Product Review – Kitchenif Ice cream Maker – Vanilla Ice cream and Coffee Custard Ice cream Recipe:
When I first heard custard ice cream I was like what! What is custard doing in an ice cream?. This was new to me. I hated the idea of not knowing about something that I am going to bake so I learnt a lot about Ice creams and all different types actually! I went through “The Perfect Scoop” book by David Lebovitz. He has said all about Ice creams, sorbets and much more.
What are the Types of Ice Cream?
Philadelphia Style and French-style Ice creams!
Philadelphia style is cream and milk based Ice creams and that’s eggless. Store bought are mostly Philadelphia style and they also have artificial emulsifiers like GMS and CMC Powders.
French-style is custard based, which has eggs. They are richer and smoother than the Philadelphia style, because of emulsifying properties of Egg yolks.I haven’t tried using these, but tried to use corn flour to make it creamier.
Now I realised that this is called so because of the cooking method and the emulsifying of the eggs. My first knowledge of custard was, when my mother got the ready made custard powder and made the custard at home and she used to give it to us with fruit salad. Whatever you eat we have to include healthy too you see, the cunningness of a Mom’s mind. But me being the naughty one used to sneak and eat the custard alone and it was one of my guilty pleasures!.
So, when I saw that custard ice cream I wanted to give it a try and be transferred to my childhood. And, as an adult twist it has coffee. I am an ardent coffee lover. My roommate in college used to tease me still now for my coffee and for how I take it but for me it is a heavenly drink. So what more do I want! Oh! And in case you are wondering as to how I take it? Ping me and I’ll let you know 😉 who knows I might even let you in on my coffee making secret!!.
So here are two styles of Ice cream that I made:
- Vanilla Ice cream that uses 25% cream and 4.5% Milk with corn flour is good, but not creamy enough like store bought ones. But tasted so delicious.
- Coffee Ice cream that uses Egg Yolks, 30% Cream and 4.5% Milk is so rich and smooth. And Tasted creamy.
Here I used Kitchenif Ice cream Maker.This is my first experience using an Ice cream Maker. I just loved this compact Ice cream maker which makes my work so much simpler 🙂 !
Basic Specifications to know about Kitchenif icecream maker:
- It has 1.5 liter capacity canister, in which you can add at a maximum of 800 ml of liquid icecream base. Since it will double in volume.
- It has a Digital Timer, that you can set for up to 35min. At the end, you will get a soft serve icecream and you have to freeze for atleast 3 hours to make it hard.
- This Icecream Maker is so compact and easy to handle. Cleaning is so easy. You have to remove the motor before cleaning it.
How to use Kitchenif Icecream Maker?
- First point to note is Freezing the canister for atleast 8-12 hours. The inner liquid should be frozen completely. You can be assured of b it, when there is no sound while you shake it.
- Use only Full Fat Cream or milk. In India, at a maximum of 30% Fat Cream and 4.5% Whole Milk is available.
- The Base liquid should be super chill before adding to the icecream maker. I usually make it a day before and put in fridge for atleast 8 hours and the last 1 hour in freezer.
- Do not set the timer more than 35 minutes, because the canister bowl will loose its chillness. But within that you will get a soft serve icecream.
- Canister bowl can be frozen only in a double door refrigerator. Since the single doors doesn’t have the required temperature to freeze it.
There is a recipe book with all the tips and tricks to use kitchenif icecream maker is attached when you purchase it. You can shop this machine here
Vanilla Ice cream from scratch
Such a smooth and creamy Vanilla Ice cream but melts quickly! Tasted delicious.
- 100 ml 4.5% Whole Milk
- 200 ml 25% Amul Fresh Cream
- 1/2 cup Sugar
- 1 tbsp Corn Flour
- 1 tbsp Vanilla Extract
- pinch Salt
- 2 tbsp Blackcurrant Squash (optional)
- In 2 tbsp milk, add corn flour and mix it till no lumps.
- Add remaining milk, salt and sugar. Heat it till sugar dissolves.
- Add corn flour milk and let it cook for 5-7 minutes.
- Strain it to make it lump free.
- Once the mixture comes to room temperature, add in the cream.
- Mix it gently till mixed well. Add Vanilla Extract and mix.
- Chill the mixture for atleast 8 hours and 1 hour in freezer.
- Arrange the Kitchenif Ice cream Maker and set timer to 35 minutes.
- Switch it on and while its running, pour in the super chilled liquid base slowly.
- Let it run for 30 minutes or check in the middle for a soft serve consistency.
- Once done, scoop out the ice cream in air tight container. Add squash if using.
- Freeze it for 3 hours before serving for a firm consistency.
Coffee Custrad Ice cream
Deliciously smooth and creamy Coffee Custard based Ice cream!
- 125 ml 4.5% Whole Milk
- 1/4 cup + 1 tbsp Sugar
- Pinch Salt
- 250 ml 30% Amul Whipping Cream
- 3 Egg Yolk
- 1/4 tsp Vanilla Extract
- 2 tbsp Coffee Powder
- In a sauce pan, warm Milk, half of Sugar, salt, coffee powder and 1/2 cup cream.
- Let it sit for 10 minutes to infuse in the coffee.
- In another bowl, beat in yolks and remaining sugar till light color.
- Set the remaining cream over Ice bath and set a strainer.
- Now rewarm the coffee mix, if not warm enough. (you can also strain it in a fine strainer to remove the coffee granules)
- Add in the warm coffee slowly, whisking egg yolks consistently.
- Pour it back to the sauce pan and cook the custard on very low flame.
- Stir it continuously using a spatula. When they start to coat the spatula, its time to remove from heat.
- Strain it over the cream on ice bath.
- Mix them well using a whisk til blended.
- Chill the ice cream base overnight and then freeze for an hour.
- Arrange the Kitchenif Ice cream maker with the chilled canister bowl. Set it for 30 minutes.
- Switch on the machine and then slowly pour in the super chilled mixture.
- Check after 20 minutes for a soft serve consistency. On the other hand the machine will stop running once ice cream reaches the soft serve stage.
- You can scoop it out and freeze for 3 hours to make firmer consistency.
- Serve it with Chocolate curls!!