Ingredients
For the vanilla ice cream:
1 cup whole milk
1 cup heavy cream
1 tablespoon vanilla extract
6 egg yolks
1/2 cup granulated sugar
1/2 teaspoon sea salt
For the chocolate ice cream:
1 cup whole milk
1 cup heavy cream
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Begin by preparing the vanilla ice cream. In a saucepan over medium heat, add the milk, cream, and vanilla. Bring the liquid to a gentle simmer, uncovered. Remove the mixture from the heat and set it aside. In a separate bowl, vigorously whisk the yolks, sugar, and salt together. Slowly pour half of the warm cream mixture into the yolks while whisking. Pour the egg, sugar, and cream mixture into the saucepan and return to medium-low heat. Stir it in a figure-eight motion with a wooden spoon or rubber spatula for several minutes, until the mixture has slightly thickened. Remove the pan from the heat. Pour the mixture into a heatproof bowl and press plastic wrap directly against the liquid to prevent a skin from forming. Place it into the refrigerator to chill until very cold, about 2 hours. At this point, you can start on the chocolate ice cream. At this point, you can start on the chocolate ice cream (see recipe below). The chocolate ice cream follows almost the same procedure as the vanilla ice cream, but (you guessed it) with cocoa powder. To make it, add the milk, cream, vanilla, and cocoa powder to a saucepan over medium heat. Repeat the same method you followed for the vanilla custard, and place it in the refrigerator to chill for 2 hours. Meanwhile, prepare your paper cups. Fold a large piece of aluminum foil, about 1 square foot, into itself until you have a small rectangle that will fit across the middle your paper cup. It should be short and thick, and strong enough to hold back a wall of ice cream. Take another smaller piece of aluminum foil and crumple it into a ball that can be stuffed into one side of the paper cup so that there is enough resistance when you fill the other side with ice cream. Once the vanilla custard has been chilled, churn the vanilla ice cream in an ice cream maker according to the manufacturers' instructions until it has reached a soft-serve consistency. Once the custard has been churned, spoon it into a piping bag fitted with a lar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Durable stainless measuring cups — warp-free, dishwasher safe
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon