Sweets | Tuaca Ice Cream
Posted on February 1, 2013
This past December, my family and I went to The Basin in Saratoga for dinner. Mark had Tuaca ice cream for dessert. I decided to recreate it here.
Yield: 2 pints / 1 quart
1 cup whole milk
3/4 cup sugar
2 cups heavy cream (divided 1 cup, 1 cup)
pinch of salt
6 large egg yolks
3/4 teaspoon Tahitian vanilla extract
3 tablespoons Tuaca liqueur
1/8 teaspoon garam masala
Warm the milk, sugar, 1 cup of the cream, and salt in a medium saucepan.
Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolk mixture back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as your stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla extract, Tuaca, and garam masala.
Chill the mixture thoroughly in your refrigerator. Then pour mixture into your ice cream maker and process according to the manufacturer's instructions.
Transfer ice cream to freezer proof containers and freeze.
(Recipe by Brenda, base recipe used "Vanilla Ice Cream" recipe, The Perfect Scoop cookbook.)