Ingredients with Measurements:
- 1 cup of Injeolmi powder
- 1 cup of heavy cream
- 1 cup of whole milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 4 egg yolks
- 1 teaspoon of vanilla extract
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat the mixture 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 until they are pale yellow and slightly thickened.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
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.
5. Remove the mixture from the heat and stir in the Injeolmi powder and vanilla extract until well combined.
6. Pour the mixture into a large bowl and let it cool to room temperature.
7. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
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 freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours
Temperature:
- Cooking temperature: Medium heat
- Chilling temperature: Room temperature
- Freezing temperature: 0°F (-18°C)
Serving size:
- This recipe makes about 1 quart of ice cream, which serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 30g
- Protein: 5g
Substitutions for ingredients:
- Injeolmi powder can be substituted with roasted soybean powder or glutinous rice flour.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped nuts, chocolate chips, or fruit to the ice cream mixture before churning.
- Use different flavors of extract, such as almond or coconut, to change the flavor of the ice cream.
Tips and tricks:
- Make sure to whisk the egg yolks constantly while adding the hot cream mixture to prevent them from cooking.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Store the ice cream in an airtight container to prevent freezer burn.
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 a few minutes before serving.
Presentation ideas:
- Serve the ice cream in a bowl or cone and top with whipped cream, chocolate sauce, or Injeolmi powder.
Garnishes:
- Injeolmi powder, chopped nuts, chocolate chips, or fruit.
Pairings:
- Serve the ice cream with a warm dessert, such as brownies or cake, or with fresh fruit.
Suggested side dishes:
- None
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
- If the ice cream is too soft, freeze it for a longer period of time.
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:
- Injeolmi is a traditional Korean rice cake made from glutinous rice flour and coated in roasted soybean powder.
Flavor profiles:
- Injeolmi ice cream has a nutty and slightly sweet flavor from the Injeolmi powder.
Serving suggestions:
- Serve the ice cream as a dessert after a Korean meal or as a refreshing treat on a hot day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean