Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup chopped hazelnuts
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachios
- 1/4 cup chopped candied orange peel
- 1/4 cup chopped dark chocolate
- 4 egg yolks
- 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, and sugar. 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 the egg yolks until pale and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes.
5. Remove from heat and stir in the vanilla extract.
6. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 2 hours or overnight.
7. Preheat the oven to 350°F. Spread the chopped hazelnuts, almonds, and pistachios on a baking sheet and toast in the oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
8. Once the custard has chilled, churn it in an ice cream maker according to the manufacturer's instructions.
9. During the last few minutes of churning, add the toasted nuts, candied orange peel, and chopped dark chocolate.
10. 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: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories per serving: 300
Total fat: 20g
Saturated fat: 10g
Cholesterol: 140mg
Sodium: 50mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugars: 20g
Protein: 5g
Substitutions for ingredients:
- You can use any combination of nuts you like, or omit them altogether.
- If you don't have candied orange peel, you can substitute with chopped dried apricots or raisins.
- You can use milk or dark chocolate instead of dark chocolate.
Variations:
- You can add a tablespoon of orange liqueur or amaretto to the custard before churning.
- You can make a chocolate marjolaine ice cream by adding 1/4 cup cocoa powder to the custard before cooking.
Tips and tricks:
- Make sure to temper the eggs by slowly pouring the hot cream mixture into them while whisking constantly.
- Straining the custard through a fine-mesh sieve will remove any lumps or bits of cooked egg.
- Toasting the nuts will bring out their flavor and add a nice crunch to the ice cream.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 1 month.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, garnished with a sprinkle of chopped nuts and a piece of candied orange peel.
Garnishes:
Chopped nuts and candied orange peel.
Pairings:
This ice cream pairs well with a cup of coffee or espresso.
Suggested side dishes:
Serve the ice cream on its own or with a slice of cake or a cookie.
Troubleshooting advice:
- If the custard curdles, strain it through a fine-mesh sieve and whisk it vigorously until smooth.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
Make sure to cook the custard to at least 160°F to ensure that the eggs are fully cooked and safe to eat.
Food history:
Marjolaine is a French dessert made with layers of nutty meringue and buttercream. This ice cream is inspired by the flavors of marjolaine.
Flavor profiles:
This ice cream is rich and creamy with a nutty crunch and a hint of citrus.
Serving suggestions:
Serve the ice cream on its own or with a slice of cake or a cookie.
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Region: French