This is going to be an ice cream recipe and an ice cream machine review blog post!
For Sunday Lunch dessert I made French Apple Tarts, but I wanted to serve them with some nice ice cream. Steve’s Mum got a Philips Delizia Ice Cream Maker last year, but I’m the only one that has used it since she got it! I think it’s a very good machine for the price, so I thought I’d better give it another outing in the kitchen.
It’s from Lakeland and I’ve just read on their website some people are having problems with their disc leaking. Steve’s sister has the same machine and she had problems with her disc too, in that it wouldn’t freeze properly. I think she got a replacement quite easily though.
Well we’ve not had any problems with our machine, touch wood. It’s a nice compact machine, that is really easy to put together and easy to clean. At Tante Marie I used a Magimix Gelato Ice Cream Maker and it was a nightmare to clean, plus it was about 4 times the price!
There are 3 main components to the Philips machine:
- The bowl
- The lid (contains the motor) plus mixing paddle
- The freezing disc
So using it is pretty straightforward and you don’t need to spend ages reading the well explained instructions. Cleaning the bowl, the freezing disc and the paddle is very easy in some hot soapy warm. Obviously you can’t do the same for the lid as it contains the motor, but this part doesn’t really get dirty if you’re careful when pouring in your ice cream mixture (use a jug). My only issue regarding cleaning, is the bowl is not made from one piece of plastic and there is a part at the bottom which traps water. I only really noticed it when I was packing it away and loads of water started dripping out. I have tried shaking it out but there is still some that remains, so I’ve stuck it next to the radiator to try and dry it out!
Overall, it is a good machine for the money as it is around £50, whereas a Magimix one will cost at least £200 and the results are just the same in my opinion. The quality of your ice cream will depend on the ingredients that you use. Steve’s sister makes her ice cream without eggs and it isn’t as good as when you make a proper custard based ice cream because there isn’t the necessary fat to stabilise it. The texture is therefore not as creamy and crystals form when it has been in the freezer.
So here is my recipe for ice cream:
- Makes: 1 pint
- You will need: a large bowl, a saucepan, a measuring jug
- 4 egg yolks
- 250ml milk (semi-skimmed is fine)
- 250ml double cream
- 100g white sugar
- 2 teaspoons vanilla extract
- In a large bowl, beat the egg yolks and sugar until thick and foamy.
- Pour the milk into the saucepan and place over a medium heat and scald the milk (this means to bring it nearly to a boil, until you can see bubbles around the edge of the pan and little wisps of steam) stirring to prevent a skin forming.
- Pour the milk onto the egg and sugar mixture, stirring constantly until the sugar dissolves (if you’re a bit worried about scrambling the eggs, temper the mixture first).
- Pour the mixture back into the pan and heat gently until the custard thickens, stirring constantly. It is ready when it coats the back of a spoon. Do not allow the mixture to boil. Remove from the heat and allow to cool (you can speed this up by placing in a bath of iced water).
- When the mixture is cold, stir in the cream and vanilla extract, then it is ready to put into your ice cream machine. If you’re not using the mixture straight away, cover it with cling film to prevent a skin from forming.
- The custard mixture will taste quite sweet and strongly of vanilla, but remember that once it has been churned and is frozen it won’t taste as sweet/strong.