Ice Cream with Amarena Cherries, Amaretto Liqueur and Roasted Almonds #11/46
Recipe: 1.1 liter or about 1000 grams of Amarena cherries ice cream
1.1 liter is standard quantity that an ordinary kitchen ice cream machine can make in a batch and will also fit one large glass container for storing finished ice cream in freezer
Phase 1 of 3: Making the ice cream base
Ingredients (enough for 1 batch of ice cream or 1.1 liter)
250 grams of whipping cream (38% fat)
250 grams of milk (3.5% fat)
50 grams of sugar
4 egg yolks or 65 grams (medium to large size eggs)
20 grams of potato starch (potato flower)
Instructions:
- Pour all ingredients into a small pot
- Place pot on stove and mix all ingredients thoroughly together using a hand blender
- Turn on the heat while you blend the ice cream mass and carefully monitor the temperature
- When the temperature of the ice cream mass reach 90 degrees Celsius (194 degrees Fahrenheit) turn off the heat and stop blending
- Let ice cream mass cool to room temperature before proceeding to phase 3. If you have the time let the ice cream mass cool in the refrigerator till next day
Important observations:
While you blend the ice cream mass it will initially create a lot of foam in your pot. This is normal and most of that foam will go away by itself as you approach the final temperature of 90 C. (194 F.). Also, the ice cream mass will visibly thicken as the temperature approaches the final temperature. Again, this is normal and just as it should be. Do not skip the subsequent cooling of the ice cream mass before proceeding to phase 3. Trust me you will completely ruin the ice cream mass if you try to mix the cherry sirup into the ice cream mass before it has been cooled to room temperature or lower.
Phase 2 of 3: Making the sugar foam
Ingredients (enough for 2 batches of ice cream or 2.2 liters)
200 + 15 grams of sugar
90 grams of glucose syrup
30 grams of water
4 egg whites or 130 grams (medium to large eggs)
Instructions:
- Mix 200 grams of sugar, glucose syrup and water into a small pot
- Pour egg whites into a stand mixer together with 15 grams of sugar and start mixing
- Heat up the sugar blend in the pot on your stove and monitor the temperature carefully
- Meanwhile the egg whites should be mixed into a white foam and when temperature of sugar mix at your stove reaches 118 degrees Celsius (244 degrees Fahrenheit) start pouring it slowly into the egg white foam while you increase speed of stand mixer to its maximum level
- Spend about 1-2 minutes pouring in the melted sugar into the egg white foam and subsequently let the stand mixer keep whipping at maximum speed for 15 to 20 minutes or until the foam cool down to about 30 degrees Celsius (86 degrees Fahrenheit). Done
Important observations:
The egg white has to be 100% egg white with zero traces of egg yolk. It is a big wonder to me but I have experienced twice that just a tiny bit of egg yolk in the egg white has completely ruined the egg foam. Another thing that can ruin the egg foam is if you pour the hot sugar into the whipped egg white too fast. That will boil the egg too fast and ruin it. You must spend 1 to 2 minutes pouring it in.
Phase 3 of 3: Final mixing and cooling in ice cream machine
Ingredients (enough for 1 batch of ice cream or 1.1 liter)
635 grams of ice cream base as made in phase 1 above
180 grams of Amarena cherry syrup (A large glass of Amarena Fabbri contain 600 grams of which 240 grams are cherries and 360 grams are syrup)
50 grams of Amaretto liqueur
30 grams of skinned and roasted almonds about 25 almonds (will have a video about making roasted almonds soon)
50 grams of Amarena cherries or about 15
100 to 150 grams of sugar foam as made in phase 2 above
Instructions:
- Use a hand blender to mix the Amarena cherry syrup with the refrigerated ice cream base. Also use a silicone scraper to get around the sides of your pot containing the ice cream mass to be sure to mix all of it with the hand blender
- Pour the blended ice cream base into the container for the ice cream machine and start it.
- When the ice cream mass starts to harden up and become soft-ice pour in the Amaretto liqueur.
- Chuck up the roasted almonds and pour them into the ice cream machine
- Next pour in the Amarena cherries
- Finally, add as much of the sugar foam as possible to fill up the container in the ice cream machine
- When ice cream machine starts to struggle blending the ice cream it is ready to be transferred to the final container you plan to use for storing the ice cream in the freezer.
Important observations and serving suggestions:
I use glasses for storing my ice creams in the freezer because they are pretty enough to be put directly on the table when you serve the ice cream for your dinner guests. That saves time and also ice cream that are not wasted in cleaning different containers and dishes. Also because of the alcohol and the egg foam the ice cream will be soft and manageable right from the freezer at minus 20 degrees Celsius or minus 4 degrees Fahrenheit. You can serve ice cream with warm crepes and a glass of Amarena cherries and more chucked roasted almonds for those who want that on the side.
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Timestamps:
00:00 Intro – Worlds best ice cream 00:34 Ingredients 01:35 Phase 1 – Making the base ice cream 12:53 Phase 2 – Making the sugar foam 18:51 Phase 3 – Mixing and cooling ice cream in machine 22:52 Storage and suggestions for serving
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