Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup Ovaltine powder
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 6 egg yolks
- 1 teaspoon 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, Ovaltine powder, sugar, and salt. Heat over medium heat, stirring occasionally, until the mixture is hot and the Ovaltine powder is dissolved.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
4. Pour the egg mixture back into the saucepan with the remaining hot cream mixture, whisking constantly.
5. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Use a candy thermometer to make sure the mixture reaches 170°F.
6. Remove the mixture from the heat and stir in the vanilla extract.
7. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours, or overnight.
8. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Freezing time: 4 hours
Temperature:
Cook the mixture until it reaches 170°F.
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Per serving:
Calories: 370
Fat: 25g
Carbohydrates: 33g
Protein: 5g
Sodium: 110mg
Sugar: 28g
Substitutions for ingredients:
- You can use any type of milk or cream you prefer, such as skim milk or half-and-half.
- If you don't have Ovaltine powder, you can use chocolate malt powder or cocoa powder instead.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Swirl in some caramel or fudge sauce before freezing.
- Make a sundae with Ovaltine ice cream, whipped cream, and a cherry on top.
Tips and tricks:
- Make sure to whisk the egg yolks well to prevent any lumps in the ice cream.
- Chill the mixture thoroughly before churning to ensure a smooth texture.
- 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 sit at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone, or make a sundae with your favorite toppings.
Garnishes:
Top the ice cream with whipped cream, sprinkles, or a cherry.
Pairings:
Serve the ice cream with cookies or brownies for a decadent dessert.
Suggested side dishes:
This ice cream is best enjoyed on its own as a dessert.
Troubleshooting advice:
- If the mixture curdles or separates, strain it through a fine-mesh sieve before chilling.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
Make sure to cook the egg mixture to 170°F to ensure it is safe to eat.
Food history:
Ovaltine is a brand of milk flavoring that was first developed in Switzerland in 1904. It was originally marketed as a health drink, but later became popular as a flavoring for milk and ice cream.
Flavor profiles:
This Ovaltine ice cream has a rich, chocolatey flavor with a hint of malt.
Serving suggestions:
Serve this ice cream as a dessert after a meal, or as a sweet treat on a hot day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A