* Crossposted from: RECIPES
Here are some ice cream recipes I got from a book that I borrowed from a
friend of mine
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vanilla Ice Cream
 Categories: Desserts
      Yield: 4 servings
 
  1 1/4 c  Milk
      4    Inch piece vanilla bean or
      2 ts Vanilla extract
      4    Egg yolks
    1/2 c  Superfine sugar
        pn Salt
  1 1/4 c  Heavy cream
      2 tb Iced water
 
  Turn the freezer to the coldest setting about 1 hour before starting.
  Slowly heat the milk and the vanilla pod (bean), halved lengthwise.
  When almost boiling, remove the pan from the heat and set aside to
  infuse for about 20 minutes. Beat the egg yolks, sugar and salt
  together until the mixture is very pale and the whisk leaves a trail.
  Slowly add the strained warm milk, whisking all the time. Return the
  mixture to the pan and cook over a very low heat, stirring
  constantly, until the custard is thick enough to coat the back of a
  wooden spoon. Set aside to cool, stirring occasionally. Chill the
  custard. Add the vanilla essence (extract) if using. Whip the cream
  with the iced water until it forms soft peaks. Combine the cream with
  the cold custard and beat lightly together. Pour into suitable
  freezer trays and still-freeze. When the mixture is half frozen,
  remove and beat thoroughly to break down the ice crystals. Return to
  the freezer trays and refreeze. If liked, beat again when half
  frozen. Do not worry if the mixture melts during the beating, it will
  freeze again. After the mixture has frozen, return the freezer or
  refrigerator to its usual temperature. To serve, take from the
  freezer about 30 minutes before serving and put in the refrigerator
  to allow the ice cream to soften slightly
 
MMMMM
 
These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
Fidonet Address 1:251/17
Internet address anastasia@atlantic-online.com
___ Blue Wave/386 v2.30 [NR]
--- Synchronet+SBBSecho v1.22
---------------