Vintage Electric Ice Cream Freezer

[mikael3]

I eat raw eggs all the time.  Dirty kitchens and slovenly habits are the main culprits in food poisoning.

 

Nevertheless, my favorite ice cream is the custard type: 2 yolks and ¼ c sugar for every cup of milk (or ½ c milk + ½ c cream).  Heat carefully to 185°F, constantly running the spatula along the bottom of the pan.  I use a silicon spatula, but the traditional method is to use a wooden one. Don’t go over 185ºF, or you’ll have sweet and creamy scrambled eggs.

 

Off heat, keep stirring till the temperature drops to 180°F.  Stir in vanilla or another flavoring, or add crushed fruit (making sure it was properly sweetened first).  Stir as it cools, then chill, then freeze.

 

To prevent a skin from forming, press some plastic wrap right onto the surface, or spoon some cream all over the top.

 

You can reduce the yolks to just 1 per cup of milk, or maybe 1½ per cup (i.e. 3 yolks for 2 cups milk).  I don’t think it’s rich enough with fewer yolks.  Some people use a bit of whole egg, but whites thicken at around 160°F and turn grainy by the time the mix reaches 185°F.  In my experience, grainy custards are invariably result from the inclusion of the whites.

 

[ea56]

John

your recipe sounds just like what my Grandma used to make. It really does make a splendid ice cream. I believe that heating the mixture first, then cooling it before freezing makes the finished ice cream extra creamy and smooth in texture.

And I agree, clean raw eggs and a clean kitchen shouldn’t result in any illness. Its just for some things cooking the eggs results in a better flavor. In the old days many recipes used raw eggs or raw egg yolks in recipes high in sugar or acid. Sugar is acid, and acid “cooks” protien, like eggs or fish. Hence lots of old time recipes for frostings included a raw egg yolk, and of course Ceviche is raw fish marinated in lemon ot lime juice, which in a way cooks the fish. If you add sugar to raw eggs yolks and don’t beat the mixture right away the sugar will begin to “cook” the egg yolks and they will begin to solidify.

Eddie

 

[michaelman2]

Yep, just get the EggLand Best eggs...

I keep a very clean kitchen and I still would rather be as safe as possible when using raw eggs.

The EggLand eggs are NOT pasteurized, they come from very clean and ultra safe, controlled conditions. Unlike some farms where certain bacteria are more prevelant on their eggs.

I have cooked the ice cream mix before freezing in the past. However as Hans mentions and I have experienced for years.. the raw eggs do add something special to the finished ice cream and I have never become ill or sick nor has anyone to whom I served the ice cream.

The cooked version of the recipe changes the flavor a bit, in my opinion. I like it cooked or non cooked and just got through eating a bowl a few minutes ago. I think for maybe nostalgic reasons I like the non-cooked version the best.

Rp, thank you again for the suggestion of the Zoom 3in1 oil.. this electric motor did not miss a beat. For a little motor that is over fifty years old and not used for 15 years, it works like a charm. I learned that I must upload the videos I did, to YouTube and then upload from there to AW. I’ll attempt this soon.

 

[michaelman2]

Videos

Videos of the ice cream freezer in action

http://https//youtu.be/O-1cz4gQXsE?t=39m33s

 

[michaelman2]

Another attempt

Not sure why the classic commercial video appears with my first attempt at a video. Unable to delete so here is another shot of the freezer in action.

http://https//www.youtube.com/watch?v=tqxs3TfNXec&feature=youtu.be

 

[michaelman2]

Video II

Ice cream is ready to ripen and I am about to pull the AC ...It is difficult to hear me speaking over the motor, however I am stating there was no hesitation or bogging in the motor. I was keeping a close watch to ensure I would know when to turn off the motor and allow the ice cream to harden/ripen.

http://https//www.youtube.com/watch?v=yCTS4aWD4w4

 

[mikael3]

Raw yolks and cooked yolks produce wildly different results, no doubt.  I prefer raw yolks in eggnog (although those are partially “cooked” by the alcohol), but I love the texture and richness of cooked yolks in a custard.  The final mix doesn’t really taste like eggs, for those who have never tried it.  Strange as it sounds, the whites, not the yolks, give that egg-y flavor to food.  For that reason boiled custard has a strong taste and smell of eggs—it’s made with whole eggs, and it’s always grainy.  It’s much better if you divide the milk and cook the white and yolks separately, whites to 160°F and yolks to <strong>185°F. </strong>

 

[mikael3]

BTW, the videos are not showing up in the links.

 

[michaelman2]

Videos

Don’t know why you are having a problem with the videos playing. I click on them and they play immediately. They are a bit short and not exciting, however it may bring some memories to some with the sound of the motor.