Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup Calpis concentrate
- 4 egg yolks
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, and Calpis concentrate. Heat over medium heat until it starts to steam, but not boil.
2. In a separate bowl, whisk together egg yolks, sugar, and salt until pale and frothy.
3. Slowly pour the hot milk 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 it thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Let it cool to room temperature.
6. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 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 4 hours, or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 4 hours
Temperature:
- Heat milk mixture until steaming, but not boiling
- Cook egg mixture over low heat
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 23g
- Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk
- Whole milk can be substituted with skim milk or almond milk
- Granulated sugar can be substituted with honey or maple syrup
- Calpis concentrate can be substituted with any fruit concentrate or puree
Variations:
- Add chopped fruits or nuts to the ice cream mixture before freezing
- Swirl in some chocolate sauce or caramel sauce before freezing
- Use the ice cream as a base for a sundae or milkshake
Tips and tricks:
- Make sure to temper the eggs by slowly pouring the hot milk mixture into the egg mixture while whisking constantly
- Straining the mixture through a fine-mesh sieve will ensure a smooth and creamy texture
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid
- It can be stored in the freezer for up to 2 weeks
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before scooping
Presentation ideas:
- Serve the ice cream in a bowl or cone
- Top with whipped cream, sprinkles, or fresh fruit
Garnishes:
- Whipped cream
- Sprinkles
- Fresh fruit
Pairings:
- Fresh fruit
- Cookies
- Brownies
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve to remove any lumps
- 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 mixture to a safe temperature of 160°F to prevent any risk of foodborne illness
Food history:
- Calpis is a popular Japanese soft drink that was first introduced in 1919. It is made from fermented milk and has a slightly tangy and sweet taste.
Flavor profiles:
- Creamy
- Tangy
- Sweet
Serving suggestions:
- Serve as a dessert after a meal
- Enjoy as a refreshing treat on a hot day
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Refreshing, Sweet, Tangy, Creamy