COLLECTION: Icecream Vol.1 (of 1)

From: clark

silver.ucs.indiana.edu (Clovis Lark)

Source: Brazil in Barbara Karoff's paper back on latin american cuisine.

Now here is a redaction of my own:

AVOCADO ICE CREAM RECIPE

(Yield: a bit more than 1 pt)

1 pt. half and half (1 cup milk + 1 cup cream)

3 yolks

First make 1 pint creme anglaise:

1 pt. half and half and 1/2 cup sugar.

In a bowl, whisk 3 yolks.

Mix 1/3 of the hot liquid with the yolks, whisking. This warms the

yolks. Now whisk the yolk mixture back into the hot liquid OFF THE

FLAME. Let cool.

When cool, add flavoring:

1/4 cup dark rum

2 ripe Haas avocadoes, pureed

juice and zest of one lime.

Freeze in an ice cream freezer according to the manufacturer's

instructions.

As you can see, this recipe is constructed so that it is easy to add any

flavoring to the basic custard. Where it asks to add flavoring, try:

Balsamic vinegar: Add 2 tablespoons balsamic vinegar.

(nutty and vanilla like, but slightly tangier. No one will

even guess)

Cognac: Add 1/3 cup cognac

Passionfruit: Add 1/4 cup passionfruit puree. %%

BANANA SPLIT PIE

1 qt. vanilla ice cream, softened

1/2 cup Pineapple Preserves

Macadamia Graham Cracker Crust (see below)

Chocolate Sauce

Strawberries, sliced

1 banana thinly sliced

whipped cream

Prepare crust as described below.

Combine softened ice cream and pineapple preserves; mix well. Spoon

into macadamia graham cracker crust. Freeze. Cut into wedges and serve with bowls of chocolate sauce, sliced strawberries, sliced

bananas and whipped cream.

Macadamia Graham Cracker Crust --

1/4 cup Macadamia Nuts

1 cup graham cracker crumbs

1/4 cup butter, softened

1/4 cup sugar

Finely chop the macadamia nuts. Combine macadamia nuts, graham

cracker crumbs, butter and sugar; blend well. Press into 9-inch

pie plate. Chill. Makes one 9-inch pie crust. %%

BERRY SLUSH

1/4 cup sugar Instructions: --

2 quarts of fresh berries

1/4 cup sugar over them and let

them sit for a couple hours. This will leech much of the juice out of

them. Pour off the juice and press the berries through cheesecloth.

Bring the liquid to a boil and reduce (stirring all the while) by about half.

Freeze. This makes under a quart of slush. Since it hasn't been emulsified,

it isn't as smooth as the first recipe, but the berry taste is very very

intense. (You can emulsify it by cooling the liquid and adding an egg white,

but this seems to cut into the taste more then you might expect.) %%

BLACKBERRY ICE

6 cups ripe blackberries

juice of 2 lemons

3/4 cup Creme de Cassis (black currant liqueur)

1. Combine all ingredients in a heavy saucepan and set over medium

heat. Cook, stirring frequently, for 20 minutes, or until all berries

have burst.

2. Cool mixture slightly and force through a sieve or through the fine

disc of a food mill. Cool the resulting puree completely.

3. Pour cooled mixture into a shallow metal pan (a cake tin is ideal),

and set it in your freezer.

4. When the mixture is about half frozen, in 2 to 3 hours, remove the

pan from the freezer, scrape the blackberry ice out of the pan into a

bowl, and beat with a wire whisk until soft and icy parts are completely

mixed. Return the ice to the pan, set it back in the freezer, and freeze completely.

5. The ice will be very solid. To serve, temper in refrigerator for 15

to 30 minutes before attempting to dish up. %%

Source: Wild About Ice Cream by Sue Spitler

BURNT CARAMEL ICE CREAM

(Yields: 1 Quart or 950 ml)

1 C (190 g) granulated sugar

1 C (240 ml) HOT water

1/2 C (40g) powdered sugar

2 C (450 ml) heavy cream

1 tsp vanilla extract

Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet

on medium high heat until the sugar melts and boils, stirring

occasionally.

Boil until mixture is a dark brown; remove from heat. Gradually stir in

remaining 3/4 C (180 ml) water.

(I love this part, cause the syrup boils up when the hot water is added)

Cool to room temperature and set aside.

Beat eggs in a medium bowl until thick and lemon colored; gradually beat

in powdered sugar.

Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze

in an ice cream machine according to manufacturers directions. %%

CAMPARI-ORANGE ICE

3 cups strained fresh orange juice

1 cup Campari

CAPPUCCINO ICE

3 cups prepared strong coffee, made at least partially with dark

roast "espresso" coffee.

1 cup half-and-half

1. Combine ingredients in a saucepan and set over medium heat. Stir

constantly until the mixture is about to boil and all the sugar is

dissolved.

2. Cool to room temperature, pour into a shallow pan (an 8-inch square

cake tin is ideal), and freeze.

