Ingredients with Measurements:
- 1 cup whole milk
- 2 cups heavy cream
- 1 vanilla bean, split and scraped
- 1 cup granulated sugar
- 1 cup water
- 1 cup almond milk
- 1/4 cup orange blossom water
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the whole milk, heavy cream, and vanilla bean. Heat over medium heat until the mixture begins to steam, but not boil. Remove from heat and let cool for 10 minutes.
2. In a separate saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Remove from heat and let cool for 10 minutes.
3. In a blender, combine the almond milk and orange blossom water. Blend until smooth.
4. Add the cooled milk mixture and sugar syrup to the blender and blend until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
6. 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
Freezing time: 2 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- Almond milk can be substituted with any other nut milk.
- Orange blossom water can be substituted with rose water or any other floral water.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Drizzle orgeat syrup over the ice cream before serving.
Tips and tricks:
- Make sure the milk mixture is cooled before adding it to the blender to prevent curdling.
- For a creamier texture, use half-and-half instead of whole milk.
- To prevent ice crystals from forming, cover the ice cream with plastic wrap before freezing.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and drizzle orgeat syrup on top.
Garnishes:
Garnish with chopped nuts or fresh fruit.
Pairings:
Pair with a slice of cake or a fruit tart.
Suggested side dishes:
Serve with fresh fruit or a side of cookies.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
- If the ice cream is too soft, freeze it for a few more hours.
Food safety advice:
Make sure all ingredients are fresh and properly stored.
Food history:
Orgeat syrup is a sweet syrup made from almonds, sugar, and water. It originated in the Middle East and was brought to Europe during the Crusades.
Flavor profiles:
The ice cream has a creamy vanilla flavor with a hint of almond and orange blossom.
Serving suggestions:
Serve the ice cream as a dessert after a meal.
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