Kirsch Ice Cream
|Egg yolks||8 (Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cold milk||2⁄3 Cup (10.67 tbs)|
|Ground cardamom||1⁄2 Teaspoon|
|Whipping cream||1 Cup (16 tbs)|
|Imported kirshwasser||1⁄4 Cup (4 tbs)|
|Skinned chopped toasted hazelnuts||3 Tablespoon|
Combine yolks and sugar in heavy 2-quart saucepan and whisk until mixture forms a ribbon when whisk is lifted, about 5 to 7 minutes.
Whisk in half of cold milk.
Place pan over medium heat and cook until thickened, about 12 minutes, whisking constantly and gradually adding remaining milk as custard thickens (custard will resemble sabayon because of incorporation of air when whisked).
Cool 1 hour.
Blend in vanilla, cardamom and salt.
Whip cream to soft peaks.
Blend in Kirschwasser.
Gently fold cream into cooled custard.
Refrigerate at least 1 hour, or overnight.
If ice cream maker is available, transfer mixture to machine and freeze according to manufacturer's instructions.
Turn mixture into container with tight-fitting lid and freeze up to 2 days.
If ice cream maker is unavailable, freeze mixture in shallow metal trays.
Mix in blender or processor until smooth.
Serving size: Complete recipe
Calories 2204 Calories from Fat 1283
% Daily Value*
Total Fat 145 g222.4%
Saturated Fat 69.3 g346.7%
Trans Fat 0 g
Cholesterol 1827.2 mg609.1%
Sodium 441.8 mg18.4%
Total Carbohydrates 137 g45.7%
Dietary Fiber 4.9 g19.7%
Sugars 126.1 g
Protein 31 g61.9%
Vitamin A 38.2% Vitamin C 3.7%
Calcium 52.5% Iron 31.5%
*Based on a 2000 Calorie diet