Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)
Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.
Hope this helps!
In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture back into the pan and heat gently, stirring until the custard thickens - DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE. When you can see a film form over the back of your spoon it's time to remove the saucepan from the heat. Leave to cool. When the custard base is cold stir in the cream. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.What are the ingredients to make ice cream?
Caramel Ice Cream
鈥?1 cup half-and-half
鈥?1 cup heavy cream
鈥?1/2 vanilla bean, split lengthwise
鈥?4 egg yolks
鈥?1/3 cup sugar
鈥?2 tablespoons butter or margarine, cut into pieces
鈥?1 cup sugar
鈥?1 cup water
Directions
1.
In a medium saucepan combine half and half, heavy cream and vanilla bean and bring to a boil over medium heat.
2.
Remove from heat.
3.
Cover and let stand for at least 15 minutes.
4.
Beat egg yolks with sugar in mixing bowl until thick and lemon colored.
5.
Whisk in 1/3 of the scaled cream.
6.
Return mixture to saucepan.
7.
Place saucepan over medium heat and cook for 5 minutes or until mixture thickens.
8.
DO NOT BOIL.
9.
Remove from heat.
10. 0
Stir in butter pieces, one at a time, blending well after each addition.
11.
Let cool to room temp.
12.
And then cover and refrigerate for at least 4 hours or up to 3 days.
13.
While custard is cooling make caramel syrup.
14.
To make syrup: combine sugar and 1/3 cup water in small saucepan and bring to a boil.
15.
Cover and let steam one minute.
16.
Remove lid and continue cooking until mixture caramelizes to a dark tea color.
17.
Remove from heat.
18.
Add remaining water slowly (be careful mixture will spatter) and stir.
19.
Cover and let cool to room temp.
20.
Remove vanilla bean from custard, scraping any seeds into custard mixture.
21.
Stir syrup into custard.
22.
Can be refrigerated again at this point before making ice cream.
23.
Transfer to ice cream maker and process using manufacturer's instructions.
Ingredients: Peach Ice Cream
鈥?2 cups heavy cream
鈥?5 egg yolks
鈥?1 cup sugar
鈥?1 teaspoon vanilla extract
鈥?1 1/2 lbs peaches, juicy, ripe, very aromatic (otherwise this recipe is a waste of time)
鈥?1 1/2 tablespoons fresh lemon juice (not reconstituted!)
鈥?3 tablespoons sugar
Directions
1.
Heat cream in a pan until almost boiling; remove from heat.
2.
Beat or whisk egg yolks, sugar and vanilla extract in a medium bowl until thick and pale; gradually add the hot cream, beating constantly; return mixture to pan; stir over low heat 5 minutes or until mixture thickens; do not let boil; pour into a bowl, place a piece of plastic wrap directly on surface to prevent skin from forming, and leave to cool.
3.
Peel and chop peaches into pieces; place in a food processor with lemon juice and 2 tblsps sugar and puree; stir into the custard; process in ice cream maker according to manufacturer鈥檚 instructions.
Ingredients: Vanilla Custard Ice Cream
鈥?1 cup whole milk
鈥?1/2 cup sugar
鈥?1 dash salt
鈥?2 egg yolks, lightly beaten
鈥?2 cups heavy cream
鈥?2 teaspoons vanilla extract
Directions
1.
Place milk in a small pan and heat over low heat until bubbles form, and milk becomes hot; add sugar and salt, stirring to dissolve.
2.
Remove from heat and add 1-2 tbsp of the hot milk to the egg yolks, mixing well; add more milk to eggs and bring it up to temperature.
3.
Pour egg mixture back into pan and continue to cook over low heat, stirring constantly, until it starts to thicken and reaches 160 degrees (use a thermometer to measure), about 10-12 minutes.
4.
Place the pan in a sink or basin full of ice water to cool down, continuing to stir.
5.
When custard is just barely warm, stir in the cream and vanilla.
6.
Refrigerate mixture until ready to use.
7.
Just prior to making, pour through strainer into the ice cream maker and follow your appliances instructions for operating.
8.
Note: Due to differences in operating times on various machines, that is not included in the prep time.
Strawberry Ice Cream
6 tablespoons flour
3 cups sugar, divided
1 teaspoon salt
4 cups milk
6 eggs
1 1/ pints fresh strawberries
2 tablespoons fresh lemon juice
4 cups half %26amp; half cream
2 tablespoons pure vanilla extract
Dash red food coloring (optional)
Crushed Ice
Rock Salt
** Whole milk, half %26amp; half cream, and/or low-fat condensed milk may be used to lower the calories (these substitutions may effect how creamy your ice cream will turn out).
In a heavy 3-quart saucepan, combine flour, 2 cups sugar, and salt until well blended (I wire whisk works great). Blend in milk and eggs until well blended. Over medium-low heat, cook, stirring constantly, until the mixture (custard) thickens and will coat the back of a metal spoon with a thin film, approximately 7 to 10 minutes. On your instant-read cooking thermometer, the temperature should reach between 165 and 180 degrees F. NOTE: Do not let the mixture boil or it will curdle. If, of course by accident, your custard base does curdle, immediately remove from heat and place in a blender; process until smooth.
