COLLECTION: Icecream Vol.1 (of 1)
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:33:44 +0200
Contents
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From: clark@silver.ucs.indiana.edu (Clovis Lark)
Source: Brazil in Barbara Karoff's paper back on latin american cuisine.
Now here is a redaction of my own:
AVOCADO ICE CREAM RECIPE
========================
(Yield: a bit more than 1 pt)
Ingredients:
------------
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime.
Instructions:
-------------
First make 1 pint creme anglaise:
Heat to a simmer 1 pt. half and half and 1/2 cup sugar.
In a bowl, whisk 3 yolks.
Mix 1/3 of the hot liquid with the yolks, whisking. This warms the
yolks. Now whisk the yolk mixture back into the hot liquid OFF THE
FLAME. Let cool.
When cool, add flavoring:
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime.
Freeze in an ice cream freezer according to the manufacturer's
instructions.
Notes:
------
As you can see, this recipe is constructed so that it is easy to add any
flavoring to the basic custard. Where it asks to add flavoring, try:
Balsamic vinegar: Add 2 tablespoons balsamic vinegar.
(nutty and vanilla like, but slightly tangier. No one will
even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
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From: arielle@taronga.com (Stephanie da Silva)
BANANA SPLIT PIE
================
Ingredients:
------------
1 qt. vanilla ice cream, softened
1/2 cup Pineapple Preserves
Macadamia Graham Cracker Crust (see below)
Chocolate Sauce
Strawberries, sliced
1 banana thinly sliced
whipped cream
Instructions:
-------------
Prepare crust as described below.
Combine softened ice cream and pineapple preserves; mix well. Spoon
into macadamia graham cracker crust. Freeze. Cut into wedges and
serve with bowls of chocolate sauce, sliced strawberries, sliced
bananas and whipped cream.
Macadamia Graham Cracker Crust
------------------------------
1/4 cup Macadamia Nuts
1 cup graham cracker crumbs
1/4 cup butter, softened
1/4 cup sugar
Finely chop the macadamia nuts. Combine macadamia nuts, graham
cracker crumbs, butter and sugar; blend well. Press into 9-inch
pie plate. Chill. Makes one 9-inch pie crust.
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From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
BERRY SLUSH
===========
Ingredients:
------------
2 quarts of fresh berries
1/4 cup sugar
Instructions:
-------------
Get about 2 quarts of fresh berries (raspberries or loganberries or marion
berries or blackberries). Sprinkle about 1/4 cup sugar over them and let
them sit for a couple hours. This will leech much of the juice out of
them. Pour off the juice and press the berries through cheesecloth.
Bring the liquid to a boil and reduce (stirring all the while) by about half.
Freeze. This makes under a quart of slush. Since it hasn't been emulsified,
it isn't as smooth as the first recipe, but the berry taste is very very
intense. (You can emulsify it by cooling the liquid and adding an egg white,
but this seems to cut into the taste more then you might expect.)
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From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)
Source: The Silver Palate Cookbook
BLACKBERRY ICE
==============
Ingredients:
------------
6 cups ripe blackberries
1/2 cup granulated sugar
juice of 2 lemons
3/4 cup Creme de Cassis (black currant liqueur)
Instructions:
-------------
1. Combine all ingredients in a heavy saucepan and set over medium
heat. Cook, stirring frequently, for 20 minutes, or until all berries
have burst.
2. Cool mixture slightly and force through a sieve or through the fine
disc of a food mill. Cool the resulting puree completely.
3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal),
and set it in your freezer.
4. When the mixture is about half frozen, in 2 to 3 hours, remove the
pan from the freezer, scrape the blackberry ice out of the pan into a
bowl, and beat with a wire whisk until soft and icy parts are completely
mixed. Return the ice to the pan, set it back in the freezer, and
freeze completely.
5. The ice will be very solid. To serve, temper in refrigerator for 15
to 30 minutes before attempting to dish up.
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From: hall@Tymnet.COM (Peggy Hall)
Source: Wild About Ice Cream by Sue Spitler
BURNT CARAMEL ICE CREAM
=======================
(Yields: 1 Quart or 950 ml)
Ingredients:
------------
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract
Instructions:
-------------
Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet
on medium high heat until the sugar melts and boils, stirring
occasionally.
Boil until mixture is a dark brown; remove from heat. Gradually stir in
remaining 3/4 C (180 ml) water.
(I love this part, cause the syrup boils up when the hot water is added)
Cool to room temperature and set aside.
Beat eggs in a medium bowl until thick and lemon colored; gradually beat
in powdered sugar.
Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze
in an ice cream machine according to manufacturers directions.
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From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)
Source: The Silver Palate Cookbook
CAMPARI-ORANGE ICE
==================
Ingredients:
------------
3 cups strained fresh orange juice
1 cup Campari
juice of 1 lemon
1 cup granulated sugar
Instructions:
-------------
1. Combine ingredients in a saucepan and set over medium heat. Stir
constantly until the mixture is about to boil and all the sugar is
dissolved.
2. Cool to room temperature, pour into a shallow pan (an 8-inch square
cake tin is ideal), and freeze.
3. The mixture will take from 3 to 6 hours to freeze and, because of
its relatively low sugar content, will be very solid. To serve, set in
refrigerator for 30 minutes to temper the texture slightly.
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From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)
Source: The Silver Palate Cookbook
CAPPUCCINO ICE
==============
Ingredients:
------------
3 cups prepared strong coffee, made at least partially with dark
roast "espresso" coffee.
1 cup half-and-half
1 cup granulated sugar
Instructions:
-------------
1. Combine ingredients in a saucepan and set over medium heat. Stir
constantly until the mixture is about to boil and all the sugar is
dissolved.
2. Cool to room temperature, pour into a shallow pan (an 8-inch square
cake tin is ideal), and freeze.
3. The mixture will take from 3 to 6 hours to freeze and, because of
its relatively low sugar content, will be very solid. To serve, set in
refrigerator for 30 minutes to temper the texture slightly.
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From: especkma@romulus.reed.edu (Erik A Speckman)
CARAMEL ICE CREAM
=================
Instructions:
-------------
1 cup sugar
1 cup boiling water
4 cups heavy cream
1/2 cup sugar
6 egg yolks, lightly beaten
pinch of salt
1 tsp. vanilla
toasted almonds
Instructions:
-------------
In heavy pan, heat 1 cup sugar until it melts and becomes golden in
color. CAREFULLY add boiling water to syrup(partially cover pan while
doing this so the caramel doesn't splash on you.) Stir until dissolved.
Bring to boil and cook until thick(9-10 min.) Set aside.
In another pan scald cream. Add sugar and mix well. Pour cream slowly
over egg yolks, stirring constantly. Return to saucepan and cook over
medium heat, stirring constantly, until thickened.
Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.)
Mix well. Freeze in ice cream maker according to instructions. Serve
topped with remaining caramel syrup and toasted almonds.
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From: mrum@firebug.Berkeley.EDU (Marc Rumminger)
Source: Stars Desserts, by Emily Luchetti, HarperCollins (1991).
CARAMEL ICE CREAM
=================
(Yield: 1 quart)
Some comments from the cookbook author:
"Two major rules for ice cream: First, it should be full of flavor, so
that, for example, ... caramel ice cream tastes like caramel. You
should not have to guess the flavor; it should be evident from the first
bite. Second, the texture should be rich and smooth (the addition of
milk prevents it from becoming too heavy)."
Ingredients:
------------
5 large egg yolks
1/6 t. salt
8 t. water
2/3 cup + 4 t. sugar
1 1/2 cups milk
1 1/2 cups heavy whipping cream
Instructions:
-------------
Place the egg yolks in a large mixing bowl. Add the salt and whisk
until smooth. Set aside.
Combine the sugar and water in a heavy-bottomed saucepan large enough to
eventually hold the milk and cream. Dissolve the sugar in the water
over low heat. This may take a while. An alternative is to use the
microwave, and then transfer the sugar solution to a saucepan. Increase
to high heat and cook the syrup until it is golden amber colored. While
the sugar is carmelizing, scald the milk and cream.
As soon as the caramel is a golden-amber color, slowly add the milk and
cream, 2 T. at a time. Be very careful, as the mixture will bubble up.
Whisk the caramel cream into the eggs.
Strain and refrigerate until cold.
Freeze according to ice cream machine instructions.
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From: hall@Tymnet.COM (Peggy Hall)
CHOCOLATE ESPRESSO ICE CREAM
============================
Ingredients:
------------
2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (ie Nestles)
1 whole fresh egg, slightly beaten
1 serving of instant coffee powder, your choice
of international flavor (mocha, vienna, etc)
Instructions:
-------------
Add the salt and egg to the whipped cream. Beat until well blended.
Add, folding gently, but thoroughly, the chocolate syrup and instant
coffee. Freeze as is for 3 hours.
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From: Nancy M. Schnepp
CHOCOLATE HOME MADE ICE CREAM
=============================
Instructions:
-------------
4 eggs
1 7/8 cups sugar
3 1/2 cups milk
4 cups whipping cream
3 tsp. vanilla
1/2 tsp. salt
1 metal can (16 oz.) Hershey's syrup
Instructions:
-------------
Beat eggs, add all other ingredients
and mix. Freeze.
This is VERY good and rich.
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From: robert@anuenue.cba.hawaii.edu (Chu, Robert K.T.)
COCONUT ICECREAM
================
Ingredients:
------------
3 1/2 dl milk (may be lowfat)
2 1/2 dl cream
2 1/2 dl sweetened coconut syrup
1 tbsp fresh or dried grated coconut (optional)
Instructions:
-------------
Stir everything together and pour in the icecream maker. Freeze in the
machine until stiff. The quantities are right for the popular Italian
Caddy icecream maker which makes about 1 pint.
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From: hall@Tymnet.COM (Peggy Hall)
Source: Ice Cream and Ice Cream by Louis P. DeGouy
COFFEE ICE CREAM
================
Ingredients:
------------
1 can sweetened condensed milk
1 C very strong coffee liquid
1/8 tsp salt
1 tsp vanilla
1 C heavy cream, whipped stiff
1 egg white, stiffly beaten
Instructions:
-------------
Mix the ingredients together in the order listed above and stir well.
Freeze in a refrigerator tray until mushy or about 1 short hour. Scrape
bottom and sides, and beat mixture until smooth. Return to refrigerator
and freeze until firm, about 3 hours.
Comments:
---------
I have mixed the ingredients together and just left it in a wide
tupperware dish in the freezer until frozen, without the extra beating
and it was just fine. This ice cream is one of my favorites. It has a
smooth texture and you can vary the intensity of the flavor by how
strong you make the coffee. Personally, I like it strong and will make
the coffee by mixing 1 cup of a good quality, freshly ground coffee with
1 cup of hot water and letting it steep for a few minutes. Then I
strain out the coffee grounds with cheese cloth or a coffee filter.
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From: dtau@ee.mu.OZ.AU (David Au)
DEEP FRIED ICE CREAM
====================
Deep fried ice cream is not something for my taste, but I just happen to
know the recipe and it's very easy to make. Use ice cream of any flour
you like. Scoop and roll the ice cream into a ball, usually the size of
a tennis ball. Prepare some white bread with the sides trimmed off and
wrap them around the ice cream ball. Roll the ball in some beaten eggs
and then in some bread crumbs. Freeze until ready to be served. When
frying the ice cream, use medium to hot oil and fry it until golden
brown. The frying must be done as quickly as possible before the ice
cream melts. Enjoy.
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From: marcy@sqwest.wimsey.bc.ca (Marcy Thompson)
EXOTIC FRUIT ICE
================
Ingredients:
------------
1 large can frozen juice
1 can water
1 egg white
Instructions:
-------------
Buy one large can of frozen juice (I usually use the "exotic" varieties
such as pineapple-guava-raspberry or banana-oragne-passion-fruit; there
are lots of these available in the US.) Thaw the juice concentrate. Add
one can of water. Beat one egg white until it is foamy and mix it into
the fruit juice mixture. Freeze in your favourite ice cream maker. This
makes just less than one quart of very smooth ice.
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From: especkma@romulus.reed.edu (Erik A Speckman)
FROZEN MAPLE MOUSSE
===================
(makes 7 servings)
Ingredients:
------------
3/4 cup real maple syrup
4 egg yolks, well beaten
2 cups whipping cream, stiffly whipped
Heat syrup in top of double boiler. Add a little syrup to egg yolks,
then stir yolks into syrup. Cook, stirring constantly, until thickened.
Remove from heat and cool thoroughly. Fold mixture into whipped cream.
Spoon into mold or dessert glasses, serve chilled or frozen.
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From: arielle@taronga.com (Stephanie da Silva)
FROZEN PINEAPPLE DAIQUIRI
=========================
Ingredients:
------------
1 1/2 oz light rum
4 pineapple chunks
1 tblsp lime juice
1/2 tsp sugar
1 cup crushed ice
Instructions:
-------------
Combine rum, pineapple, lime juice, sugar and crushed ice in blender.
Blend at low speed.
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From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: McCall's Cooking School
FROZEN STRAWBERRY PARFAIT
=========================
(12 servings)
Parfait
-------
3/4 cup granulated sugar
1/2 cup water
4 egg yolks
2 pints fresh strawberries
2 cups heavy cream
1/4 cup confectioners' sugar
12 large fresh strawberries
Fondant
-------
1 1/2 cups confectioners' sugar
3 tblsp light corn syrup
1 tblsp lemon juice
Mint leaves (optional)
Instructions:
-------------
1. One day ahead: Lightly oil an 8-cup decorative mold or bowl with
vegetable oil; place in freezer. In a small saucepan, mix granulated
sugar and the water. Bring to boiling, stirring until sugar dissolves;
boil without stirring until syrup " spins a thread" when dropped from a
spoon, about 5 minutes.
2. Meanwhile, place egg yokls in small bowl of electric mixer; beat
until light and lemon-colored. Gradually add sugar syrup in a thin
stream, beating constantly. Keep beating until egg yolk mixture is
cool, about 5 minutes. Set bowl in larger bowl of ice water for 10
minutes to chill completely, stirring constantly.
3. In colander, under cold running water, wash 2 pints strawberries;
drain; hull. Puree strawberries in blender or food processor to make 2
cups. In chilled medium-sized bowl of electric mixer, beat heavy cream
and 1/4 cup confectioners' sugar until stiff. Add strawberry puree to
egg yolk mixture; mix until blended.
4. Pour strawberry mixture into whipped cream. With wire whisk or
rubber spatula, mix jnlio,D5ostcha,iybre rack to dry. To serve: invert
mold over chilled serving platter; shake gently to release. If
necessary, place a hot, damp cloth over mold and shake to release.
Garnish with fondant-dipped strawberries and mint leaves.
Tip:
----
Make individual servings of this light dessert: Simply spoon strawberry
mixture into individual parfait glasses; chill, and just before serving,
top each serving with a fondant-dipped strawberry.
Nutrient Analysis Per Serving:
-----------------------------
Calories 311 kcal
Protein 2 g
Carbohydrates 40 g
Fat 17 g
Cholesterol 125 mg
Sodium 22 mg
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From: kyoung@prstorm.bison.mb.ca (kyoung)
Source: McCall's Cooking School
FRUITED ICE RING
================
Turn your favorite punch into a sparkling delight by adding a colorful
fruited ice ring. The ice ring is easy to prepare and makes a beautiful
presentation. Use the fruit of your choice and, if you wish, substitute
fruit juice for the water. Just be sure to coordinate the flavor and
color of the juice with the ingredients of your punch.
Ingredients:
------------
Water
1/2 lb red and/or green seedless grapes, cut in small clusters
1/2 pint fresh strawberries
1 small orange, sliced, then halved
Nontoxic leaves, such as lemon leaves or rose leaves
Instructions:
-------------
1. Pour water into a 5-cup ring mold (or any size ring mold that fits
your punch bowl) to 1/2 inch below top of mold; freeze until firm,
about 3 hours.
2. Arrange grapes, strawberries and orange slices decoratively on top
of ice in mold. Tuck leaves between fruit, as desired. Arrange so
that some fruit and leaves stand above top of mold.
3. Add enough water to fill the ring mold; freeze until firm, about 1
hour. Dip ring mold in warm water for a few seconds to loosen ice;
unmold and float fruit side up in punch.
FRUITED ICE CUBES
=================
Suggested Fruits Beverage
--------------------------------------------------------------------------
Lemon slices Iced tea
Strawberries, raspberries, Lemonade
lemon or lime slices
Pineapple chunks; grapes; Punch
strawberries; raspberries;
maraschino cherries;
mandarin oranges; orange,
lemon or lime slices
Lime slices, strawberries, Ginger ale
raspberries
Instructions:
-------------
To make fruited ice cubes, fill an ice-cube tray halfway with water;
freeze until firm, about 1 1/2 hours. Place one or two pieces of
desired fruit in each section of the tray. Fill with water; freeze
until firm, about 1 1/2 hours. If desired, substitute lemonade or a
light-colored juice for the water.
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From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke)
FRUIT ICECREAM
==============
Ingredients:
------------
500g fruit puree (pineapple, strawberries, whatever you like...)
0.5l purified sugar
juice of 1 lemon
400-500g cream
Instructions:
-------------
Stir all the ingredients together and put into refrigerator (fast
freezing compartment). Chill 2-3 hours and stir every 30 minutes
to achieve a creamy consistency.
