Post by Roderick on May 5, 2008 12:32:47 GMT 12
Ice Cream
This is the best ice-cream that I know-the coffee flavour is, I find, the most popular.
Ingredients:
4 Eggs, separated
� cup icing mixture, sifted
300 mls Thickened cream
Directions:
1. Whisk the cream until it forms soft peaks; whisk the egg yolks until well blended mix through the cream set aside in the freezer in a container.
2. Whisk the egg whites until stiff then whisk in the icing sugar a teaspoon at a time.
3. Fold the egg whites into the cream then put into a sealable container and place in freezer.
To freeze: cover, label and freeze.
To thaw: thaw at Room temperature for 15 minutes.
Variations:
Blackcurrant or other berries: Sieve 250gm of fruit. Add puree to mixture with egg yolks, with the strawberries; add a few drops of red colouring before putting in freezer container.
Coffee ice-cream: 2 tablespoons instant coffee mixed into the cream. Optional addition 1 tablespoon of rum or brandy to mixture before freezing.
Chocolate ice-cream: 2 tablespoons Cadbury drinking chocolate mixed into the cream.
Other options I have used is to add maltesers, small marshmallows, m & m�s, choc chips, etc whatever you care to add.
Report this post
blatty
28/10/2007 4:35:19 PM Report this post
blatty
28/10/2007 4:41:11 PM BTW my kids love this ice cream. I find it is very useful, especially if you have a lot of chooks laying at the time or, like me, people around the area having excess eggs. Report this post
Mem
28/10/2007 4:46:50 PM Banana Ice-Cream
Serves 6 to 8
3 cups milk
1 piece vanilla bean
1/2 cup sugar
3 egg yolks, beaten
1 cup cream
1/2 cup sweet sherry
2 large ripe bananas, mashed and sieved
1/3 cup ground almonds
Place the milk and vanilla bean together in a small pan and bring to scalding point. In a bowl, beat the sugar and egg yolks together until creamy. Pour on the scaled milk, stir to mix, stir to mix thoroughly and return to pan with vanilla bean. Stir constantly over a moderate heat, 180C, until it thickens, just before boiling. Remove from heat and allow to cool. Stir in the cream and sherry and process the mixture in an ice-cream maker until mushy, or freeze in a shallow tray. If using a tray, spoon out into a bowl and beat with an electric beater until lightly textured and increased slightly in volume. Stir in the sieved bananas and the almonds. Continue to freeze, either in ice-cream maker or freezer tray until firm. Report this post
KymT
28/10/2007 4:48:50 PM Thanks blatty. I've saved it into word.
Am hoping this is ok in my ice cream maker! Report this post
Mem
28/10/2007 4:48:56 PM Eggnog Ice-Cream
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff; fold them in the cream mixture. Pour into a ice cream machine and process according to directions. Sprinkle with nutmeg before serving.
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Coffee Rum and Raisin Ice Cream
75g raisins
1/4 cup dark rum (or port)
300ml double cream
300ml single cream
2 small handfuls (50g) coffee beans (or 2 tbsp ground coffee)
1 vanilla bean
6 egg yolks
150g caster sugar
2 tsp custard powder
Cover raisins with rum and set aside for 3 hours or overnight. Place cream, coffee beans or granules and vanilla bean in saucepan; slowly heat until mixture is just below a boil. Cover and set aside to infuse for 1 hour. Bring back to just below a boil.
Whisk together egg yolks and sugar in a metal bowl with electric beaters; beat in custard powder. Strain infused cream into the egg yolks, whisking all the time. Place bowl over saucepan of simmering water and cook gently for 10 minutes, stirring constantly, until thickened. Do not allow to boil.
Allow to cool, then place in freezer. Freeze until ice crystals start to form around the edges. Beat with electric beaters until smooth. Re-freeze. Repeat this process three or four times. After the final beating, fold in soaked raisins and any remaining rum. Stir well to combine. Pour into container and freeze until set. Delicious for dessert served with warm pudding and/or almond wafers.
Note: Omit coffee beans, rum and raisins for a rich vanilla ice cream.
________________________________________
Passionfruit Swirl Ice-Cream
Serves 4 to 6
6 egg yolks
1/2 cup caster sugar
1 1/2 tablespoons custard powder
2 cups milk
1 teaspoon vanilla essence
300ml thickened cream, whipped
Passionfruit Swirl:
1/2 cup passionfruit pulp
1/2 cup caster sugar
Combine egg yolks, sugar and custard powder in pan, gradually stir in milk. Stir over low heat until custard thickens; transfer to bowl, stir in essence; cover, refrigerate until cold.
To Make Passionfruit Swirl: Combine passionfruit and sugar in small pan; stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, about 7 minutes or until mixture thickens.
Fold cream into cold custard, pour into lamington pan; freeze until almost firm. Spoon half the ice-cream into 14 x 21cm loaf pan, top with half the passionfruit swirl mixture; repeat layering. Run a skewer through mixture for a swirled effect; cover, freeze several hours
This is the best ice-cream that I know-the coffee flavour is, I find, the most popular.
Ingredients:
4 Eggs, separated
� cup icing mixture, sifted
300 mls Thickened cream
Directions:
1. Whisk the cream until it forms soft peaks; whisk the egg yolks until well blended mix through the cream set aside in the freezer in a container.