3. The mixture will take from 3 to 6 hours to freeze and, because of

its relatively low sugar content, will be very solid. To serve, set in

refrigerator for 30 minutes to temper the texture slightly. %%

-- 1 cup sugar

1 cup boiling water

4 cups heavy cream

1/2 cup sugar

6 egg yolks, lightly beaten pinch of salt

1 tsp. vanilla

toasted almonds

-- In heavy pan, heat 1 cup sugar until it melts and becomes golden in

color. CAREFULLY add boiling water to syrup(partially cover pan while

9-10 min.

over egg yolks, stirring constantly. Return to saucepan and cook over

medium heat, stirring constantly, until thickened. Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.)

Mix well. Freeze in ice cream maker according to instructions. Serve

topped with remaining caramel syrup and toasted almonds. %%

From: mrum

firebug.Berkeley.EDU (Marc Rumminger)

Source: Stars Desserts, by Emily Luchetti, HarperCollins (1991).

CARAMEL ICE CREAM

(Yield: 1 quart)

Some comments from the cookbook author:

"Two major rules for ice cream: First, it should be full of flavor, so

that, for example, ... caramel ice cream tastes like caramel. You

should not have to guess the flavor; it should be evident from the first

bite. Second, the texture should be rich and smooth (the addition of

milk prevents it from becoming too heavy)."

5 large egg yolks

1/6 t. salt

8 t. water

2/3 cup 4 t. sugar

1 1/2 cups milk

1 1/2 cups heavy whipping cream

Place the egg yolks in a large mixing bowl. Add the salt and whisk

until smooth. Set aside.

Combine the sugar and water in a heavy-bottomed saucepan large enough to

eventually hold the milk and cream. Dissolve the sugar in the water

over low heat. This may take a while. An alternative is to use the

microwave, and then transfer the sugar solution to a saucepan. Increase

to high heat and cook the syrup until it is golden amber colored. While

the sugar is carmelizing, scald the milk and cream.

As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble up.

Whisk the caramel cream into the eggs.

Strain and refrigerate until cold.

Freeze according to ice cream machine instructions. %%

CHOCOLATE ESPRESSO ICE CREAM

3/4 C chocolate syrup (ie Nestles)

1 whole fresh egg, slightly beaten

1 serving of instant coffee powder, your choice of international flavor (mocha, vienna, etc)

Add the salt and egg to the whipped cream. Beat until well blended. Add, folding gently, but thoroughly, the chocolate syrup and instant

coffee. Freeze as is for 3 hours. %%

From: Nancy M. Schnepp CHOCOLATE HOME MADE ICE CREAM

1 7/8 cups sugar

3 1/2 cups milk

4 cups whipping cream

3 tsp. vanilla

1/2 tsp. salt

1 metal can (16 oz.) Hershey's syrup

Beat eggs, add all other ingredients

and mix. Freeze.

This is VERY good and rich. %%

From: robert

anuenue.cba.hawaii.edu (Chu, Robert K.T.)

COCONUT ICECREAM

3 1/2 dl milk (may be lowfat)

2 1/2 dl cream

2 1/2 dl sweetened coconut syrup

1 tbsp fresh or dried grated coconut

Stir everything together and pour in the icecream maker. Freeze in the

machine until stiff. The quantities are right for the popular Italian

Caddy icecream maker which makes about 1 pint. %%

Source: Ice Cream and Ice Cream by Louis P. DeGouy

COFFEE ICE CREAM

1 can sweetened condensed milk

1 C very strong coffee liquid

1/8 tsp salt

1 tsp vanilla

1 C heavy cream, whipped stiff

1 egg white, stiffly beaten

Mix the ingredients together in the order listed above and stir well.

Freeze in a refrigerator tray until mushy or about 1 short hour. Scrape

bottom and sides, and beat mixture until smooth. Return to refrigerator and freeze until firm, about 3 hours.

Comments: --

I have mixed the ingredients together and just left it in a wide

tupperware dish in the freezer until frozen, without the extra beating

and it was just fine. This ice cream is one of my favorites. It has a

smooth texture and you can vary the intensity of the flavor by how

strong you make the coffee. Personally, I like it strong and will make

the coffee by mixing 1 cup of a good quality, freshly ground coffee with

1 cup of hot water and letting it steep for a few minutes. Then I

strain out the coffee grounds with cheese cloth or a coffee filter. %%

From: dtau

ee.mu.OZ.AU (David Au)

DEEP FRIED ICE CREAM

Deep fried ice cream is not something for my taste, but I just happen to

know the recipe and it's very easy to make. Use ice cream of any flour

you like. Scoop and roll the ice cream into a ball, usually the size of

a tennis ball. Prepare some white bread with the sides trimmed off and wrap them around the ice cream ball. Roll the ball in some beaten eggs

and then in some bread crumbs. Freeze until ready to be served. When

frying the ice cream, use medium to hot oil and fry it until golden

brown. The frying must be done as quickly as possible before the ice

cream melts. Enjoy. %%

From: marcy

sqwest.wimsey.bc.ca (Marcy Thompson)

EXOTIC FRUIT ICE

1 large can frozen juice

1 can water

1 egg white

Buy one large can of frozen juice (I usually use the "exotic" varieties

such as pineapple-guava-raspberry or banana-oragne-passion-fruit; there

are lots of these available in the US.) Thaw the juice concentrate. Add

one can of water. Beat one egg white until it is foamy and mix it into the fruit juice mixture. Freeze in your favourite ice cream maker. This

makes just less than one quart of very smooth ice. %%

FROZEN MAPLE MOUSSE

(makes 7 servings)