Purified Sugar:
----------------
1.5kg sugar
0.5l water
Stir sugar into water and boil with small to medium heat. Skim the foam
throughout the process. When the foaming stops, the purified sugar is
ready to be used once it has cooled down.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ekoster@let.rug.nl (Elwin A. Koster)
FRUIT-ICECREAM
==============
Ingredients:
------------
300 gr fruit (strawberry, plums, etc.) in very small parts
100 cc milk
50 cc whipping cream
150 gr sugar
1/2 white of an egg
Instructions:
-------------
Mix the white of the egg till it's `compact'. Mix all the other
ingredients completely. Pour it in the ice-maker or any other bowl.
When using an ice-maker it will be ready in 20 minutes. When you have
not put it in the freezer and mix it every 5 minutes first, and after a
while every 10 minutes.
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From: especkma@romulus.reed.edu (Erik A Speckman)
Source: Sundays at Moosewood Restaurant
GINGER ICE CREAM
================
Ingredients:
------------
1 1/4 cups milk
1 cup heavy cream
1/3 cup sugar
3 egg yolks
1 Tbsp. finely chopped crystallized ginger(I love this so I use more)
Syrup:
------
1/2 cup water
1/3 cup sugar
2 Tbsp. grated, peeled, fresh ginger root
In pan, simmer water, sugar, and fresh ginger 3-4 min., stirring
occasionally. Set aside to cool 5 min.
Instructions:
-------------
In another pan, scald milk and cream (don't boil). Remove from heat and
stir in remaining sugar and the syrup. Set aside 15 min. to let
flavors blend. Then strain ginger solids from milk mixture.
Whisk in the egg yolks and crystallized ginger. Return to heat(use
either double boiler or heat diffuser.) Heat gently, stirring
constantly, until it becomes a thin custard. Don't allow it to simmer
or boil.
Cool mixture and freeze according to instructions.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: rodney.j.mertz@cdc.com (Rodney Mertz)
Source: Chef Yoshi Katsumara of Chicago
GREEN TEA ICE CREAM
===================
Instructions:
=============
1 quart milk
1/2 ounce powdered Japanese Green tea
15 egg yolks
1 pound sugar
1 cup heavy cream
1 cup half and half
Instructions:
-------------
Bring milk to a boil. Remove from heat and add green tea. Mix well.
In a seperate bowl, beat egg yolks and sugar together until they form a
ribbon. Combine egg mixture and milk, then strain into a saucepan.
Cook over medium-high heat until just before the mixture reaches a boil.
Remove from heat and cool completely over ice water. Beat heavy cream
and half and half over ice water until frothy. Pour into egg mixture
and mix well. Process in icream maker according to manufacturer's
instrucions. Freeze 2-3 hours before serving.
He recommends serving with the following raspberry sauce:
Raspberry Sauce:
----------------
1 1/2 pints raspberrys
1 cup sugar
1 cup water
Place all in a saucepan, boil for 15 minutes, strirring occassionally.
Puree in a food processor, strain and cool in refrigerator before using.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: liberty@liberty.com (Linda/BDT Burbank, CA (aka BZ Baker@Lib))
GREEN TEA ICE CREAM
===================
(Serves 15)
Ingredients:
------------
1 quart milk
1/2 oz powdered japanese green tea (see note)
15 egg yolks
1 lb sugar
1 cup heavy cream
1 cup half and half
Instructions:
-------------
Bring milk to a boil. Remove from heat and add green tea. Mix well.
In a separate bowl, beat egg yolks and sugar together until they form a
ribbon. Combine egg mixture and milk, then strain into a saucepan.
Cook over medium-high heat until just before the mixture reaches a boil.
Remove from the heat and cool completely over ice water.
Beat heavy cream and half-and-half over ice water until frothy. Pour
into egg mixture and mix well.
Process in an ice cream maker according to manufacturer's instructions.
Freeze for 2 to 3 hours (to ripen) before serving.
FRESH RASPBERRY SAUCE
=====================
Ingredients:
------------
1-1/2 pints raspberries
1 cup sugar
1 cup water
Instructions:
-------------
Place all the ingredients in a saucepan. Bring to a boil and simmer for
15 minutes, stirring occasionally to break up raspberries.
Puree mixture in a food processor. Strain and cool in the refrigerator.
Serve spoonfuls of ice cream surrounded by raspberry sauce. Garnish
with raspberries and slices of Japanese pears if desired.
Note:
-----
If you can't find powdered tea, blend regular green tea in a coffee or
spice grinder until powdered.
When I first had this (at a Japanese restaurant), they garnished it with
Kiwi. I thought it was mint ice cream, that is until I tasted it...talk
about a big shock, it was DELICIOUS though!
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: pattee@ucsu.Colorado.EDU (Donna Pattee)
GREEN TEA (MACCHA) ICE CREAM
============================
Ingredients:
------------
500ml milk
5 large eggs
140g sugar
200ml heavy cream
1 tblsp green tea powder
Instructions:
-------------
1. Warm up the milk (to be "lukewarm"). Mix half the sugar and the
green tea powder in a bowl, and pour half the milk slowly; stir well.
Make sure the powder is completely dissoloved. The milk should not be
too hot--otherwise, it will ruin the color of green tea.
2. Mix egg yolks and the remaining half of sugar together; stir in the
rest of the warm milk. Heat the mixture in a double boiler (I suppose
you can heat it in a havy-bottomed pan, stirring constantly to avoid
burning). When the mixture is slightly thickened, add the green tea
mixture.
3. Continue to cook the mixture for another 10 minutes or so (until the
consistency is thicker and the color is more "transparent").
4. Remove from the heat, strain the mixture, then cool it in ice water,
stirring occasionally.
5. In the mean time, whip the cream until soft peaks form (don't make
it too thick).
6. Add the cream to the other mixture; mix well. Pour it into a
plastic container. Chill until slightly firm, then stir the mixture
once. You will get the smoother texture if you continue to stir it
occasionally (the recipe says "every one hour") until you finish
freezing (takes 6-7 hours).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: cathydo@sco.com (Cathy Downes)
HOMEMADE ICE CREAM (1)
======================
This is the tried and true recipe that has been in my family for at least
50 years.
