Ingredients with Measurements:
- 2 cups red currants
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup honey
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 egg yolks
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, combine the red currants, heavy cream, whole milk, honey, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
2. In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.
3. Pour the egg mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
4. Strain the mixture through a fine-mesh sieve into a large bowl. Cover and refrigerate until chilled, at least 2 hours or overnight.
5. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions, about 20-25 minutes.
6. Transfer the ice cream to a freezer-safe container and freeze until firm, at least 4 hours or overnight.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 4 hours or overnight
Temperature:
- Cooking temperature: medium heat
- Chilling temperature: refrigerator (around 40°F)
- Freezing temperature: freezer (around 0°F)
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 250
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 125mg
- Sodium: 80mg
- Carbohydrates: 29g
- Fiber: 1g
- Sugar: 27g
- Protein: 3g
Substitutions for ingredients:
- Red currants: you can substitute with other tart berries, such as raspberries or cranberries.
- Heavy cream: you can substitute with half-and-half or whole milk for a lighter version.
- Honey: you can substitute with maple syrup or agave nectar.
- Granulated sugar: you can substitute with brown sugar or coconut sugar.
Variations:
- Add chopped nuts or chocolate chips for extra texture and flavor.
- Swirl in some raspberry or strawberry jam for a fruity twist.
- Add a splash of vanilla extract or almond extract for a different flavor profile.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any seeds or solids from the red currants.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in a shallow container to speed up the freezing process and prevent ice crystals from forming.
- Let the ice cream sit at room temperature for a few minutes before scooping to make it easier to serve.
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 chilled bowl or cone.
- Top with fresh red currants or other berries for a pop of color.
- Drizzle with honey or chocolate sauce for extra sweetness.
Garnishes:
- Fresh red currants or other berries
- Chopped nuts or chocolate chips
- Whipped cream
Pairings:
- Serve with a glass of sweet white wine or champagne for a fancy dessert.
- Pair with a fruit salad or sorbet for a refreshing summer treat.
Suggested side dishes:
- Shortbread cookies or biscotti
- Fresh fruit platter
- Cheese board with crackers and nuts
Troubleshooting advice:
- If the mixture curdles or separates, it may be due to overheating or not tempering the eggs properly. Strain the mixture and whisk vigorously to emulsify it again.
- 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 mixture to a safe temperature of 160°F to prevent foodborne illness.
- Store the ice cream in the freezer at or below 0°F to prevent bacterial growth.
Food history:
- Red currants are native to Europe and have been used in cooking and baking for centuries. They are often used in jams, jellies, and desserts for their tart and tangy flavor.
- Honey has been used as a natural sweetener for thousands of years and was even used as a form of currency in ancient times.
Flavor profiles:
- Tart, sweet, creamy, fruity
Serving suggestions:
- Serve as a dessert or a sweet snack.
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