-- 3/4 cup real maple syrup

4 egg yolks, well beaten

2 cups whipping cream, stiffly whipped

Heat syrup in top of double boiler. Add a little syrup to egg yolks,

then stir yolks into syrup. Cook, stirring constantly, until thickened. Remove from heat and cool thoroughly. Fold mixture into whipped cream. Spoon into mold or dessert glasses, serve chilled or frozen. %%

FROZEN PINEAPPLE DAIQUIRI

1 1/2 oz light rum

4 pineapple chunks

1 tblsp lime juice

1/2 tsp sugar

1 cup crushed ice

Combine rum, pineapple, lime juice, sugar and crushed ice in blender.

Blend at low speed. %%

FROZEN STRAWBERRY PARFAIT

(12 servings)

Parfait --

3/4 cup granulated sugar

1/2 cup water

4 egg yolks

2 pints fresh strawberries

2 cups heavy cream

1/4 cup confectioners' sugar

12 large fresh strawberries

Fondant --

1 1/2 cups confectioners' sugar

3 tblsp light corn syrup

1 tblsp lemon juice

Mint leaves

1. One day ahead: Lightly oil an 8-cup decorative mold or bowl with

vegetable oil; place in freezer. In a small saucepan, mix granulated

sugar and the water. Bring to boiling, stirring until sugar dissolves;

boil without stirring until syrup " spins a thread" when dropped from a

spoon, about 5 minutes.

2. Meanwhile, place egg yokls in small bowl of electric mixer; beat

until light and lemon-colored. Gradually add sugar syrup in a thin

stream, beating constantly. Keep beating until egg yolk mixture is

5 minutes. Set bowl in larger bowl of ice water for minutes to chill completely, stirring constantly.

3. In colander, under cold running water, wash 2 pints strawberries;

drain; hull. Puree strawberries in blender or food processor to make 2

cups. In chilled medium-sized bowl of electric mixer, beat heavy cream

and 1/4 cup confectioners' sugar until stiff. Add strawberry puree to

egg yolk mixture; mix until blended.

4. Pour strawberry mixture into whipped cream. With wire whisk or rubber spatula, mix jnlio,D5ostcha,iybre rack to dry. To serve: invert

mold over chilled serving platter; shake gently to release. If

necessary, place a hot, damp cloth over mold and shake to release.

Garnish with fondant-dipped strawberries and mint leaves.

Tip: --

Make individual servings of this light dessert: Simply spoon strawberry

mixture into individual parfait glasses; chill, and just before serving,

top each serving with a fondant-dipped strawberry.

Nutrient Analysis Per Serving: --

Calories 311 kcal

Protein 2 g

Carbohydrates 40 g

Fat 17 g

Cholesterol 125 mg

Sodium 22 mg %%

From: kyoung

prstorm.bison.mb.ca (kyoung)

Source: McCall's Cooking School

FRUITED ICE RING

Turn your favorite punch into a sparkling delight by adding a colorful

fruited ice ring. The ice ring is easy to prepare and makes a beautiful

presentation. Use the fruit of your choice and, if you wish, substitute

fruit juice for the water. Just be sure to coordinate the flavor and color of the juice with the ingredients of your punch.

Water

1/2 lb red and/or green seedless grapes, cut in small clusters

1/2 pint fresh strawberries

1 small orange, sliced, then halved

Nontoxic leaves, such as lemon leaves or rose leaves

1. Pour water into a 5-cup ring mold (or any size ring mold that fits

1/2 inch below top of mold; freeze until firm,

about 3 hours.

2. Arrange grapes, strawberries and orange slices decoratively on top

of ice in mold. Tuck leaves between fruit, as desired. Arrange so

that some fruit and leaves stand above top of mold.

3. Add enough water to fill the ring mold; freeze until firm, about 1

hour. Dip ring mold in warm water for a few seconds to loosen ice;

unmold and float fruit side up in punch.

FRUITED ICE CUBES

Suggested Fruits Beverage --

Lemon slices Iced tea Strawberries, raspberries, Lemonade

Pineapple chunks; grapes; Punch

strawberries; raspberries;

maraschino cherries;

mandarin oranges; orange,

lemon or lime slices

Lime slices, strawberries, Ginger ale

raspberries

To make fruited ice cubes, fill an ice-cube tray halfway with water;

freeze until firm, about 1 1/2 hours. Place one or two pieces of

desired fruit in each section of the tray. Fill with water; freeze

until firm, about 1 1/2 hours. If desired, substitute lemonade or a

light-colored juice for the water. %%

From: hz225wu

unidui.uni-duisburg.de (Micaela "Stayka" Pantke)

FRUIT ICECREAM

500g fruit puree (pineapple, strawberries, whatever you like...)

0 1/2l purified sugar

juice of 1 lemon

400-500g cream

Stir all the ingredients together and put into refrigerator (fast

2-3 hours and stir every

30 minutes

to achieve a creamy consistency.

