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Icecream Recipes

Icecream Recipes



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Published by gNessOpz
Icecream Recipes
Icecream Recipes

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Published by: gNessOpz on Dec 27, 2008
Copyright:Attribution Non-commercial


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Ice Cream Maker Recipes
Some recipes use these recipes. It is as follows:
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 room temperature, thenrefrigerate in a covered jar.Makes about 1 quartCustard 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 wellsealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for thegranulated 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 the sugar is dissolvedand the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into 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 let the mixture boil at any time or will curdle. Strain into a clean bowl and use asdirected in the specific recipes. Stir in the nuts.Makes 1 quart.
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 a saucepan, heatthe 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 well with woodenspoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats theback of a spoon, do not boil.Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to
Page 1of 53Ice Cream Recipes2/16/2003e-book://Pages/ice_cream_recipes.htm
manufacturer’s instruction. Transfer to covered container and freeze until firm.
2 apples, cored, peeled, chopped2 cups whipping cream1/2 teaspon cinnamon1 cup milk3 egg yolks3/4 cup sugar 1/4 chopped walnutsSteam apples until soft. Puree with 1/4 cup of sugar, 1 cup of cream and cinnamon Beat egg yolks. Beat 1/2 cupof sugar. Heat milk and 1 cup of cream just short of boiling. Stir into egg yolks. Mix milk/egg and apple mixtures.Cool. Mix in machine. Add walnuts when ice cream nearly ready.
Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded3/4 cup simple syrup2 tablespoons fresh lemon juice1 cup heavy creamPurée the apricots in a food processor. Add the syrup. lemon juice and cream.Pour the mixture into the bowl of the machine and freeze.Makes about 1 quart.
(Yield: a bit more than 1 pt)1 pt. half and half (1 cup milk + 1 cup cream)1/2 cup sugar 3 yolks1/4 cup dark rum2 ripe Haas avocadoes, pureeduice and zest of one limeFirst 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 thehot 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 inan 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.
Page 2of 53Ice Cream Recipes2/16/2003e-book://Pages/ice_cream_recipes.htm
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 cognacPassionfruit: Add 1/4 cup passionfruit puree.
BANANA version 1
2 cups milk2 cups heavy cream2 eggs, beaten1 1/4 cup sugar 1/4 teaspoon salt1 cup purée bananas1/2 teaspoon vanilla extract1/8 teaspoon nutmegIn a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickensslightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with thebananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.
BANANA version 2
The riper the bananas, the more flavor.4 ripe bananas3/4 cup simple syrup3 tablespoons fresh lemon juice1 cup heavy creamWorking quickly to keep the bananas from darkening, peel and place them in a food processor with the lemonuice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the creamPour the mixture into the bowl of the machine and freeze.Makes about 1 quart.
3 cups milk3 eggs1 cup sugar 1 cup whipping cream1/2 cup peanut butter 3 ripe bananas1 lemon, juiceBeat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool. Stir 1 cup of milkmixture into peanut butter to make peanut butter more liquid. Pour peanut butter mixture into milk mixture. Mix inmachine. While mixing, mash bananas. Add juice of lemon to bananas. When ice cream almost solid, addbananas and freeze until done.
Page 3of 53Ice Cream Recipes2/16/2003e-book://Pages/ice_cream_recipes.htm

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