Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup orange juice
- 1/4 cup Jaffa Cake crumbs
- 1 tsp vanilla extract
Special Equipment Needed:
- Ice cream maker
- Whisk
- Saucepan
- Mixing bowl
- Fine mesh strainer
Step-by-Step Instructions:
1. In a saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until the sugar dissolves.
2. In a mixing bowl, whisk the egg yolks until they become light and frothy.
3. Slowly pour the heated milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine mesh strainer into a clean mixing bowl.
6. Stir in the orange juice, Jaffa Cake crumbs, and vanilla extract until well combined.
7. Cover the mixture with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
8. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the churned ice cream into a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of Jaffa Cake ice cream, which serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 13g
Cholesterol: 195mg
Sodium: 70mg
Carbohydrates: 27g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or light cream instead of heavy cream.
- Whole milk: You can use skim milk, 2% milk, or almond milk instead of whole milk.
- Granulated sugar: You can use honey, maple syrup, or agave nectar instead of granulated sugar.
- Orange juice: You can use lemon juice or lime juice instead of orange juice.
- Jaffa Cake crumbs: You can use crushed graham crackers, chocolate chips, or chopped nuts instead of Jaffa Cake crumbs.
Variations:
- Chocolate Jaffa Cake Ice Cream: Add 1/4 cup cocoa powder to the ice cream mixture before chilling.
- Jaffa Cake Ice Cream Sandwiches: Sandwich the ice cream between two Jaffa Cakes for a fun twist.
- Jaffa Cake Ice Cream Sundae: Top the ice cream with whipped cream, chocolate sauce, and more Jaffa Cake crumbs.
Tips and Tricks:
- Make sure to temper the eggs slowly to avoid scrambling them.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Add the Jaffa Cake crumbs at the end to prevent them from getting soggy.
Storage Instructions:
Store the Jaffa Cake ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating Instructions:
Let the ice cream sit at room temperature for a few minutes to soften before scooping.
Presentation Ideas:
Serve the Jaffa Cake ice cream in a bowl or cone and top with Jaffa Cake crumbs and orange zest.
Garnishes:
Jaffa Cake crumbs, orange zest, whipped cream, chocolate sauce.
Pairings:
Coffee, tea, hot chocolate.
Suggested Side Dishes:
Fresh fruit, cookies, brownies.
Troubleshooting Advice:
- If the mixture curdles, strain it through a fine mesh strainer to remove any lumps.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food Safety Advice:
- Make sure to cook the egg mixture to at least 160°F to kill any harmful bacteria.
- Store the ice cream at a safe temperature to prevent bacterial growth.
Food History:
Jaffa Cakes are a popular British snack cake that consists of a sponge cake topped with orange jelly and chocolate. This recipe takes inspiration from the classic Jaffa Cake flavor and turns it into a delicious ice cream.
Flavor Profiles:
Sweet, creamy, citrusy, chocolatey.
Serving Suggestions:
Serve the Jaffa Cake ice cream as a dessert or snack on its own or with toppings and garnishes.
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