Eggnog Ice Cream
Source of Recipe
net
List of Ingredients
EGG NOG ICE CREAM
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.
FUDGE ICE CREAM
4 ounces unsweetened chocolate
1 cup milk
2 eggs
1 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract
1 pinch salt
Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat and let it cool.
Whisk eggs in a mixing bowl until light and fluffy. Gradually whisk in sugar, then continue whisking 1 minute, until completely blended. Add the cream, vanilla, and salt; whisk. Add the chocolate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.
GERMAN CHCHOCOLATE ICE CREAN
1/2 cup sugar
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon cinnamon
2 cups milk
4 oz semisweet chocolate melted
2 eggs beaten
1/2 cup shredded coconut
2 cups light cream
1/2 cup pecans; chopped
Combine the sugar, flour, salt and cinnamon in a saucepan. Gradually add the milk. Cook over medium heat, stirring constantly, until thickened. Cook for an additional 2 minutes. Remove from heat. Blend in the melted chocolate. Mix a small amount of hot mixture into the eggs; then add the eggs to the pan, stirring constantly. Cook for 1 minute, do not boil. Remove from heat; add the coconut. Let the mixture cool before adding the cream. Transfer to the ice cream machine and use according to manufacturer�s instructions. Add the nuts when the mixture starts to freeze. Transfer to a container and store in freezer.
LEMON ICE CREAM
3/4 cup honey
1/2 cup lemon juice
zest of 3 lemons grated
6 egg yolks
2 cups heavy cream
2 cups light cream
In a large bowl, beat egg yolks until light and thick. Continue beating while slowly adding the honey and the lemon juice.
Add the heavy cream and the light cream to the egg mixture. Pour mixture into the can of an ice cream maker. Process until ice cream is firm.
MINT ICE CREAM
4 egg yolks
1 1/2 cups whole milk
3 tablespoon fresh chopped mint
1 1/2 cups heavy cream
2/3 cup sugar
Combine the milk and mint in a saucepan. Bring to simmer. Remove from heat and let stand for 30 minutes. Mix in the cream.
Beat the egg yolks and sugar until pale yellow . Gradually beat in the milk mixture. Return mixture to saucepan and stir over medium heat until custard thickens and leave a path on the back of the spoon when you draw your finger across it. Do not let the mixture boil. Strain through sieve into a large bowl and chill. Once the mixture is cold, pour it into ice cream machine and freeze according to manufacturer's directions.
APRICOT SORBET
2 cups water
1 1/2 cup sugar
4 cups strained apricot pur�e
juice of 1 lemon
Bring water and sugar to a boil. Add pur�e and lemon juice. Cool. Pour in ice cream machine and use according to manufacturer�s instructions.
CHOCHLAYE SORBET
12 ounces bittersweet chocolate
2 cups water
1 cup sugar
1/4 cup strong coffee
1/4 cup Grand Marnier or Kahlua
1 teaspoon vanilla extract
Chop the chocolate into very small pieces. In a 2 1/2 quart sauce pan, bring the water and sugar to a boil and cook until the sugar dissolves. Place the chocolate in a bowl and pour the boiling syrup over it. Stir the chocolate till completely melted. Cool to room temp. and stir in the coffee, liqueur and vanilla. Churn the sorbet in an ice cream machine and transfer to bowl, press a layer of plastic wrap across the surface, and place in freezer.
LEMON SORBET
1 cup water
1 cup sugar
3/4 cup lemon juice
5 tablespoons lemon zest
In a medium saucepan, Heat the water and sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Add the lemon juice and lemon zest to the sugar syrup. Chill the mixture.
Freeze the mixture in a ice cream machine, according to the manufacturer�s instructions
ORANGE SORBET
2 cups fresh orange juice
juice of 1 lemon
1 cup water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Stir the orange juice and lemon juice into the sugar syrup. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction
PINEAPPLE SORBET
1 pineapple
juice of 1 lemon
2 cups water
1 cup sugar
Heat 1 cup of water and the sugar in a saucepan until dissolved. Bring to a boil, simmer 2 minutes and leave to cool. Pur�e the pineapple and work it through a sieve to remove the fibers. Stir the sugar syrup, lemon juice, and water into the pur�e. Chill the mixture. Freeze the mixture in an ice cream machine using it according to manufacturer�s instruction.
