Living in a tiny apartment means making some sacrifices sometimes. Like not nagging at your husband about having all his work equipment all over the guest room because he has no place to put it (just kidding, I still do). Or thinking twice about buying ~*~super cute~*~ flower vases, because who ever uses flower vases, let's be honest? But the biggest thing to me, lately, is not buying a bunch of specific kitchen appliances. You know, like the mini donut maker — oh, the cute shit I would make with that like, one time and then never again. Or the panini press that toasts your sandwich to look like Hello Kitty. Or a waffle iron. Or, yes, an ice cream maker.
There's pretty much no other way to make waffles without a waffle iron, but you can make ice cream without an ice cream maker. For a long time, I didn't think this was true. Here it is, the start of summer, and all these adorable bloggers are posting all their craft ice cream recipes — taunting us with gorgeous pictures of scoops of lemon meringue pie ice cream, or trendy salted caramel popcorn ice cream, and yes, our current favorite flavor, toasted marshmallow. It felt downright rude to me, my shelves devoid of an ice cream maker.
But never fear: David Lebovitz is here, with his ice cream recipe for the ice-cream-maker-less. I was skeptical at first, but it totally worked: which is good, because my husband definitely spent a good 30 minutes picking mulberries in the 90°F weather in front of our local grocery store (free berries, yo!) and returned sticky, purple-handed but really excited to make this ice cream. And thankfully, his hard work paid off deliciously, or I would've had a grumpy, hungry, purple-handed man on my hands. And nobody wants that.
- 2 cups heavy cream
- 2/3 cups + 4 T sugar
- 1/8 tsp fine sea salt
- 6 egg yolks
- 2 1/2 cups mulberries
- 1 T balsamic vinegar
- In a food processor, combine mulberries, 4 T sugar, pinch of salt and balsamic vinegar. Purée until smooth and liquidy. Taste to make sure it's sweet enough — add another tablespoon of sugar if not. Set purée aside.
- In a pot over the stove, combine cream, 2/3 cups sugar, and salt and stir to dissolve. Simmer for about 5 minutes over low heat. Remove from heat.
- In a separate bowl, whisk the egg yolks. Pour about one third of the custard into the egg bowl, and then pour all of the eggs and custard back into the pot and put it back on the stove. Set on medium-low heat and heat to 170°F (should be thick). Don't worry if the mixture is a bit lumpy. Cool to room temperature.
- Strain the excess water from the pot and combine the custard and mulberry purée into a bowl. Place in the fridge for at least 4 hours or overnight. (If you have an ice cream maker, you can use that after this step).
- Once you're ready to make the ice cream, place the custard in the freezer. I placed the custard into a tall, stainless steel bowl to keep the ice cream chill and also to avoid splattering. Keep in the freezer for about 45 minutes.
- After 45 minutes, remove the bowl and whip the custard with a hand mixer. You'll want to break up all the ice chunks. Do not worry about overmixing. Place back into the freezer.
- After 30 minutes, take the custard out and whip again. Repeat the whipping process 3-4 more times over 2-3 hours until it resembles ice cream. Enjoy immediately or store in an air tight container for later.
Photos and text © Katie Currid, 2015. All rights reserved. Recipe adapted from the New York Times' ice cream guide and David Lebovitz' guide to making ice cream without an ice cream maker.