This will knock you off – delicious gluhwein ice cream
How to Make Gluhwein Ice Cream with eggs
1 traditional German Gluhwein spice in a little bottle
1/2 cup of milk
1/2 cup of cream
In a medium pot, whisk together the brown sugar, and whipping cream. Stir constantly while cooking over medium heat until it begins to steam, but before it boils. Beat your egg yolks with a fork or with a mixer until they are light coloured. Slowly add the cream into the egg yolks. It is important to add the cream to the eggs very slowly so that they do not curdle.
Once you have successfully added the cream to the eggs, pour the mixture back into the pot and cook over medium heat until it thickens and turns in to a custard. If it sticks to the back of a wooden spoon, it is done. Remove from it from heat.
Pour the mixture through a strainer and into a large bowl. Stir in the half cups of milk and cream and the reduced gluhwine syrup. Chill the mixture in the fridge for an hour or two until cold. Add to your ice cream maker and freeze according to directions.
Recipe idea from www.cookingwithjanica.com
If you haven’t got an ice cream machine, use this method
Put the mass in a large bowl. The bowl should be at least twice the amount of ice. Put the bowl in the freezer. Wait until the mass has already frozen a bit on the edge. Depending on the quantity, the capacity of the freezer and the size of the bowl, this will take a different amount of time. Remove from the freezer and stir vigorously with a strong whisk and loosen everything from the edge. Properly beat air under it, so that an airy mass arises. That is why it is an advantage if the bowl is big enough. It will not take long, but it needs some strength. Put it back in the freezer and repeat the process 2-3 times at shorter intervals. If a soft-like mass has formed, you can turn the ice into a storable form or consume the same.
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