Text 10630, 133 rader
Skriven 2014-03-07 05:41:00 av Dave Drum (74128.cooking)
     Kommentar till en text av Fred A Ball
Ärende: I Scream Friday #2
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corn Ice Cream
 Categories: Five, I scream, Vegetables
      Yield: 2 servings
 
      1 qt Whole milk
      1 c  Heavy cream
    1/2 c  Sugar
      5 lg Egg yolks
      3    Ears corn; kernels cut from
           - cobs and cobs chopped
           - (1" pieces)
 
  Equipment: an ice cream maker
  
  "I think M. F. K. Fisher said the best way to eat fresh corn
  is to pick it yourself, run from the field as fast as you
  can, peel it, and throw it into a pot of already boiling
  water," says Dan Barber. "That's good advice, although corn
  ice cream is a pretty delicious alternative."
  
  Cook corn kernels with cobs, milk, cream, and sugar in a lg
  heavy saucepan over low heat, stirring occasionally, until
  sugar has dissolved. Simmer, uncovered, 1 hour.
  
  Discard corn cobs. Purée corn mixture in batches in a blender
  until smooth (use caution when blending hot liquids).
  
  Lightly beat yolks in a large bowl. Slowly add hot corn mix
  whisking. Return mixture to saucepan and cook over low heat,
  stirring constantly with a wooden spoon, until custard is
  slightly thickened and registers 170ºF on an instant-read
  thermometer (do not let boil).
  
  Immediately strain through a fine-mesh sieve into a metal
  bowl, pressing on and then discarding solids. Chill custard
  at least 6 hours.
  
  Freeze custard in ice cream maker, in batches if necessary.
  Transfer to airtight containers and put in freezer to firm
  up, at least 3 hours.
  
  Cooks’ note: Ice cream keeps 1 week.
  
  RECIPE BY DAN BARBER
  
  August 2008 | Gourmet
  
  Makes about 2 qt
  
  Meal Master Format by Dave Drum - 18 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Chocolate Ice Cream
 Categories: I scream, Chocolate, Desserts
      Yield: 8 servings
 
  1 1/2 ts Unflavored gelatin
      1 tb Water
      3 c  Milk; divided
      3 lg Egg yolks
     14 oz Can  sweetened condensed
           - milk
    1/4 c  Unsweetened cocoa powder
      2 oz Chopped unsweetened
           - chocolate
 
  Sprinkle gelatin over water in a small bowl; let stand,
  stirring once or twice, while you make the base for the ice
  cream.
  
  Pour 1 1/2 cups milk into a large saucepan. Add cocoa and
  chocolate to the milk.
  
  Heat the milk mixture over medium heat until steaming. Whisk
  egg yolks and condensed milk in a medium bowl. Gradually
  pour in the hot milk, whisking until blended. Return the
  mixture to the pan and cook over medium heat, stirring with
  a wooden spoon, until the back of the spoon is lightly
  coated, 3 to 5 minutes. Do not bring to a boil or the
  custard will curdle.
  
  Strain the custard through a fine-mesh sieve into a clean
  large bowl. Add the softened gelatin and whisk until melted.
  Whisk in the remaining 1 1/2 cups milk. Cover and
  refrigerate until chilled, at least 2 hours.
  
  Whisk the ice cream mixture and pour into the canister of an
  ice cream maker. Freeze according to manufacturer's
  
  directions. If necessary, place the ice cream in the freezer
  to firm up before serving.
  
  Tips: Jazz up homemade ice cream with stir-ins, like
  crumbled cookies, toasted nuts or chopped fruit. Here are
  few tips to get you started:
  
  Stir-ins should be small, about the size of a pea.
  
  Cool toasted ingredients completely before adding them to
  the ice cream maker.
  Check your ice cream maker's instructions when it comes to
  judging the volume of your stir-ins. In general, we
  recommend 1 cup of stir-ins per quart of ice cream.
  
  Add stir-ins to the ice cream maker during the last 5
  minutes of freezing.
  
  Eating Well | August 2011
  
  MM Format by Dave Drum - 22 August 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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