Ingredients with Measurements:
- 1 cup of red salak fruit, peeled and chopped
- 1 cup of heavy cream
- 1 cup of whole milk
- 3/4 cup of granulated sugar
- 4 egg yolks
- 1 tsp of vanilla extract
- Pinch of salt
Special equipment needed:
- Ice cream maker
1. In a medium saucepan, combine the heavy cream, whole milk, and red salak fruit. Heat the mixture over medium heat until it comes to a simmer.
2. In a separate bowl, whisk together the egg yolks, sugar, vanilla extract, and salt until the mixture is pale and thick.
3. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Strain the mixture through a fine-mesh sieve into a bowl and let it cool to room temperature.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
7. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 2 hours or overnight
- Freezing time: 2 hours
- Simmer over medium heat
- Chill in the refrigerator
- Makes about 1 quart of ice cream
- Calories: 300
- Fat: 18g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Whole milk can be substituted with almond milk or soy milk for a dairy-free option.
- Granulated sugar can be substituted with honey or maple syrup for a healthier option.
- Add chopped nuts or chocolate chips for added texture.
- Substitute the red salak fruit with other tropical fruits such as mango or pineapple.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or chunks.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in a shallow container for faster freezing.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
- Allow the ice cream to soften at room temperature for a few minutes before scooping.
- Serve the ice cream in a waffle cone or bowl.
- Top with fresh fruit or whipped cream.
- Fresh mint leaves
- Chopped nuts
- Chocolate shavings
- Serve with a slice of cake or pie for a decadent dessert.
Suggested side dishes:
- Fresh fruit salad
- Grilled pineapple
- If the mixture curdles, strain it through a fine-mesh sieve to remove any lumps before chilling and churning.
Food safety advice:
- Make sure to use pasteurized eggs to prevent any risk of salmonella.
- Red salak fruit, also known as snake fruit, is native to Indonesia and is known for its scaly skin and sweet, tangy flavor.
- Sweet, tangy, creamy
- Serve as a dessert or a refreshing treat on a hot day.
Cooking Method: N/A
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