Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup lump crab meat, finely chopped
- 4 large egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
- Large mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, sugar, and pistachios. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. In a large mixing bowl, whisk together the egg yolks and salt until light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a rubber spatula, until the mixture thickens and coats the back of the spatula.
5. Remove from heat and strain the mixture through a fine mesh strainer into a clean bowl.
6. Stir in the chopped crab meat.
7. Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or until completely chilled.
8. Pour the chilled mixture 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 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Freezing time: 2 hours
5. Temperature:
Simmer over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Per serving (1/2 cup):
Calories: 280
Fat: 20g
Saturated Fat: 10g
Cholesterol: 150mg
Sodium: 130mg
Carbohydrates: 20g
Fiber: 1g
Sugar: 18g
Protein: 6g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or light cream.
- Instead of whole milk, you can use 2% or skim milk.
- Instead of pistachios, you can use almonds or hazelnuts.
- Instead of lump crab meat, you can use canned crab meat or imitation crab meat.
Variations:
- Add a teaspoon of vanilla extract for a more traditional ice cream flavor.
- Substitute the crab meat for cooked and crumbled bacon for a savory twist.
- Add a tablespoon of lemon juice for a citrusy kick.
Tips and tricks:
- Be sure to strain the mixture through a fine mesh strainer to remove any bits of pistachio or crab shell.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream for at least 2 hours before serving to allow it to firm up.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 1 week.
Reheating instructions:
Allow the ice cream to soften at room temperature for 5-10 minutes before scooping.
Presentation ideas:
Serve the ice cream in a chilled bowl or cone, garnished with chopped pistachios and a sprinkle of Old Bay seasoning.
Garnishes:
Chopped pistachios, Old Bay seasoning, fresh herbs (such as parsley or chives)
Pairings:
Crusty bread, crackers, or crostini
Suggested side dishes:
Mixed greens salad with a citrus vinaigrette, roasted vegetables, or grilled seafood
Troubleshooting advice:
- If the mixture curdles when you add the hot cream, whisk vigorously to try to smooth it out. If that doesn't work, strain the mixture through a fine mesh strainer to remove any lumps.
- If the ice cream is too hard after freezing, allow it to soften at room temperature for a few minutes before scooping.
Food safety advice:
- Be sure to cook the egg yolks to a safe temperature (160°F) to prevent the risk of foodborne illness.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn and contamination.
Food history:
Crab ice cream is a relatively new addition to the world of ice cream flavors, first gaining popularity in the mid-2000s. It is often served as a savory dessert or appetizer.
Flavor profiles:
Creamy, nutty, savory, sweet
Serving suggestions:
Serve the ice cream as a unique and unexpected dessert or appetizer at your next dinner party.
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