|Recipe Name:||Vanilla Ice Cream #3||Submitted by:||Administrator|
|Number of Servings:||6|
3 Egg yolks
50 Gram(s) Sugar
1 Vanilla pod
From: "Aine.McManus" <Aine.McManus@maths.anu.edu.au>Date: 8 May 1995
07:01:54 -0600 I don't know what you mean by"old-fashioned". This
recipe certainly isn't cholestorol-friendly!Bring the milk and the
vanilla pod to the boil and simmer for 20 miutes.Allow to cool. Beat
sugar and egg yolks together. Stir the cooled milkinto the egg yolk
mixture, and strain into a heavy-bottomed saucepan.Heat gently,
stirring constantly, until it thickens slightly. Cool, andmix in the
cream.If you don't have an ice cream maker, freeze until slushy, and
beat witha fork to break down ice crystals. Repeat 2 or 3 times, then
freezecompletely.For chocolate ice cream, melt 125g dark chocolate in
the milk. I useless sugar when using chocolate. The vanilla version is
also nice withfruit (strawberry, blackberry, whatever) puree, folded
through thesemi-frozen mixture just before freezing it completely.
Another goodaddition is this:75 grams caster sugar, 4 tablespoons
water, 50 grams oatmealHeat the water and sugar together over a gentle
heat until the sugar isdissolved. Then boil until the syrup turns a
golden colour. Add theoatmeal, and spread the mix on a buttered baking
tray. When set, crushin a processor, or with a mortar and pestle.
Again, fold through the icecream just before freezing thoroughly.I
usually double this recipe, which then makes enough for 6 people topig
out on! I use the egg whites to make meringues (made with brownsugar
and topped with hazelnuts, they go really well with the chocolateice
cream) or cats-tongue biscuits to serve with the ice
cream.REC.FOOD.RECIPES ARCHIVES/DESSERTSFrom rec.food.cooking archives.
Downloaded from Glen's MM RecipeArchive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 20
Total Fat: 2.2g