Purified Sugar: --

1 1/2kg sugar

1/2l water

Stir sugar into water and boil with small to medium heat. Skim the foam

throughout the process. When the foaming stops, the purified sugar is

ready to be used once it has cooled down. %%

FRUIT-ICECREAM

300 gr fruit (strawberry, plums, etc.) in very small parts

100 cc milk

50 cc whipping cream

From: especkma

romulus.reed.edu (Erik A Speckman)

Source: Sundays at Moosewood Restaurant

GINGER ICE CREAM

-- 1 1/4 cups milk

3 egg yolks

1 Tbsp. finely chopped crystallized ginger(I love this so I use more)

Syrup:

-- 1/2 cup water

2 Tbsp. grated, peeled, fresh ginger root

In pan, simmer water, sugar, and fresh ginger 3-4 min., stirring

occasionally. Set aside to cool 5 min.

In another pan, scald milk and cream (don't boil). Remove from heat and stir in remaining sugar and the syrup. Set aside 15 min. to let

flavors blend. Then strain ginger solids from milk mixture. Whisk in the egg yolks and crystallized ginger. Return to heat(use

either double boiler or heat diffuser.) Heat gently, stirring

constantly, until it becomes a thin custard. Don't allow it to simmer

or boil. Cool mixture and freeze according to instructions. %%

From: rodney.j.mertz

cdc.com (Rodney Mertz)

Source: Chef Yoshi Katsumara of Chicago

Instructions:

1/2 ounce powdered Japanese Green tea 1 pound sugar

Bring milk to a boil. Remove from heat and add green tea. Mix well. In a seperate bowl, beat egg yolks and sugar together until they form a

ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream

and half and half over ice water until frothy. Pour into egg mixture

and mix well. Process in icream maker according to manufacturer's

instrucions. Freeze 2-3 hours before serving. He recommends serving with the following raspberry sauce:

Raspberry Sauce: --

1 1/2 pints raspberrys

Place all in a saucepan, boil for 15 minutes, strirring occassionally. Puree in a food processor, strain and cool in refrigerator before using. %%

From: liberty

liberty.com (Linda/BDT Burbank, CA (aka BZ Baker

Lib))

GREEN TEA ICE CREAM

(Serves 15)

1 quart milk

1/2 oz powdered japanese green tea (see note)

15 egg yolks

1 lb sugar

1 cup heavy cream

1 cup half and half Instructions: --

Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg yolks and sugar together until they form a

ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over medium-high heat until just before the mixture reaches a boil. Remove from the heat and cool completely over ice water. Beat heavy cream and half-and-half over ice water until frothy. Pour

2 to 3 hours (to ripen) before serving.

FRESH RASPBERRY SAUCE

1-1/2 pints raspberries

1 cup water

Place all the ingredients in a saucepan. Bring to a boil and simmer for 15 minutes, stirring occasionally to break up raspberries. Puree mixture in a food processor. Strain and cool in the refrigerator. Serve spoonfuls of ice cream surrounded by raspberry sauce. Garnish

with raspberries and slices of Japanese pears if desired. Note: --

If you can't find powdered tea, blend regular green tea in a coffee or spice grinder until powdered. When I first had this (at a Japanese restaurant), they garnished it with

Kiwi. I thought it was mint ice cream, that is until I tasted it...talk

about a big shock, it was DELICIOUS though! %%

From: pattee

ucsu.Colorado.EDU (Donna Pattee)

GREEN TEA (MACCHA) ICE CREAM

500ml milk

5 large eggs

140g sugar

200ml heavy cream

1 tblsp green tea powder

1. Warm up the milk (to be "lukewarm"). Mix half the sugar and the

green tea powder in a bowl, and pour half the milk slowly; stir well.

Make sure the powder is completely dissoloved. The milk should not be

too hot--otherwise, it will ruin the color of green tea.

2. Mix egg yolks and the remaining half of sugar together; stir in the

rest of the warm milk. Heat the mixture in a double boiler (I suppose

you can heat it in a havy-bottomed pan, stirring constantly to avoid

burning). When the mixture is slightly thickened, add the green tea mixture.

3. Continue to cook the mixture for another 10 minutes or so (until the

consistency is thicker and the color is more "transparent").

4. Remove from the heat, strain the mixture, then cool it in ice water,

stirring occasionally.

5. In the mean time, whip the cream until soft peaks form (don't make

it too thick).

6. Add the cream to the other mixture; mix well. Pour it into a

plastic container. Chill until slightly firm, then stir the mixture

once. You will get the smoother texture if you continue to stir it

occasionally (the recipe says "every one hour") until you finish

6-7 hours

HOMEMADE ICE CREAM (1)

This is the tried and true recipe that has been in my family for at least 50 years.

1 cup of granulated sugar

1 cup of karo light corn syrup

1 1/2 - 2 quarts of Half-n-Half

Mix the sugar and karo syrup with an electric or hand rotary beater.

Add one egg at a time, mixing completely after each one. Add 1 quart of Half-n-Half and mix throughly.

Optional: --

At this point you can add fresh fruit or chocolate if you like flavored

ice cream. Pour into the metal can from the ice cream maker, also put in the paddle thing. Add enough of the 2nd quart of Half-n-Half to the fill line mark. Put the can into the outside bucket, pack chunks of ice and rock salt (do in layers of about 2" inches of ice then 2-3 handfuls of salt). Turn on the ice cream maker and let it go until done.

