Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup mizuame syrup
- 1/2 cup granulated sugar
- 6 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, mizuame syrup, and salt. Heat the mixture over medium heat, stirring occasionally, until it reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and creamy.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
5. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
6. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
7. 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
- Chill time: 4 hours or overnight
- Freezing time: 2 hours
Temperature:
- Heat cream mixture to 170°F
- Chill mixture in refrigerator
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 22g
- Carbohydrates: 28g
- Protein: 4g
- Sugar: 24g
Substitutions for ingredients:
- Mizuame syrup can be substituted with corn syrup or honey.
Variations:
- Add in 1/2 cup of chopped nuts or chocolate chips during the last few minutes of churning for added texture.
- Swirl in some raspberry or strawberry sauce for a fruity twist.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to prevent curdling.
- Chill the mixture thoroughly before churning for the best texture.
- For a softer ice cream, serve immediately after churning.
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.
Presentation ideas:
- Serve the ice cream in a waffle cone or bowl.
- Top with whipped cream and a drizzle of mizuame syrup.
Garnishes:
- Fresh fruit, such as sliced strawberries or raspberries.
- Chopped nuts or chocolate chips.
Pairings:
- Serve with a cup of hot green tea for a refreshing Japanese-inspired dessert.
Suggested side dishes:
- Fresh fruit salad
- Matcha cookies
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve before chilling and churning.
Food safety advice:
- Make sure to cook the mixture to 170°F to ensure the eggs are fully cooked and safe to eat.
Food history:
- Mizuame is a traditional Japanese sweetener made from malted rice.
Flavor profiles:
- Sweet, creamy, and slightly floral.
Serving suggestions:
- Serve as a dessert after a Japanese-inspired meal.
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Region: Japanese