Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup brown sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and brown sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. In a separate bowl, whisk together the egg yolks, vanilla extract, and salt.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture, stirring constantly.
5. Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
6. Remove the mixture from heat and strain it through a fine-mesh sieve into a clean bowl.
7. Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
8. Chill the mixture in the refrigerator for at least 4 hours or overnight.
9. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
10. Transfer the churned 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
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories: 320
Fat: 22g
Saturated Fat: 13g
Cholesterol: 179mg
Sodium: 110mg
Carbohydrates: 28g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or a combination of milk and cream instead of heavy cream.
- Brown sugar: You can use white sugar or a combination of white and brown sugar instead of brown sugar.
Variations:
- Add chopped nuts, such as pecans or walnuts, to the ice cream mixture before churning.
- Swirl in caramel sauce or chocolate sauce into the ice cream after churning.
- Add a pinch of cinnamon or nutmeg to the ice cream mixture for a warm spice flavor.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to the egg yolks while whisking constantly to prevent the eggs from curdling.
- Strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the churned ice cream for at least 2 hours or until firm before serving.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid 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 chopped nuts, caramel sauce, or whipped cream.
Garnishes:
Chopped nuts, caramel sauce, whipped cream, or chocolate shavings.
Pairings:
Serve the ice cream with a slice of warm apple pie or drizzle it over a slice of pound cake.
Suggested side dishes:
Fresh fruit or a fruit salad.
Troubleshooting advice:
- If the mixture curdles or becomes lumpy, strain it through a fine-mesh sieve to remove any cooked egg bits.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn or contamination.
Food history:
Penuche is a type of fudge made with brown sugar, butter, and milk or cream. It originated in the United States in the early 1900s and is often associated with New England cuisine.
Flavor profiles:
Penuche ice cream has a rich and creamy texture with a caramel-like flavor from the brown sugar.
Serving suggestions:
Serve the ice cream as a dessert after a meal or as a sweet treat on a hot summer day.
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