After it is done, remove the paddle and scrap off the ice cream, put the lid back on and pack more ice and salt up over the top and let it sit for 2-3 hours (OPTIONAL) %%

From: cathydo

sco.com (Cathy Downes)

HOMEMADE ICE CREAM (2)

1/2 cup granulated sugar

2 tsp vanilla

1 cup whole milk

1 cup whipping cream

13-16 oz empty/clean coffee can (or similiar type)

2-3 lb empty/clean coffee can (or similiar type)

Mix all ingredients in the smaller can and seal with lid. Tape the lid

with masking tape, all around the length of the can. Place the smaller can in the larger can and pack ice and salt around the

1 inch of ice then a handful of salt until just to

the top of the small can). Put the lid on the larger can. Lay the can on its side and roll it back and forth between two people a

4 feet. Continue this for 7 minutes. It is

important that the rolling not stop and that the rolls are steady and even. After 7 minutes, open the larger can and take the tape/lid off the

smaller can. Stir the "ice cream" and scrap off the frozen part off the

sides, mixing it all in together. Seal up the smaller can again. Add more ice and salt to bring the level up to the top of the can, seal

up the larger can again. Roll for another 7 minutes, and it's done. %%

From: ag311

cleveland.freenet.edu (Carol Conti-Entin)

(Carol Conti-Entin, 2878 Chadbourne Road, Shaker Heights, OH 44120-2215)

HOMEMADE ICE CREAM (VANILLA)

1 T cornstarch

6 C milk (we've gone from whole down to 1%...a negligible difference)

1/2 C sugar

4 eggs

1/2 t salt

4 C whipping cream (which is why the milk's fat %age doesn't matter)

1 T pure vanilla extract

Mix cornstarch to a thin, smooth paste with a little of the milk.

Combine with 4 C of the milk and all the sugar, and cook in top of

double boiler over boiling water, with occasional stirring, for 20

minutes. Remove from heat. Beat eggs until light colored; gradually

stir into the hot mixture and return to heat. Cook 2 minutes longer,

stirring constantly. Cool, pour through a strainer into your

ice-cream-maker's canister, and add the remaining ingredients, stirring

well.

If you want to throw in crushed fruit or other extras, now's the

time.

Once the lid's on the canister, follow your usual

4 quarts.

Notes: --

2 C milk, salt, whipping cream, and vanilla

extract into the canister and have it sitting in the 'fridge while I

cook the rest of the mixture.

2) Once everything's cooked and in the canister, you don't have to crank

it right away, so the cooking part can be done way ahead of time.

3) With our hand-cranked maker

cranking until it's extremely hard to

turn the crank

, the stuff emerges at a easy-to-slide-down-your-throat

consistency. We like to finish making it before the dinner guests

arrive, then keep it in the freezer until time for dessert, at which

point the consistence seems ideal. By the next morning, it's much

harder than store-bought-with-preservatives varieties. %%

From: dd194

cleveland.Freenet.Edu (Mirjam Dorn)

ICECREAM W/O A MAKER

250 ml heavy cream

4 eggs, separated

your favorite flavoring

Whip the cream until it's almost stiff. Add the sugar a bit at a time

while continually whipping, till really stiff. Add the egg yolks one at

a time.

At this time, add the flavoring. I frequently use pureed fruit, instant

vanilla pudding and mini chocolate chips, jello powder, etc. A big hit

at a recent party was chocolate shavings and Grand Marnier (NOTE:

Alchohol gives the ice-cream a "soft freeze" quality).

Whip the egg whites until stiff, then fold into the mixture. Pour into a freezer container (like Tupperware, etc.), put it in the freezer, and forget about it until about 6 hours later when it's ready. If you

really want to trouble yourself, you can take it out halfway through and re-whip it to add more air and give it more volume, but I rarely do this

anymore and it still comes out fine. %%

From: maryk

locutus.ac.BrockU.CA (Mary Kudreikis)

1/4 cup instant coffee

1/4 cup sugar or equivalent of sweetener

1/4 cup hot water

Mix the above ingredients until coffee and sugar is dissolved. Add 4

cups cold milk. Shake well in blender or milk shake maker. Serve over

ice chips. %%

From: sfisher

megatest.com (Scott Fisher)

ICED COFFEE

SCOTT & KIM'S EASY EVERYDAY ICED COFFEE

1. Fight over who has to get out of bed first to make the coffee. (Normally the one who doesn't have to make the coffee has to get up to

make a bottle for the littlest kid, but that will change.)