2. Whisk the egg whites until stiff then whisk in the icing sugar a teaspoon at a time.
3. Fold the egg whites into the cream then put into a sealable container and place in freezer.
To freeze: cover, label and freeze.
To thaw: thaw at Room temperature for 15 minutes.
Variations:
Blackcurrant or other berries: Sieve 250gm of fruit. Add puree to mixture with egg yolks, with the strawberries; add a few drops of red colouring before putting in freezer container.
Coffee ice-cream: 2 tablespoons instant coffee mixed into the cream. Optional addition 1 tablespoon of rum or brandy to mixture before freezing.
Chocolate ice-cream: 2 tablespoons Cadbury drinking chocolate mixed into the cream.
Other options I have used is to add maltesers, small marshmallows, m & m�s, choc chips, etc whatever you care to add.
Report this post
blatty
28/10/2007 4:35:19 PM Report this post
blatty
28/10/2007 4:41:11 PM BTW my kids love this ice cream. I find it is very useful, especially if you have a lot of chooks laying at the time or, like me, people around the area having excess eggs. Report this post
Mem
28/10/2007 4:46:50 PM Banana Ice-Cream
Serves 6 to 8
3 cups milk
1 piece vanilla bean
1/2 cup sugar
3 egg yolks, beaten
1 cup cream
1/2 cup sweet sherry
2 large ripe bananas, mashed and sieved
1/3 cup ground almonds
Place the milk and vanilla bean together in a small pan and bring to scalding point. In a bowl, beat the sugar and egg yolks together until creamy. Pour on the scaled milk, stir to mix, stir to mix thoroughly and return to pan with vanilla bean. Stir constantly over a moderate heat, 180C, until it thickens, just before boiling. Remove from heat and allow to cool. Stir in the cream and sherry and process the mixture in an ice-cream maker until mushy, or freeze in a shallow tray. If using a tray, spoon out into a bowl and beat with an electric beater until lightly textured and increased slightly in volume. Stir in the sieved bananas and the almonds. Continue to freeze, either in ice-cream maker or freezer tray until firm. Report this post
KymT
28/10/2007 4:48:50 PM Thanks blatty. I've saved it into word.
Am hoping this is ok in my ice cream maker! Report this post
Mem
28/10/2007 4:48:56 PM Eggnog Ice-Cream
6 eggs, separated
10 tablespoons sugar
pinch of salt
1/4 cup brandy
1/4 cup rum
2 tablespoons dry sherry
1 cup milk
2 cup heavy cream
1/4 teaspoon nutmeg, freshly grated
Cook the egg yolks, sugar, salt, brandy, rum and sherry in a double boiler until very light and thickened. Remove from heat, add the milk and cream; cool. Beat the egg whites until stiff; fold them in the cream mixture. Pour into a ice cream machine and process according to directions. Sprinkle with nutmeg before serving.
_______________________________
Coffee Rum and Raisin Ice Cream
75g raisins
1/4 cup dark rum (or port)
300ml double cream
300ml single cream
2 small handfuls (50g) coffee beans (or 2 tbsp ground coffee)
1 vanilla bean
6 egg yolks
150g caster sugar
2 tsp custard powder
Cover raisins with rum and set aside for 3 hours or overnight. Place cream, coffee beans or granules and vanilla bean in saucepan; slowly heat until mixture is just below a boil. Cover and set aside to infuse for 1 hour. Bring back to just below a boil.
Whisk together egg yolks and sugar in a metal bowl with electric beaters; beat in custard powder. Strain infused cream into the egg yolks, whisking all the time. Place bowl over saucepan of simmering water and cook gently for 10 minutes, stirring constantly, until thickened. Do not allow to boil.
Allow to cool, then place in freezer. Freeze until ice crystals start to form around the edges. Beat with electric beaters until smooth. Re-freeze. Repeat this process three or four times. After the final beating, fold in soaked raisins and any remaining rum. Stir well to combine. Pour into container and freeze until set. Delicious for dessert served with warm pudding and/or almond wafers.
Note: Omit coffee beans, rum and raisins for a rich vanilla ice cream.
________________________________________
Passionfruit Swirl Ice-Cream
Serves 4 to 6
6 egg yolks
1/2 cup caster sugar
1 1/2 tablespoons custard powder
2 cups milk
1 teaspoon vanilla essence
300ml thickened cream, whipped
Passionfruit Swirl:
1/2 cup passionfruit pulp
1/2 cup caster sugar
Combine egg yolks, sugar and custard powder in pan, gradually stir in milk. Stir over low heat until custard thickens; transfer to bowl, stir in essence; cover, refrigerate until cold.
To Make Passionfruit Swirl: Combine passionfruit and sugar in small pan; stir over heat, without boiling, until sugar is dissolved. Simmer, uncovered, about 7 minutes or until mixture thickens.
Fold cream into cold custard, pour into lamington pan; freeze until almost firm. Spoon half the ice-cream into 14 x 21cm loaf pan, top with half the passionfruit swirl mixture; repeat layering. Run a skewer through mixture for a swirled effect; cover, freeze several hours
