Fine Cooking Magazine - November/December 2020

Yield:Yields about 1 quart.

Take a virtual tropical vacation with this sunny flavored ice cream, which uses David Lebovitz’s simple formula tocreate your own custom ice-creamflavor with flavor infusions and add-ins. You can find frozen passionfruit concentrate in many supermarkets with other Latin American frozen foods.

betway电子竞技俱乐部

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Table salt
5 large egg yolks
1/4 cup passionfruit concentrate
1 cup toasted chopped macadamia nuts

Preparation

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.
Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.
在稳定的溪流中，将一半的温暖奶油混合物倒入蛋黄中，不断搅拌以防止鸡蛋凝结。将鸡蛋混合物倒回锅中，用低火煮熟，不断搅拌，并用耐热橡胶铲刮下底部，直到蛋ust略微变稠（它应该足够厚，可以涂上刮刀，并用指手指握住一条线条），4至8分钟。在这一点上，即时阅读的温度计应读取175°至180°F。不要让酱汁过热或煮沸，否则会凝结。立即将蛋ust放入冰浴中的冷奶油中。
Cool the custard to below 70°F by stirring it over the ice bath. Stir the passionfruit concentrate into the cooled custard.
Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Fold the macadamia nuts into the just-churned ice cream, transfer to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.