i need a good chocolate ice cream recipe for Boo's birthday on
Sunday. it needs to make about 2 quarts to fill a bundt pan...
the idea is it's supposed to look like a volcano, with the
center filled with raspberry sauce lava. either a custard base
or non-custard is ok, as long as it's good.
i'm hoping chocolate goes ok with the carrot cake with cream
cheese frosting dinosaur
lee
--
war is peace
freedom is slavery
ignorance is strength
1984-George Orwell

On Fri 05 Aug 2005 06:12:15p, enigma wrote in rec.food.cooking:

> i need a good chocolate ice cream recipe for Boo's birthday on
> Sunday. it needs to make about 2 quarts to fill a bundt pan...
> the idea is it's supposed to look like a volcano, with the
> center filled with raspberry sauce lava. either a custard base
> or non-custard is ok, as long as it's good.
> i'm hoping chocolate goes ok with the carrot cake with cream
> cheese frosting dinosaur
> lee

This is a copycat Ben and Jerry's recipe. I've made it numerous times and
think it's very good. It can be multiplied for quantity, although I
usually make the original amount. I tripled it once and the result was
still just as good.

2 oz Unsweetened chocolate
1/3 c Unsweetened cocoa powder
1 1/2 c Milk
2 lg Eggs
1 c Sugar
1 c Heavy or whipping cream
1 ts Vanilla

The combination of cocoa powder and unsweetened chocolate creates an
ice cream with a more complex testure.Jerry refers to this as
"mouthfeel". Melt the unsweetened chocolate in the top of a double
boiler over hot, not boiling water. Gradually whisk in the cocoa and
heat, stirring constantly, until smooth. ( the chocolate may "seize"
or clump together. Don't worry, the milk will dissovle it). Whisk in
the milk, a little at a time, and heat until completely blended.
remove from the heat and let cool. Whisk the eggs in a mixing bowl
until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at
a time, then continue whisking until completely blended, about 1
minute more. Pour in the cream and vanilla and whisk to blend. Pour
the chocolate mixture into the cream mixture and blend. Cover and
refrigerate until cold, about 1-3 hours, depending on your
refrigerator. Transfer the mixture to an ice cream maker and freeze
according to manufacturer's instructions.


--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On Sat, 6 Aug 2005 01:12:15 +0000 (UTC), enigma >
wrote:

>i need a good chocolate ice cream recipe for Boo's birthday on
>Sunday. it needs to make about 2 quarts to fill a bundt pan...
>the idea is it's supposed to look like a volcano, with the
>center filled with raspberry sauce lava. either a custard base
>or non-custard is ok, as long as it's good.
> i'm hoping chocolate goes ok with the carrot cake with cream
>cheese frosting dinosaur
>lee


This is a favorite...I have been known to add an oz or two more
chocolate, just for funsies.

The custard base is listed first, as it is the foundation for any
number of varieties of ice cream. The adaptation for chocolate comes
right below.

"Custard Ice Cream Base"
This base will keep for 3 to 4 days in the refrigerator in a
tightly-covered jar. It is important that the jar be well sealed or
the base will pick up flavors from other foods. If you prefer to use
turbinado sugar, substitute it for the granulated in the recipe.

1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream

Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
occasionally until the sugar is dissolved and the mixture is hot.
Place the egg yolks in a bowl and whisk briefly. Still whisking,
slowly pour in about 1 cup of the hot liquid. When the mixture is
smooth, slowly pour it into the liquid in the saucepan, whisking
constantly. Cook over medium heat, stirring constantly, until the
mixture thickens slightly and coats the back of a spoon, about 8
minutes. Be sure not let the mixture boil at any time or will curdle.
Strain into a clean bowl.


3 ounces semisweet chocolate (bittersweet from Trader Joe's is good)
1 ounce unsweetened chocolate
1 recipe Custard Ice Cream Base, warm

Melt the chocolate together in a saucepan over low heat, stirring
occasionally until smooth (I zap it). Gradually add some of the ice
cream base to the chocolate, whisking it frequently to keep the
chocolate smooth. Add the remaining ice cream base and cook over low
heat until the mixture is well blended. Cool thoroughly.

Pour the mixture into the bowl of the machine and freeze.
use as directed by your manufacturer.