2. Gulp down a cup each before I have to bolt out the door to get to

work. 3. Let the rest of the pot cool on the counter by attending to your

4. Pour over ice. Note: you can omit Step

3 but if you do, you run the risk of having your

iced coffee be too weak. CAFE SUA DA (VIETNAMESE ICED COFFEE)

Ingedients: --

3 tsp ground espresso

2-3 tblsp sweetened condense milk

water

ice cream

1. Put 3 teaspoons of ground espresso into a Vietnamese coffee maker

2. Put 2 to 3 tablespoons of sweetened condensed milk into the bottom

3. Put 1 tablespoon of boiling water on top of the screw-lid, then

unscrew it till bubbles come out of the holes in the screw-lid and drops

of coffee start trickling into the cup. Then fill the maker to just

4. Try to ignore the coffee maker for the next

20 minutes, or however

long it takes to drip. Note: you can cut the time to brew by unscrewing the screw-lid a few

turns, but this affects strength; stronger, richer coffee takes longer

than weaker coffee. 5. When the water has all dripped through the coffee, stir the coffee

to mix with the sweetened condensed milk. Pour over ice. Try not to

drink it too quickly... it tastes like melted coffee ice cream. If you cannot find a Vietnamese coffee maker, you can get much the same

effect by using espresso or coffee made in a plunger pot. But if you're

the kind of person who likes fountain pens, SU carburettors, and generally messing about with things to no particular point or benefit,

the Vietnamese coffee makers can be terribly relaxing. They are a

living example of the difference between tweak, twiddle and frob. No

matter how much you tweak or twiddle with it, you end up just frobbing

it. %%

From: lim

merck.com

Source: Harold McGee's The Curious Cook, chapter 10 ("Fruit Ices, Cold

and Calculated").

Collier Books, ISBN 0-02-009801-4

ITALIAN ICE CREAM

Each recipe makes two cups of Italian ice. If you want to make more or less than that, just multiply or divide the ingredients. In the column

headings, "fruit" refers to juice or puree of that fruit; "lemon" means

lemon juice. Make sure the sugar is dissolved before you pop these in

the freezer. The traditional method is to simmer the sugar and water

for a few minutes, but stirring sugar into tap water (hot or cold) works

just as well. Hard ices should be stirred every 15-30 minutes in the

freezer to keep crystal size down, and to minimize the formation of

liquid syrup puddles. McGee lists recipes for both "fruit" and "water" ices; the former have

just fruit, lemon, and sugar, while the latter are diluted somewhat with

water. I'm just listing the water ices, since the fruit ices can get

expensive-- a pint of raspberries will make a quart of soft water ice,

but only 1 1/3 pints of soft fruit ice. Soft ices are about twice as

sweet as hard ices. Recipes can be combined (within the same texture type) in various

proportions; McGee says that blackberry-pear is pretty good. He also

notes that avocado ices are a little too rich when made plain, but add a

3 avocado:

other fruit). The "water" listing in the fruit column is for ices made with

water-based flavours, like coffee or tea (herbal or not); wine might be

a possibility. The "melon" listing isn't too clear; by process of

elimination, it's for any melon that isn't cantaloupe, but I've gotten

Italian-ice-like results from cutting watermelon into chunks and freezing them. You don't have to haul out other ingredients, but you do

have to spit out seeds. In the soft ice table, there're a lot of "2

" listings for tablespoons

of lemon juice. More than 2 T will put a definite lemon flavor into the

ice; if you're not sure about how much to use, taste the mixture before

freezing. Although I've tried to check my typing as closely as I can, I can't

guarantee I didn't make any typos in the ingredient numbers. The only

way you can really be sure is to buy the book. No, I don't know Harold

McGee myself, but let's face it, this list is a copyright violation. HARD ICES

6 T

2 T

apricot 1 7 1 3/4

avocado 1 8 2 3/4

banana 1 5 2 3/4

blackberry 1 7 2 3/4

black currant 3/4 7 0 1

blueberry 1 6 2 3/4

cactus pear 1 6 2 3/4

cherry 1 5 2 3/4

cranberry 3/4 8 0 1

fig 1 5 2 3/4

gooseberry 1 6 1 3/4

grape 1 5 2 3/4

grapefruit 1 7 0 3/4

guava 1 7 2 3/4

kiwi fruit 3/4 6 0 1

lemon 1/2 8 0 1 1/4

lime 1/2 8 0 1 1/4

litchi 1 5 2 3/4

mango 1 6 2 3/4

melon 1 6 2 3/4

cantaloupe 1 7 2 3/4

orange 1 6 2 3/4

papaya 1 6 2 3/4

passion fruit 3/4 7 0 1

peach 1 6 2 3/4

pear 1 6 2 3/4

persimmon 1 5 2 3/4

pineapple 1 5 2 3/4

plum 1 6 2 3/4

pomegranate 1 5 2 3/4

raspberry 1 7 2 3/4

red currant 1 7 1 3/4

strawberry 1 7 2 3/4

tomato 1 8 2 3/4

water 1 8 0-3 3/4

SOFT ICES

Fruit Sugar Lemon Water -- -- -- --

1 C

11 T

apricot 1 12 2 1/2

avocado 3/4 14 2

3/4

banana 1 10 2

blackberry 1 12 2 1/2

black currant 3/4 13 0 3/4

blueberry 1 12 2

cactus pear 1 12 2

cherry 1 11 2

cranberry 3/4 13 0 3/4

fig 1 10 2

gooseberry 1 12 1 1/2

grape 1 10 2

grapefruit 1 13 0 1/2

guava 1 12 2

kiwi fruit 3/4 12 0 3/4

lemon 1/2 14 0 1

lime 1/2 14 0 1

litchi 1 10 2

mango 1 12 2

melon 1 12 2

cantaloupe 1 13 2

orange 1 12 2

papaya 1 12 2

passion fruit 3/4 13 0 3/4

peach 1 12 2

pear 1 12 2

persimmon 1 11 2

pineapple 1 11 2

plum 1 12 2 1/2

pomegranate 1 11 2

raspberry 1 12 2 1/2

red currant 1 13 1 1/2

strawberry 1 12 2 1/2

tomato 1 13 2

1/2

3/4 %%

From: mrwarden

phoenix.Princeton.EDU (Melissa Rhoads Warden)

Source: The Silver Palate Cookbook

LEMON ICE

2 cups strained fresh lemon juice

2 cups water

2 cups granulated sugar

1. Combine lemon juice with water in a small saucepan. Stir in the

sugar.