Ingredients:
------------
1 cup of granulated sugar
1 cup of karo light corn syrup
4 eggs
1 1/2 - 2 quarts of Half-n-Half
Instructions:
-------------
Mix the sugar and karo syrup with an electric or hand rotary beater.
Add one egg at a time, mixing completely after each one. Add 1 quart of
Half-n-Half and mix throughly.
Optional:
---------
At this point you can add fresh fruit or chocolate if you like flavored
ice cream.
Pour into the metal can from the ice cream maker, also put in the paddle
thing. Add enough of the 2nd quart of Half-n-Half to the fill line mark.
Put the can into the outside bucket, pack chunks of ice and rock salt (do
in layers of about 2" inches of ice then 2-3 handfuls of salt). Turn on
the ice cream maker and let it go until done.
After it is done, remove the paddle and scrap off the ice cream, put the
lid back on and pack more ice and salt up over the top and let it sit for
2-3 hours (OPTIONAL)
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: cathydo@sco.com (Cathy Downes)
HOMEMADE ICE CREAM (2)
======================
Ingredients:
------------
1/2 cup granulated sugar
2 tsp vanilla
1 cup whole milk
1 cup whipping cream
13-16 oz empty/clean coffee can (or similiar type)
2-3 lb empty/clean coffee can (or similiar type)
Instructions:
-------------
Mix all ingredients in the smaller can and seal with lid. Tape the lid
with masking tape, all around the length of the can.
Place the smaller can in the larger can and pack ice and salt around the
smaller can. (about 1 inch of ice then a handful of salt until just to
the top of the small can). Put the lid on the larger can.
Lay the can on its side and roll it back and forth between two people a
short distance, about 4 feet. Continue this for 7 minutes. It is
important that the rolling not stop and that the rolls are steady and
even.
After 7 minutes, open the larger can and take the tape/lid off the
smaller can. Stir the "ice cream" and scrap off the frozen part off the
sides, mixing it all in together. Seal up the smaller can again.
Add more ice and salt to bring the level up to the top of the can, seal
up the larger can again. Roll for another 7 minutes, and it's done.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ag311@cleveland.freenet.edu (Carol Conti-Entin)
(Carol Conti-Entin, 2878 Chadbourne Road, Shaker Heights, OH 44120-2215)
HOMEMADE ICE CREAM (VANILLA)
============================
Ingredients:
------------
1 T cornstarch
6 C milk (we've gone from whole down to 1%...a negligible difference)
1+1/2 C sugar
4 eggs
1/2 t salt
4 C whipping cream (which is why the milk's fat %age doesn't matter)
1 T pure vanilla extract
Instructions:
-------------
Mix cornstarch to a thin, smooth paste with a little of the milk.
Combine with 4 C of the milk and all the sugar, and cook in top of
double boiler over boiling water, with occasional stirring, for 20
minutes. Remove from heat. Beat eggs until light colored; gradually
stir into the hot mixture and return to heat. Cook 2 minutes longer,
stirring constantly. Cool, pour through a strainer into your
ice-cream-maker's canister, and add the remaining ingredients, stirring
well. [If you want to throw in crushed fruit or other extras, now's the
time.] Once the lid's on the canister, follow your usual
ice-rock_salt-cranking routine. Makes ~ 4 quarts.
Notes:
------
1) I usually pour the final 2 C milk, salt, whipping cream, and vanilla
extract into the canister and have it sitting in the 'fridge while I
cook the rest of the mixture.
2) Once everything's cooked and in the canister, you don't have to crank
it right away, so the cooking part can be done way ahead of time.
3) With our hand-cranked maker [cranking until it's extremely hard to
turn the crank], the stuff emerges at a easy-to-slide-down-your-throat
consistency. We like to finish making it before the dinner guests
arrive, then keep it in the freezer until time for dessert, at which
point the consistence seems ideal. By the next morning, it's much
harder than store-bought-with-preservatives varieties.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: dd194@cleveland.Freenet.Edu (Mirjam Dorn)
ICECREAM W/O A MAKER
====================
Ingredients:
------------
250 ml heavy cream
1 cup sugar
4 eggs, separated
your favorite flavoring
Instructions:
-------------
Whip the cream until it's almost stiff. Add the sugar a bit at a time
while continually whipping, till really stiff. Add the egg yolks one at
a time.
At this time, add the flavoring. I frequently use pureed fruit, instant
vanilla pudding and mini chocolate chips, jello powder, etc. A big hit
at a recent party was chocolate shavings and Grand Marnier (NOTE:
Alchohol gives the ice-cream a "soft freeze" quality).
Whip the egg whites until stiff, then fold into the mixture. Pour into
a freezer container (like Tupperware, etc.), put it in the freezer, and
forget about it until about 6 hours later when it's ready. If you
really want to trouble yourself, you can take it out halfway through and
re-whip it to add more air and give it more volume, but I rarely do this
anymore and it still comes out fine.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: maryk@locutus.ac.BrockU.CA (Mary Kudreikis)
ICED COFFEE
===========
Ingredients:
------------
1/4 cup instant coffee
1/4 cup sugar or equivalent of sweetener
1/4 cup hot water
Instructions:
-------------
Mix the above ingredients until coffee and sugar is dissolved. Add 4
cups cold milk. Shake well in blender or milk shake maker. Serve over
ice chips.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: sfisher@megatest.com (Scott Fisher)
ICED COFFEE
===========
SCOTT & KIM'S EASY EVERYDAY ICED COFFEE
=======================================
Instructions:
-------------
1. Fight over who has to get out of bed first to make the coffee.
(Normally the one who doesn't have to make the coffee has to get up to
make a bottle for the littlest kid, but that will change.)
2. Gulp down a cup each before I have to bolt out the door to get to
work.
3. Let the rest of the pot cool on the counter by attending to your
regular morning chores.
4. Pour over ice.
Note: you can omit Step 3 but if you do, you run the risk of having your
iced coffee be too weak.
