Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/4 cup jallab syrup
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 egg yolks
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, jallab syrup, ground cardamom, ground cinnamon, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk together the egg yolks until smooth.
3. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
4. Pour the egg mixture back into the saucepan with the remaining cream mixture and stir to combine.
5. Heat the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
6. Remove the mixture from heat and strain it through a fine-mesh sieve into a clean bowl.
7. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
8. Chill the mixture in the refrigerator for at least 4 hours or overnight.
9. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
10. 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: 10 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 2 hours
Temperature:
- Heat cream mixture to 170°F on a candy thermometer.
Serving size:
- Makes about 1 quart of ice cream.
Nutritional information:
- Calories: 360
- Fat: 23g
- Saturated Fat: 14g
- Cholesterol: 215mg
- Sodium: 120mg
- Carbohydrates: 34g
- Fiber: 0g
- Sugar: 33g
- Protein: 4g
Substitutions for ingredients:
- Jallab syrup can be substituted with grape molasses or pomegranate molasses.
Variations:
- Add chopped pistachios or almonds to the ice cream mixture before churning for added texture and flavor.
- Drizzle additional jallab syrup over the ice cream before serving.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
- To prevent ice crystals from forming, store the ice cream in an airtight container and press plastic wrap directly onto the surface of the ice cream before freezing.
- For a creamier texture, use all heavy cream instead of a combination of heavy cream and whole milk.
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 scooping and serving.
Presentation ideas:
- Serve the ice cream in a chilled bowl or cone.
- Top with additional jallab syrup and chopped nuts.
Garnishes:
- Chopped pistachios or almonds
- Fresh mint leaves
Pairings:
- Serve with a glass of jallab or Arabic coffee.
Suggested side dishes:
- Baklava
- Date cookies
Troubleshooting advice:
- If the mixture curdles or separates while cooking, remove it from heat and whisk vigorously until it comes back together.
Food safety advice:
- Make sure to cook the egg mixture to the proper temperature to ensure it is safe to eat.
Food history:
- Jallab is a popular Middle Eastern drink made from dates, grape molasses, and rose water. It is often served during Ramadan and other festive occasions.
Flavor profiles:
- Jallab syrup adds a sweet, fruity flavor to the ice cream, while ground cardamom and cinnamon add warmth and spice.
Serving suggestions:
- Serve the ice cream as a dessert after a Middle Eastern-inspired meal.
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