Ingredients with Measurements:
- 2 cups of Burdekin Plum puree
- 1 cup of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 1 vanilla bean, split and scraped
- 6 egg yolks
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the Burdekin Plum puree, heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. Add the vanilla bean and seeds to the mixture and stir to combine.
3. In a separate bowl, whisk the egg yolks until they are light and frothy.
4. Slowly pour the hot mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
5. 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.
6. Remove the mixture from the heat and strain it through a fine mesh strainer into a clean bowl.
7. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or until completely chilled.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Freezing time: 2 hours
5. Temperature:
Simmer over medium heat, cook over low heat, chill in the refrigerator, freeze in the freezer.
Serving size:
Makes about 1 quart of ice cream.
Nutritional information:
Calories: 280
Fat: 17g
Saturated Fat: 10g
Cholesterol: 190mg
Sodium: 45mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Burdekin Plum puree can be substituted with any other fruit puree.
- Heavy cream can be substituted with half-and-half or whole milk.
- Whole milk can be substituted with low-fat milk or almond milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Vanilla bean can be substituted with 1 teaspoon of vanilla extract.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before freezing.
- Swirl in some caramel or chocolate sauce before freezing.
- Top with fresh fruit or whipped cream before serving.
Tips and tricks:
- Make sure to strain the mixture before freezing to remove any lumps or seeds.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Don't over-churn the ice cream or it will become too hard.
Storage instructions:
Store the ice cream in an airtight container in the freezer 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 fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, chocolate chips, caramel or chocolate sauce.
Pairings:
Serve the ice cream with a slice of cake or a warm brownie.
Suggested side dishes:
Fresh fruit, cookies, or a fruit salad.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften.
- If the ice cream is too soft, freeze it for a few more hours.
Food safety advice:
Make sure to cook the egg yolks to a safe temperature to prevent any risk of foodborne illness.
Food history:
The Burdekin Plum is a native Australian fruit that has been used for centuries by Indigenous Australians for its medicinal properties.
Flavor profiles:
The Burdekin Plum has a tart and slightly sweet flavor that pairs well with the creamy vanilla ice cream.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day.
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Taste: Sweet, Creamy, Fruity, Vanilla, Vanilla-Scented