2. Set saucepan over moderate heat. Bring to a boil, stirring

constantly, then remove from heat and cool to room temperature.

3. Pour the lemon mixture into a shallow pan (an 8-inch square cake tin

is ideal) and set it in your freezer.

4. The ice will be ready in 3 to 6 hours, depending on the efficiency

of your freezer. Because of the high sugar content, this ice will

usually be soft enough to serve, so you may as well make it in advance

of the day you'll be needing it. %%

LEMON-ICECREAM

150 gr sugar

juice of about 3 lemons.

while every 10 minutes. %%

1982, pg.

LEMON PARFAITS

(Serves: 6-8)

1/2 cup strained lemon juice

1 tblsp grated lemon rind

3 large eggs, separated into whites and yolks

1 cup granulated sugar

pinch of cream of tartar

pinch of salt

1 cup well chilled, heavy cream

3 tblsp confectioners sugar

slivered lemon rind for garnish

1. In a small heavy saucepan, combine the lemon juice, grated lemon

rind, the egg yolks and 1/2 cup of the granulated sugar. Beat the

mixture until it is well combined. Cook over moderate heat, stirring

constantly, until it thickens. Do not let the mixture boil. Transfer

the mixture to a large bowl and let cool.

2. In a bowl, beat the egg whites with the cream of tartar and a pinch

of salt until they hold soft peaks. Add the remaining 1/2 cup of

granulated sugar, 1 tablespoon at a time, beating. Beat the meringue

until it holds stiff peaks.

3. Fold the meringue into the lemon mixture.

4. In a chilled bowl, beat the heavy cream until it holds soft peaks.

Beat in the confectioners sugar and bet the mixture until it holds stiff

peaks.

5. Fold the whipped cream into the lemon/meringue mixture.

6. Divide the mixture among 8 ounce parfait glasses. Chill the glasses

in the freezer for 2 hours.

7. Garnish the deserts with the slivered lemon rind and serve. %%

LILIKOI AND PINEAPPLE ICE

2 cups lilikoi (passion fruit) pulp

2 cups pineapple pulp

2 egg whites

Strain lilikoi pulp and reserve seeds. Place all the ingredients in a

food processor and process until well blended. Pour the mixture into a

metal or plastic bowl and freeze. When frozen, break up the ice and place a small amount at a time into the food processor. When whipped

and frothy, return to the bowl and freeze again. This mixture will not

freeze hard and solid, so it will be easy to scoop out to serve.

Sprinkle a few of the reserved seeds over the top of the ice when it is

served or they may be added when the ice is returned to the freezer for the second time. %%

From: hall

Tymnet.COM (Peggy Hall)

Modified recipe from "Ice Cream and Ice Cream Desserts" by Louis P. DeGouy

MOCHA MOUSSE ICE CREAM

2 C heavy cream, whipped stiff

1/4 tsp salt

3/4 C chocolate syrup (like Hershey's Fudge sauce)

1 whole fresh egg

1 individual serving International Coffee instant powder

To the heavy cream whipped with the salt, add the slightly beaten whole

fresh egg and beat until well blended. Add, folding gently, but

thoroughly, the chocolate and instant coffee. Freeze in a tupperware

bowl for 3 hours. Notes: --

Add the salt after the cream has been whipped stiff.

This ice cream is VERRRRY smooth and delicious. It was originally a

recipe for chocolate mousse ice cream and called for a generous 3/4 C

chocolate sauce, but I ran out and added the instant coffee (mocha

flavor) to intensify the flavor. %%

From: marcia

netcom.com (Marcia Bednarcyk) Source: The Bergen Record (A NJ newspaper)

OLD FASHIONED VANILLA ICECREAM

1 large egg

1 c half and half

3/4 cup sugar

1 tbsp vanilla extract

3 c heavy cream (note: sometimes I do this as 1 c half and half, 2 c cream)