CAFE SUA DA (VIETNAMESE ICED COFFEE)
====================================
Ingedients:
-----------
3 tsp ground espresso
2-3 tblsp sweetened condense milk
water
ice cream
Instructions:
-------------
1. Put 3 teaspoons of ground espresso into a Vietnamese coffee maker
(available at Asian groceries). Screw the lid down tight.
2. Put 2 to 3 tablespoons of sweetened condensed milk into the bottom
of a coffee cup, and put the Vietnamese coffee maker on the cup.
3. Put 1 tablespoon of boiling water on top of the screw-lid, then
unscrew it till bubbles come out of the holes in the screw-lid and drops
of coffee start trickling into the cup. Then fill the maker to just
below the top and put the cover on it.
4. Try to ignore the coffee maker for the next 20 minutes, or however
long it takes to drip.
Note: you can cut the time to brew by unscrewing the screw-lid a few
turns, but this affects strength; stronger, richer coffee takes longer
than weaker coffee.
5. When the water has all dripped through the coffee, stir the coffee
to mix with the sweetened condensed milk. Pour over ice. Try not to
drink it too quickly... it tastes like melted coffee ice cream.
If you cannot find a Vietnamese coffee maker, you can get much the same
effect by using espresso or coffee made in a plunger pot. But if you're
the kind of person who likes fountain pens, SU carburettors, and
generally messing about with things to no particular point or benefit,
the Vietnamese coffee makers can be terribly relaxing. They are a
living example of the difference between tweak, twiddle and frob. No
matter how much you tweak or twiddle with it, you end up just frobbing
it.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lim@merck.com
Source: Harold McGee's The Curious Cook, chapter 10 ("Fruit Ices, Cold
and Calculated"). [Collier Books, ISBN 0-02-009801-4]
ITALIAN ICE CREAM
=================
Each recipe makes two cups of Italian ice. If you want to make more or
less than that, just multiply or divide the ingredients. In the column
headings, "fruit" refers to juice or puree of that fruit; "lemon" means
lemon juice. Make sure the sugar is dissolved before you pop these in
the freezer. The traditional method is to simmer the sugar and water
for a few minutes, but stirring sugar into tap water (hot or cold) works
just as well. Hard ices should be stirred every 15-30 minutes in the
freezer to keep crystal size down, and to minimize the formation of
liquid syrup puddles.
McGee lists recipes for both "fruit" and "water" ices; the former have
just fruit, lemon, and sugar, while the latter are diluted somewhat with
water. I'm just listing the water ices, since the fruit ices can get
expensive-- a pint of raspberries will make a quart of soft water ice,
but only 1 1/3 pints of soft fruit ice. Soft ices are about twice as
sweet as hard ices.
Recipes can be combined (within the same texture type) in various
proportions; McGee says that blackberry-pear is pretty good. He also
notes that avocado ices are a little too rich when made plain, but add a
nice creamy texture when combined with other fruits (about 1:3 avocado:
other fruit).
The "water" listing in the fruit column is for ices made with
water-based flavours, like coffee or tea (herbal or not); wine might be
a possibility. The "melon" listing isn't too clear; by process of
elimination, it's for any melon that isn't cantaloupe, but I've gotten
Italian-ice-like results from cutting watermelon into chunks and
freezing them. You don't have to haul out other ingredients, but you do
have to spit out seeds.
In the soft ice table, there're a lot of "2+" listings for tablespoons
of lemon juice. More than 2 T will put a definite lemon flavor into the
ice; if you're not sure about how much to use, taste the mixture before
freezing.
Although I've tried to check my typing as closely as I can, I can't
guarantee I didn't make any typos in the ingredient numbers. The only
way you can really be sure is to buy the book. No, I don't know Harold
McGee myself, but let's face it, this list is a copyright violation.
HARD ICES
=========
Fruit Sugar Lemon Water
----- ----- ----- -----
apple 1 C 6 T 2 T 3/4 C
apricot 1 7 1 3/4
avocado 1 8 2 3/4
banana 1 5 2 3/4
blackberry 1 7 2 3/4
black currant 3/4 7 0 1
blueberry 1 6 2 3/4
cactus pear 1 6 2 3/4
cherry 1 5 2 3/4
cranberry 3/4 8 0 1
fig 1 5 2 3/4
gooseberry 1 6 1 3/4
grape 1 5 2 3/4
grapefruit 1 7 0 3/4
guava 1 7 2 3/4
kiwi fruit 3/4 6 0 1
lemon 1/2 8 0 1 1/4
lime 1/2 8 0 1 1/4
litchi 1 5 2 3/4
mango 1 6 2 3/4
melon 1 6 2 3/4
cantaloupe 1 7 2 3/4
orange 1 6 2 3/4
papaya 1 6 2 3/4
passion fruit 3/4 7 0 1
peach 1 6 2 3/4
pear 1 6 2 3/4
persimmon 1 5 2 3/4
pineapple 1 5 2 3/4
plum 1 6 2 3/4
pomegranate 1 5 2 3/4
raspberry 1 7 2 3/4
red currant 1 7 1 3/4
strawberry 1 7 2 3/4
tomato 1 8 2 3/4
water 1 8 0-3 3/4
SOFT ICES
=========
Fruit Sugar Lemon Water
----- ----- ----- -----
apple 1 C 11 T 2+ T 1/2 C
apricot 1 12 2 1/2
avocado 3/4 14 2+ 3/4
banana 1 10 2+ 1/2
blackberry 1 12 2 1/2
black currant 3/4 13 0 3/4
blueberry 1 12 2+ 1/2
cactus pear 1 12 2+ 1/2
cherry 1 11 2+ 1/2
cranberry 3/4 13 0 3/4
fig 1 10 2+ 1/2
gooseberry 1 12 1 1/2
grape 1 10 2+ 1/2
grapefruit 1 13 0 1/2
guava 1 12 2+ 1/2
kiwi fruit 3/4 12 0 3/4
lemon 1/2 14 0 1
lime 1/2 14 0 1
litchi 1 10 2+ 1/2
mango 1 12 2+ 1/2
melon 1 12 2+ 1/2
cantaloupe 1 13 2+ 1/2
orange 1 12 2+ 1/2
papaya 1 12 2+ 1/2
passion fruit 3/4 13 0 3/4
peach 1 12 2+ 1/2
pear 1 12 2+ 1/2
persimmon 1 11 2+ 1/2
pineapple 1 11 2+ 1/2
plum 1 12 2 1/2
pomegranate 1 11 2+ 1/2
raspberry 1 12 2 1/2
red currant 1 13 1 1/2
strawberry 1 12 2 1/2
tomato 1 13 2+ 1/2
water 3/4 14 0-2+ 3/4
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mrwarden@phoenix.Princeton.EDU (Melissa Rhoads Warden)
Source: The Silver Palate Cookbook
LEMON ICE
=========
Ingredients:
------------
2 cups strained fresh lemon juice
2 cups water
2 cups granulated sugar
1. Combine lemon juice with water in a small saucepan. Stir in the
sugar.
