Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/4 cup li hing mui powder
- 6 egg yolks
- 1/4 tsp salt
- 1 tsp vanilla extract
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and li hing mui powder. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks and salt until well combined.
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 heat over medium heat, stirring constantly, until the mixture 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. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
7. Once the mixture is chilled, pour it 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 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:
Calories: 320
Fat: 22g
Saturated Fat: 13g
Cholesterol: 200mg
Sodium: 95mg
Carbohydrates: 29g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- Li hing mui powder: If you can't find li hing mui powder, you can substitute with tamarind powder or mango powder.
Variations:
- Li hing mui sorbet: Omit the heavy cream and use 3 cups of whole milk instead. Follow the same instructions, but skip the ice cream maker and freeze the mixture in a shallow dish. Once frozen, scrape the mixture with a fork to create a sorbet-like texture.
- Li hing mui float: Scoop the ice cream into a glass and top with soda water or lemon-lime soda.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- To prevent a skin from forming on the mixture while it chills, press a piece of plastic wrap directly onto the surface of the mixture.
- For a stronger li hing mui flavor, add an extra tablespoon of li hing mui powder.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, and top with chopped li hing mui or a sprinkle of li hing mui powder.
Garnishes:
Chopped li hing mui or a sprinkle of li hing mui powder.
Pairings:
- Fresh fruit, such as sliced mango or pineapple
- Coconut flakes
- Toasted sesame seeds
Suggested side dishes:
- Coconut mochi
- Mango sticky rice
Troubleshooting advice:
- If the mixture curdles or separates while cooking, remove it from the heat and whisk vigorously until it comes back together.
- If the ice cream is too hard to scoop, let it sit at room temperature for a few minutes to soften.
Food safety advice:
- Make sure to cook the mixture to at least 160°F to ensure that the eggs are fully cooked and safe to eat.
- Store the ice cream in the freezer at or below 0°F to prevent bacterial growth.
Food history:
Li hing mui is a salty dried plum that is popular in Hawaii and other parts of Asia. It is often used as a flavoring for snacks and desserts, and has a unique sweet and sour taste.
Flavor profiles:
Sweet, salty, sour
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot day.
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