Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1/2 teaspoon salt
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 cup arare (Japanese rice crackers)
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, sugar, and salt over medium heat until it reaches a temperature of 170°F, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until they are pale yellow.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Strain the mixture through a fine-mesh sieve into a large bowl.
6. Stir in the vanilla extract and let the mixture cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
9. Once the ice cream is almost done churning, add the arare and let it mix in for the last few minutes.
10. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours
Temperature:
- Heat cream mixture to 170°F
- Let mixture cool to room temperature before refrigerating
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 180mg
- Sodium: 150mg
- Carbohydrates: 28g
- Sugar: 25g
- Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- You can use any type of rice crackers or even popcorn instead of arare.
Variations:
- Add matcha powder for a green tea arare ice cream.
- Add chopped strawberries or other fruit for a fruity twist.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
- Let the ice cream sit at room temperature for a few minutes before scooping for easier serving.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for a few minutes before serving to soften.
Presentation ideas:
- Serve the ice cream in a bowl or cone.
- Top with extra arare or whipped cream.
Garnishes:
- Extra arare
- Whipped cream
- Fresh fruit
Pairings:
- Serve with green tea or a Japanese-style dessert.
Suggested side dishes:
- Mochi
- Red bean paste desserts
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for a longer period of time.
Food safety advice:
- Make sure to cook the egg mixture to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
- Arare is a traditional Japanese snack made from glutinous rice that has been pounded into small, bite-sized pieces and then baked or fried.
Flavor profiles:
- Creamy, sweet, and crunchy.
Serving suggestions:
- Serve as a dessert or snack.
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