Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/2 cup marzipan, grated
- 1/4 cup Königsberger Klopse (meatballs), finely chopped
- 1 tsp vanilla extract
- Pinch of salt
Special Equipment Needed:
- Ice cream maker
- Fine mesh strainer
- Large mixing bowl
- Whisk
- Saucepan
- Rubber spatula
Step-by-Step Instructions:
1. In a saucepan, heat the heavy cream, whole milk, and salt over medium heat until it starts to steam.
2. In a separate bowl, whisk together the egg yolks and sugar until light and fluffy.
3. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a rubber spatula, 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 large mixing bowl.
6. Add the grated marzipan and chopped Königsberger Klopse to the mixture and stir until the marzipan is completely melted.
7. Stir in the vanilla extract.
8. Cover the mixture with plastic wrap and chill in the refrigerator for at least 2 hours, or until completely chilled.
9. Pour the chilled 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 until firm, about 4 hours.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours
- Freezing time: 4 hours
Temperature:
- Heat the milk mixture over medium heat until it starts to steam.
- Cook the egg mixture over low heat until it thickens and coats the back of a spoon.
Serving size:
- Makes about 1 quart of ice cream.
Nutritional information:
- Calories: 320
- Fat: 21g
- Carbohydrates: 28g
- Protein: 6g
Substitutions for ingredients:
- You can use almond extract instead of vanilla extract for a stronger marzipan flavor.
- If you don't have Königsberger Klopse, you can substitute with finely chopped cooked beef or pork.
Variations:
- Add chopped almonds or pistachios for extra crunch.
- Swirl in raspberry or cherry jam for a fruity twist.
Tips and Tricks:
- Make sure to whisk the egg mixture constantly while pouring in the hot milk mixture to prevent the eggs from curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
Storage Instructions:
- Store the 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 ice cream in a chilled glass bowl or on a cone.
- Top with whipped cream and chopped almonds for a decadent treat.
Garnishes:
- Whipped cream
- Chopped almonds or pistachios
- Raspberry or cherry jam
Pairings:
- Serve with a cup of hot coffee or tea for a cozy dessert.
Suggested Side Dishes:
- Fresh fruit salad
- Shortbread cookies
Troubleshooting Advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
- If the ice cream is too soft, freeze it for a few more hours until it reaches the desired consistency.
Food Safety Advice:
- Make sure to cook the egg mixture over low heat to prevent the eggs from curdling and to ensure food safety.
Food History:
- Königsberger Marzipan Ice Cream is a modern twist on the classic German dish, Königsberger Klopse, which is a meatball dish made with capers and white wine sauce.
Flavor Profiles:
- Sweet and nutty marzipan flavor with a hint of savory meatball.
Serving Suggestions:
- Serve the ice cream as a dessert after a hearty German meal.
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