Makes 1 quart.

On Fri 05 Aug 2005 07:18:32p, Boron Elgar wrote in rec.food.cooking:

> On Sat, 6 Aug 2005 01:12:15 +0000 (UTC), enigma >
> wrote:
>
>>i need a good chocolate ice cream recipe for Boo's birthday on
>>Sunday. it needs to make about 2 quarts to fill a bundt pan...
>>the idea is it's supposed to look like a volcano, with the
>>center filled with raspberry sauce lava. either a custard base
>>or non-custard is ok, as long as it's good.
>> i'm hoping chocolate goes ok with the carrot cake with cream
>>cheese frosting dinosaur
>>lee
>
>
> This is a favorite...I have been known to add an oz or two more
> chocolate, just for funsies.
>
> The custard base is listed first, as it is the foundation for any
> number of varieties of ice cream. The adaptation for chocolate comes
> right below.
>
> "Custard Ice Cream Base"
> This base will keep for 3 to 4 days in the refrigerator in a
> tightly-covered jar. It is important that the jar be well sealed or
> the base will pick up flavors from other foods. If you prefer to use
> turbinado sugar, substitute it for the granulated in the recipe.
>
> 1 cup whole milk
> 3/4 cup sugar
> 4 egg yolks
> 3 cups heavy cream
>
> Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
> occasionally until the sugar is dissolved and the mixture is hot.
> Place the egg yolks in a bowl and whisk briefly. Still whisking,
> slowly pour in about 1 cup of the hot liquid. When the mixture is
> smooth, slowly pour it into the liquid in the saucepan, whisking
> constantly. Cook over medium heat, stirring constantly, until the
> mixture thickens slightly and coats the back of a spoon, about 8
> minutes. Be sure not let the mixture boil at any time or will curdle.
> Strain into a clean bowl.
>
>
> 3 ounces semisweet chocolate (bittersweet from Trader Joe's is good)
> 1 ounce unsweetened chocolate
> 1 recipe Custard Ice Cream Base, warm
>
> Melt the chocolate together in a saucepan over low heat, stirring
> occasionally until smooth (I zap it). Gradually add some of the ice
> cream base to the chocolate, whisking it frequently to keep the
> chocolate smooth. Add the remaining ice cream base and cook over low
> heat until the mixture is well blended. Cool thoroughly.
>
> Pour the mixture into the bowl of the machine and freeze.
> use as directed by your manufacturer.
>
> Makes 1 quart.
>
>

Boron, this sounds better than the one I posted. I've got to make this
soon! Have you ever made it with fresh peaches?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On 6 Aug 2005 04:46:02 +0200, Wayne Boatwright
> wrote:

>On Fri 05 Aug 2005 07:18:32p, Boron Elgar wrote in rec.food.cooking:
>

>Boron, this sounds better than the one I posted. I've got to make this
>soon! Have you ever made it with fresh peaches?


You betcha! And with strawberries. And as chocolate almond. None of
these to any recipe, I just added the goodies to the custard in the
freezer.

It is easy to make a coffee ice cream from the custard, too. The
recipe book recommends instant espresso, but I brew superthick from
ground French roast...no water...I steep 4 tbsp grounds in 1/2 cup of
the custard mix BEFORE the eggs are added...strain the liquid into the
pan and continue cooking the custard.

There are also two recipes from the same collection that I got the
chocolate one for, that require no custard base for the fruit ice
cream. The peach one is strictly for winter. I'd never used canned
fruit this time of year.

I have an Il Gelataio ice cream maker and these recipes came with it.
(search on eBay if you seek one)


Strawberry Ice Cream

2 pints strawberries, washed and hulled
1/2 cup plus 2 tablespoons superfine sugar
3 tablespoons fresh lemon juice
1 1/2 cups heavy cream

Purée the strawberries in a food processor. Stir in the remaining
ingredients.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.


Peach Ice Cream

Two 16-oz. cans reaches packed in heavy syrup, drained, liquid
discarded
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream

Purée the peaches in a food processor. Add the syrup. lemon juice and
cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

"Boron Elgar" > wrote in message
...
> On Sat, 6 Aug 2005 01:12:15 +0000 (UTC), enigma >
> wrote:
>
>>i need a good chocolate ice cream recipe for Boo's birthday on
>>Sunday. it needs to make about 2 quarts to fill a bundt pan...
>>the idea is it's supposed to look like a volcano, with the
>>center filled with raspberry sauce lava. either a custard base
>>or non-custard is ok, as long as it's good.
>> i'm hoping chocolate goes ok with the carrot cake with cream
>>cheese frosting dinosaur
>>lee
>
>
> This is a favorite...I have been known to add an oz or two more
> chocolate, just for funsies.
>
> The custard base is listed first, as it is the foundation for any
> number of varieties of ice cream. The adaptation for chocolate comes
> right below.
>
> "Custard Ice Cream Base"
> This base will keep for 3 to 4 days in the refrigerator in a
> tightly-covered jar. It is important that the jar be well sealed or
> the base will pick up flavors from other foods. If you prefer to use
> turbinado sugar, substitute it for the granulated in the recipe.
>
> 1 cup whole milk
> 3/4 cup sugar
> 4 egg yolks
> 3 cups heavy cream
>
> Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
> occasionally until the sugar is dissolved and the mixture is hot.
> Place the egg yolks in a bowl and whisk briefly. Still whisking,
> slowly pour in about 1 cup of the hot liquid. When the mixture is
> smooth, slowly pour it into the liquid in the saucepan, whisking
> constantly. Cook over medium heat, stirring constantly, until the
> mixture thickens slightly and coats the back of a spoon, about 8
> minutes. Be sure not let the mixture boil at any time or will curdle.
> Strain into a clean bowl.
>
>
> 3 ounces semisweet chocolate (bittersweet from Trader Joe's is good)
> 1 ounce unsweetened chocolate
> 1 recipe Custard Ice Cream Base, warm
>
> Melt the chocolate together in a saucepan over low heat, stirring
> occasionally until smooth (I zap it). Gradually add some of the ice
> cream base to the chocolate, whisking it frequently to keep the
> chocolate smooth. Add the remaining ice cream base and cook over low
> heat until the mixture is well blended. Cool thoroughly.
>
> Pour the mixture into the bowl of the machine and freeze.
> use as directed by your manufacturer.
>
> Makes 1 quart.
>
Does this recipe come from a book or booklet?

MoM

On Fri 05 Aug 2005 08:01:01p, Boron Elgar wrote in rec.food.cooking:

> On 6 Aug 2005 04:46:02 +0200, Wayne Boatwright
> > wrote:
>
>>On Fri 05 Aug 2005 07:18:32p, Boron Elgar wrote in rec.food.cooking:
>>
>
>>Boron, this sounds better than the one I posted. I've got to make this
>>soon! Have you ever made it with fresh peaches?
>
>
> You betcha! And with strawberries. And as chocolate almond. None of
> these to any recipe, I just added the goodies to the custard in the
> freezer.

That seems the easiest and smartest way to do it.

> It is easy to make a coffee ice cream from the custard, too. The
> recipe book recommends instant espresso, but I brew superthick from
> ground French roast...no water...I steep 4 tbsp grounds in 1/2 cup of
> the custard mix BEFORE the eggs are added...strain the liquid into the
> pan and continue cooking the custard.

This is a great tip, and I love coffee ice cream.

> There are also two recipes from the same collection that I got the
> chocolate one for, that require no custard base for the fruit ice
> cream. The peach one is strictly for winter. I'd never used canned
> fruit this time of year.

If I couldn't get fresh peaches, I'd probably use frozen. Somehow, canned
peaches just don't sound all that good in such a good ice cream.

> I have an Il Gelataio ice cream maker and these recipes came with it.
> (search on eBay if you seek one)

Quite a coincidence... I bought an Il Gelataio machine around 1976 when
they were first introduced in the US. IMO, it's the only way to go.
Somewhere along the line, I lost the original recipe book that came with
it. I also have a 6-qt White Mountain freezer, but I only haul it out
(rarely) when I make ice cream for a crowd.

