These are the recipes Monica Adamski made for the
2002 CT Cook-in. I made the Cinnamon Ice Cream for
my dinner.
Kate

MONIKA'S CT COOK-IN ICE CREAM RECIPES

Base:
4 egg yolks
¾ cup sugar
2 cups half and half
2 cups heavy cream
about 2 tsp. of vanilla (a good slug from a bottle)

Whip yolks with sugar until pale in double boiler. Pour in half and
half and cream and heat to 180F while stirring. Add vanilla and cool
down. I have purposely used fewer egg yolks than most of the recipes
call for since I wanted to see how this affects the ice cream flavor and
I must say I like it this way much better.

Cinnamon: While making the custard, add enough cinnamon to your taste
(make it stronger than usual since freezing dulls flavor). I think I
added 2-3 tbsp. but don't quote me on this since I just shake from a jar
until I like the taste. Let it sit in the fridge for 24 hours. Freeze
in ice cream maker and then transfer to a plastic container.

Chocolate - cherry: Soak frozen or canned cherries in small amount of
rum. I was out of frozen sour cherries this time, so I used Morello
dark cherries from Trader Joe's. Melt about 4 oz. of chocolate (I used
bittersweet) and when liquid, slowly add custard to it until mixed
together. Let it sit in the fridge for 24 hours. Freeze in ice cream
maker. During last 5 minutes of churning add cherries, that have been
drained and kept cold. Transfer to a plastic container.

Peach (based on Jamie Utter's recipe): Peel and cut into small pieces
2-3 large peaches - about 2 cups of cut fruit. Sprinkle about ¼ c.
sugar over peaches and let them sit for a few hours. Bring the peaches
to boil and cook for a few minutes to soften them. Cool them down.
Drain the peach juice and add it to the custard just before pouring it
in the ice cream maker. Pour over peaches a small amount of vodka (or
other alcohol), to prevent them from freezing hard. Add the peaches to
the ice cream during the last 5 minutes of churning.

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
: These are the recipes Monica Adamski made for the
: 2002 CT Cook-in. I made the Cinnamon Ice Cream for
: my dinner.
: Kate
:
: MONIKA'S CT COOK-IN ICE CREAM RECIPES
:
:<snip>

Hmmmmmm, maybe that's a thought for this year's cookin in
Minnesota... but to do my favorite Licorice Ice Cream, instead!
Maybe.
--
Cyndi
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