Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup sugar beet syrup
- 4 egg yolks
- 1/4 tsp salt
Special Equipment Needed:
- Ice cream maker
- Candy thermometer
Step-by-Step Instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, and sugar beet syrup over medium heat until it reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk together the egg yolks and salt until light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
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 sieve into a clean bowl.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ice cream base to prevent a skin from forming.
7. Chill the ice cream base in the refrigerator for at least 4 hours or overnight.
8. Once chilled, pour the ice cream base into an ice cream maker and churn according to the manufacturer's instructions.
9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Cook the ice cream base until it reaches 170°F on a candy thermometer.
Serving size:
This recipe makes about 1 quart of ice cream.
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 32g
Protein: 4g
Sodium: 110mg
Sugar: 29g
Substitutions for ingredients:
- You can use any type of syrup in place of sugar beet syrup, such as maple syrup or honey.
- You can use half-and-half or light cream in place of heavy cream for a lighter ice cream.
Variations:
- Add chopped nuts or chocolate chips to the ice cream before freezing.
- Swirl in some caramel or fudge sauce for a decadent treat.
- Top the ice cream with whipped cream and a drizzle of extra sugar beet syrup.
Tips and Tricks:
- Make sure to temper the egg yolks by slowly pouring the hot cream mixture into them while whisking constantly.
- Chill the ice cream base thoroughly before churning to ensure a smooth and creamy texture.
- Store the ice cream in an airtight container in the freezer to prevent ice crystals from forming.
Storage Instructions:
Store the ice cream in an airtight container in the freezer for up to 1 month.
Reheating Instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation Ideas:
Serve the ice cream in a bowl or cone, topped with whipped cream and a drizzle of sugar beet syrup.
Garnishes:
Top the ice cream with chopped nuts, chocolate chips, or a sprinkle of sea salt.
Pairings:
Sugar beet syrup ice cream pairs well with warm apple pie or a slice of pumpkin bread.
Suggested Side Dishes:
Serve the ice cream with a side of fresh fruit or a warm cookie.
Troubleshooting Advice:
- If the ice cream base curdles, strain it through a fine-mesh sieve to remove any lumps before chilling and churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food Safety Advice:
- Make sure to cook the ice cream base to 170°F to ensure that the eggs are fully cooked.
- Store the ice cream in the freezer at 0°F or below to prevent bacterial growth.
Food History:
Sugar beet syrup is a traditional sweetener in many European countries, including Germany, Poland, and Russia.
Flavor Profiles:
Sugar beet syrup has a rich, earthy flavor that pairs well with creamy desserts like ice cream.
Serving Suggestions:
Serve the ice cream as a sweet treat after dinner or as a refreshing snack on a hot day.
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Taste: Sweet, Creamy, Earthy, Nutty, Caramelized