Ingredients with Measurements:
- 2 cups of sapodilla pulp
- 1 cup of heavy cream
- 1 cup of whole milk
- 1 cup of sugar
- 4 egg yolks
- 1 teaspoon of vanilla extract
- Pinch of salt
Special Equipment Needed:
- Ice cream maker
- Fine-mesh strainer
- Mixing bowls
- Whisk
- Saucepan
- Rubber spatula
Step-by-Step Instructions:
1. In a saucepan, combine the heavy cream, whole milk, and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
2. In a separate bowl, whisk the egg yolks until they become pale yellow. Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
3. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly with a rubber spatula. Cook until the mixture thickens and coats the back of the spatula.
4. Remove the saucepan from the heat and stir in the sapodilla pulp, vanilla extract, and salt. Strain the mixture through a fine-mesh strainer into a mixing bowl.
5. Cover the mixture with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
7. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories per serving: 240
Fat: 14g
Carbohydrates: 27g
Protein: 3g
Sodium: 60mg
Sugar: 24g
Substitutions for ingredients:
- Heavy cream: You can use half-and-half or whole milk instead of heavy cream.
- Sapodilla pulp: You can use other fruit purees, such as mango or banana.
Variations:
- Add chopped nuts, such as almonds or pecans, to the ice cream mixture before churning.
- Swirl in some caramel or chocolate sauce into the ice cream after churning.
- Add a tablespoon of rum or brandy to the ice cream mixture for an adult version.
Tips and Tricks:
- Make sure to strain the mixture through a fine-mesh strainer to remove any lumps or fibers from the sapodilla pulp.
- 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 2 weeks.
Reheating Instructions:
Let the ice cream sit at room temperature for a few minutes before scooping.
Presentation Ideas:
Serve the ice cream in a bowl or cone. Top with chopped nuts, chocolate chips, or whipped cream.
Garnishes:
Chopped nuts, chocolate chips, whipped cream, or fresh fruit.
Pairings:
Serve the ice cream with a slice of cake or a warm brownie.
Suggested Side Dishes:
Fresh fruit or a fruit salad.
Troubleshooting Advice:
- If the mixture curdles, strain it through a fine-mesh strainer and continue with the recipe.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food Safety Advice:
- Make sure to cook the egg yolks to a safe temperature of 160°F to prevent any risk of foodborne illness.
- Store the ice cream in a freezer-safe container with a tight-fitting lid to prevent freezer burn.
Food History:
Sapodilla, also known as chikoo, is a tropical fruit native to Mexico, Central America, and the Caribbean. It has a sweet and caramel-like flavor and is often used in desserts and ice creams.
Flavor Profiles:
Sweet, creamy, and caramel-like.
Serving Suggestions:
Serve the ice cream as a dessert or a sweet treat.
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