Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup calisson paste
- 6 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, and calisson paste over medium heat until the calisson paste has melted and the mixture is smooth. Do not boil.
2. In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until the mixture is pale and thick.
3. Slowly pour the hot cream mixture into the egg mixture, 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. Use a candy thermometer to ensure the mixture reaches 170°F.
5. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
7. Once chilled, pour the 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 or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
Makes about 1 quart of ice cream. Serving size is 1/2 cup.
Nutritional information:
Per serving (1/2 cup):
- Calories: 320
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 170mg
- Sodium: 45mg
- Carbohydrates: 28g
- Fiber: 0g
- Sugars: 26g
- Protein: 4g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or light cream instead of heavy cream.
- Whole milk: You can use 2% or skim milk instead of whole milk.
- Granulated sugar: You can use honey, maple syrup, or agave nectar instead of granulated sugar.
- Calisson paste: You can use almond paste or marzipan instead of calisson paste.
Variations:
- Chocolate Calisson Ice Cream: Add 1/2 cup cocoa powder to the cream mixture before heating.
- Pistachio Calisson Ice Cream: Add 1/2 cup chopped pistachios to the cream mixture before heating.
- Raspberry Calisson Ice Cream: Add 1 cup fresh raspberries to the cream mixture before heating.
Tips and tricks:
- Make sure to temper the egg mixture by slowly pouring the hot cream mixture into it while whisking constantly.
- Use a candy thermometer to ensure the mixture reaches 170°F before removing it from heat.
- Chill the mixture in the refrigerator for at least 4 hours or overnight to ensure a smooth and creamy texture.
- Freeze the ice cream for at least 2 hours or until firm before serving.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping and serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and garnish with a calisson candy or a sprinkle of chopped almonds.
Garnishes:
- Calisson candy
- Chopped almonds
- Fresh raspberries
Pairings:
- Almond biscotti
- Chocolate cake
- Fresh fruit salad
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve to remove any lumps before chilling.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping and serving.
Food safety advice:
- Make sure to cook the egg mixture to 170°F to ensure it is safe to eat.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn.
Food history:
Calisson is a traditional French candy made from ground almonds, candied fruits, and sugar. It originated in the town of Aix-en-Provence in the 15th century and is still popular today.
Flavor profiles:
Calisson ice cream has a rich and creamy texture with a sweet and nutty flavor from the calisson paste.
Serving suggestions:
Serve the ice cream as a dessert after a French-inspired meal or as a sweet treat on a hot summer day.
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Taste: Sweet, Creamy, Nutty, Almond, Fruity, Almond-Flavored