Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries
Ellen Brown
Language: English
Pages: 240
ISBN: 0762437987
Format: PDF / Kindle (mobi) / ePub
Author Ellen Brown has reinterpreted classic frozen recipes for the home cook, each fitted to the most popular ice cream freezers on the market. Explore the nation's favorite ice cream shops with a plethora of delectable photographs and 150 recipes--featuring ice cream, gelato, sorbet, and more. This is the must-have guide for the at-home ice cream connoisseur.
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Bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. Remove and discard the vanilla bean pods. If the mixture is lumpy, strain it through a sieve. Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled.
Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F), or quick-cool it according to the method on page 14. While the ice cream mixture.
The mixture is lumpy, strain it through a sieve. Stir the pineapple and coconut into the custard. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°F), or quick-cool it according to the method on page 14. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. Serve immediately for a soft.
Unopened can of sweetened con- densed milk, and cover the can with water in a saucepan. Bring to a boil over high heat, then reduce the heat to medium and simmer the can for 2 hours. Make sure to add water to keep the can covered at all times. Remove the can from the water, and when cool enough to handle, open and scrape the contents into a saucepan. Add 21⁄2 cups of the milk to the pan, and whisk well. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it.
Both of the powders have dissolved. Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened. If the mixture is lumpy, strain it through a sieve. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered.