Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1/2 cup Bird's Custard Powder
- 1 teaspoon vanilla extract
- Pinch of salt
Special Equipment Needed:
- Ice cream maker
Step-by-Step Instructions:
1. In a medium saucepan, whisk together the heavy cream, whole milk, sugar, Bird's Custard Powder, vanilla extract, and salt.
2. Heat the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 10-15 minutes.
3. Remove the mixture from the heat and let it cool to room temperature.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
- Churning time: 20-25 minutes
- Freezing time: 2 hours
Temperature:
- Medium heat for cooking the custard mixture
- Churning according to the manufacturer's instructions
- Freeze until firm
Serving size:
- Makes about 1 quart of ice cream
- Serves 4-6 people
Nutritional information:
- Calories: 450
- Fat: 30g
- Carbohydrates: 42g
- Protein: 4g
- Sodium: 70mg
- Sugar: 38g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
- Bird's Custard Powder can be substituted with any other custard powder or cornstarch.
Variations:
- Add chopped nuts, chocolate chips, or fruit to the ice cream mixture before churning.
- Use different flavors of custard powder, such as chocolate or banana, for a different flavor profile.
Tips and Tricks:
- Make sure to stir the custard mixture constantly to prevent it from burning or sticking to the bottom of the pan.
- Chill the custard mixture in the refrigerator before churning for a smoother texture.
- Freeze the ice cream in an airtight container to prevent ice crystals from forming.
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 scooping.
Presentation Ideas:
- Serve the ice cream in a bowl or cone.
- Top with whipped cream, sprinkles, or chocolate sauce.
Garnishes:
- Whipped cream
- Sprinkles
- Chocolate sauce
- Chopped nuts
- Fresh fruit
Pairings:
- Serve with fresh fruit or a fruit sauce for a refreshing dessert.
Suggested Side Dishes:
- Serve with cookies or cake for a complete dessert.
Troubleshooting Advice:
- If the custard mixture is too thick, add more milk to thin it out.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food Safety Advice:
- Make sure to cook the custard mixture to a safe temperature of 160°F to prevent foodborne illness.
Food History:
- Bird's Custard Powder was invented in 1837 by Alfred Bird, a chemist in England. It was originally created as a way to make custard for his wife, who was allergic to eggs.
Flavor Profiles:
- Creamy, sweet, and vanilla-flavored.
Serving Suggestions:
- Serve as a dessert after a meal or as a sweet treat on a hot day.
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Region: British