Lessons Learned By my Cousin Abroad
My cousin year abroad in Paris has taught her many things, such as how to wear high heels on the subway without falling over, how to converse with slightly aggressive old ladies in fur coats, and, more importantly, the answer to the timeless question of how many sandwiches I can eat in a day without feeling overwhelmed (five). One aspect of American life I truly miss is ice cream.
The Ice Cream Dilemma in Paris
During the winter, the only place to buy ice cream in my neighborhood are the cafes that sell Berthillon, which claims to be the world’s best and oldest ice creamery, for close to ten euros a scoop. That price is not worth it, so I started making ice cream at home. Making ice cream feels like summer, and perhaps it will encourage the weather to change. The fashion choices in Paris, such as shorts over tights with boots and a sweater, seem to agree.
Making Ice Cream Without a Machine
If you’re worried about lacking an ice cream machine, don’t be! My kitchen is small, but I have the essentials for making ice cream. Homemade ice cream does take some time, but it is delicious, endlessly adaptable, and quite impressive at dinner parties. Knowing exactly what ingredients are in my ice cream also makes me feel better about enjoying it.
Ingredients for the Ice Cream Base
For the base, you will need:
- 1 cup whole milk
- ¾ cup sugar
- 2 cups heavy cream (keep cold!)
- 5 egg yolks
Side note: Why do all dairy products here come in boxes?
Ingredients for Mint Chocolate Chip Flavor
If you want to make mint chocolate chip ice cream, you will need:
- About a cup of mint leaves (fresh or dry)
- Some chocolate (chips or a sliced-up bar)
How to Make Ice Cream
- Heat the milk and sugar in a saucepan over low heat until the sugar dissolves completely. Do not let it boil!
- If you’re infusing an ingredient into the custard (such as cinnamon, vanilla, or mint), take the milk off the heat, add the ingredient, and let it steep. Taste test early and often.
- Once the milk is infused with flavor, strain out the leaves or other remnants and put the pan back on the stove.
- Separate the eggs! Though this might seem challenging, it’s quite manageable with practice. Save the egg whites for other recipes like frittatas or meringues.
- Mix a small amount of the warmed milk into the egg yolks, then pour the mixture back into the pan with the milk. This prevents the eggs from poaching themselves in the milk.
- Cook the custard over low heat, stirring regularly, until you can draw a line down the back of a custard-coated spoon.
- Take the custard off the heat and mix it in a bowl with chilled heavy cream. Let it cool in the fridge for an hour.
- Transfer the future ice cream to a Tupperware container and place it in the freezer. Every 45 minutes, check the mixture. When it starts freezing around the edges, whip the frozen parts vigorously into the rest of the mixture.
- Repeat the whipping process periodically for three to four hours. Once it starts setting up, add your chocolate and mix it in.
Enjoying the Ice Cream
After the ice cream is ready, enjoy it! If you find out your roommate's cousin has eaten it all, forgive them and enjoy whatever remains.