Remove from heat and let custard cool. Cover and refrigerate until thoroughly chilled, at least 2 hours but ideally for 24 hours. NOTE: Cool quickly by setting pan in ice or cold water and stirring for a few minutes. This aging process
Rhubarb Crumble Ice Cream
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----For The Ice-Cream-----
1 Lb Rhubarb -- trimmed
15 Fl.Oz Whipping Cream
8 Oz Sugar
1 Tablespoon Lemon Juice
-----For The Crumble-----
3 Oz White Flour
2 Oz Butter
2 Oz Light Brown Muscovado Sugar
1/2 Teaspoon Ground Ginger
You will also need a shallow, 11 x 7-inch baking tin,
a large, shallow baking dish,
and a 3.5 pint (2 litre) polythene freezer box
8 x 8 inches x 2.5 inches deep (20 x 20cm x 6cm deep).
Pre-heat the oven to gas mark 5, 375F (190C).
First of all make the crumble by combining all the
ingredients together in a bowl and using your hands to rub
the butter into the flour so that the mixture comes
together to form small, pea-sized balls of dough (rather
as if someone had made a half-hearted attempt to make
breadcrumbs from very fresh bread!). Now sprinkle this
evenly into the baking tin and leave on one side.
Now cut the rhubarb into half-inch (1cm) lengths and place
them in a large, shallow baking dish along with the sugar
and the lemon juice. Place the dish on a lower shelf in
the pre-heated oven and the tin containing the crumble
mixture on the shelf above. The crumble needs to be baked
for 10 minutes, then remove it from the oven and leave to
cool. The rhubarb may need a further 15-20 minutes' cooking
before it is completely tender: when it's cooked, take it
out and leave it to cool a little before pouring it into a
food processor or blender. Process until you have a smooth
puree, then pour it into a measuring jug, cover, and
transfer to the fridge to chill.
Before making the ice cream, use your hands to break up
the cooled crumble and restore it to small, pea-sized
pieces (if they're too big, the pieces are unwieldy to eat
in the ice cream; if they're too small, they disappear).
Next stir the cream into the rhubarb puree, pour into an
ice-cream maker and churn until the mixture has the
consistency of softly whipped cream. Quickly spoon it into
the polythene freezer box and stir in the crumble pieces.
Put the lid on, then freeze for a minimum of 2 hours or
until the ice cream is firm enough to serve.
To make without an ice-cream maker, freeze the mixture
(without the crumble) in the box for 3-4 hours, then whisk
and return to the freezer. Re-freeze for a further 2 hours
then whisk again and stir in the crumble before the final
freezing.
If frozen solid, the ice cream will need to be transferred
to the fridge for about 25 minutes before serving, to allow
it to become soft enough to scoop.
NOTES : Makes 2 pints (1.2 litres)
If you like rhubarb crumble, this tastes *exactly* like
that - but it's an ice-cream! Wonderful!
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Chocolate Peanut Butter Ice Cream
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Ice Cream
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 2oz bittersweet chocolate -- squares
6 Tbl cocoa powder
2 1/2 cups milk
3 eggs -- lightly beaten
1 2/3 cups sugar
1 cup whipping cream
1 tsp pure vanilla extract
3/4 cup peanut butter
1. Melt chocolate over low heat.
2. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder.
3. Beat sugar into eggs.
4. Stir hot chocolate/milk mixture into eggs.
5. Add cream and vanilla extract. Cool.
6. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture.
7. Freeze in ice cream maker according to manufacturer's instructions.
I used the odd mixture of chocolate because that's what I had available.
Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).
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Title: CHOCOLATE CHIP COOKIE DOUGH ICE CREAM
Categories: Ice cream, Chocolate
Yield: 24 servings
-Eileen Shaughnessy-XSPC52B
2 c Milk
1 3/4 c Sugar
1/2 ts Salt
2 c Half %26amp; Half
1 tb Vanilla Extract
4 c Whipping Cream
Pillsbury Chocolate Chip
Cookie Dough (large size)
Or use homemade cookie dough
Take the chocolate cookie dough out of fridge and leave out till
needed. Scald milk until bubbles form around edge. Remove from heat.
Add sugar and salt. Stir until dissolved. Stir in half and half,
vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze
as directed by your ice cream machine's instructions. Once ice cream
has been through the entire ice cream machine process and is now a
chilled soft ice cream, add the chocolate chip cookie dough. Just
break up the dough as best you can with your hands and drop it in
small clusters into the soft ice cream. Try to mix it around to
ensure that the cookie dough is evenly distributed throughout the ice
cream. Put the ice cream in the freezer for several hours until
hardened. Origin: We pretty much took our vanilla ice cream recipe
and added the chocolate chip cookie dough. You can easily use the
Pillsbury cookie dough, but it's cheaper and better to use homemade.
Andy Rooney's Ice Cream
1 qt heavy cream
2 cups milk
1 1/2 cups sugar
pinch salt
2 Tablespoons vanilla extract
Just mix and freeze it works fine without an ice cream maker. I just mix it and put it in a tupperware or any plastic like container and place in the freezer and it freezes perfectly. The best ice cream and it doesn't have eggs! You can add whatever fruit or chocolate syrup or any flavorings you like. I like it best just the way it is.
cream, salt goes in ice to draw water out of cream, sugar, flavoring fruits/nuts, small yard animals, pooltoys, GHB, roofies, crank, etc....
You need to follow an ice cream recipe. Didn't one come with your ice cream maker.
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