Ingredients with Measurements:
- 2 cups fresh loganberries
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
- Large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a medium saucepan, combine the loganberries, heavy cream, whole milk, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer. Remove from heat.
2. In a large mixing bowl, whisk together the egg yolks and sugar until pale and fluffy.
3. Slowly pour the hot loganberry mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of the spatula.
5. Remove from heat and strain the mixture through a fine mesh strainer into a clean bowl. Stir in the vanilla extract.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight.
7. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions, until the ice cream is thick and creamy.
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: 15 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 per serving: 280
Fat: 17g
Carbohydrates: 28g
Protein: 4g
Sodium: 60mg
Sugar: 25g
Substitutions for ingredients:
- Loganberries can be substituted with raspberries or blackberries
- Heavy cream can be substituted with half-and-half or whole milk
- Whole milk can be substituted with almond milk or soy milk
- Granulated sugar can be substituted with honey or maple syrup
- Vanilla extract can be substituted with almond extract or raspberry extract
Variations:
- Add chopped nuts, such as almonds or pecans, for a crunchy texture
- Swirl in some raspberry or blackberry jam for added flavor
- Top with fresh loganberries or whipped cream for a decadent dessert
Tips and tricks:
- Make sure to strain the loganberry mixture to remove any seeds or pulp for a smooth ice cream texture
- Chill the mixture thoroughly before churning to ensure a creamy consistency
- For a softer ice cream, serve immediately after churning
- For a firmer ice cream, freeze for several hours before serving
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
Scoop the ice cream into bowls or cones and top with fresh loganberries or whipped cream.
Garnishes:
Fresh loganberries, whipped cream, chopped nuts, or chocolate shavings
Pairings:
Serve with a slice of pound cake or a warm berry cobbler for a delicious dessert.
Suggested side dishes:
Fresh fruit salad or a green salad with a tangy vinaigrette
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 cook the egg mixture to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Loganberries were first cultivated in the late 1800s by James Harvey Logan, a California lawyer and horticulturist. They are a cross between a blackberry and a raspberry and are known for their tart, juicy flavor.
Flavor profiles:
Tart, sweet, creamy
Serving suggestions:
Serve as a refreshing dessert on a hot summer day.
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Taste: Sweet, Tart, Creamy, Fruity, Refreshing