Put the egg, 1 c half and half, sugar, and vanilla in a blender and blend on medium speed until the mixture us smooth and sugar is

dissolved. Slowly add the 3 c cream and continue blending until mixture

is smooth, about 30 seconds. Transfer the mixture to ice cream machine

and freeze according to manufacturer's directions. Makes slightly more

than 1 qt. Notes: --

Hints on freezing with ice and salt: if the ice cream is not getting

hard in 20-30 minutes, it's always been my experience that there is a

problem with the ice-salt mixture, and almost always it's that you are

using too little salt. Start the canister chilling with the ice and salt before you make the above mixture, to give it a good head start. Be sure to use LOTS of salt; the salt is what lowers the temperature to

make the ice cream mixture freeze. If the ice is melting and the ice

cream still isn't hard, add more ice and more salt. If you are making ice cream with alcohol in it (the above serves as a

great base for Kahlua Chip), I've found it useful to put the alcohol in

when the ice cream is almost done. The alcohol interferes with the

freezing process, so adding it later seems to help. Same with small

solids like chocolate chips; putting them in late gets them evenly

distributed, rather than all at the bottom. -- %%

PEACH OR STRAWBERRY ICE CREAM

Basic Ingredients: --

2 c. heavy cream

Prepare sliced peaches or strawberries and sprinkle with sugar and allow

to set until the make juice. Use enough fruit to make about 1 qt. of

fruit puree. Put fruit and juice into blender and coarsely puree. You

1 blender full or about 1 qt. Add fruit puree to the

custard mixture which has been cooled or chilled overnight in the

refrigerator. (I always make the custard the day before and put in

refrigerator. I prepare the fruit and let it sit overnight in the

1 gallon freezer. The freezer can should never be filled more that

3/4 full because the

ice cream expands as it freezes and it will overflow if the can is too

full. You can also make raspberry ice cream but don't use as many raspberries

2 cups of puree is enough

flavor. Actually you can add just about any fruit you would like to try but

these are all the ones I have tried. %%

PINEAPPLE ICE

1 cup sugar

2/3 cup water

1 fresh pineapple

1/3 cup fresh lime juice

1 large egg white

Combine sugar and water in a saucepan over meduim heat; stir until sugar

dissolves and syrup begins to simmer. Chill. (I assume you're supposed

to take if off the heat, first).

Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit

from both halves, leaving 1/2-inch of fruit inside the rind. Remove

core and cut fruit into 1-inch chunks. Place pineapple halves in large

plastic bags and freeze until ready to use.

In a food processor with metal blade in place, add pineapple chunks and process until pineapple is smooth and uniformly pureed. You should have

2 cups puree. Add chilled syrup and lime juice. Process

seconds. Place mixture in metal tray or bowl and partially freeze.

With metal blade in place, place spoonfuls of partially thawed pineapple

mixture in bowl of processor. Mix by turning processor on and off about 8 times, then process about 2 minutes until completely blended, smooth

and fluffy. With machine running, add egg white through feed tube.

Process 1 minute. Refreeze. Spoon into pineapple shells and serve. %%

From: spp

zabriskie.berkeley.edu (Steve Pope)

SAFFRON ICE CREAM

1 1/2 cups half-and-half

1 egg

1/2 gram saffron, chopped fine

brandy

1/3 cup sugar

Soak the saffron in a very small amount of brandy (enough to cover it)

for one hour. Boil the egg for exactly 45 seconds. Combine all

ingredients and refrigerate for 1/2 hour. Then follow the usual

procedure for your ice-cream maker (I did this using the smallest model

Donvier). Result: --

Serves about 3 people. The saffron flavor was very pronounced --

you would not want to increase the amount of saffron from the

above, and could probably get by with less. %%

From: arielle

taronga.com (Stephanie da Silva)

STRAWBERRY AVOCADO PARFAIT

2 avocados, seeded, peeled and cubed

6 large fresh or thawed frozen strawberries

1/2 cup strawberry flavoured yogurt

1 tblsp orange juice concentrate

1 tsp brown sugar

Shredded coconut, optional

Place strawberries in a bowl; lightly mash with fork. Add avocado cubes

and gently mix together. Spoon strawberr/avocado mixture into four

long-stemmed wine glasses. Combine yogurt, orange juice concentrate and brown sugar in a small bowl. Drizzle yogurt mixture over strawberries

and avocado and sprinkle with coconut. %%

From: ekoster

let.rug.nl (Elwin A. Koster)

VANILLA ICECREAM

100 gr sugar

200 cc whipping cream

200 cc milk

1 pouch vanilla suger

1/2 white of an egg

a little salt

Mix the white of the egg till it's

compact'. Mix all the other

ingredients completely. Pour it in the ice-maker or any other bowl.

When using an ice-maker it will be ready in 20 minutes. When you have

not put it in the freezer and mix it every 5 minutes first, and after a

while every 10 minutes.

This is the basic-recipe I use, e.g. to make

walnut-cream' add about 150 gr. crushed walnuts or any other nuts.

orange sauce). %%

From: connally

vms.cis.pitt.edu (Kate Connally)

Source: "Howard Johnson's Presents Old Time Ice Cream Soda Fountain

Recipes or How to Make a Soda Fountain Pay" (originally published in 1903)

VANILLA ICE CREAM

Ingredients: --

4 c. milk

4 eggs, beaten

2 c. sugar

1/2 t. salt

4 c. heavy cream

2 T. vanilla

Instructions: --

Warm the milk and then add the eggs, sugar, and salt. Stir constantly

until the mixture reaches a temperature of 155 F. or until it coats the

back of the spoon. Remove from heat, stir in cream and vanilla. Continue stirring occasionally until the mixture has cooled to about 90

F. This will take about 5 minutes if done over ice. Turn into the

freezer can and freeze. %%