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Ice Cream

Ice Cream

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Published by whistjenn
Homemade Ice Cream has not lost any of its good, old-fashioned appeal. In 131 Ice Cream Maker Recipes, there is a delicious homemade ice cream to meet every need: regular, low calorie, sugar free and non-dairy.
Homemade Ice Cream has not lost any of its good, old-fashioned appeal. In 131 Ice Cream Maker Recipes, there is a delicious homemade ice cream to meet every need: regular, low calorie, sugar free and non-dairy.

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Published by: whistjenn on Jul 17, 2008
Copyright:Attribution Non-commercial

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07/26/2013

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Frozen Dessert Recipes
Brought To You By:EVERYDAYeBOOKSwww.everydayebooks.info
 
Some of the recipes use these recipes:Simple Syrup:
4 cups sugar 4 cups water Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to roomtemperature, thenrefrigerate in a covered jar.Makes about 1 quart
Custard Ice Cream Base:
This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar.It is important that the jar be well sealed or the base will pick up flavors from other foods. If youprefer to use turbinado sugar, substitute it for the granulated in the recipe.1 cup whole milk3/4 cup sugar 4 egg yolks3 cups heavy creamHeat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until thesugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Stillwhisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour itinto the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly,until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not letthe mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in thespecific recipes. Stir in the nuts.Makes 1 quart.
 
ALMOND
1/4 cup blanched almonds2 cups milk2/3 cup heavy cream3 egg yolks1/2 cup sugar Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In asaucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix wellwith wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until thecustard thickens and coats the back of a spoon, do not boil.Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.

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