Vanilla ice cream with cherry jam

Name: Vanilla ice cream with cherry jam
Ingredients: Ingredients 1l milk 100 ml liquid cream 250 g sugar 6 egg yolks vanilla sugar cherry jam

Dessert - Vanilla ice cream with cherry jam by Speranta C. - Recipia

Vanilla Ice Cream with Cherry Jam When my child asks for ice cream, I end up preparing it even though I'm not a big fan of this dessert. The recipe starts with a simple base of milk, liquid cream, egg yolks, and sugar. After freezing, the ice cream is mixed to break the ice crystals, then cherry jam and vanilla sugar are added. I also made a chocolate version. In the hot cream, before removing the pot from the heat, I added two milk chocolates and mixed until they melted. For the chocolate version, I didn't take the pot out of the freezer to break the ice crystals. The kids liked both, which was enough for the recipe to be repeated. Quick Info Total time: not specified exactly; the recipe includes 20 minutes of cooking and a few hours of freezing. Preparation time: 20 minutes for heating the mixture, plus the time needed for cooling and freezing. Cooking time: 20 minutes, in a bain-marie. Servings: the exact number is not specified; the resulting quantity is suitable for several servings. Difficulty: medium, due to the bain-marie preparation and cooling and freezing stages. Recipe type: homemade ice cream with vanilla and cherry jam. Ingredients 1 l milk 100 ml liquid cream 250 g sugar 6 egg yolks Vanilla sugar, the quantity is not specified in the original recipe Cherry jam, the quantity is not specified in the original recipe For serving: caramel topping Preparation method 1. Put the milk, liquid cream, and sugar in a bowl. Mix until the ingredients are well combined. 2. Add the egg yolks and mix until you obtain a homogeneous mixture. 3. Transfer the mixture to a heat-resistant container. Place the container in a pot of boiling water, so that the mixture heats up in a bain-marie. 4. Let the cream sit in the water bath for 20 minutes and stir continuously. The water in the pot should not be allowed to boil vigorously. Occasionally, add a little cold water to lower the temperature and maintain gentle heating. 5. After 20 minutes, move the pot to another container with cold water and ice. Let the mixture cool. 6. Pour the cooled mixture into a container and place it in the freezer. 7. After a few hours, take out the container and break the ice crystals with a blender. This step helps achieve a smoother texture. 8. When the ice cream begins to thicken and is sufficiently frozen, add the cherry jam and vanilla sugar. Mix until they are distributed throughout the mixture. 9. Put the container back in the freezer and leave it there until serving. 10. Serve the ice cream in cups, with caramel topping. For the chocolate version If you want to prepare a chocolate version as well, the process is the same until almost the end of the heating in the bain-marie. Before removing the pot from the heat, add two milk chocolates and mix until they melt and the mixture becomes homogeneous. In the case of the chocolate version, the pot is not taken out of the freezer to break the ice crystals. After freezing, the ice cream is kept until serving. Why I make the recipe often I don't make ice cream very often, but the recipe is useful when the kids ask for a homemade dessert. The base is simple, and the flavor can be changed without altering the working method. The cherry jam adds a fruity component, and the vanilla sugar complements the vanilla flavor. Another advantage is that the ice cream can be prepared in advance and kept in the freezer until serving. You just need to keep in mind the cooling and freezing time, which is not short. Tips Stir continuously for the 20 minutes while the cream is in the bain-marie. The heating should be gentle, and the water should not be allowed to boil vigorously. Gradually adding cold water to the bain-marie pot helps maintain a more suitable temperature. No exact amount is specified, so add a little at a time as needed. Cooling in cold water and ice is done before the mixture goes into the freezer. Do not skip this step. Breaking the ice crystals after a few hours of freezing is part of the recipe method. The final texture also depends on how well the mixture is blended at that moment. The amount of vanilla sugar and jam is not mentioned in the original recipe. Add them to taste, keeping in mind that the base already contains 250 g of sugar, and the jam is sweet as well. Substitutions The recipe does not provide exact substitutions for the main ingredients. Milk, liquid cream, egg yolks, and sugar form the base of the ice cream, so changing them may alter the texture and taste. Cherry jam can be omitted if you want a simple vanilla ice cream. In this case, keep the rest of the steps unchanged and use vanilla sugar for flavor. Variations For the chocolate version, add two milk chocolates before taking the pot off the heat and mix until homogeneous. You can prepare a portion of vanilla and one of chocolate starting from the same base, as I did. The vanilla one is combined with cherry jam, while the chocolate one can be left plain. Cherry jam can be mixed into the entire mixture after the ice cream has thickened and cooled sufficiently. The recipe does not specify using it as a separate layer. Serving ideas Serve the ice cream in cups, with caramel topping. The vanilla version can be presented with the jam distributed throughout the mixture, while the chocolate one can be served separately. It is recommended to take it out of the freezer only at the moment of serving, as the recipe does not include a separate tempering or softening step. Frequently asked questions How long should the ice cream stay in the freezer? The recipe states that it should be left for a few hours before being taken out to break the ice crystals. After adding the cherry jam and vanilla sugar, the container goes back to the freezer until serving. The total duration is not specified exactly. Why is the cream prepared in a bain-marie? The base is heated gradually for 20 minutes in a heat-resistant container placed in a pot of water. It is important that the water does not boil vigorously and that the mixture is stirred continuously. When is the cherry jam added? The jam is added after the ice cream has begun to thicken and is sufficiently frozen, after the stage where the ice crystals have been broken with the blender. Can it be made without jam? Yes. The jam can be omitted for a simple vanilla ice cream. In the basic recipe, milk, liquid cream, sugar, egg yolks, and vanilla sugar are kept. How is the chocolate version made? You add two milk chocolates to the pot before taking it off the heat and mix until the chocolate completely melts and the mixture becomes homogeneous. For this version, the step of taking the container out to break the ice crystals is not done. Nutritional values The values are estimated and cannot be calculated exactly, as the quantities of cherry jam and vanilla sugar, the type of milk, and the fat percentage of the liquid cream are not specified. Also, the number of servings is not mentioned. For 100 g of ice cream, without the caramel topping and without cherry jam, it can be estimated: Calories: approximately 170-210 kcal Proteins: approximately 4-5 g Carbohydrates: approximately 24-30 g Fats: approximately 6-9 g Cherry jam and caramel topping increase the energy value and the amount of carbohydrates. The actual values depend on the products used and how much jam ends up in each serving. Storage and reheating The ice cream is kept in a container in the freezer until serving. It is not reheated. The recipe does not specify an exact storage period, so it is best consumed while it retains its pleasant taste and texture. If it remains frozen for a long time and becomes very hard, the recipe does not include a softening step. Let it sit a bit before serving, just enough to make it easier to portion without actually warming it up.

Vanilla ice cream with cherry jam

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