One of the highlights of Protons for Breakfast is making ice cream almost instantly with just a few fresh ingredients and some liquid nitrogen. A couple of people have asked me recently for the recipe, and so I thought I would just make a note of it here. Please note,
- Custard ……. 1 litre
- Single Cream…… 0.6 litre
- Icing Sugar ……. 0.25 kg
- Chocolate: Base Mixture + 50 g of Cocoa
- Ginger: Base Mixture + 1 jar of Tesco Ginger Preserve
- Rum and Raisin: Base Mixture + 200 g raisins soaked in rum (Adults only)
- Strawberry: Base Mixture + 500 g fresh strawberries sliced thinly
- Golden Syrup & Crunchie: + Improbably large amount of Golden Syrup and a smashed up Crunchie Bar
- Orange Sorbet: 1 litre orange juice + 0.25 k g Icing sugar
Have you got a recipe you would like to share? If so, leave a comment on the blog and I will add your recipe to the article.
- Ideally use a large ceramic mixing bowl. Failing that, polythene is good, but fragile when cold, and lastly metal is OK, but gets cold making it difficult to hold at the rim. Saucepans are also possible mixing vessels
- Put dry powders in bowl first (Cocoa, sugar) and add liquids after. Stir gently with a spoon before electric mixing. This minimises dust.
- Mix thoroughly with an electric hand mixer. This adds air bubbles which improves quality and makes the ice cream more attractive.
- None of the quantities involved are critical but modest accuracy helps to plan the amount of ingredients required.
- Segregate dairy from non-dairy utensils
- Add liquid nitrogen to the mix while stirring vigorously with a wooden spoon.
- Add liquid nitrogen in 150 ml polystyrene cups. This minimises (a) the possibility of damage from accidental spills and (b) the chances of really getting the ice cream mixing dangerously cold.
- It should take around 8 cups to cool 1 litre of mixture
- The mixture needs to be quite thick and it is hard work. The mixture will freeze to the outside of the bowl: Don’t worry. Keep mixing. At the end, scrape off the frozen stuff at the edge with a spoon
- Ensure the mixture is not too cold
- Serve with a scoop into a cornet. For dairy intolerant people offer the sorbet. For gluten intolerant people offer sorbet without a cornet (spoon and plastic container)
- Segregate dairy from non-dairy utensils.
- Wear hygienic gloves (cornet hand mainly)
- If the mixture softens, add a little liquid nitrogen