The Best Ice Cream Maker Cookbook Ever
Peggy Fallon
Language: English
Pages: 224
ISBN: 0060187654
Format: PDF / Kindle (mobi) / ePub
Choice is what it's all about: Choosing your favorite flavor, favorite topping or swirl-in, favorite frozen dessert. For no matter what kind of ice cream maker you own -- an inexpensive canister or a top-of-the-line electric freezer -- there's an extra special treat here for you.
Exciting flavors include an assortment of vanillas of varying degrees of richness, several great chocolates, Butter Pecan, Sensational Strawberry, Peaches 'n' Cream, Utterly Peanut Butter and Double Ginger to mention only a sampling. For an extra flourish, there's a collection of ice creams with add-ons -- swirls and twirls, sauces and toppings. There is even an entire chapter of great reduced-fat light ice creams and nonfat frozen yogurts with names like Creamy Banana, Cappuccino, Date Rum and Maple Crunch.
Many completely fat-free frozen delights are covered in the chapter called "Sorbets, Granitas and Other Ices." Enticing and refreshing, they come in flavors such as Kiwi-Lime, Mango Margarita, Spiced Rasberry and Strawberry Daquiri. And for showstopping, truly fabulous desserts, made completely in advance, turn to the last chapter, which contains ice cream cakes, pies and other frozen desserts.
bowl. Gradually whisk in about 1 cup of the wants cream. Return the egg mixture to the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon (at least 160°F. on a candy thermometer), 5 to 10 minutes. Do not boil or the egg yolks will curdle. 4. Strain the custom into a bowl and partially cover. Let cool 1 hour at room temperature. Stir in the vanilla and almond extracts. Refrigerate, covered, until very cold, at least 6 hours
Caribbean Coconut Ice Cream through step 4. Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer’s directions. When the ice cream is at the soft-serve stage, add the frozen Coconut Mocha-Nut Macaroon pieces (along with the coconut called for in the ice cream) and process 1 minute longer. Transfer to a covered container and freeze at least 3 hours or as long as 3 days. Pecan Butterscotch Ripple Ice Cream This golden pairing looks most inviting
1 week. Freeze for longer storage. Serve chilled or at room temperature. Very Berry Sauce This recipe works well with raspberries, boysenberries, blackberries, or a combination thereof. It is your basic cooked tart and tasty berry sauce. Makes about 2 cups * * * 4 cups fresh or frozen unsweetened raspberries, boysenberries, or blackberries, or a combination ½ cup sugar 2 tablespoons cornstarch 2 tablespoons water 2 teaspoons fresh lemon juice * * * 1. If using fresh
will curdle. Remove from the heat. Immediately add the chocolate and stir until melted and smooth. 3. Strain the custard into a bowl and partially cover. Let cool 1 hour at room temperature. Stir in the vanilla. Refrigerate, covered, until very cold, at least 6 hours or as long as 3 days. 4. Pour the custard into the canister of an ice cream maker and freeze according to the manufacturer’s directions. Transfer to a covered container and freeze at least 3 hours or as long as 3 days. Simply
spoonfuls, stirring well after each addition, until the peanut butter has melted and the mixture is smooth. 3. Whisk the egg yolks in a medium bowl. Gradually whisk in about 1 cup of the warm peanut butter cream. Return the egg mixture to the saucepan, reduce the heat to medium-low, and cook, stirring, until the custard thickens enough to coat the back of a spoon (at least 160°F. on a candy thermometer), 5 to 10 minutes. Do not boil or the egg yolks will curdle. 4. Strain the custard into a