Ingredients with Measurements:
- 1 cup kokum juice
- 1 can (14 oz) coconut milk
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine kokum juice, coconut milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is heated through.
2. Remove the mixture from heat and stir in vanilla extract.
3. Allow the mixture to cool to room temperature, then transfer it to the refrigerator to chill for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
5. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours or until firm
Temperature:
- Medium heat
Serving size:
- Makes about 6 servings
Nutritional information:
- Calories per serving: 380
- Fat: 23g
- Carbohydrates: 42g
- Protein: 2g
Substitutions for ingredients:
- Kokum juice can be substituted with tamarind juice or lime juice.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Top the ice cream with fresh fruit or a drizzle of caramel sauce.
Tips and tricks:
- Make sure the mixture is completely chilled before churning to ensure a smooth and creamy texture.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes before scooping.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 1 week.
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.
- Top with fresh fruit or a drizzle of caramel sauce.
Garnishes:
- Fresh fruit
- Caramel sauce
- Chopped nuts
Pairings:
- Serve with a slice of cake or pie.
Suggested side dishes:
- Fresh fruit salad
- Grilled pineapple
Troubleshooting advice:
- If the ice cream is too icy, try adding a tablespoon of vodka or corn syrup to the mixture before churning.
Food safety advice:
- Make sure to use pasteurized dairy products to avoid any risk of foodborne illness.
Food history:
- Kokum is a fruit native to India and is commonly used in traditional Indian cuisine.
Flavor profiles:
- The kokum adds a tangy and slightly sour flavor to the ice cream, while the coconut milk provides a creamy and tropical taste.
Serving suggestions:
- Serve the ice cream as a refreshing dessert on a hot summer day.
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Region: Indian