This is a reprint of a recipe from 2008 but itis that time of year again. Ice Cream is always a welcome treat in this heat. These recipes are definitely not for the diabetic. I will dig around in my recipes and next week I'll have some ice cream for the diabetics. Use an electric freezer, packed with rock salt and ice. Usually the ratio of iceto salt is 10 to l. This is a very rich ice cream. Un other words watch your diet for the rest of your meal and enjoy the smoothness and richness of this dessert.
ICE CREAM TIME IS HERE
originally Posted 7/13/2008 @ 4:08:00 pm by areyoucookin.com VANILLA ICE CREAM 8 egg yolks 3/4 cup + 2 Tablespoons sugar 4 cups milk 1 pint cream 1 oz. vanill 1-1/2 teasponns salt Blend egg yolks and milk in blender. Pour into saucepan with the sugar and salt and cream. Cook until boiling. Cool mixture and strain into freezer container. Pack your ice and salt into freezer. It takes 30 to 40 minutes in an electric freezer. Remove the paddlle and let the container sit in the ice at least 30 minutes before turning into a container for freezing. CHOCOLATE ICE CREAM (This is an extremely rich chocolate)
While the vanilla recipe is cooking, melt 2 cubes semi-sweet chocolate and 2 cubes unsweetened chocolate together with 2 Tablespoon cocoa. Ad this after you have strained the vanilla mixture into the freezer container, mix, stirring well and cover and follow the recipe for freezing. FOR FRUIT ICE CREAMS - FOLLOW THE VANILLA RECIPE and add the fruit about half way through the freezing process. Strawberies and peaches are excellant choices. Don't add any juices - be sure to use only well drained fruit.
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