Ingredients with Measurements:
- 1 cup quandong puree
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 4 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Fine-mesh strainer
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, and honey over medium heat until it starts to steam. Do not let it boil.
2. In a separate bowl, whisk the egg yolks and salt until pale and frothy.
3. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
5. Remove from heat and strain the mixture through a fine-mesh strainer into a bowl. Let it cool to room temperature.
6. Once cooled, stir in the quandong puree.
7. Chill the mixture in the refrigerator for at least 2 hours or overnight.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
9. Transfer the ice cream to a container and freeze until firm, about 4 hours.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Freezing time: 4 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, which serves 4-6 people.
Nutritional information:
Calories per serving: 300
Fat: 20g
Carbohydrates: 25g
Protein: 5g
Sodium: 100mg
Sugar: 20g
Substitutions for ingredients:
- Quandong puree: You can substitute with any other fruit puree of your choice.
- Honey: You can substitute with maple syrup or agave nectar.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before churning.
- Top the ice cream with fresh fruit or whipped cream before serving.
Tips and tricks:
- Make sure to temper the eggs slowly to prevent them 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:
Let the ice cream soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, chopped nuts, or chocolate chips.
Pairings:
This ice cream pairs well with fresh fruit or a warm fruit crumble.
Suggested side dishes:
Serve the ice cream on its own as a dessert.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh strainer to remove any lumps.
- If the ice cream is too hard, let it soften at room temperature for a few minutes before serving.
Food safety advice:
Make sure to cook the egg mixture to a safe temperature of 160°F to prevent any risk of foodborne illness.
Food history:
Quandong is a native Australian fruit that has been used by Indigenous Australians for thousands of years for its medicinal properties.
Flavor profiles:
This ice cream has a sweet and tangy flavor from the honey and quandong puree.
Serving suggestions:
Serve the ice cream as a refreshing dessert on a hot summer day.
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Region: Australian