Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup Eastern teaberry leaves, finely chopped
- 4 egg yolks
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, salt, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Add the chopped Eastern teaberry leaves to the hot cream mixture and stir to combine. Cover the saucepan and let steep for 30 minutes.
3. In a separate bowl, whisk the egg yolks until light and frothy.
4. After 30 minutes, strain the cream mixture through a fine mesh strainer into a clean bowl, pressing on the teaberry leaves to extract as much flavor as possible.
5. Slowly pour the strained cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
6. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
7. Remove from heat and let cool to room temperature.
8. Once cooled, transfer the mixture to 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 4 hours, or until firm.
- Time:
Preparation time: 45 minutes
- Cooking time: 5-7 minutes
Temperature:
- Steeping temperature: Medium heat
- Cooking temperature: Medium heat
- Freezing temperature: 0°F (-18°C)
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 280
- Fat: 21g
- Carbohydrates: 21g
- Protein: 3g
- Sugar: 19g
- Sodium: 95mg
Substitutions for ingredients:
- Heavy cream: You can substitute with half-and-half or whole milk, but the ice cream will be less creamy.
- Eastern teaberry leaves: If you can't find Eastern teaberry leaves, you can substitute with peppermint leaves or spearmint leaves.
Variations:
- Chocolate chip Eastern teaberry ice cream: Add 1/2 cup of mini chocolate chips to the churned ice cream before freezing.
- Eastern teaberry sorbet: Omit the heavy cream and egg yolks, and replace with 2 cups of water. Steep the teaberry leaves in the water instead of the cream mixture. Follow the rest of the instructions as written.
Tips and tricks:
- Make sure to finely chop the Eastern teaberry leaves to extract as much flavor as possible.
- If you don't have an ice cream maker, you can still make this recipe by pouring the cooled mixture into a freezer-safe container and stirring every 30 minutes until frozen.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
- Let the ice cream sit at room temperature for 5-10 minutes before scooping.
Presentation ideas:
- Serve the ice cream in a chilled bowl or cone.
- Top with fresh Eastern teaberry leaves or whipped cream.
Garnishes:
- Fresh Eastern teaberry leaves
- Whipped cream
- Mini chocolate chips
Pairings:
- Fresh berries
- Chocolate cake
- Lemon bars
Suggested side dishes:
- None
Troubleshooting advice:
- If the ice cream is too soft after churning, freeze for an additional 1-2 hours until firm.
- If the ice cream is too hard after freezing, let it sit at room temperature for 5-10 minutes before scooping.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F (71°C) to prevent foodborne illness.
Food history:
- Eastern teaberry, also known as wintergreen, is a native plant to North America and has been used for centuries by Native Americans for medicinal purposes.
Flavor profiles:
- Eastern teaberry has a sweet and minty flavor with a slight wintergreen taste.
Serving suggestions:
- Serve the ice cream as a refreshing dessert on a hot summer day.
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Taste: Sweet, Creamy, Tart, Fruity, Refreshing