It has since gone Platinum in the UK and 7x Platinum in the US, and 6x Platinum in Canada. It also broke the record of being the fastest selling hip-hop album of all time, maintaining the top spot for a total of sixteen weeks.
It was after signing a record deal with a division EMI called SBK Records that he released “To the Extreme” which broke the record of being the first hip-hop single that topped the Billboard Hot 100 Chart. He hails from Dallas Texas but resided in Florida. This does chill your base faster, but I'd rather wait a couple more hours for a chilled base than bother-especially if I'm chilling it overnight anyway.Born Robert Van Winkle, Vanilla Ice has built up a reputation as a rapper, actor, and television host. Don't make an ice bath: Some recipes tell you to cool your cooked custard in an ice bath before chilling in your fridge.After an hour or two it'll suck plenty of flavor from those ingredients and will have cooled off enough that you can whisk it right into your yolks. If you've heated your dairy to infuse in flavors, like a vanilla bean or a bunch of mint leaves, let it steep off the heat. It's messy work, and if you're not scalding your dairy, there's no reason to bother with it. So recipes that call for scalding dairy also call for tempering eggs, or ladling a small amount of hot dairy into your yolks, whisking like a madman, and ladling again and again. If you add hot dairy to egg yolks, even with the protection of sugar, your eggs will curdle. If you're not infusing your dairy with any flavors beforehand, just add it straight to your egg-sugar mixture. super-heated and emulsified-heating it up again doesn't really do anything. But since all commercial dairy has been pasteurized and homogenized-i.e. "Scalding" dairy, or heating it to just below a simmer, is supposed to kill bacteria and denature dairy proteins. You'll need the extra time to make sure your freezable churning bowl is fully chilled. As few as six hours may do it, but an overnight chill is even better. So chill it down in the fridge after it's cooked. The colder your ice cream base is going into the churn, the creamier it will be. It's a small step that eliminates any clumpy egg bits that made their way into your base. Once your base has finished cooking, strain it.
If the line collapses, you have more cooking to do. If the custard coats the spoon's back and you can swipe a clean line across it (see above), you're done. To test it, dip a wooden spoon into your custard. You don't need anything fancy, but slow, even cooking is the surest road to a good custard. I never heat my ice cream base past medium heat, and I use a pot with a good heavy bottom. Once again, this is all about keeping your eggs from curdling. Not obsessively, but once every 30 seconds, making sure to scrape the bottom of the pot as you do so. The mixture should fall from a whisk in one continuous "ribbon." In fancy ice cream talk, this is called "ribboning" the yolks, and it helps protect your eggs from curdling.
Whisk them well until the mixture resembles the color and texture of lemon curd: a thick pudding-like goo with a pale yellow color. Make sure your eggs and sugar are well combined.
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