Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup bukayo (sweetened coconut strips)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 1 teaspoon vanilla extract
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, bukayo, sugar, and salt over medium heat until the sugar has dissolved and the bukayo has melted.
2. In a separate bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the heated milk 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, until the mixture thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract.
6. Pour the mixture through a fine-mesh strainer into a bowl and let it cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for 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 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:
Cook over medium heat and chill in the refrigerator.
Serving size:
This recipe makes about 1 quart of ice cream. Serving size depends on personal preference.
Nutritional information:
Calories per serving: 300
Fat: 22g
Carbohydrates: 23g
Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
- Bukayo can be substituted with sweetened shredded coconut.
Variations:
- Add chopped nuts or chocolate chips for added texture.
- Use coconut milk instead of whole milk for a more coconutty flavor.
- Add a pinch of cinnamon or nutmeg for a warm spice flavor.
Tips and tricks:
- Make sure to strain the mixture before chilling to remove any lumps or bits of bukayo.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in a shallow container to speed up the freezing process.
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 and top with additional bukayo or coconut flakes.
Garnishes:
Top with whipped cream, chocolate sauce, or caramel sauce.
Pairings:
Pair with fresh fruit or a slice of cake.
Suggested side dishes:
This recipe can be served as a dessert on its own.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh strainer before chilling.
- 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 egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Bukayo is a popular Filipino sweet made from coconut strips and sugar. It is commonly used as a filling or topping for various desserts.
Flavor profiles:
This ice cream has a creamy and coconutty flavor with a hint of sweetness.
Serving suggestions:
Serve the ice cream as a dessert after a Filipino-inspired meal.
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Region: Philippine