Ingredients with Measurements:
- 2 cups black sapote pulp
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 egg yolks
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
- Mixing bowls
- Whisk
- Saucepan
- Rubber spatula
Step-by-Step Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate mixing bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of a spoon.
5. Remove the mixture from the heat and strain it through a fine mesh strainer into a clean mixing bowl.
6. Add the black sapote pulp and vanilla extract to the mixture and stir until well combined.
7. Cover the mixture with plastic wrap and refrigerate until completely chilled, at least 2 hours or overnight.
8. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to an airtight container and freeze until firm, at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 4 hours or overnight
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of ice cream, which serves 4-6 people.
Nutritional information:
Calories per serving: 300
Total fat: 18g
Saturated fat: 11g
Cholesterol: 170mg
Sodium: 120mg
Total carbohydrates: 30g
Dietary fiber: 1g
Total sugars: 27g
Protein: 4g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or light cream instead of heavy cream for a lighter ice cream.
- Whole milk: You can use low-fat or skim milk instead of whole milk for a lighter ice cream.
- Granulated sugar: You can use honey, maple syrup, or agave nectar instead of granulated sugar for a healthier sweetener.
- Black sapote pulp: You can use other fruit purees, such as mango, banana, or strawberry, instead of black sapote pulp for a different flavor.
Variations:
- Chocolate Black Sapote Ice Cream: Add 1/2 cup cocoa powder to the cream mixture before heating for a chocolate twist.
- Spiced Black Sapote Ice Cream: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg to the cream mixture before heating for a spiced flavor.
- Coconut Black Sapote Ice Cream: Replace the heavy cream with coconut cream and add 1/2 cup shredded coconut to the mixture for a tropical twist.
Tips and Tricks:
- Make sure to strain the custard mixture through a fine mesh strainer to remove any lumps or egg bits.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in an airtight container to prevent ice crystals from forming.
- Let the ice cream sit at room temperature for a few minutes before scooping to soften it.
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 to soften before serving.
Presentation Ideas:
Serve the ice cream in a bowl or cone and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chocolate chips, chopped nuts, or caramel sauce.
Pairings:
Fresh fruit, cookies, or brownies.
Suggested Side Dishes:
Fresh fruit salad or a fruit tart.
Troubleshooting Advice:
- If the custard mixture curdles, strain it through a fine mesh strainer to remove any lumps or egg bits.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food Safety Advice:
- Make sure to cook the custard mixture to 170°F to ensure that the eggs are cooked through.
- Store the ice cream in an airtight container in the freezer to prevent contamination.
Food History:
Black sapote is a tropical fruit native to Mexico and Central America. It is also known as the chocolate pudding fruit because of its sweet, creamy, and chocolate-like flavor. It is often used in desserts, such as ice cream, pudding, and cakes.
Flavor Profiles:
Sweet, creamy, and chocolate-like.
Serving Suggestions:
Serve the ice cream as a dessert after a meal or as a refreshing treat on a hot day.
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