Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup persipan paste
- 1/4 tsp salt
- 6 egg yolks
- 1 tsp vanilla extract
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine heavy cream, whole milk, sugar, persipan paste, and salt. Heat over medium heat, stirring occasionally, until the mixture reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk together egg yolks and vanilla extract.
3. Slowly pour about 1 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, whisking 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. Strain the mixture through a fine-mesh sieve into a large bowl.
7. Cover the bowl with plastic wrap, pressing the 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 chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
10. Transfer the ice cream to a container and freeze for at least 2 hours before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 2 hours
Temperature:
- Heat cream mixture to 170°F on a candy thermometer
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 187mg
- Sodium: 90mg
- Carbohydrates: 27g
- Fiber: 0g
- Sugar: 26g
- Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter ice cream.
- Persipan paste can be substituted with marzipan paste or almond paste.
Variations:
- Add chopped toasted almonds or pistachios to the ice cream mixture before churning for added texture and flavor.
- Swirl raspberry or strawberry jam into the ice cream during the last few minutes of churning for a fruity twist.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding hot cream mixture to prevent them from curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- For a stronger persipan flavor, add more paste to the mixture.
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 serving.
Presentation ideas:
- Scoop the ice cream into bowls and top with a drizzle of caramel sauce or chopped nuts.
Garnishes:
- Top with whipped cream and a cherry for a classic ice cream sundae.
Pairings:
- Serve with a slice of almond cake or biscotti for a delicious dessert pairing.
Suggested side dishes:
- Serve with fresh fruit or a fruit salad for a refreshing contrast to the rich ice cream.
Troubleshooting advice:
- If the ice cream mixture curdles, strain it through a fine-mesh sieve before chilling and churning.
Food safety advice:
- Make sure to cook the egg yolk mixture to at least 160°F to ensure it is safe to eat.
Food history:
- Persipan paste is a traditional German ingredient made from ground almonds and sugar.
Flavor profiles:
- This ice cream has a rich and nutty flavor from the persipan paste, with a creamy and smooth texture.
Serving suggestions:
- Serve in a bowl or cone for a classic ice cream treat.
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