July 18th, 2007 by alice
Tags: Ice, Lemon, Spanish
INGREDIENTS
- 2eggs
- 140gsugar
- 1tablespoonlemon rind
- 2-3tablespoonslemon juice
- 1/4litermilk
DIRECTIONS
- Separate egg yolks and whites.
- Beat yolks and sugar until light and creamy.
- Beat whites in a separate bowl until stiff.
- Add lemon juice and zest and milk to yolk mixture.
- Fold in whipped egg whites gently.
- Put into a suitable container for freezing, that will still allow you to whip the mixture in later on.
- Freeze mixture until just frozen through (about 2 hours).
- Take out and whip again for a few minutes.
- Refreeze until needed.
- I don’t think this mixture should be kept for a long time in the freezer because of the raw eggs.I imagine no more than a week would be best.
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July 18th, 2007 by alice
Tags: Cream, Easiest, Ice
INGREDIENTS
- 3eggs
- 3/4pintwhipping cream
- 3ouncessugar
DIRECTIONS
- Separate the yolks from the whites.
- Whip yolks with 2 oz of sugar.
- Add any other flavouring ingredients you may want.
- Separately whip the cream.
- In a third bowl, whip the whites and at the end add slowly the remaining sugar.
- Add the cream to the yolks and at the end, the whites.
- Freeze for 2 to 3 h.
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July 18th, 2007 by alice
Tags: Chocolate, Chunk, Cream, Ginger, Ice
INGREDIENTS
- 1pint best-qualityvanilla ice cream
- 1/3cupcandied ginger, finely minced
- 1/2cupsemi-sweet chocolate chips(or 3 ounces bittersweet chocolate, coarsely chopped)
- 3cups chocolatefudge sauce, see recipe # 62796
DIRECTIONS
- Soften the ice cream by setting it out at room temp for about 30 minutes. Or place in microwave for 15 seconds.If it doesn’t soften, repeat.
- Scoop ice cream into a metal mixing bowl.Using a large spoon, beat in the ginger and chocolate pieces.
- Spoon back into container, cover and refreeze.
- Serve with the fudge sauce and garnish with more candied ginger.
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July 18th, 2007 by alice
Tags: Cake, Cream, Ice, Mandarins
INGREDIENTS
- 1/3cupbutter, melted
- 1 1/2cups crushed purchased spicedbiscotti(about 6 oz.)
- 1pintvanilla ice cream
- 1 (8 ounce)cartonmascarpone cheese
- 1pintorange sorbet, softened
- 1/2cuporange marmalade
- 1 (11 ounce)canmandarin orange sections, drained or6-8 clementines or tangerines, peeled and cut into segments
DIRECTIONS
- Line a 2-quart square baking dish with foil, extending foil over edges of dish.
- In a medium bowl stir together the butter and biscotti crumbs.
- Spread evenly in the prepared baking dish. Press firmly to form an even crust.
- Place in the freezer.
- In a chilled bowl stir ice cream to soften. In another bowl stir mascarpone cheese to soften.
- Slowly add the softened vanilla ice cream to the mascarpone, stirring well after each addition (mixture may look slightly lumpy). Spoon into crust-lined dish and spread evenly with the back of a large spoon. Freeze about 1 hour or until firm.
- Spoon sorbet on top of the vanilla ice cream and spread evenly with the back of a large spoon.
- Cover and freeze 4 hours or until firm.
- In a small saucepan cook and stir marmalade just until heated through. Stir in citrus sections.
- Let frozen mixture stand at room temperature for 10 minutes.
- Lift from pan using foil.
- To serve, cut ice cream mixture into 9 squares. Top each square with some of the citrus mixture.
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July 18th, 2007 by alice
Tags: Cream, Cremenglaise, Ice
INGREDIENTS
- 4egg yolks
- 1/2cupsugar
- 1teaspooncornstarch
- 1 3/4cupsmilk, scalded
- 1teaspoonpure vanilla extract
- 1 1/2teaspoonscognac
- 1teaspoonvanilla extractor the seeds of 1/2vanilla beans
DIRECTIONS
- Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick.
- Reduce to low speed, and add the cornstarch.
- With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don’t cook it above 180 degrees or the eggs will scramble!
- Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using.
- Freeze the mixture in an ice cream freezer according to the manufacturer’s directions. Transfer to a plastic container and store in the freezer until ready to serve.
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