I scream, you scream…at the OCTA office we’re all screaming for this week’s Taste Tested – ICE CREAM!
“Oh boy, do I ever love ice cream. A�Agatha too. A�In fact, we recently debated who loves it more. A�Testaments included pilgrimages for ice cream in snowstorms, consuming entire quarts in one sitting and all manner of ice cream related puns. A�Suffice to say we’re BIG fans. A�This recipe, straight out of the Humphry Slocombe playbook is the perfect base to keep you cool all summer long.”A�
Recipe: Ice Cream
For my first batch of the year, I churned up a deconstructed apple crisp using crushed oatmeal cookies and a rhubarb apple compote, generously gifted to OCTA by Chef Thomas from Port RestaurantA�at the Green Living Show. Delicious!
- 2 cups Ontario heavy cream
- 1 cup Ontario whole milk
- 3 Ontario egg yolks
- 1 cup sugar
- Fill a large bowl or pan with ice and water. Put a large, clean bowl in the ice bath and place a fine mesh strainer over the bowl.
- In a large, heavy-bottomed, non-reactive pot, combine the milk and cream and cook over medium heat until mixture is hot but not boiling.
- While the milk and cream mixture is heating up, whisk egg yolks and cream together in a medium bowl, until well blended.
- When the milk and cream mixture is hot, take off the heat.
- Slowly add hot milk and cream mixture to the eggs, a bit at a time, whisking constantly. Add about half of the hot mixture this way.
- Transfer egg mixture into pot with remaining hot milk and cream mixture and return to medium heat.
- Cook mixture, stirring constantly with a rubber spatula until it becomes custard-like and thickens, about 10 minutes.
- Remove custard from heat and pour through strainer.
- Let custard cool completely in ice-water bath, then cover bowl tightly and transfer to the fridge for at least 1 hour, or overnight. The custard base will keep this way for up to 4 days.
- When you are ready (if you weren’t ready before!), transfer mixture to ice cream maker and churn according to machine instructions.
- If adding extra treats (say cookies and compote) to your ice cream, put these in during the last few minutes of churning.
Preparation time: 10 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 6
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!