Ingredients with Measurements:
- 4 cups of chicha morada
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 cup of sugar
- 4 egg yolks
- 1 teaspoon of vanilla extract
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine chicha morada, heavy cream, whole milk, and 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 the egg yolks until they are light and frothy.
3. Slowly pour the hot chicha morada mixture into the bowl with the egg yolks, 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.
5. Remove from heat and stir in the vanilla extract.
6. Pour the mixture into a bowl and let it cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is completely chilled.
8. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 2 hours
Freezing time: 2 hours
Temperature:
Cook over medium heat and chill in the refrigerator.
Serving size:
This recipe makes about 1 quart of ice cream, which serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 43g
Protein: 4g
Sodium: 55mg
Sugar: 38g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or evaporated milk.
- If you don't have chicha morada, you can use grape juice or cranberry juice.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before freezing.
- Top the ice cream with whipped cream and a sprinkle of cinnamon.
Tips and tricks:
- Be sure to stir the mixture constantly while cooking to prevent it from burning or curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- If you don't have an ice cream maker, you can still make this recipe by freezing the mixture in a shallow dish and stirring it every 30 minutes until it reaches the desired consistency.
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:
Serve the ice cream in bowls or cones, topped with fresh fruit or a drizzle of caramel sauce.
Garnishes:
Garnish the ice cream with whipped cream, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Chicha Morada Ice Cream pairs well with fresh fruit, chocolate desserts, or a cup of coffee.
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the mixture curdles while cooking, remove it from the heat and whisk vigorously until it becomes smooth again.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before serving.
Food safety advice:
- Be sure to cook the egg yolks to a safe temperature to prevent foodborne illness.
- Store the ice cream in the freezer at a safe temperature to prevent bacterial growth.
Food history:
Chicha Morada is a traditional Peruvian drink made from purple corn, spices, and fruit. It is often served as a refreshing beverage on hot days.
Flavor profiles:
Chicha Morada Ice Cream has a sweet and fruity flavor, with hints of cinnamon and vanilla.
Serving suggestions:
Serve the ice cream as a dessert after a Peruvian-inspired meal.
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Region: Peruvian