Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1 cup Kobayashi Mikan juice (freshly squeezed)
- 1/2 cup diced Kobayashi Mikan fruit
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, and granulated sugar over medium heat until the sugar has dissolved.
2. In a separate bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over medium 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 vanilla extract.
6. Pour the mixture through a fine-mesh strainer into a large bowl.
7. Stir in the Kobayashi Mikan juice and diced fruit.
8. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
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 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:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Per serving (1/2 cup):
Calories: 320
Fat: 21g
Saturated Fat: 13g
Cholesterol: 175mg
Sodium: 45mg
Carbohydrates: 30g
Fiber: 0g
Sugar: 29g
Protein: 4g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or light cream instead, but the ice cream will be less creamy.
- Kobayashi Mikan juice: You can use any citrus juice, such as orange or lemon, but the flavor will be different.
- Kobayashi Mikan fruit: You can use any diced fruit, such as strawberries or peaches, but the flavor will be different.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pistachios, to the ice cream mixture before freezing.
- Swirl in 1/2 cup of caramel sauce or chocolate sauce into the ice cream after churning.
- Add 1/2 teaspoon of cinnamon or nutmeg to the ice cream mixture for a spiced flavor.
Tips and tricks:
- Make sure to strain the ice cream mixture before chilling to remove any lumps or cooked egg bits.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in an airtight container to prevent ice crystals from forming.
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 before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with whipped cream and a slice of Kobayashi Mikan fruit.
Garnishes:
Whipped cream, Kobayashi Mikan fruit slices, chopped nuts, caramel sauce, chocolate sauce.
Pairings:
Serve the ice cream with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit salad, shortbread cookies, or chocolate cake.
Troubleshooting advice:
- If the ice cream mixture curdles or separates, strain it through a fine-mesh strainer and whisk it vigorously until it comes back together.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to prevent foodborne illness.
- Store the ice cream in the freezer at 0°F or below to prevent bacterial growth.
Food history:
Kobayashi Mikan is a type of mandarin orange grown in Japan. It is known for its sweet and juicy flavor, and is often used in desserts and drinks.
Flavor profiles:
Sweet, creamy, citrusy.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day.
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Region: Japanese