Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup Kopi Jahe (Indonesian ginger coffee)
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 5 egg yolks
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, Kopi Jahe, ground ginger, ground cinnamon, ground nutmeg, 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 egg yolks until 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. Strain the mixture through a fine-mesh sieve into a large bowl.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
7. Chill the mixture in the refrigerator for at least 4 hours, or overnight.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 4 hours
Temperature:
- Heat cream mixture to 170°F on a candy thermometer
Serving size:
- Makes about 1 quart of ice cream
Nutritional information:
- Calories: 320
- Fat: 24g
- Carbohydrates: 23g
- Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter ice cream.
- Kopi Jahe can be substituted with regular coffee or espresso, and the ginger can be added separately.
Variations:
- Add chopped chocolate or nuts to the ice cream mixture before churning.
- Top with whipped cream and a sprinkle of cinnamon before serving.
Tips and tricks:
- Make sure to strain the mixture before chilling to remove any lumps or bits of ginger.
- Churn the ice cream until it reaches a soft-serve consistency for the best texture.
- For a stronger ginger flavor, add more ground ginger or fresh grated ginger to the mixture.
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.
Presentation ideas:
- Serve in a bowl or cone with a sprinkle of cinnamon on top.
Garnishes:
- Whipped cream, chopped nuts, or chocolate shavings.
Pairings:
- Serve with a cup of hot coffee or tea.
Suggested side dishes:
- Fresh fruit or a slice of cake.
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 mixture curdles, strain it through a fine-mesh sieve and continue with the recipe.
Food safety advice:
- Make sure to cook the mixture to 170°F to ensure that the eggs are fully cooked and safe to eat.
Food history:
- Kopi Jahe is a traditional Indonesian coffee made with ginger and spices.
Flavor profiles:
- Rich, creamy, and spicy with notes of ginger, cinnamon, and nutmeg.
Serving suggestions:
- Serve as a dessert or a refreshing treat on a hot day.
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Region: Indonesian