In which I Make Ice Cream

I like ice cream.  It's yummy.  I have never attempted to make it before.  My mama makes it a lot in the states, but she has this fancy machine to do it.  I, however, have a book, with pictures, and some instructions from my chemistry minded aunt.

Book courtesy of Albert, an RPCV who preceded me at Morogoro and
supports and encourages me.

It is possible to get fresh milk rather than preservative filled stuff, but even boiling the milk myself, I'd still be a little hesitant after I heard about a volunteer in the Dodoma region getting tuberculosis.  My entire cultural background tells me I should be dying of tuberculosis right sexily (The well-bred ladies of opera and Val Kilmer in Tombstone can't all be wrong, but they could all be painfully dead.), but I'd rather not.   If only because I can't sing "Addio del Passato" like Anna Netrebkho, who makes for a consummate consumptive.

The milk and cream are mixed and heated, but not boiled.

Sugar and egg yolks, with the whites set aside.  

The instructions say whisk together, because some people have whisks. 

Add the hot mixed cream and milk, then put it back to heating with the egg and sugar. 

I also made bread while stirring the ice cream mixture, because I'm efficient that way.  Also, I needed more bread and I needed something to throw the leftover egg whites into.  I don't follow a recipe for bread, bread loves us all and wants us to be happy and will at least sort of work no matter what is done to it.  Which is odd given that the one important technique is to keep the yeast warm, happy, and well-fed right up until the moment the yeast get cooked to death.

In the meantime, I'm still stirring the ice cream mixture on low heat.  It's weird, it looks like it should turn into a custard, but you are supposed to stop when it's not quite custarded and chill.  I'm not entirely certain I understand the chemistry of the situation.

The sugary milk etc now gets to cool in a big sufuria filled with ice water plus
salt, at the helpful reminder of my chemistry-minded aunt.

After freezing overnight, I have this.  I put too much vanilla flavoring in, but
it is legitimately ice cream.  

It's just like adding milk to my morning coffee, only with a lot more fat,
which is what makes things yummy.