I found this recipe via a comment thread in [livejournal.com profile] copperbadge's journal. The commenter asked for an experiment making ice-cream without an ice-cream machine, so the old-fashioned way. Poor student that I am, I decided to do so. Here follow the results and my commentary to the recipe:

The cream itself isn't all that hard to make. Curdling can be prevented by having the eggs at room temperature before adding a bit of the milk-and-cream mixture.
It takes quite a while to thicken the liquid enough. Make sure that it never boils, it'll go to ruin! The right concistency is hard to judge, but still very liquidy, more cream than custard.
Let the liquid cool completely. This may take more than an hour, maybe even two. Stir every once in a while. It'll thicken considerably!

Here comes the old-fashioned part:
Put the cream in a container. Put it in the freezer without a lid. Stir every thirty minutes for three to four hours. Make sure to scrape the frozen ice-cream of the sides of the container and mix well with the rest. This is to stop it from becoming one huge lump. You really need to do this! It follows that to make it you have to have most of a day free, in total it will take five to seven hours. After the last stir, put the lid on. (leaving the lid off is mostly because it'll be liquid for a while, and getting the lid off could be messy...) The results, however, are OM NOM NOM NOM.

I let the Earl Grey flavour it strongly, which makes the ice the colour of, well, stong tea with milk. This is also what it tastes like, wich caused the bf to call it "A new take on 'iced tea'". I like it, but it's not something you can eat by the bucket. Also, very high on the sugar and cholestrol scales, which doesn't bother me, but might bother some others.

Bon appetit!


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