Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 6 egg yolks
- 1/4 cup Pannarello liqueur
Special Equipment Needed:
- Ice cream maker
- Candy thermometer
Step-by-Step Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Scrape the seeds from the vanilla bean and add them to the mixture. Heat the mixture over medium heat until it reaches 170°F, stirring occasionally.
2. In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and thick.
3. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
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. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the Pannarello liqueur.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or overnight.
7. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. 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: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Heat cream mixture to 170°F and cook egg yolk mixture over medium heat until it thickens and coats the back of a spoon, about 5-7 minutes.
Serving size:
Makes about 1 quart of ice cream.
Nutritional information:
Calories: 320
Fat: 22g
Carbohydrates: 25g
Protein: 4g
Sodium: 45mg
Sugar: 23g
Substitutions for ingredients:
- Pannarello liqueur can be substituted with any other liqueur of your choice.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Drizzle caramel or chocolate sauce over the ice cream before serving.
- Top the ice cream with whipped cream and fresh berries.
Tips and Tricks:
- Make sure to temper the egg yolks by slowly pouring the hot cream mixture into the egg yolks while whisking constantly to prevent the eggs from curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy 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:
Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation Ideas:
Serve the ice cream in a bowl or cone and top with your favorite toppings.
Garnishes:
- Fresh berries
- Whipped cream
- Caramel or chocolate sauce
- Chopped nuts or chocolate chips
Pairings:
- Fresh fruit salad
- Chocolate cake
- Espresso or coffee
Suggested Side Dishes:
- Biscotti
- Shortbread cookies
- Chocolate truffles
Troubleshooting Advice:
- If the ice cream mixture curdles, strain it through a fine-mesh sieve before churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food Safety Advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Make sure to cook the egg yolk mixture to at least 160°F to kill any harmful bacteria.
Food History:
Pannarello liqueur is a sweet and creamy liqueur made from milk, sugar, and alcohol. It originated in Italy and is often used in desserts and cocktails.
Flavor Profiles:
Pannarello ice cream is rich and creamy with a subtle vanilla and liqueur flavor.
Serving Suggestions:
Serve the ice cream as a dessert after a meal or as a sweet treat on a hot day.
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Region: Italian