Ingredients with Measurements:
- 1 cup karkalla (sea succulent)
- 1 can (14 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Special equipment needed:
- Ice cream maker
- Blender or food processor
Step-by-step instructions:
1. Rinse the karkalla under running water and chop into small pieces.
2. In a blender or food processor, puree the karkalla until smooth.
3. In a medium saucepan, combine the karkalla puree, coconut milk, heavy cream, sugar, and salt.
4. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is heated through.
5. Remove from heat and stir in the vanilla extract.
6. Let the mixture cool to room temperature.
7. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream 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:
Room temperature for cooling the mixture before churning.
Freeze at 0°F (-18°C) or below.
Serving size:
Makes about 1 quart (4 cups) of ice cream. Serving size is about 1/2 cup.
Nutritional information:
Calories: 250
Fat: 20g
Saturated Fat: 16g
Cholesterol: 41mg
Sodium: 82mg
Carbohydrates: 17g
Fiber: 0g
Sugar: 15g
Protein: 2g
Substitutions for ingredients:
- Karkalla can be substituted with other sea vegetables like dulse or nori.
- Heavy cream can be substituted with coconut cream or full-fat coconut milk.
- Granulated sugar can be substituted with honey, maple syrup, or agave nectar.
Variations:
- Add chopped nuts or chocolate chips for added texture.
- Use different flavors of extracts like almond or coconut.
- Add a swirl of caramel or chocolate sauce before freezing.
Tips and tricks:
- Make sure the ice cream mixture is completely cooled before churning to prevent ice crystals from forming.
- Freeze the ice cream in a shallow container to help it freeze faster and prevent ice crystals from forming.
- 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 a covered container in the freezer for up to 2 weeks.
Reheating instructions:
Not applicable.
Presentation ideas:
Serve the ice cream in a bowl or cone. Top with fresh fruit or a drizzle of caramel or chocolate sauce.
Garnishes:
Fresh fruit, caramel or chocolate sauce, chopped nuts, or whipped cream.
Pairings:
This ice cream pairs well with fresh fruit or a warm fruit crisp.
Suggested side dishes:
Not applicable.
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 few more hours.
Food safety advice:
- Make sure to rinse the karkalla thoroughly before using.
- Store the ice cream in the freezer at 0°F (-18°C) or below.
Food history:
Karkalla is a type of sea succulent that is native to Australia. It has been used in traditional Aboriginal cuisine for thousands of years.
Flavor profiles:
This ice cream has a creamy coconut flavor with a slightly salty and tangy taste from the karkalla.
Serving suggestions:
Serve this ice cream as a refreshing dessert on a hot summer day.
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