> Strawberry Ice Cream
>
> 2 pints strawberries, washed and hulled
> 1/2 cup plus 2 tablespoons superfine sugar
> 3 tablespoons fresh lemon juice
> 1 1/2 cups heavy cream
>
> Purée the strawberries in a food processor. Stir in the remaining
> ingredients.
> Pour the mixture into the bowl of the machine and freeze.
> Makes about 3 1/2 cups.

That sounds lucious, like a classic Philadelphia style ice cream.

> Peach Ice Cream
>
> Two 16-oz. cans reaches packed in heavy syrup, drained, liquid
> discarded
> 3/4 cup simple syrup
> 3 tablespoons fresh lemon juice
> 1 cup heavy cream
>
> Purée the peaches in a food processor. Add the syrup. lemon juice and
> cream.
> Pour the mixture into the bowl of the machine and freeze.
> Makes about 1 quart.

As you said, maybe for Winter.

There was a recipe for Fresh Tangerine Sorbet in my recipe book which,
fortunately, I copied for a friend and didn't lose. Perhaps it's in your
book. It's one of the tastiest recipes I make, and everyone seems to love
it.

In case you don't have it...

3-1/2 cups freshly squeezed tangerine juice
3/4 cups simple syrup
2 teaspoons grated tangerine zest
1 tablespoons lemon juice
1 egg white

Refrigerate juice, tightly covered. Heat simple syrup to just below
boiling. Pour over grated zest in a heatproof container. Cool to room
temperature, then cover tightly. Store juice and syrup mixture separately
in the refrigerator overnight. Next day, combine juice, syrup mixture, and
lemon juice. Pour the mixture into the machine and begin freezing.
Meanwhile, beat egg white until very loose and frothy, but before peaks
form. When mixture in freezer is beginning to thicken, add egg white and
continue freezing until finished.



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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On Fri, 5 Aug 2005 23:57:24 -0400, "MOMPEAGRAM" >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Sat, 6 Aug 2005 01:12:15 +0000 (UTC), enigma >
>> wrote:
>>
>>>i need a good chocolate ice cream recipe for Boo's birthday on
>>>Sunday. it needs to make about 2 quarts to fill a bundt pan...
>>>the idea is it's supposed to look like a volcano, with the
>>>center filled with raspberry sauce lava. either a custard base
>>>or non-custard is ok, as long as it's good.
>>> i'm hoping chocolate goes ok with the carrot cake with cream
>>>cheese frosting dinosaur
>>>lee
>>
>>
>> This is a favorite...I have been known to add an oz or two more
>> chocolate, just for funsies.
>>
>> The custard base is listed first, as it is the foundation for any
>> number of varieties of ice cream. The adaptation for chocolate comes
>> right below.
>>
>> "Custard Ice Cream Base"
>> This base will keep for 3 to 4 days in the refrigerator in a
>> tightly-covered jar. It is important that the jar be well sealed or
>> the base will pick up flavors from other foods. If you prefer to use
>> turbinado sugar, substitute it for the granulated in the recipe.
>>
>> 1 cup whole milk
>> 3/4 cup sugar
>> 4 egg yolks
>> 3 cups heavy cream
>>
>> Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
>> occasionally until the sugar is dissolved and the mixture is hot.
>> Place the egg yolks in a bowl and whisk briefly. Still whisking,
>> slowly pour in about 1 cup of the hot liquid. When the mixture is
>> smooth, slowly pour it into the liquid in the saucepan, whisking
>> constantly. Cook over medium heat, stirring constantly, until the
>> mixture thickens slightly and coats the back of a spoon, about 8
>> minutes. Be sure not let the mixture boil at any time or will curdle.
>> Strain into a clean bowl.
>>
>>
>> 3 ounces semisweet chocolate (bittersweet from Trader Joe's is good)
>> 1 ounce unsweetened chocolate
>> 1 recipe Custard Ice Cream Base, warm
>>
>> Melt the chocolate together in a saucepan over low heat, stirring
>> occasionally until smooth (I zap it). Gradually add some of the ice
>> cream base to the chocolate, whisking it frequently to keep the
>> chocolate smooth. Add the remaining ice cream base and cook over low
>> heat until the mixture is well blended. Cool thoroughly.
>>
>> Pour the mixture into the bowl of the machine and freeze.
>> use as directed by your manufacturer.
>>
>> Makes 1 quart.
>>
>Does this recipe come from a book or booklet?
>
>MoM
>
It came from a booklet that I got with my ice cream maker, but I also
found it duplicated on a web page a couple of years ago. The web page
made no mention of my ice cream maker.

