Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup Powdowdie seasoning
- 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, granulated sugar, and Powdowdie seasoning. Heat the mixture over medium heat, stirring occasionally, until it reaches a temperature of 170°F on a candy thermometer.
2. In a separate bowl, whisk together the egg yolks until they are light and frothy.
3. Slowly pour about 1 cup of the hot cream mixture into the egg yolks, 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. This should take about 5-7 minutes.
6. Remove the saucepan from the heat and stir in the vanilla extract.
7. Strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible.
8. Cover the bowl with plastic wrap and 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 ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Cooking temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Calories: 360
Fat: 25g
Saturated Fat: 15g
Cholesterol: 220mg
Sodium: 50mg
Carbohydrates: 30g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- If you don't have Powdowdie seasoning, you can substitute with a blend of equal parts paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
- You can use half-and-half instead of heavy cream for a lighter version of this recipe.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Use this ice cream as a topping for apple pie or other fruit desserts.
- Make a Powdowdie ice cream sundae by topping the ice cream with caramel sauce and whipped cream.
Tips and tricks:
- Be sure to temper the egg yolks by slowly adding the hot cream mixture to them, whisking constantly, to prevent them from curdling.
- Straining the mixture through a fine-mesh sieve will ensure a smooth and creamy ice cream.
- For best results, chill the mixture for at least 4 hours, or overnight, before churning.
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, topped with your favorite toppings.
Garnishes:
- Chopped nuts
- Chocolate chips
- Caramel sauce
- Whipped cream
Pairings:
- Apple pie
- Peach cobbler
- Chocolate cake
Suggested side dishes:
This recipe is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the ice cream mixture curdles, strain it through a fine-mesh sieve to remove any lumps before chilling and churning.
- If the ice cream is too hard after freezing, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Be sure to cook the ice cream mixture to a temperature of 170°F to ensure that the eggs are cooked and the mixture is safe to eat.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn and contamination.
Food history:
Powdowdie is a traditional seasoning blend used in New England cuisine. It typically contains a mixture of spices such as paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
Flavor profiles:
This ice cream has a spicy and savory flavor profile, with notes of paprika, garlic, and black pepper.
Serving suggestions:
Serve this ice cream as a dessert after a New England-style seafood dinner.
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