So, the other day, I got this hankering for some ice cream. But not just any ice cream, mind you. I’m talking about the lactose-free kind. See, my stomach and regular ice cream? They don’t get along too well. So, I decided, why not make my own? Plus, I’ve got this nifty ice cream maker that’s been gathering dust, so it was the perfect excuse to use it.
First, I had to figure out what exactly makes ice cream, well, ice cream, but without the lactose. Turns out, it’s all about the magic of enzymes. They make some special milk with this stuff called lactase enzyme that breaks down the lactose into simpler sugars. Easier on the tummy, you know? You can also use regular milk and then you just add those lactase drops, it works fine too!
Now, I’m no chef, but I can follow a recipe. And let me tell you, there are tons of lactose-free ice cream recipes online. I decided to go with a basic vanilla, just to keep things simple. Needed some heavy cream and also decided to go with this lactose-free milk I found at the store. The recipe also called for sugar, vanilla extract, and a pinch of salt. Pretty standard stuff. But here’s a trick I learned: adding a bit of cornstarch helps make the ice cream creamier. Who knew?
The first step was to mix the milk, sugar, and salt in a saucepan. I heated it up over medium heat, just until the sugar dissolved. Then, I took it off the heat and stirred in the heavy cream and vanilla extract. I also whisked in that tablespoon of cornstarch. Oh, and I almost forgot – I added a couple of extra egg yolks, too. Makes it extra creamy, trust me.
- Mix lactose-free milk, sugar, and salt.
- Heat and dissolve sugar.
- Whisk in heavy cream, vanilla extract, and cornstarch.
- Add extra egg yolks for creaminess.
Once everything was mixed, I poured the mixture into my ice cream maker. This is where the fun begins. I turned it on and let it do its thing. It churns the mixture while freezing it, which is what gives ice cream that smooth texture. It took about 20-25 minutes, but the wait was worth it.
After the churning, the ice cream was still a bit soft, like soft-serve. So, I scooped it into a container and popped it in the freezer for a few hours to harden up. It is a test of patience, I know.
The Final Result
And there you have it! My very own homemade lactose-free vanilla ice cream. It was creamy, it was delicious, and most importantly, it didn’t upset my stomach. I even tried some with no sugar, for those health concerns, and the results are quite good. This whole experiment got me thinking, though. Maybe next time I’ll get fancy and try some different flavors. Chocolate, maybe? Or strawberry? The possibilities are endless!
So, if you’re lactose intolerant like me, or just want to try making your own ice cream, I highly recommend giving it a go. It’s easier than you think, and the results are so rewarding. This is a game changer, really. Just remember that cornstarch trick and the extra egg yolks, ok?
Note: If you are going to make one with no sugar, you can use some sugar substitutes like stevia, just mind the quantities.
Post Comment