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Lime and Lemon Ice Cream
Pear-Ginger Ice Cream Strawberry Gelato Rhubarb-Berry Ice Cream Pumpkin Ice Cream Crunchy Buttermilk Ice Cream Taffy Apple Ice Cream Homemade Peaches 'n' Cream Ice Cream Cream Cheese Ice Cream Chocolate Toffee Crunch Ice Cream Lime and Lemon Ice Cream 4 cups whole milk 1-1/2 cups sugar 1 cup whipping cream 1 teaspoon finely shredded lemon peel 1/3 cup lemon juice 1 teaspoon finely shredded lime peel 3 tablespoons lime juice Several drops yellow food coloring (optional) Lemon and/or lime slices and curls (optional) In a large mixing bowl thoroughly combine milk, sugar, whipping cream, lemon peel, lemon juice, lime peel, lime juice, and, if desired, food coloring. (Mixture may appear curdled.) Freeze in a 3- to 4-quart ice cream freezer according to the manufacturer's directions. Ripen 4 hours. If desired, garnish with lemon and lime slices and curls. Makes 2 quarts (16 servings). Make-Ahead Tip: Transfer to freezer container; seal, label, and freeze up to 1 week. Pear-Ginger Ice Cream 2 ripe pears, peeled, cored, and chopped 3 tablespoons sugar 4 cups whole milk 1 1-inch piece fresh ginger, peeled and sliced 10 egg yolks 1-1/4 cups sugar Combine pears and 3 tablespoons sugar in a small bowl. Cover and chill overnight. Heat milk and ginger in a medium saucepan just until bubbles begin to form around edges of the saucepan. Whisk together egg yolks and 1-1/4 cups sugar in a large bowl; gradually whisk in the hot milk. Return all to saucepan. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat. Quickly cool the custard by placing the saucepan in a sink of ice water for 1 to 2 minutes; stir constantly. Pour mixture through a strainer into a large bowl to remove ginger. Cover and chill in the refrigerator overnight. Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directons. Stir in pear mixture after ice cream has thickened. Ripen for 4 hours. Makes about 2 quarts or 16 (1/2-cup) servings. Strawberry Gelato 3 cups cut-up strawberries 6 cups milk 1-1/3 cups sugar 12 egg yolks, beaten Several drops red food coloring (optional) Place berries in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Combine 3 cups of the milk, the sugar, and egg yolks in a large saucepan. Cook and stir over medium heat until mixture coats a spoon. (To test, dip a spoon into the custard and draw a line with your finger through the coating. The custard is done when the edges along the line keep their shape.) Remove from heat. Stir in the remaining milk, the pureed berries, and, if desired, food coloring. Cover surface of gelato mixture with plastic wrap. Refrigerate 8 hours or overnight until chilled. (Or, place saucepan in a sink of ice water to cool quickly; then cover and chill for 2 hours.) Freeze mixture in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Ripen for 4 hours. Makes 2-1/2 quarts or 20 (1/2-cup) servings. Rhubarb-Berry Ice Cream 3 cups sliced fresh or frozen rhubarb (do not thaw frozen rhubarb) 2 cups sugar 2 cups water 1 cup sliced fresh strawberries 3 cups miniature marshmallows 3 tablespoons lemon juice 2 cups whipping cream Red food coloring (optional In a 4-quart Dutch oven combine rhubarb, sugar, water, and strawberries. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until fruit is very tender, stirring occasionally. Reduce heat. Add marshmallows and lemon juice. Cook and stir until marshmallows are melted. Transfer to a very large mixing bowl. Cover and chill in the refrigerator 4 hours or overnight until completely chilled. In a chilled large mixing bowl beat whipping cream with an electric mixer until soft peaks form. Fold whipped cream into chilled fruit mixture. Stir in enough food coloring to reach desired color, if desired. Freeze ice cream mixture in a 4- or 5-quart ice cream freezer according to the manufacturer's directions. Transfer to a freezer container. Cover and freeze about 4 hours or until firm. Makes about 10 cups (twenty 1/2-cup servings). Pumpkin Ice Cream 2 cups whipping cream 3/4 cup packed dark brown sugar 5 egg yolks 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 teaspoon vanilla 1 tablespoon cognac or brandy (optional) 1 cup canned pumpkin Plain Ice Cream Cones or Chocolate-Dipped Ice Cream Cones* (see directions below) In a medium saucepan, combine the whipping cream and brown sugar. Cook over medium heat about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar. In a small bowl beat the egg yolks, cinnamon, nutmeg, allspice, clove, and salt. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture and continue to whisk until smooth. Pour the egg mixture into the cream mixture in the pan. Cook and stir over medium heat until the mixture coats a metal spoon (the mixture should be thick enough to coat the back of a spoon and leave a clear trail when a finger is drawn through it), 4 to 6 minutes. Do not boil. Strain through a fine mesh sieve into a bowl. Stir in the vanilla and the cognac, if desired. Whisk the pumpkin into the custard. Cover surface with plastic wrap to prevent a skin from forming; refrigerate until chilled, at least 3 hours or overnight. Pour the pumpkin custard into a 1-1/2- or 2-quart ice cream maker and freeze according to the manufacturers directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes 1-1/4 quarts (ten, 1/2-cup servings). Chocolate Dipped Ice Cream Cones: Place 1/2 cup semisweet chocolate pieces (or 3 ounces semisweet chocolate, chopped) in a small microwave-safe bowl or ramekin. Microwave, uncovered, on 70 percent power (medium high) for 1 minute; stir. Microwave for 1-1/2 to 3 minutes more, stirring after every 15 seconds, until chocolate is melted and smooth. Spoon chocolate over mouth of cone to cover about one-third of sides. (If chocolate is too thick to spread, stir in 1 teaspoon shortening.) Place cones, top side down, on a waxed paper-lined baking sheet. Chill about 15 minutes or until set. Crunchy Buttermilk Ice Cream 1 quart buttermilk 1 cup whipping cream 1 cup granulated sugar 1 tablespoon vanilla 1 cup butter 1-1/3 cups packed brown sugar 2 tablespoons water 12 small ice cream cones Purchased caramel corn, coarsely crushed In a large bowl combine buttermilk, cream, granulated sugar, and vanilla. Stir until sugar dissolves. Freeze mixture in a 1-1/2- to 2-quart ice-cream freezer according to manufacturer's directions. Serve immediately or transfer ice cream to freezer container; cover and freeze up to 24 hours. For topping, in a large skillet melt butter; whisk in brown sugar and water until sugar is dissolved and mixture is smooth. To serve, scoop ice cream into bowls. Invert an ice cream cone on top of ice cream scoop. Top with sauce and sprinkle with caramel corn. Makes about 1-1/2 quarts (twelve 1/2-cup servings with 2 tablespoons sauce). To prepare in a 4- to 6-quart ice-cream maker: Double ingredients, using 2 quarts buttermilk, 2 cups whipping cream, 2 cups sugar, and 2 tablespoons vanilla for the recipe. Freeze according to manufacturer's directions. Ripen about 4 hours. (To ripen ice cream after churning, remove the lid and dasher. Cover top of freezer can with plastic wrap, waxed paper, or foil. Plug hole in lid with a piece of cloth; replace lid. Pack outer freezer bucket with enough ice and rock salt to cover top of freezer can, using 4 cups ice to 1 cup salt. Discard water from melted ice and replenish ice and salt as necessary.) Taffy Apple Ice Cream 1 cup granulated sugar 1/2 cup packed brown sugar 2 12-ounce cans (3 cups total) evaporated milk 1 tablespoon molasses 4 beaten eggs 2 cups whipping cream 3 cups peeled, cored, and finely chopped apple 1 teaspoon vanilla Apple slices (optional) Caramel ice cream topping (optional) In a medium saucepan combine granulated sugar, brown sugar, milk, and molasses. Cook and stir over medium heat until sugar dissolves; remove from heat. Slowly stir 1 cup of hot milk mixture into beaten eggs, then return to hot mixture in saucepan. Cook and stir over low heat just until bubbling; do not boil. Remove from heat. Cool slightly. Cover and chill. Stir in whipping