Ingredients with Measurements:
- 1 cup Cape gooseberries, husked and washed
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. In a saucepan, combine the Cape gooseberries, heavy cream, whole milk, and salt. Cook over medium heat until the mixture comes to a simmer.
2. In a separate mixing bowl, whisk together the egg yolks and sugar until pale and fluffy.
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 with a wooden spoon, until the mixture thickens and coats the back of the spoon.
5. Remove from heat and stir in the vanilla extract.
6. Strain the mixture through a fine mesh strainer into a clean mixing bowl.
7. Cover the bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours or overnight.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 4 hours or overnight
5. Temperature:
Cook over medium heat until the mixture comes to a simmer. Cook over low heat until the mixture thickens and coats the back of the spoon.
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Calories: 280
Fat: 18g
Saturated Fat: 11g
Cholesterol: 148mg
Sodium: 54mg
Carbohydrates: 26g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- You can use any other type of fruit instead of Cape gooseberries.
- You can use half-and-half instead of heavy cream for a lighter version of the ice cream.
- You can use almond milk or coconut milk instead of whole milk for a dairy-free version of the ice cream.
- You can use honey or maple syrup instead of granulated sugar for a natural sweetener.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Swirl in some caramel or fudge sauce into the ice cream after churning.
- Top the ice cream with fresh berries or whipped cream before serving.
Tips and tricks:
- Make sure to husk and wash the Cape gooseberries before using them in the recipe.
- Use a fine mesh strainer to remove any seeds or pulp from the ice cream mixture.
- 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 Cape gooseberry 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 to soften before serving.
Presentation ideas:
Serve the Cape gooseberry ice cream in a fancy dessert bowl or on a cone. Top with fresh berries or a drizzle of chocolate sauce.
Garnishes:
Fresh berries, whipped cream, chocolate chips, chopped nuts, caramel sauce, fudge sauce.
Pairings:
Serve the Cape gooseberry ice cream with a slice of pound cake or a warm fruit crisp.
Suggested side dishes:
Fresh fruit salad, chocolate truffles, shortbread cookies.
Troubleshooting advice:
- If the ice cream mixture curdles, strain it through a fine mesh strainer to remove any lumps before churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
Make sure to wash your hands and all equipment thoroughly before preparing the ice cream. Keep the ice cream mixture refrigerated until ready to churn.
Food history:
Cape gooseberries, also known as physalis, are native to South America but are now grown in many parts of the world. They are often used in desserts and jams.
Flavor profiles:
Cape gooseberries have a sweet and tangy flavor, similar to a cross between a tomato and a pineapple.
Serving suggestions:
Serve the Cape gooseberry ice cream as a refreshing dessert on a hot summer day.
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