Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup calissons, finely chopped
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream and whole milk over medium heat until it starts to steam.
2. In a separate bowl, whisk together the granulated sugar and egg yolks until pale and thick.
3. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and stir in the vanilla extract and chopped calissons.
6. Let the mixture cool to room temperature, then cover and chill in the refrigerator for at least 2 hours or overnight.
7. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
8. Transfer the ice cream to a container and freeze until firm, about 4 hours.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 4 hours
Temperature:
- Medium heat for heating the cream and milk
- Low heat for cooking the egg mixture
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 28g
- Protein: 3g
- Sugar: 25g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter version.
- Calissons can be substituted with almond paste or marzipan.
Variations:
- Add a tablespoon of orange zest for a citrusy twist.
- Swirl in some raspberry or strawberry jam for a fruity flavor.
- Top with whipped cream and extra chopped calissons for a decadent dessert.
Tips and tricks:
- Make sure to stir the mixture constantly while cooking to prevent it from curdling.
- Chill the mixture thoroughly before churning for a smoother texture.
- Store the ice cream in an airtight container to prevent freezer burn.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Let the ice cream soften at room temperature for a few minutes before serving.
Presentation ideas:
- Scoop the ice cream into bowls or cones and top with chopped calissons or whipped cream.
- Serve with a slice of almond cake or a French macaron.
Garnishes:
- Chopped calissons
- Whipped cream
- Fresh berries
Pairings:
- A glass of sweet dessert wine, such as Muscat or Sauternes.
Suggested side dishes:
- Almond cake
- French macarons
- Fresh fruit salad
Troubleshooting advice:
- If the mixture curdles while cooking, remove from heat and blend with an immersion blender until smooth.
Food safety advice:
- Make sure to cook the egg mixture to a safe temperature of 160°F to prevent foodborne illness.
Food history:
- Calissons are a traditional French candy made with ground almonds, candied fruit, and sugar. They originated in the town of Aix-en-Provence in the 15th century.
Flavor profiles:
- Creamy, nutty, and sweet with a hint of vanilla.
Serving suggestions:
- Serve as a refreshing dessert on a hot summer day.
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