tweed
July 7th, 2009, 07:46 AM
On another thread here, a new member, Maria Emile was wondering about ice cream recipes.
Good idea!
I have some recipes from "Back-To-Basics" for frozen desserts that do not require stir freezing.
The only advice is to turn your freezer to its lowest setting 1 hour before placing desserts in there.
Here goes!
Traditional Lemon Ice Cream
Grated rind of 1 large lemon 2 cups light cream
3 tbsp. lemon juice 1/8 tsp. salt
1 cup sugar
Mix the rind, juice and sugar together and slowly add the cream and salt. Stir well. Pour into refrigerator trays and freeze. When the outer edges are firm, remove from the freezer and stir well with a wooden spoon. Cover and freeze. Makes 1-1/2 pints
Chocolate and Cinnamon Ice Cream
4 oz. semisweet chocolate 1/2 tsp. cinnamon
4 egg yolks Pinch off salt
3/4 cup white corn syrup 1 Cup Heavy Cream, whipped
Melt the chocolate in a double boiler. Beat the seperated egg yolks and stir in corn syrup and melted chocolate. Heat in a double boiler and stir until mixture thickens. Remove from heat and allow to cool. Add cinnamon and salt and fold the mixture into whipped cream. Pour into refrigerator trays and freeze. Makes 1-1/4 pints.
Maple-Pecan Parfait
3 ozs. Pecans 1-1/2 Cups Maple Syrup
2-1/4 tsp. Gelatin 3 Cups Heavy Cream
1/3 Cup Cold Water Pinch of Salt
6 Eggs, seperated
Chop or break pecans coarsely and chill bowl for cream. Mix gelatin in cold water and set aside to dissolve. Mix egg yolks in a double boiler and add maple syrup. Heat, stirring constantly, to 180 degrees Farenheit, or until mixture begins to thicken. Remove from heat and mix in gelatin. Allow to cool. Whip cream in chilled bowl until thick but not stiff. Beat whites with salt until thick. Fold cold yolk and syrup mixture into whites. Fold again into whipped cream. Add nut.s Freeze. Makes 2 Quarts
Orange Sherbert
2 Cups Sugar 10 Juice Oranges
2 Lemons 2 Cups Heavy Cream
Stir sugar into the juice of lemons and oranges until dissolved. Whip cream and fold into fruit juice. Freeze. Makes 1-1/2 Quarts
Frozen Fruit Yogurt
1 Qt. Plain Yogurt Sugar to taste
1 Cup Fresh Fruit
Simply mix 1 Quart of plain homemade or storebought yogurt with cup of sweetened fruit. Freeze without restirring. Makes 1-1/4 Quarts
Bon Appetite!
Good idea!
I have some recipes from "Back-To-Basics" for frozen desserts that do not require stir freezing.
The only advice is to turn your freezer to its lowest setting 1 hour before placing desserts in there.
Here goes!
Traditional Lemon Ice Cream
Grated rind of 1 large lemon 2 cups light cream
3 tbsp. lemon juice 1/8 tsp. salt
1 cup sugar
Mix the rind, juice and sugar together and slowly add the cream and salt. Stir well. Pour into refrigerator trays and freeze. When the outer edges are firm, remove from the freezer and stir well with a wooden spoon. Cover and freeze. Makes 1-1/2 pints
Chocolate and Cinnamon Ice Cream
4 oz. semisweet chocolate 1/2 tsp. cinnamon
4 egg yolks Pinch off salt
3/4 cup white corn syrup 1 Cup Heavy Cream, whipped
Melt the chocolate in a double boiler. Beat the seperated egg yolks and stir in corn syrup and melted chocolate. Heat in a double boiler and stir until mixture thickens. Remove from heat and allow to cool. Add cinnamon and salt and fold the mixture into whipped cream. Pour into refrigerator trays and freeze. Makes 1-1/4 pints.
Maple-Pecan Parfait
3 ozs. Pecans 1-1/2 Cups Maple Syrup
2-1/4 tsp. Gelatin 3 Cups Heavy Cream
1/3 Cup Cold Water Pinch of Salt
6 Eggs, seperated
Chop or break pecans coarsely and chill bowl for cream. Mix gelatin in cold water and set aside to dissolve. Mix egg yolks in a double boiler and add maple syrup. Heat, stirring constantly, to 180 degrees Farenheit, or until mixture begins to thicken. Remove from heat and mix in gelatin. Allow to cool. Whip cream in chilled bowl until thick but not stiff. Beat whites with salt until thick. Fold cold yolk and syrup mixture into whites. Fold again into whipped cream. Add nut.s Freeze. Makes 2 Quarts
Orange Sherbert
2 Cups Sugar 10 Juice Oranges
2 Lemons 2 Cups Heavy Cream
Stir sugar into the juice of lemons and oranges until dissolved. Whip cream and fold into fruit juice. Freeze. Makes 1-1/2 Quarts
Frozen Fruit Yogurt
1 Qt. Plain Yogurt Sugar to taste
1 Cup Fresh Fruit
Simply mix 1 Quart of plain homemade or storebought yogurt with cup of sweetened fruit. Freeze without restirring. Makes 1-1/4 Quarts
Bon Appetite!