Creator of Melbourne-made Harry’s Ice Cream, Lawrence Harris, recommends following these simple rules of thumb when attempting to make your own ice cream at home.
1. Keep it simple with a maximum of three additions; you want to be able to taste each element
2. If you’re adding a very sweet mix-in such as white chocolate or honeycomb, consider reducing the amount of sugar in the base mix to ensure the end product isn’t overly sweet
3. Think about each flavour on a plate and consider if they complement each other – match flavours that have a natural affinity to each other or reflect an existing dessert that works well
4. The freezer bowl you’re using should be completely frozen before starting the process – put it in the freezer for 24 hours prior
5. Mix-in ingredients and flavours should be no larger than a 10 cent piece
Rosewater, pistachio and honey flavour
Makes: 1 litre of ice cream.
Equipment required: ice cream maker, temperature gauge, double saucepan.
Preparation time: depending on your ice cream maker.
Having a good base recipe is the backbone to creating scrumptious ice cream, and Harris recommends bringing it back to basics – no need for thickeners or emulsifiers, just use good quality ingredients.
The recipe is below and can be adapted with your flavour and mix-ins of choice.
300ml pure cream (at least 35% butter fat)
300ml full cream milk
3 medium egg yolks*
40gm ground pistachio**
1 teaspoon rose water**
A drizzle of honey**
In a double saucepan on a low-to-medium heat, add the cream and milk and heat to 40 degrees.
Add the sugar and eggs and whisk continuously until the temperature reaches 80 degrees. Remove from the heat and put the bottom of the saucepan in a bowl of ice water to prevent the mixture heating further.
Let the mix cool to room temperature and then refrigerate to 4 degrees.
Once cooled, remove the freezer bowl from the freezer and assemble your machine. Pour in the mixture and set the machine to churn.
The ice cream will take from 15 to 60 minutes to thicken (depending on the machine you use). We use the CuisineArt machine and it takes around 60 minutes to churn. Once the ice cream is beginning to solidify and thicken (around the 50 minute mark on the CuisineArt machine), add the pistachios and rosewater.
Continue churning until complete – the ice cream should hold its shape when scooped with a spoon.
Once the ice cream churning process is complete, transfer the mixture immediately to a freezer-safe container spoonful at a time. Drizzle the honey in between the layers of ice cream spoonfuls.
Freeze until your desired consistency, or until ready to serve.
*You can add two extra egg yolks if you prefer a more custard-like ice cream
** You can substitute the rosewater, pistachio and honey mix-ins with any mix-ins you like! If you decide not to use honey, increase the sugar quantity to 170gm.