Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup Mieszanka Wedlowska (Polish chocolate and nut mix), chopped
Special equipment needed:
- Ice cream maker
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. Remove from heat and stir in the vanilla extract.
3. Let the mixture cool to room temperature.
4. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
5. During the last few minutes of churning, add the chopped Mieszanka Wedlowska.
6. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Churning time: 20-30 minutes
Freezing time: 2 hours or more
5. Temperature:
Room temperature for cooling the mixture, and freezing temperature for the ice cream.
Serving size:
Makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Calories per serving: 400
Total fat: 28g
Saturated fat: 16g
Cholesterol: 95mg
Sodium: 60mg
Total carbohydrates: 35g
Dietary fiber: 1g
Sugars: 32g
Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter version of the ice cream.
- You can use any other chocolate and nut mix instead of Mieszanka Wedlowska, or omit it altogether.
Variations:
- You can add other mix-ins to the ice cream, such as chopped cookies, candy, or fruit.
- You can use different extracts or flavorings, such as almond or mint, instead of vanilla.
Tips and tricks:
- Make sure the ice cream maker bowl is frozen before using it.
- Chill the mixture thoroughly before churning for the best texture.
- Add the mix-ins towards the end of churning to prevent them from sinking to the bottom.
- Store the ice cream in an airtight container to prevent freezer burn.
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 bowls or cones, topped with more Mieszanka Wedlowska or chocolate sauce.
Garnishes:
Chopped nuts, whipped cream, or fresh fruit.
Pairings:
This ice cream goes well with coffee or hot chocolate.
Suggested side dishes:
Serve the ice cream on its own, or with a slice of cake or pie.
Troubleshooting advice:
- If the ice cream is too hard, let it soften at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a longer time.
Food safety advice:
Make sure to use pasteurized dairy products and handle them properly to prevent foodborne illness.
Food history:
Mieszanka Wedlowska is a popular chocolate and nut mix in Poland, made by the Wedel company. It is often used in desserts and pastries.
Flavor profiles:
This ice cream is rich, creamy, and sweet, with a crunchy texture from the Mieszanka Wedlowska.
Serving suggestions:
Serve this ice cream as a dessert after a Polish-inspired meal, or as a treat on a hot summer day.
Related Categories
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Region: Polish
Taste: Rich, Creamy, Sweet, Nutty, Caramelized