Ingredients with Measurements:
- 2 cups fresh or frozen Brazilian cherries, pitted
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the cherries, heavy cream, whole milk, sugar, and salt. Cook over medium heat until the mixture comes to a simmer.
2. In a separate bowl, whisk together the egg yolks and vanilla extract.
3. Slowly pour the hot cherry mixture into the egg yolk mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Strain the mixture through a fine mesh strainer into a large bowl.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
5. Temperature:
Cook over medium heat until the mixture comes to a simmer. Cook over low heat until the mixture thickens and coats the back of a spoon.
Serving size:
This recipe makes about 1 quart of ice cream.
Nutritional information:
Calories: 305
Fat: 19g
Saturated Fat: 11g
Cholesterol: 224mg
Sodium: 95mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 27g
Protein: 5g
Substitutions for ingredients:
- If Brazilian cherries are not available, you can use regular cherries or any other type of berry.
- You can use half-and-half instead of heavy cream for a lighter version of the ice cream.
- If you don't have an ice cream maker, you can freeze the mixture in a shallow container and stir it every 30 minutes until it reaches the desired consistency.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Swirl in some chocolate or caramel sauce before freezing.
- Top the ice cream with whipped cream and fresh cherries before serving.
Tips and tricks:
- Make sure to strain the mixture before chilling to remove any lumps or bits of cherry skin.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Don't overfill the ice cream maker, as the mixture will expand as it churns.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with fresh cherries or a drizzle of chocolate sauce.
Garnishes:
Fresh cherries, whipped cream, chocolate sauce, chopped nuts.
Pairings:
This ice cream pairs well with chocolate desserts, such as brownies or chocolate cake.
Suggested side dishes:
Fresh fruit salad, shortbread cookies.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a bit longer before serving.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature to avoid any risk of foodborne illness.
Food history:
Brazilian cherries, also known as pitanga, are a tropical fruit native to South America. They are commonly used in Brazilian cuisine to make jams, juices, and desserts.
Flavor profiles:
This ice cream has a sweet and tangy flavor, with a creamy and smooth texture.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a hot summer day.
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Region: Brazilian