Text 9592, 101 rader
Skriven 2014-02-07 10:46:24 av Dave Drum (1:261/38)
     Kommentar till en text av Fred A Ball
Ärende: Phearless #1
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peach Ice Cream
 Categories: I scream, Fruits, Dairy, Desserts
      Yield: 7 servings

      5 c  Ripe peaches, peeled and
           - chopped
      6 lg Eggs; lightly beaten, room
           - temp
  2 1/2 c  Sugar
      2 tb All-purpose flour
      1 tb Vanilla extract
        ds Salt
      4 c  Whole milk
      3 c  Heavy cream (whipping
           - cream)

  In a blender, purée 3 cups of the peaches. Mash the
  remaining 3 cups of chopped peaches with a potato
  masher. Set aside.

  In a large bowl, whisk together the eggs, sugar, flour,
  vanilla and salt until well blended. Set aside.

  In a large, heavy saucepan over low heat, heat the
  milk and cream, just until it begins to steam. Pour a
  little of the heated mixture into the egg and sugar
  mixture, and stir. Then pour the bowl of
  egg/sugar/milk mixture back into the heavy saucepan.
  Continue to cook over low heat, stirring constantly,
  until mixture is thick and smooth. Remove from heat,
  and refrigerate the mixture for several hours or until
  well chilled.

  Add the puréed peaches to the chilled mixture, stir
  well, and pour into a 5-quart ice cream freezer can.
  Turn on the ice cream freezer or crank it by hand for
  5 minutes. Then, carefully remove the top of the can
  and the dasher, and add the reserved 2 cups of mashed
  peaches, mixing them in with a long spoon. Put the
  dasher back in and the top back on, and continue
  freezing according to the manufacturer's

  directions. Allow ice cream to ripen for at least an
  hour.

  Makes about 3-1/2 quarts.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 15 June 2010

  Uncle Dirty Dave's Archives

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Butter Pecan Ice Cream
 Categories: I scream, Dairy, Desserts, Nuts
      Yield: 6 servings

      2 c  Chopped pecans
      3 tb Butter; melted
      3    (14 1/2 oz) cans evaporated
           - milk
      2    (3 3/4 oz) packages instant
           - vanilla pudding mix
  2 1/2 c  Sugar
  1 1/2 ts Vanilla extract
      2 qt Whole milk

  Sauté chopped pecans in butter, stirring occasionally,
  about 5 minutes or until toasted. Set aside and cool.

  Combine remaining ingredients, stirring until smooth
  and sugar has completely dissolved. Pour mixture into
  freezer can of hand-turned or electric ice cream
  freezer. Freeze for 10 minutes or until mixture has
  thickened.

  Remove dasher, and add pecans to mixture. Return
  dasher, and continue freezing according to freezer
  manufacturer's directions. Let ice cream ripen for at
  least 1 hour before serving.

  Makes about 1-1/2 gallons.

  FROM: Texas Cooking Online's Weekly E-mail

  MM Format by Dave Drum; 22 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... I love acting. It is so much more real than life. - Oscar Wilde

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