When it comes to indulging in sweet treats, ice cream often takes centre stage. Its creamy texture and delightful flavours are enjoyed by people of all ages. However, have you ever considered adding a touch of spice to your ice cream? Enter clove ice cream, a unique twist that combines the comforting warmth of cloves with the coolness of ice cream. Get ready to savour the harmonious blend of spices and sweetness, as we delve into the world of this extraordinary frozen delight.
Ice cream has long been a beloved dessert, but it's the unexpected combination of cloves and ice cream that sets this recipe apart. Cloves, with their distinct aromatic flavour, add depth and complexity to the creamy base, creating a truly memorable taste sensation. This fusion of spices and dessert is a delightful departure from the ordinary, captivating adventurous palates and enticing the curious.
The warm, slightly sweet and peppery notes of cloves harmonise beautifully with the cool and smooth texture of ice cream. The result is an enchanting balance of flavours that dances on your taste buds, surprising and delighting with every spoonful. Whether you're a seasoned spice aficionado or someone looking to explore new taste experiences, this clove ice cream recipe is bound to leave a lasting impression.
In addition to its captivating taste, cloves also offer a range of potential health benefits. These small, dried flower buds are known for their antioxidant and anti-inflammatory properties. They have been traditionally used to aid digestion, relieve toothaches, and even boost the immune system. By incorporating cloves into your ice cream, you not only elevate the flavour but also infuse it with a touch of potential wellness.
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4-5 whole cloves
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
Method:
- In a saucepan, combine the heavy cream, whole milk, and cloves. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent scorching.
- Meanwhile, in a separate bowl, whisk together the granulated sugar and egg yolks until well combined.
- Once the cream mixture is simmering, remove it from the heat. Slowly pour a small amount of the hot cream mixture into the bowl with the egg yolks, whisking continuously. This step is called tempering and helps prevent the eggs from curdling.
- Gradually pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.
- Return the saucepan to the stovetop over low heat. Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes. Be careful not to let it boil.
- Once the mixture has thickened, remove the saucepan from the heat. Strain the mixture through a fine-mesh sieve to remove the cloves and any cooked egg bits.
- Stir in the vanilla extract and let the mixture cool to room temperature. Then, cover it with plastic wrap, ensuring the plastic wrap touches the surface of the custard to prevent skin from forming. Refrigerate the custard for at least 4 hours or overnight until it is thoroughly chilled.
- Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-25 minutes, or until the ice cream reaches a soft, creamy consistency.
- Transfer the churned ice cream into an airtight container and freeze for an additional 2-4 hours, or until firm.
Note: If you prefer a more pronounced clove flavour, you can crush the cloves slightly before adding them to the cream mixture. However, make sure to strain the mixture well before churning the ice cream to remove any small pieces of cloves.