Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 cup Kottenbutter liqueur
- 1/4 tsp salt
- 5 egg yolks
- 1 tsp vanilla extract
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, Kottenbutter liqueur, and salt over medium heat until it reaches a simmer.
2. In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale yellow and thick.
3. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5. Remove the mixture from the heat and stir in the vanilla extract.
6. Strain the mixture through a fine-mesh sieve into a clean bowl.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
8. Chill the mixture in the refrigerator for at least 4 hours or overnight.
9. Once the mixture is chilled, pour it 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 before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Simmer over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 28g
Protein: 4g
Sodium: 100mg
Sugar: 25g
Substitutions for ingredients:
- Kottenbutter liqueur can be substituted with any other liqueur of your choice, such as Baileys or Amaretto.
- Whole milk can be substituted with 2% or skim milk, but the ice cream will be less creamy.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Swirl in caramel or chocolate sauce after churning for a ripple effect.
Tips and tricks:
- Make sure to temper the eggs by slowly adding the hot cream mixture to the egg mixture while whisking constantly.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
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 and serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and garnish with a drizzle of Kottenbutter liqueur or a sprinkle of cinnamon.
Garnishes:
- A drizzle of Kottenbutter liqueur
- A sprinkle of cinnamon
- Chopped nuts or chocolate chips
Pairings:
- Serve with a warm slice of apple pie or crumble for a delicious fall dessert.
Suggested side dishes:
- None
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve to remove any lumps before continuing with the recipe.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to cook the egg mixture to at least 160°F to ensure that it is safe to eat.
- Store the ice cream in the freezer at 0°F or below to prevent bacterial growth.
Food history:
Kottenbutter is a German liqueur made from butter, sugar, and spices. It is often used in desserts and cocktails.
Flavor profiles:
Kottenbutter ice cream has a rich and creamy flavor with notes of caramel and spice from the Kottenbutter liqueur.
Serving suggestions:
Serve the ice cream on its own or with a warm slice of apple pie or crumble for a delicious fall dessert.
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