http://www.essetti.com/applncs/frznrecipes.htm

Boron

On 6 Aug 2005 06:14:59 +0200, Wayne Boatwright
> wrote:

>On Fri 05 Aug 2005 08:01:01p, Boron Elgar wrote in rec.food.cooking:
>

>> I have an Il Gelataio ice cream maker and these recipes came with it.
>> (search on eBay if you seek one)
>
>Quite a coincidence... I bought an Il Gelataio machine around 1976 when
>they were first introduced in the US. IMO, it's the only way to go.
>Somewhere along the line, I lost the original recipe book that came with
>it. I also have a 6-qt White Mountain freezer, but I only haul it out
>(rarely) when I make ice cream for a crowd.

I think the White Mountain is the king of the ice & salt machines, but
that Gelataio is one humdinger and in a whole 'nother category.

I posted a link to an online source for the recipes that came with my
machine in another post, but attach it here, too.

http://www.essetti.com/applncs/frznrecipes.htm

The brown sugar pecan recipe there is one I have also adapted to being
one that leaves out the pecans, but put them back in from adding 1 to
1-1/2 cups broken up Poppycock-"Just the Nuts" candy. That's a doozie,
too.


>
>There was a recipe for Fresh Tangerine Sorbet in my recipe book which,
>fortunately, I copied for a friend and didn't lose. Perhaps it's in your
>book. It's one of the tastiest recipes I make, and everyone seems to love
>it.
>
>In case you don't have it...
>
>3-1/2 cups freshly squeezed tangerine juice
>3/4 cups simple syrup
>2 teaspoons grated tangerine zest
>1 tablespoons lemon juice
>1 egg white
>
>Refrigerate juice, tightly covered. Heat simple syrup to just below
>boiling. Pour over grated zest in a heatproof container. Cool to room
>temperature, then cover tightly. Store juice and syrup mixture separately
>in the refrigerator overnight. Next day, combine juice, syrup mixture, and
>lemon juice. Pour the mixture into the machine and begin freezing.
>Meanwhile, beat egg white until very loose and frothy, but before peaks
>form. When mixture in freezer is beginning to thicken, add egg white and
>continue freezing until finished.


Terrific. This is copied and saved.

Boron

"Boron Elgar" > wrote in message
...
> On Fri, 5 Aug 2005 23:57:24 -0400, "MOMPEAGRAM" >
> wrote:
>
>>
>>"Boron Elgar" > wrote in message
. ..
>>> On Sat, 6 Aug 2005 01:12:15 +0000 (UTC), enigma >
>>> wrote:
>>>
>>>>i need a good chocolate ice cream recipe for Boo's birthday on
>>>>Sunday. it needs to make about 2 quarts to fill a bundt pan...
>>>>the idea is it's supposed to look like a volcano, with the
>>>>center filled with raspberry sauce lava. either a custard base
>>>>or non-custard is ok, as long as it's good.
>>>> i'm hoping chocolate goes ok with the carrot cake with cream
>>>>cheese frosting dinosaur
>>>>lee
>>>
>>>
>>> This is a favorite...I have been known to add an oz or two more
>>> chocolate, just for funsies.
>>>
>>> The custard base is listed first, as it is the foundation for any
>>> number of varieties of ice cream. The adaptation for chocolate comes
>>> right below.
>>>
>>> "Custard Ice Cream Base"
>>> This base will keep for 3 to 4 days in the refrigerator in a
>>> tightly-covered jar. It is important that the jar be well sealed or
>>> the base will pick up flavors from other foods. If you prefer to use
>>> turbinado sugar, substitute it for the granulated in the recipe.
>>>
>>> 1 cup whole milk
>>> 3/4 cup sugar
>>> 4 egg yolks
>>> 3 cups heavy cream
>>>
>>> Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring
>>> occasionally until the sugar is dissolved and the mixture is hot.
>>> Place the egg yolks in a bowl and whisk briefly. Still whisking,
>>> slowly pour in about 1 cup of the hot liquid. When the mixture is
>>> smooth, slowly pour it into the liquid in the saucepan, whisking
>>> constantly. Cook over medium heat, stirring constantly, until the
>>> mixture thickens slightly and coats the back of a spoon, about 8
>>> minutes. Be sure not let the mixture boil at any time or will curdle.
>>> Strain into a clean bowl.
>>>
>>>
>>> 3 ounces semisweet chocolate (bittersweet from Trader Joe's is good)
>>> 1 ounce unsweetened chocolate
>>> 1 recipe Custard Ice Cream Base, warm
>>>
>>> Melt the chocolate together in a saucepan over low heat, stirring
>>> occasionally until smooth (I zap it). Gradually add some of the ice
>>> cream base to the chocolate, whisking it frequently to keep the
>>> chocolate smooth. Add the remaining ice cream base and cook over low
>>> heat until the mixture is well blended. Cool thoroughly.
>>>
>>> Pour the mixture into the bowl of the machine and freeze.
>>> use as directed by your manufacturer.
>>>
>>> Makes 1 quart.
>>>
>>Does this recipe come from a book or booklet?
>>
>>MoM
>>
> It came from a booklet that I got with my ice cream maker, but I also
> found it duplicated on a web page a couple of years ago. The web page
> made no mention of my ice cream maker.
>
> http://www.essetti.com/applncs/frznrecipes.htm
>
> Boron


