Back in the day I’d make ice cream using the salt and ice method, churning the custard with an inevitably rusty electric motor. Nowadays I’ve got the Cuisinart machine with the bowl insert, which I can only presume is filled with polypropylene. I keep two of these bowls in the chest freezer out back, just in case I need to make more than one batch of ice cream. Summers are rough here in Texas.
Homemade ice cream is very forgiving. If you’re feeling immortal, increase the quantities of cream and sugar from what I have below.
- About a cup and a half of loquats, pulse-chipped
- Half cup sugar
- Half cup milk
- Three yolks
- Salt
- cup cream
De-pit and de-pith the loquats, putting it in the food processor with the sugar. Give it a few chops. You want this juicy but also a bit chunky. Add the milk and yolks and salt. Bring to a boil until the fruit has got the consistency you want. Let cool a bit before adding the cream. Chill the custard in the fridge before putting it in the ice cream machine. The ice cream is ready when it’s completely locked up on the paddle.
