read the manual and I'm an ice-cream maker newbie, I did exactly what I shouldn't do, and the result came out exactly as they said it would. The frozen solid strawberry ice chips was really yummy though!

Ice-cream should be ready between 20-30 minutes, depending on ingredients and environment. It should be thick and creamy like softly whipped ice-cream, but will melt really quickly and not quite scoopable either. Once done, transfer to an air tight container and freeze till set. When you are ready to serve, remove from freezer and bring it back to a scoopable state (time depending on room temperature).


I was going to make a lychee sorbet as my first attempt, but my can of lychee has miraculously disappeared. Then Abby asked for a Tutti Fruitti (I'm glad it wasn't bubblegum) one, so Tutti Fruitti it was (you'll know later why the recipe has changed to Strawberry & Vimto).


homemade strawberry ice-cream, safe homemade ice-cream recipe, pasteurised egg for homemade ice-cream

homemade strawberry ice-cream, safe homemade ice-cream recipe, pasteurised egg for homemade ice-cream

After some research (again), Tutti Fruitti is basically mixed fruit, so technically it can be anything fruity. I saw someone made theirs with strawberry ice-cream and a mixed of dried fruits, which sounded easy enough, so I did that with my own twist.

I bought a Japanese homemade ice-cream recipe book - I Heart Ice-cream a while ago, which was highly recommended by several Hong Kong and Taiwan food bloggers, and used the author's strawberry ice-cream recipe as a base for my Tutti Fruitti ice-cream (recipe below). It tasted amazing and it was so creamy! The recipe book was definitely worth buying! I did make some changes to the recipe to suit our need of course.


homemade strawberry ice-cream, safe homemade ice-cream recipe, pasteurised egg for homemade ice-cream

Ice-cream maker, Which? Guide recommended Ice-cream maker, Homemade strawberry Ice-Cream

It is quite fascinating to watch the ice-cream maker in action. The Andrew James one is fairly quiet, although I have no others to compare it to. There is no timer on the maker though so you'll need to judge when it's ready yourself. I thought that my ice-cream would be ready in 20 minutes, but I think it should be churned for a bit longer. After the ice-cream is done, pour it out before mixing in chunky ingredients to prevend them from scratching the inner bowl.

We were ready to eat the ice-cream straight after it's churned, but it was gloopy and no way ready to be scooped. So make sure you don't make the same assumption as we did!


Ice-cream maker, Which? Guide recommended Ice-cream maker, Homemade strawberry Ice-Cream

Ice-cream maker, Which? Guide recommended Ice-cream maker, Homemade strawberry Ice-Cream

Ice-cream maker, Which? Guide recommended Ice-cream maker, Homemade strawberry Ice-Cream

Verdict? We generally weren't very keen in the frozen fruit and candy pieces haha! We did like the frozen Nata de Coco (sweet, chewy jelly-like fermented coconut water cubes) though, and the ice-cream base was amazing! So I think I'll just share the ice-cream recipe, and it's up to you whether you like to add fruit pieces to it.


Strawberry & Vimto Ice-Cream (Ice-cream maker)

80ml Full Fat Milk
2 Egg Yolks
80g Sugar
150g Fresh Strawberries, washed and stalks removed
2tsp Lemon Juice
2-3 Tbsp Vimto (original) Concentrate
150ml Double Cream (cover and keep in the fridge until needed)

Freeze ice-cream maker inner bowl overnight


Custard making (no worries from raw egg yolks here):

- Heat milk in a deep pot on low heat until it's almost boiling
- Meanwhile, whisk egg yolks and sugar together in a measuring jug until the colour has turned to very pale
- Pour a little bit of the heated milk into the egg mixture, and whisk fast until fully incorporated. Repeat this until all the milk has been mixed into the egg mixture
- Pour the custard mixture back into the pot. Gently heat the custard on the smallest fire you have, while stirring continuously. Remove the pot when the custard has started to thicken up (it should coat a wooden spoon with a layer of creamy custard)
- Quickly cool the pot down in a big bowl of icy cold water, then sieve the custard into a separate bowl. Cover and refrigerate until needed.


Strawberry

- Mash or blend (depending on how chunky you want them in your ice-cream) strawberries with lemon juice, then mix in Vimto. Refrigerate until very cold


Ice-cream

- Mix custard, strawberry and double cream thoroughly
- Switch on ice-cream maker
- Pour ice-cream mixture into the maker and set a timer for 20 minutes. When it's done, check that the ice-cream looks smooth and creamy enough. If not set another timer. I'd check every 5 to 10 minutes
- Once done, remove lid and use a spatular to do a final mix, before pouring the ice-cream into a container. Freezer until set


To serve
- Approx 15 minutes before serving, bring the ice-cream out and leave it in room temperature until it has softened enough for scooping.
- Enjoy!