Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 egg yolks
- 1/4 cup water
- 1/4 cup light corn syrup
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and remaining 1/2 cup of sugar until pale and thick.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.
5. Remove from heat and stir in the vanilla extract. Let cool to room temperature.
6. In a small saucepan, combine the water, corn syrup, and salt. Cook over medium heat, stirring occasionally, until the mixture reaches 240°F on a candy thermometer.
7. Slowly pour the hot caramel mixture into the cooled custard mixture, whisking constantly to create swirls of caramel.
8. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Freezing temperature: 0°F
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories per serving: 300
Fat per serving: 20g
Carbohydrates per serving: 28g
Protein per serving: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Light corn syrup can be substituted with honey or agave syrup.
- Whole milk can be substituted with almond milk or soy milk for a dairy-free option.
Variations:
- Add chopped nuts or chocolate chips for added texture.
- Substitute the caramel swirl with a fruit puree for a fruity twist.
- Add a tablespoon of instant coffee powder for a coffee-flavored ice cream.
Tips and tricks:
- Make sure to stir the custard mixture constantly while cooking to prevent it from curdling.
- Chill the custard mixture in the refrigerator for at least 2 hours before churning to ensure a smooth and creamy texture.
- To prevent ice crystals from forming, cover the ice cream with plastic wrap or parchment paper before freezing.
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 10-15 minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and drizzle with extra caramel sauce.
Garnishes:
Top with whipped cream, chopped nuts, or a sprinkle of sea salt.
Pairings:
Pair with a warm slice of apple pie or a chocolate brownie for a decadent dessert.
Suggested side dishes:
Serve with fresh fruit or a side of cookies.
Troubleshooting advice:
- If the custard mixture curdles, strain it through a fine-mesh sieve before churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften.
Food safety advice:
- Make sure to cook the custard mixture to at least 160°F to ensure that it is safe to eat.
- Store the ice cream in the freezer at 0°F or below to prevent bacterial growth.
Food history:
Plombières is a French dessert that originated in the town of Plombières-les-Bains in the Vosges region. It is typically made with vanilla ice cream and a variety of fruit or chocolate sauces.
Flavor profiles:
This caramel swirl plombières has a rich and creamy vanilla flavor with swirls of sweet and buttery caramel.
Serving suggestions:
Serve this ice cream as a dessert after a dinner party or as a sweet treat on a hot summer day.
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Region: French
Taste: Sweet, Creamy, Caramelized, Nutty