FROZEN CHOCOLATE YOGURT
3/4 cup sugar
2 teaspoons cornstarch
12 ounces evaporated lowfat milk
1 teaspoon vanilla
1 cup plain yogurt
2 ounces semisweet chocolate chips
In medium saucepan, combine the sugar and cornstarch. Stir in milk. Cook and stir over moderate heat until thickened and bubbly. Remove from heat; let the mixture in the refrigerator. Add the vanilla and yogurt. Refrigerate until the mixture is cold. Melt the chocolate. While the chocolate is hot, pour it very slowly into the chilled yogurt mixture while stirring gently. Freeze in a ice-cream maker according to manufacturer's directions.
FUDGE SAUCE
2/3 cup corn syrup
2/3 cup water
1/2 cup cocoa
1 1/2 cups sugar
2 ounces unsweetened chocolate chopped
6 tablespoons unsalted butter
1/2 cup heavy cream
pinch of salt
2 teaspoons vanilla
Boil the corn syrup in a small saucepan for a minute or two, until it forms heavy strands as you drop it off a spoon. Remove from heat and stir in the water. Sieve together the cocoa and sugar, then whisk them in. Simmer, stirring, until you are sure the sugar has dissolved completely since undissolved sugar will cause the sauce to crystallize later. Add the chocolate, stirring, until melted; blend in the butter and heavy cream. Bring to a full boil for 15 seconds. Remove from heat, and blend in the salt and vanilla. Serve warm.
Refrigerate in a covered jar, and place the jar in a pan of simmering water to reheat.
PRALINE SAUCE
2 teaspoons butter
1/4 cup pecans, chopped
1 cup brown sugar
1/3 cup milk
1 tablespoon cornstarch
1/8 teaspoon salt
In a small saucepan, melt the butter over medium heat. Add the pecans and stir until the nuts are lightly toasted and fragrant, about one minute. Remove the pan from the heat; stir in the brown sugar.
In a small bowl combine the milk and cornstarch and salt together; whisk into the brown sugar mixture. Return to heat and whisk until the sauce is simmering and thick, about one minute. Serve warm.
1 1/2 pints raspberries
1 cup sugar
1 cup water
Place all ingredients in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in refrigerator before using.
FRIED ICE CREAM
4 scoops ice cream
1 egg, beaten
1/2 teaspoon vanilla
2 1/2 cups corn flakes, crushed
1/2 teaspoon cinnamon
oil for deep frying
Place 4 scoops of ice cream in a small pan. Freeze for 1 hour or till firm. In a small mixing bowl stir together egg and vanilla. In a pie plate carefully stir together cereal and cinnamon. Dip each frozen ice cream ball in the egg mixture, then roll it in cereal mixture, freeze until firm. Reserve remaining cereal mixture.
In a deep fat fryer or heavy saucepan fry frozen, coated ice cream balls, 1 or 2 at a time, in deep hot oil, 375�F, for 15 seconds or until golden brown. Drain on paper towels. Return the fried ice cream balls to the freezer while frying the remaining balls. Serve immediately.
1 cup whole milk
1 cup heavy cream
1/2 cup sugar
1 T vanilla
1 3 lb coffee can with lid
1 1 lb coffee can with lid
salt
ice
Mix ingredients in smaller coffee can. Put top on smaller can. Put smaller can in larger can add ice and salt in layer. Put top on larger can. Roll can on flat surface. It will take approximatly 30 minutes. When the start to melt, replace it and add more salt. Scrap down sides of smaller can every ten min until firm.
WAFFLE CONE
3 eggs
3/4 cup sugar
1/2 cup butter, melted
2 teaspoons vanilla
1 1/2 cups flour
2 teaspoons baking powder
Beat the eggs and gradually beat in the sugar until the mixture is creamy. Stir in the melted butter and vanilla. Combine the flour and baking powder, and then add it to the mixture. Blend it in well.
Drop about 4 teaspoons of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.
When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones.
EGG NOG ICE CREAM
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Recipe
EGG NOG ICE CREAM
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff, fold them in the cream mixture. Pour into a ice creammachine and process according to manufacturer's directions. Sprinkle with nutmeg before serving.
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