Text 16306, 112 rader
Skriven 2014-08-27 11:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: one screams 860
=======================
 ML> has visited, made his name with burnt caramel ice cream,
 ML> which isn't so sweet as similar products. Corby Kummer
 ML> I believe it was claimed it was the best ice cream in the
 ML> world. Certainly I have not had any that would topple it
 ML> from that pedestal.
 NB> Which... the burnt caramel flavor in particular, or all of Gus's ice
 NB> creams in general..?

Burnt caramel. Gus's other ice creams are good, but that was
the one that put him on the map.

 Burnt caramel does sound like a lovely flavor...
 NB> I don't think that was the flavor I had when we went there... that was
 NB> the one we went to at night, right...?  After eating Chinese...

Yeah - but I encourage everyone to try at least a taste of
the flavor just so as to be able to brag about having eaten
the best ice cream in the world.

 ML> I understand that some of these red dyes (cochineal, for
 ML> example) are made from edible insects, so they should be
 ML> fine, or at least finer than the coal tar ones.
 NB> I think it's just the coal tar ones they have to list in the
 NB> ingredients...? otherwise it can go in natural colorings..?  It's the
 NB> ones mandated to be listed that I was referring to...

I'm not an expert on such things, but I do know that artificial
flavors can be listed as such; why not artificial colors?

 ML> Goes with a creamy sauce and fresh fruit. Durian and coconut
 ML> milk is the classic accompaniment.
 NB> Not likely I'd fix it with the classic accompaniment, but who

Mango and other tropical fruits are sometimes used.

 NB> knows....?  :)   The first step would be just to cook up the rice.  I
 NB> understand that you boil it like regular rice but with less water to
 NB> be absorbed...?

Actually, more water - a ratio of 1 to 2.5 or even more if
you like a looser texture.

 For a dessert, do you need to add some sort of
 NB> sweetener to it?  And when..?

Palm sugar is the standard, but I use a mixture of dark brown
and white, as that's what is generally available. You can add
it any time that there's unabsorbed water, even at the beginning
if your range flame can go low enough to forestall any scorching.

Here's a mickey mouse recipe that's perhaps not quite so
mickey mouse.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cinnamon Streusel Ice Cream
 Categories: Cyberealm, Mom's best, Ice cream
      Yield: 1 quart

MMMMM---------------------FOR THE ICE CREAM--------------------------
      3    Egg yolks
      2 c  Whipping cream
  1 1/2 c  Milk
      1 c  Sugar
      2 ts Vanilla

MMMMM----------------------FOR THE STREUSEL---------------------------
    1/2 c  Light brown sugar, packed
    2/3 c  Flour
      1 tb Cinnamon
    1/4 c  Butter

  For the ice cream:

  1.      In a large bowl, whisk egg yolks until slightly thickened. Set
  aside.
  2.      In a saucepan, combine cream, milk, and sugar. Bring to a
  gentle boil over medium high heat, stirring to dissolve sugar. Whisk
  about 1 cup of the hot mixture into the egg yolks, then whisk the egg
  yolk mixture back into the pan.  Cook, stirring constantly, until the
  mixture is thick enough to coat the back of a spoon.  Pour through a
  fine sieve into a large bowl. Stir in vanilla. Cool slightly. Then,
  cover with plastic wrap and refrigerate for at least 4 hours and up
  to 2 days. 3.      Freeze in an ice cream maker according to
  manufacturer's instructions. Transfer ice cream to a freezer
  container and gently stir in cinnamon struesel just until marbelized.
  Cover lightly and freeze 1/2 to 2 hours before serving.

  Note: To add extra smoothness and volume to homemade ice cream, make
  the mixture a day ahead and refrigerate. After churning, ripen the
  ice cream in an airtight container in the freezer from 1/2 to 2 hours.

  For the streusel:

  1.      Preheat oven to 300F.
  2.      In a medium bowl, mix the brown sugar with the flour and
  cinnamon. Using knives or a pastry blender, cut in the butter until
  the mixture is crumbly.
  3.      Spread evenly on a baking sheet, and bake 5 minutes. Stir
  several times while baking, watching to be sure the topping does not
  burn. Cool, then break up any large clumps that may have formed.

  Source:  The Disney Magazine, June 1995
  Typed in MM format by Linda Fields, Cyberealm BBS, Watertown NY
  315-786-1120

MMMMM


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