For any teenager, working in an ice cream parlor would be such an incredible job. It is simply a dream job to pout the milky contents into the ice cream maker machine, and then add the flavors such as strawberry, vanilla or chocolate and then simply turn the switch and wait for the machine to work its magic turning the milky base and its flavor mixing into real tasty ice cream. And if this is not fun enough for you, then what about serving those longing faces with ice creams and turn their expression to delight or maybe even the tasting process before the ice cream is actually served?
But of course to create the ultimate ice cream recipe would require a person with more skills in ice cream making and also more ingredients than a simple base and an additional flavor. After all, there are so many ice cream bases that if you want to create something that you would love so much, then you will need to choose the good quality base. The simplest base consist of the mixture of sugar and cream, however the more elaborate bases consist of the combination between guar gum or xanthan, milk powder and corn syrup. Not all base iwll give you the silky and rich taste that you love. So know your base first before you continue with the creation process.
Creating the proper custard requires careful technique which is not really hard. But you do need to do it slowly. The tip in heating the egg yolks would be to stop only when it is the right consistency to thicken the custard and resulting in the coats and silky residue at the back of the spoon. You will need low heat as when the heat is too high, you will end up with scrambled eggs instead of egg yolks. However, if you are a beginner in creating custard, then you should stir everything in the pan over low heat and do not just watch it all clump up to scrambled eggs in the high heat.
This process should take about 10 to 15 minutes. Next is to strain it. Straining will reduce the possibility of any minor stray bits of egg and also curdling. However, if you see larger chunks, then you need to start the process over again. If you are making more custard, it is actually going to be faster and hotter for you to do, but of course this will take lots of practice.
