Text 7125, 91 rader
Skriven 2008-05-15 22:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: ice cream makers
========================
-=> Quoting Carol Shenkenberger to Janis Kracht <=-

 CS> Ohh, Ice Cream maker!  I got a little toy one that was supposed to
 CS> work off battery in the freezer (gift for Charlotte) but the thing
 CS> didnt work.

That's because it wasn't pink with a picture of Barbie on it! It just
has to be pink (Neekha says).

Something for the grownups:
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chocolate-Tequila Sundaes
 Categories: Desserts, Ice cream, Alcohol, Chocolate
      Yield: 8 Servings

           CINNAMON ICE CREAM:
      3 lg Egg yolks
    1/2 c  Sugar
  1 1/2 c  Whipping cream
    3/4 c  Half and half
      1    Cinnamon stick
      1    2-inch piece vanilla bean,
    Split lengthwise
    1/4 ts Ground cinnamon
  1 1/2 ts Vanilla extract
  1 1/2 ts Light rum
           CHOCOLATE-TEQUILA ICE CREAM:
      5 oz Bittersweet or semisweet
           chocolate, chopped
      3 lg Egg yolks
    1/4 c  Sugar
  1 1/2 c  Half and half
      1 c  Whipping cream
    1/4 c  Honey
      3 tb Unsweetened cocoa powder
 pn Salt
      3 tb Gold tequila
    1/4 ts Vanilla extract
           FUDGE SAUCE:
    3/4 c  Whipping cream
     12 oz Bittersweet or semisweet
    Chocolate, chopped
      1 tb Vanilla extract
      4    Bananas, cut lengthwise in
    Half and crosswise into
    Thirds
    Melted butter
  1 1/2 c  Chopped pecans, toasted

  Whisk yolks and sugar in medium bowl to blend. Bring cream, half
  and half, cinnamon stick, vanilla bean and ground cinnamon to boil
  in heavy medium saucepan. Gradually whisk cream into yolks; return
  to saucepan. Stir over medium heat until custard thickens, about 7
  minutes (do not boil). Mix in extract and rum. Chill. Strain
  custard. Process in ice cream maker according to manufacturer's
  instructions. Freeze in covered container.

  For chocolate-tequila ice cream Melt chocolate in top of double
  boiler over simmering water. Set aside. Beat yolks and sugar in
  medium bowl to blend. Bring half and half, cream, honey, cocoa and
  salt to boil in heavy medium saucepan. Gradually whisk cream
  mixture into yolk mixture; return to same saucepan. Stir over
  medium heat until custard thickens, about 10 minutes (do not
  boil). Whisk in melted chocolate, then tequila and vanilla. Chill.
  Process mixture in ice cream maker according to manufacturer's
  instructions. Freeze in covered container.

  For fudge sauce: Bring cream to boil in medium saucepan. Remove
  from heat. Add chocolate and vanilla; whisk until smooth. (Ice
  creams and sauce can be made 3 days ahead. Cover sauce and chill.
  Rewarm sauce before using.)

  Preheat broiler. Arrange bananas on baking sheet. Brush with butter.
  Broil until brown, about 4 minutes. Place some warm sauce, then 1
  tablespoon nuts into each ice cream goblet. Top with 1 scoop of each
  ice cream then bananas and more sauce and nuts.

  From: flynkat

MMMMM


Cheers

YK Jim


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