Wanted: your best ice cream recipes
> wrote:
> On Sun, 7 Oct 2018 00:01:21 -0000 (UTC), Jinx the Minx
> > wrote:
>
>>
>>
>> Ive mostly settled in to the new kitchen, so now the real fun begins. I
>> have the Kitchenaid mixer ice cream maker attachment that until now has
>> never been used, so I thought Id give it a go tomorrow. What are your
>> best home made ice cream recipes
>
> I like every flavor of ice cream except mint. If I have to choose a
> favorite it has to be spumoni.
>
> TARTOFFU
>
> Tartoffu is a dome-shaped Italian ice cream confection,
> generally served as a dessert but can be eaten alone as
> a snack, usually served with demi-tasse. Tartoffu can be
> prepared in various sized portions; for single serving, for six,
> eight, as many as you'd like.
>
> Here we go...
>
> Choose an appropriate sized [round-bottomed] glass bowl,
> one large or several small bowls. Line bowls with plastic wrap
> leaving extra lapping over the rim. Place lined bowl(s) in fridge.
>
> Next melt bittersweet chocolate, how much depending upon bowl
> size(s) - you can never have too much chocolate - actually how
> much will become apparent shortly.
>
> Coat inside of cold lined bowl(s) with melted chocolate. A fairly
> thick coat is required, approximately 1/8" thick - you may need
> to apply 2-3 coats chilling bowl(s) in freezer between coats.
>
> Chocolate bowl(s) will be filled with ice cream, so begin preparing
> ice cream filling ahead.
>
> Here is the traditional ice cream recipe; prepare a quantity which
> will suffice. Again, the method whereby this recipe is used for
> Tartoffu will become apparent.
>
> Spumoni©
>
> I think it would be very hard to find a spumoni mold nowadays,
> so instead, use a large 3/4-quart jello mold.
>
> First Mixtu
>
> 2 cups milk
> 3/4 cups sugar
> 5 egg yolks
> 1/2 tsp vanilla (or you can use any flavoring you wish).
>
> Combine milk, sugar, egg yolks, and vanilla in a saucepan
> and cook over very low heat, stirring constantly until
> mixture is thick. Cool, then place in a metal bowl and freeze
> until mixture is medium hard, about two hours. Mixture should
> be soft enough to be spooned out easily.
>
> Second Mixtu
>
> 1 cup heavy cream beaten stiff
> 1/4 cup sugar
> 9 maraschino cherries, cut into small pieces
> 1 tbsp. candied orange peel cut fine
> 2 tbsp blanched slivered almonds
> (I like to use pistachios)
>
> Gently mix all of the ingredients together, and chill in refrigerator.
> Chill your mold well. When first mixture is ready, line the inside of
> the mold with it, leaving a hole big enough for the second mixture
> in the center. Fill hole with second mixture, and cover with wax
> paper, or plastic wrap and freeze for two hours. Dip in warm water
> quickly to unmold. Cut into portions of 6 to 8.
>
> Now fill your chocolate lined bowl(s) with ice cream, leaving 1/4"
> space
> at top. Place filled bowl(s) into freezer to set up, about 1 hour.
> Meanwhile re-heat or melt more chocolate. Then fill the 1/4" space
> with a thick coating of chocolate - this will become the Tartoffu
> bottom.
> Cover Tartoffu(s) with plastic wrap and place back into freezer until
> ready to serve.
>
> To serve remove from freezer and peel back plastic wrap.
> Invert Tartoffu(s) onto appropriate serving plate(s) and unmold
> gently and peel off remaining plastic wrap.
> Place one half a glacè cherry on top of each Tartoffu - Mangia!
>
That sounds really good, thank you!
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