2. Set saucepan over moderate heat. Bring to a boil, stirring
constantly, then remove from heat and cool to room temperature.
3. Pour the lemon mixture into a shallow pan (an 8-inch square cake tin
is ideal) and set it in your freezer.
4. The ice will be ready in 3 to 6 hours, depending on the efficiency
of your freezer. Because of the high sugar content, this ice will
usually be soft enough to serve, so you may as well make it in advance
of the day you'll be needing it.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ekoster@let.rug.nl (Elwin A. Koster)
LEMON-ICECREAM
==============
Ingredients:
------------
150 gr sugar
200 cc whipping cream
200 cc milk
a little salt
juice of about 3 lemons.
Instructions:
-------------
Mix the white of the egg till it's `compact'. Mix all the other
ingredients completely. Pour it in the ice-maker or any other bowl.
When using an ice-maker it will be ready in 20 minutes. When you have
not put it in the freezer and mix it every 5 minutes first, and after a
while every 10 minutes.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: Bob Jewett
Source: Gourmet, March 1982, pg. 38
LEMON PARFAITS
==============
(Serves: 6-8)
Ingredients:
------------
1/2 cup strained lemon juice
1 tblsp grated lemon rind
3 large eggs, separated into whites and yolks
1 cup granulated sugar
pinch of cream of tartar
pinch of salt
1 cup well chilled, heavy cream
3 tblsp confectioners sugar
slivered lemon rind for garnish
Instructions:
-------------
1. In a small heavy saucepan, combine the lemon juice, grated lemon
rind, the egg yolks and 1/2 cup of the granulated sugar. Beat the
mixture until it is well combined. Cook over moderate heat, stirring
constantly, until it thickens. Do not let the mixture boil. Transfer
the mixture to a large bowl and let cool.
2. In a bowl, beat the egg whites with the cream of tartar and a pinch
of salt until they hold soft peaks. Add the remaining 1/2 cup of
granulated sugar, 1 tablespoon at a time, beating. Beat the meringue
until it holds stiff peaks.
3. Fold the meringue into the lemon mixture.
4. In a chilled bowl, beat the heavy cream until it holds soft peaks.
Beat in the confectioners sugar and bet the mixture until it holds stiff
peaks.
5. Fold the whipped cream into the lemon/meringue mixture.
6. Divide the mixture among 8 ounce parfait glasses. Chill the glasses
in the freezer for 2 hours.
7. Garnish the deserts with the slivered lemon rind and serve.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
LILIKOI AND PINEAPPLE ICE
=========================
Ingredients:
------------
2 cups lilikoi (passion fruit) pulp
2 cups pineapple pulp
3/4 cup sugar
2 egg whites
Instructions:
-------------
Strain lilikoi pulp and reserve seeds. Place all the ingredients in a
food processor and process until well blended. Pour the mixture into a
metal or plastic bowl and freeze. When frozen, break up the ice and
place a small amount at a time into the food processor. When whipped
and frothy, return to the bowl and freeze again. This mixture will not
freeze hard and solid, so it will be easy to scoop out to serve.
Sprinkle a few of the reserved seeds over the top of the ice when it is
served or they may be added when the ice is returned to the freezer for
the second time.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: hall@Tymnet.COM (Peggy Hall)
Modified recipe from "Ice Cream and Ice Cream Desserts" by Louis P. DeGouy
MOCHA MOUSSE ICE CREAM
======================
Ingredients:
------------
2 C heavy cream, whipped stiff
1/4 tsp salt
3/4 C chocolate syrup (like Hershey's Fudge sauce)
1 whole fresh egg
1 individual serving International Coffee instant powder
Instructions:
-------------
To the heavy cream whipped with the salt, add the slightly beaten whole
fresh egg and beat until well blended. Add, folding gently, but
thoroughly, the chocolate and instant coffee. Freeze in a tupperware
bowl for 3 hours.
Notes:
------
Add the salt after the cream has been whipped stiff.
This ice cream is VERRRRY smooth and delicious. It was originally a
recipe for chocolate mousse ice cream and called for a generous 3/4 C
chocolate sauce, but I ran out and added the instant coffee (mocha
flavor) to intensify the flavor.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: marcia@netcom.com (Marcia Bednarcyk)
Source: The Bergen Record (A NJ newspaper)
OLD FASHIONED VANILLA ICECREAM
==============================
Ingredients:
------------
1 large egg
1 c half and half
3/4 cup sugar
1 tbsp vanilla extract
3 c heavy cream
(note: sometimes I do this as 1 c half and half, 2 c cream)
Instructions:
-------------
Put the egg, 1 c half and half, sugar, and vanilla in a blender and
blend on medium speed until the mixture us smooth and sugar is
dissolved. Slowly add the 3 c cream and continue blending until mixture
is smooth, about 30 seconds. Transfer the mixture to ice cream machine
and freeze according to manufacturer's directions. Makes slightly more
than 1 qt.
Notes:
------
Hints on freezing with ice and salt: if the ice cream is not getting
hard in 20-30 minutes, it's always been my experience that there is a
problem with the ice-salt mixture, and almost always it's that you are
using too little salt. Start the canister chilling with the ice and
salt before you make the above mixture, to give it a good head start.
