Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1/2 cup Hagebuttenmark (rosehip puree)
- 1 teaspoon vanilla extract
- Pinch of salt
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, Hagebuttenmark, vanilla extract, and salt.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and let the mixture cool to room temperature.
4. Once cooled, strain the mixture through a fine mesh strainer to remove any solids.
5. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
6. Once the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Freezing time: 4 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream, serving size varies
Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 14g
Cholesterol: 82mg
Sodium: 61mg
Carbohydrates: 29g
Sugar: 28g
Protein: 3g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or light cream instead of heavy cream for a lighter ice cream.
- Whole milk: You can use 2% or skim milk instead of whole milk for a lighter ice cream.
- Sugar: You can use honey, maple syrup, or agave nectar instead of sugar for a different flavor.
- Hagebuttenmark: If you can't find Hagebuttenmark, you can use raspberry or strawberry puree instead.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning for added texture.
- Swirl in some caramel or fudge sauce to the ice cream once it's churned for added sweetness.
- Add some cinnamon or nutmeg to the ice cream mixture for a warm spice flavor.
Tips and tricks:
- Make sure the ice cream mixture is completely cooled before churning to prevent ice crystals from forming.
- Freeze the ice cream container before adding the churned ice cream to help it freeze faster.
- Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to scoop.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
There is no need to reheat the ice cream. Simply let it sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with fresh berries or whipped cream.
Garnishes:
Fresh berries, whipped cream, chopped nuts, chocolate chips, caramel or fudge sauce.
Pairings:
This ice cream pairs well with fruit pies, cakes, or cookies.
Suggested side dishes:
This ice cream can be served as a dessert on its own.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a longer period of time.
Food safety advice:
Make sure to use pasteurized dairy products and wash your hands and utensils thoroughly before preparing the ice cream.
Food history:
Hagebuttenmark is a traditional German ingredient made from pureed rosehips. It is often used in desserts and jams.
Flavor profiles:
This ice cream has a creamy texture with a sweet and slightly tart flavor from the Hagebuttenmark.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a hot summer day.
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