Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup Underberg bitters
- 6 egg yolks
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and Underberg bitters. Heat over medium heat until it reaches 170°F, stirring occasionally.
2. In a separate bowl, whisk together the egg yolks, sugar, and salt until pale and thick.
3. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
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 (about 5-7 minutes).
5. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and chill in the refrigerator for at least 4 hours or overnight.
6. Pour the chilled 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: 15 minutes
Cooking time: 10-15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Heating cream mixture: 170°F
Chilling mixture: refrigerator temperature
Freezing ice cream: freezer temperature
Serving size:
Makes about 1 quart of ice cream. Serving size is about 1/2 cup.
Nutritional information:
Calories per serving: 300
Total fat: 22g
Saturated fat: 13g
Cholesterol: 200mg
Sodium: 80mg
Total carbohydrates: 23g
Dietary fiber: 0g
Total sugars: 22g
Protein: 4g
Substitutions for ingredients:
- Heavy cream: can be substituted with half-and-half or whole milk for a lighter ice cream.
- Underberg bitters: can be substituted with any other bitter liqueur or bitters of your choice.
Variations:
- Add chocolate chips or chopped nuts for extra texture.
- Swirl in caramel or fudge sauce for a decadent treat.
- Top with whipped cream and a sprinkle of cinnamon for a festive touch.
Tips and tricks:
- Make sure to strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits.
- 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:
Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with your favorite toppings, such as whipped cream, sprinkles, or chopped nuts.
Garnishes:
Garnish with a sprig of mint or a dusting of cocoa powder for an elegant touch.
Pairings:
Pair with a glass of Underberg bitters or a cup of coffee for a bold and flavorful dessert.
Suggested side dishes:
Serve with fresh fruit or a slice of cake for a complete dessert.
Troubleshooting advice:
- If the mixture curdles or separates, strain it through a fine-mesh sieve and continue with the recipe.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Make sure to cook the mixture to 170°F to ensure that the eggs are fully cooked.
Food history:
Underberg bitters is a traditional German herbal digestif that has been produced since 1846. It is made from a secret blend of 43 herbs and spices and is known for its strong and bitter flavor.
Flavor profiles:
Underberg bitters has a complex and intense flavor profile, with notes of herbs, spices, and bitter roots. When combined with the creamy sweetness of ice cream, it creates a unique and bold dessert.
Serving suggestions:
Serve the ice cream as a dessert after a hearty meal or as a refreshing treat on a hot summer day.
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Taste: Herbal, Spicy, Sweet, Aromatic, Refreshing