Be sure to use LOTS of salt; the salt is what lowers the temperature to
make the ice cream mixture freeze. If the ice is melting and the ice
cream still isn't hard, add more ice and more salt.
If you are making ice cream with alcohol in it (the above serves as a
great base for Kahlua Chip), I've found it useful to put the alcohol in
when the ice cream is almost done. The alcohol interferes with the
freezing process, so adding it later seems to help. Same with small
solids like chocolate chips; putting them in late gets them evenly
distributed, rather than all at the bottom. --
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: connally@vms.cis.pitt.edu (Kate Connally)
Source: "Howard Johnson's Presents Old Time Ice Cream Soda Fountain
Recipes or How to Make a Soda Fountain Pay"
(originally published in 1903)
PEACH OR STRAWBERRY ICE CREAM
=============================
Basic Ingredients:
------------------
4 c. milk
4 eggs, beaten
2 c. sugar
1/2 t. salt
2 c. heavy cream
2 T. vanilla
Instructions:
-------------
Prepare sliced peaches or strawberries and sprinkle with sugar and allow
to set until the make juice. Use enough fruit to make about 1 qt. of
fruit puree. Put fruit and juice into blender and coarsely puree. You
should have about 1 blender full or about 1 qt. Add fruit puree to the
custard mixture which has been cooled or chilled overnight in the
refrigerator. (I always make the custard the day before and put in
refrigerator. I prepare the fruit and let it sit overnight in the
refrigerator as well.) This recipe assumes you have a 1 gallon freezer.
The freezer can should never be filled more that 3/4 full because the
ice cream expands as it freezes and it will overflow if the can is too
full.
You can also make raspberry ice cream but don't use as many raspberries
(probably 2 cups of puree is enough) as they have a much more intense
flavor.
Actually you can add just about any fruit you would like to try but
these are all the ones I have tried.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
PINEAPPLE ICE
=============
Ingredients:
------------
1 cup sugar
2/3 cup water
1 fresh pineapple
1/3 cup fresh lime juice
1 large egg white
Instructions:
-------------
Combine sugar and water in a saucepan over meduim heat; stir until sugar
dissolves and syrup begins to simmer. Chill. (I assume you're supposed
to take if off the heat, first).
Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit
from both halves, leaving 1/2-inch of fruit inside the rind. Remove
core and cut fruit into 1-inch chunks. Place pineapple halves in large
plastic bags and freeze until ready to use.
In a food processor with metal blade in place, add pineapple chunks and
process until pineapple is smooth and uniformly pureed. You should have
about 2 cups puree. Add chilled syrup and lime juice. Process 10
seconds. Place mixture in metal tray or bowl and partially freeze.
With metal blade in place, place spoonfuls of partially thawed pineapple
mixture in bowl of processor. Mix by turning processor on and off about
8 times, then process about 2 minutes until completely blended, smooth
and fluffy. With machine running, add egg white through feed tube.
Process 1 minute. Refreeze. Spoon into pineapple shells and serve.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: spp@zabriskie.berkeley.edu (Steve Pope)
SAFFRON ICE CREAM
=================
Ingredients:
------------
1 1/2 cups half-and-half
1 egg
1/2 gram saffron, chopped fine
brandy
1/3 cup sugar
Instructions:
-------------
Soak the saffron in a very small amount of brandy (enough to cover it)
for one hour. Boil the egg for exactly 45 seconds. Combine all
ingredients and refrigerate for 1/2 hour. Then follow the usual
procedure for your ice-cream maker (I did this using the smallest model
Donvier).
Result:
-------
Serves about 3 people. The saffron flavor was very pronounced --
you would not want to increase the amount of saffron from the
above, and could probably get by with less.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva)
STRAWBERRY AVOCADO PARFAIT
==========================
Ingredients:
------------
2 avocados, seeded, peeled and cubed
6 large fresh or thawed frozen strawberries
1/2 cup strawberry flavoured yogurt
1 tblsp orange juice concentrate
1 tsp brown sugar
Shredded coconut, optional
Instructions:
-------------
Place strawberries in a bowl; lightly mash with fork. Add avocado cubes
and gently mix together. Spoon strawberr/avocado mixture into four
long-stemmed wine glasses. Combine yogurt, orange juice concentrate and
brown sugar in a small bowl. Drizzle yogurt mixture over strawberries
and avocado and sprinkle with coconut.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: ekoster@let.rug.nl (Elwin A. Koster)
VANILLA ICECREAM
================
Ingredients:
------------
100 gr sugar
200 cc whipping cream
200 cc milk
1 pouch vanilla suger
1/2 white of an egg
a little salt
Instructions:
-------------
Mix the white of the egg till it's `compact'. Mix all the other
ingredients completely. Pour it in the ice-maker or any other bowl.
When using an ice-maker it will be ready in 20 minutes. When you have
not put it in the freezer and mix it every 5 minutes first, and after a
while every 10 minutes.
This is the basic-recipe I use, e.g. to make `walnut-cream' add about
150 gr. crushed walnuts or any other nuts. (very good with a warm
orange sauce).
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: connally@vms.cis.pitt.edu (Kate Connally)
Source: "Howard Johnson's Presents Old Time Ice Cream Soda Fountain
Recipes or How to Make a Soda Fountain Pay"
(originally published in 1903)
VANILLA ICE CREAM
=================
Ingredients:
------------
4 c. milk
4 eggs, beaten
2 c. sugar
1/2 t. salt
4 c. heavy cream
2 T. vanilla
Instructions:
-------------
Warm the milk and then add the eggs, sugar, and salt. Stir constantly
until the mixture reaches a temperature of 155 F. or until it coats the
back of the spoon. Remove from heat, stir in cream and vanilla.
Continue stirring occasionally until the mixture has cooled to about 90
F. This will take about 5 minutes if done over ice. Turn into the
freezer can and freeze.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
mara
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