Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 egg yolks
- 1/2 cup trefoil cookies, crushed
Special equipment needed:
- Ice cream maker
- Whisk
- Saucepan
- Mixing bowl
- Fine mesh strainer
Step-by-step instructions:
1. In a saucepan, heat the heavy cream, whole milk, sugar, vanilla extract, and salt over medium heat until it reaches a simmer.
2. In a mixing bowl, whisk the egg yolks until they are light and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from cooking.
4. Pour the mixture back into the saucepan and cook over medium 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 clean mixing bowl.
6. Cover the mixture with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.
7. Chill the mixture in the refrigerator for at least 2 hours or overnight.
8. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. During the last 5 minutes of churning, add the crushed trefoil cookies to the ice cream maker.
10. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Simmer over medium heat
Serving size:
Makes about 1 quart of ice cream
Nutritional information:
Calories per serving: 350
Fat: 22g
Carbohydrates: 35g
Protein: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter ice cream.
- Trefoil cookies can be substituted with any other type of cookie or candy.
Variations:
- Add chocolate chips or chopped nuts to the ice cream during the last 5 minutes of churning.
- Use different flavored cookies, such as Oreos or gingersnaps, for a different flavor profile.
Tips and tricks:
- Make sure to strain the mixture before chilling to remove any cooked egg bits or lumps.
- 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:
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 and top with additional crushed trefoil cookies or whipped cream.
Garnishes:
Crushed trefoil cookies, whipped cream, chocolate chips, chopped nuts
Pairings:
Serve with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
Fresh fruit, cookies, or brownies
Troubleshooting advice:
- If the ice cream is too soft, freeze it for a longer period of time.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before serving.
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 at a safe temperature of 0°F or below to prevent bacterial growth.
Food history:
Ice cream has been enjoyed for centuries, with evidence of its existence dating back to ancient China and Persia.
Flavor profiles:
Creamy, sweet, and buttery with a hint of vanilla and a crunchy texture from the trefoil cookies.
Serving suggestions:
Serve as a dessert or a sweet treat on a hot summer day.
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