By Lou Seibert Pappas
Not anything beats do-it-yourself ice cream, and making it from scratch is an enthralling summertime culture whose time has get back. Ice lotions & Sorbets deals approximately 50 recipes for easy and complicated frozen truffles: out of date classics equivalent to vanilla bean, strawberry, and bittersweet chocolate; modern delights equivalent to Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully beautiful treats like White Chocolate-Framboise Truffle Gelato. With convenient component publications, serving counsel, and the rundown on how one can opt for and use ice cream makers, this really good e-book is a recipe for scrumptious new-fashioned enjoyable
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Additional info for Ice Creams & Sorbets: Cool Recipes
Example text
Freeze 2 hours, or until firm. Peppermint Candy Ice Cream: Finely chop 4 ounces peppermint candies or candy canes. Soften 1 quart vanilla ice cream, sprinkle the candy pieces over, and fold in. Freeze 2 hours, or until firm. The De’Longhi ice cream maker from Italy is an expensive compact compressor machine with a built-in freezer. It features a double paddle that mixes thoroughly and prepares frozen desserts in 20 to 40 minutes. The anodized aluminum bowl removes for serving and hand washing. The Rolls Royce of ice cream makers is the stainless steel KitchenAid Pro Line Frozen Dessert Maker, an ultraexpensive electric machine with self-contained refrigeration that produces up to 2 quarts of ice cream in about 30 minutes.
Whisk the egg yolks until blended, then whisk in the ⅔ cup sugar and espresso powder. Whisk in about half of the hot half-and-half and pour the yolk mixture into the pan of half-and-half. Cook and stir over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes. Stir in the chocolates until they melt. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature. Strain the custard into a container and discard the cinnamon sticks.
Whisk in the cornstarch paste and cook over medium heat until the mixture thickens and comes to a boil. Immediately place the pan in the ice bath and stir the mixture occasionally until it cools to room temperature. Transfer to a container and stir in the cream and vanilla. Cover and refrigerate until thoroughly chilled, about 3 hours. Freeze in an ice cream maker according to the manufacturer’s instructions. When the ice cream is almost frozen, spoon in the cognac and churn until blended in, about 1 minute more.