Here is the url for several ice cream makers' booklets, including the Il
Gelataio Jr.
http://www.makeicecream.com/icecreammaki.html

Boron, I was looking at the instruction booklet of the Simac Il Gelataio
Junior Ice Cream Maker.
Does your ice cream maker when it is finished churning necessitate putting
it in a container which will go in the freezer for further solidification or
is it firm enough to enjoy right out of the machine. I've heard that all
ice cream maker machines need this further time in the freezer. (P.S. Don't
like drippy, melty ice cream. Don't mind it soft, tho.)
Dee Dee

On Sat 06 Aug 2005 05:24:54a, Boron Elgar wrote in rec.food.cooking:

> I think the White Mountain is the king of the ice & salt machines, but
> that Gelataio is one humdinger and in a whole 'nother category.

They both make great ice cream, IMO.

> I posted a link to an online source for the recipes that came with my
> machine in another post, but attach it here, too.
>
> http://www.essetti.com/applncs/frznrecipes.htm

I'm delighted to have this link! My booklet that came with the freezer was
different, but not better.

> The brown sugar pecan recipe there is one I have also adapted to being
> one that leaves out the pecans, but put them back in from adding 1 to
> 1-1/2 cups broken up Poppycock-"Just the Nuts" candy. That's a doozie,
> too.

That sounds really good!

>
>>
>>There was a recipe for Fresh Tangerine Sorbet in my recipe book which,
>>fortunately, I copied for a friend and didn't lose. Perhaps it's in
>>your book. It's one of the tastiest recipes I make, and everyone seems
>>to love it.
>>
>>In case you don't have it...
>>
>>3-1/2 cups freshly squeezed tangerine juice
>>3/4 cups simple syrup
>>2 teaspoons grated tangerine zest
>>1 tablespoons lemon juice
>>1 egg white
>>
>>Refrigerate juice, tightly covered. Heat simple syrup to just below
>>boiling. Pour over grated zest in a heatproof container. Cool to room
>>temperature, then cover tightly. Store juice and syrup mixture
>>separately in the refrigerator overnight. Next day, combine juice,
>>syrup mixture, and lemon juice. Pour the mixture into the machine and
>>begin freezing. Meanwhile, beat egg white until very loose and frothy,
>>but before peaks form. When mixture in freezer is beginning to thicken,
>>add egg white and continue freezing until finished.
>
>
> Terrific. This is copied and saved.

I think you'll enjoy it.

Cheers!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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"Boron Elgar" > wrote in message >>>
>>Does this recipe come from a book or booklet?
>>
>>MoM
>>
> It came from a booklet that I got with my ice cream maker, but I also
> found it duplicated on a web page a couple of years ago. The web page
> made no mention of my ice cream maker.
>
> http://www.essetti.com/applncs/frznrecipes.htm
>
> Boron
Thanks!