cream, chopped apple, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to manufacturer's directions. Ripen ice cream for 4 hours. Garnish with apple slices and caramel topping, if desired. Makes about 2 quarts (16 servings). Make-Ahead Tips: Prepare the ice cream mixture; cool, cover, and chill. Freeze ice cream and let ripen. Homemade Peaches 'n' Cream Ice Cream 2-1/2 cups half-and-half or light cream 3/4 cup granulated sugar 1/2 cup packed brown sugar 2 eggs, beaten 1 8-ounce package cream cheese or reduced-fat cream cheese (Neufchatel), softened 2 cups fresh or frozen (thawed), unsweetened peaches 1/2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 1 teaspoon vanilla 2 rolled sugar ice-cream cones 1/4 cup sliced almonds, toasted Peach slices (optional) In a large saucepan combine 1-1/2 cups of the half-and-half or light cream, granulated and brown sugars, and eggs. Cook and stir over medium heat just until boiling; remove from heat. (Mixture will appear curdled.) Set aside. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill in the refrigerator for 2 hours. In a blender container or food processor bowl blend or process half of the peaches, covered, until nearly smooth. Coarsely chop remaining peaches and set aside. Stir remaining half-and-half, pureed peaches, lemon peel, lemon juice, and vanilla into chilled mixture. Freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Stir in chopped peaches. Ripen 4 hours. Meanwhile, for topper: In a plastic bag crush ice-cream cones with a rolling pin, reserving bottom tips, if desired, for garnish. Combine crushed ice-cream cones and almonds. To serve, scoop ice cream into individual serving mugs or bowls and sprinkle with topper. Top with ice-cream cone tips and peach slices, if desired. Makes 14 (1/2-cup) servings. Cream Cheese Ice Cream 5 cups half-and-half or light cream 2-1/2 cups sugar 4 beaten eggs 3 8-ounce packages cream cheese or reduced-fat cream cheese (Neufchatel), softened 1 teaspoon finely shredded lemon peel 2 tablespoons lemon juice 2 teaspoons vanilla Fresh blueberries, nectarines, and/or dark cherries (optional) In a large saucepan combine 3 cups of the half-and-half or light cream, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with an electric mixer until smooth; gradually beat in hot mixture. Cover and chill thoroughly. Stir in remaining half-and-half, lemon peel, lemon juice, and vanilla. Freeze in a 4- or 5-quart ice cream freezer according to the directions. Ripen 4 hours. Garnish each serving with choice of fresh fruit, if desired. Makes about 3 quarts (24 servings). Chocolate Toffee Crunch Ice Cream 1 cup sugar 1/4 cup unsweetened cocoa powder 2 cups whipping cream 1 cup milk 1 teaspoon vanilla 1/8 teaspoon salt Cubed or crushed ice Rock salt* 3/4 cup chocolate-covered toffee pieces In canister container for an 4-quart ice cream freezer, combine sugar and cocoa powder. Stir in cream, milk, vanilla, and salt. Whisk thoroughly until sugar is dissolved. Place lid over ice cream freezer container. Place container in bucket. Attach motor piece to lid and sides of bucket according to manufacturer's directions. Pack 6 cups of ice around the container. Sprinkle ice with 1 cup rock salt. Repeat packing with 6 cups ice and sprinkling with 1 cup rock salt until bucket is filled to the top of the container. Plug in electric ice cream maker. When motor comes to a stop, unplug immediately. Stir in toffee pieces. Serve immediately or place in freezer to harden ice cream; use within 1 week. Makes about 1 quart ice cream (about 4 cups). For No Ice, No-Salt Ice Cream Maker: In a large mixing bowl combine 1/2 cup sugar and 2 tablespoons cocoa powder. Stir in 1 cup whipping cream, 1/2 cup milk, 1/2 teaspoon vanilla, and a dash of salt. Whisk thoroughly until sugar is dissolved. Freeze according to manufacturer's directions. When finished, stir in 1/3 cup chocolate-covered toffee pieces. Makes about 2-1/3 cups ice cream. -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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