One would be so embarrassed at how easy it is to make homemade ice cream! And you know what, commercially available ice cream machines are so affordable! Though I wished I had a CuisinArt ice cream machine, I treat my new Krups machine as good as I would the CuisinArt. Actually, it was the only one brand available at the only one store selling ice cream makers! Can you believe it? Can't blame my little island!!
Very much unlike baking, frozen treats are less precise in quantities! And so there's no one actual recipe for ice creams!! Nevertheless, there are 2 styles (if I can call it so!) of ice cream; the French style which contains eggs and the American style which is egg-free. The French style is smoother and creamier in consistency, thanks to the egg yolks which creates the custard base. The American style ice cream tends to be lighter in taste and more firm in texture. It is easier and faster to make than the French Style ice cream!
I was gifted an ice cream and sorbet book - Glaces et Sorbets by hachette pratique which features a recipe for Tagada ice cream! Well, for those of you who, like me, didn't know what tagada is, it is only a candy by Haribo! I am not really a risk-seeker type of person, especially having never ever tasted tagadas before, but I was still keen to make it!! Don't ask me why, I myself don't have the answer! Honestly, I was not disappointed, though I slightly adapted my version to hachette's version! It was rich, incredibly creamy, flavoursome (I hate to say it, but I really detest strawberry flavour! This one took me by surprise!) and the tiny chunks of tagadas gave it a melt-in-the-mouth chewy finish! This will bring back memories of the strawberry shaped bubble gum you used to have as a kid!!
- Ice Cream Maker
- Kitchen Scale
- Electric Mixer
- 500ml of Full Fat Milk
- 50ml of Heavy Cream
- 5 Egg Yolks
- 50g of Sugar
- 160g (1 packet) of Tagada
- In a saucepan, bring the milk, heavy cream and 100g of the tagada to a boil.
- Stir continuously so as to melt the tagadas. Remove from heat.
- In a bowl, beat eggs and sugar with an electric mixer until thickened and very pale in colour.
- Little by little, add the milk mixture to the beaten eggs and sugar, while mixing simultaneously to prevent any egg yolks from cooking.
- Pour the mixture back into the pan on low heat and keep stirring with a wooden spoon for 5 to 10 minutes. The foam should disappear and your finger should leave a mark when you run your finger down the wooden spoon. Do not boil the mixture.
- Sift the mixture and let cool in the refrigerator overnight.
- Thinly chop the remaining tagadas and add to the cooled mixure.
- Churn the mixture in an ice cream maker for 30 minutes (depending on your machine).
- Spoon mixture into a container, covered with plastic film (to avoid ice crystals from forming) and then with the lid. Let freeze for a minimum for 4 hours.
- Remove from the freezer 10 minutes before serving.
Enjoy your flavourful Tagada ice cream!!
- I've mentioned above, that I adapted the recipe to my convenience. In the original recipe, the amount of sugar is 70g and the amoung for the Tagada is 200g.