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Brown Bread Ice CreamIngredients:
Add the breadcrumbs and sugar and cook for 15-20 minutes, stirring occasionally, until the breadcrumbs are golden brown and the sugar is carmelized.
(Don't worry if the breadcrumb mixture becomes sticky and lumpy. Stir it occasionally to break up any lumps and prevent burning. Don't stir the mixture too often, or it won't caramelize properly.)
Remove pan from heat.
Allow mixture to cool, then break into small pieces.
Put cream in a bowl.
Remove the ice cream mixture from the freezer and whisk well.
Caramel Ice Cream (very rich)Ingredients:
Boil the milk
Beat the egg and flour together and add to the boiling milk.
Put the sugar in a hot skillet.
Stir and shake frequently until the sugar gets brown and liquid.
Then stir it into the custard.
Cool the mixture thoroughly.
Put through a fine sieve.
Add the cream and freeze.
The caramel mixture may be made the day before the cream is to be used.
Caramel Ice Cream (economical)Ingredients:
Methodology: Caramelize the sugar in a hot skillet, stirring constantly.
Add the water.
Stir until sugar is dissolved and evaporated into a heavy syrup.
Set aside to cool.
Separate the eggs.
Beat the whites stiff, and set aside.
Add the flour to the milk and evaporated milk.
Beat in caramel mixture and beaten egg yolks.
Cook mixture in top of double boiler, stirring constantly until custard begins to thicken and coats a silver spoon.
Fold in the egg whites.
Cool, put through a fine sieve.
Whip the whipping cream and fold into custard mixture.
This makes a gallon of ice cream.
Chocolate Ice CreamIngredients:
When the chocolate, sugar, and milk are well blended, add the beaten egg-yolks, and whisk in the rest of the milk and the vanilla essence.
Continue whisking until the mixture is light and frothy, cool, and then stir in the half-whipped cream, and the stiffly beaten whites of the egg.
Put into freezer.
Coffee Ice CreamIngredients:
Then strain it to remove the grounds.
Soak the gelatine in 2 or 3 tablespoonfuls of hot water, then boil the sugar and water for about 5 to 8 minutes until it is syrupy.
Then stir in the dissolved gelatine.
Beat the eggs, stir in the milk and coffee, add the cool syrup and gelatine to the mixture, and cool.
Whip up the cream ligtly, and blend it in also.
Continue stirring for a few minutes to blend all the ingredients together.
Put into freezer.
Festive Fruity Ice CreamIngredients:
Heat the single cream in a pan until nearly boiling, then stir slowly into the egg mixture.
Strain the hot cream mixture into a heatproof bowl set over a pan of simmering water.
Whip the double cream into soft peaks, then fold into the cold custard.
Praline Ice CreamIngredients:
Put the remainder on to boil; when boiling, pour it on to the blended custard, stirring continually.
Return to the saucepan, add the sugar, and boil for 5 minutes.
Add the yolks of eggs, and cool for a few minutes, but do not let the mixture boil.
Stir whilst the custard is cooling.
Whip up the whites of egg very stiffly, and the cream lightly.
Whilst waiting for the custard to cool, crush the almond rock.
Then stir in the whipped cream, almond rock, the whites of egg, and the almond essence if required.
Blend well, and then place in freezer.
Raspberry Ice CreamIngredients:
If they are sprinkled with a little castor sugar and crushed and left for about 30 minutes.
The juice is more easily extracted from the fruit and they sieve more readily.
Put the vanilla ice cream into a basin, add the sieved raspberries, a little additional sugar, squeeze of lemon juice, and the gelatine dissolved in about 2 tablespoonfuls of hot water.
Blend all the ingredients thoroughly.
If liked, the mixture can be enriched by adding a little beaten cream.
Place in the freezer.
Strawberry Ice CreamIngredients:
Bring to boil and continue to boil steadily for 5 minutes.
Leave to cool.
Mix the pureed strawberries with the cold sugar syrup, chill to a practically frozen "slushy|" consistency.
Whisk egg whites until stiff and fold into this mixture.
Freeze until half-solid.
Whip the cream until softly stiff, mix well into the strawberry ice mixture, and turn into a plastic freezer box.
Cover and freeze until solid.
When ice cream is required, serve into individual sundae dishes.
Decorate with fresh strawberries and whipped cream or strawberry sauce.
Vanilla Ice CreamIngredients:
Put the remainder on to boil, and when boiling, pour it on to the blended cornflour, stirring all the time to prevent lumps forming.
Then return to the saucepan, add the sugar, and simmer for 3 or 4 minutes.
Stir in the beaten eggs, and continue to cook for a few minutes, continuing to stir.
Add the sugar, mix well, allow the custard to cool, stir in the evaporated milk and a little vanilla essence.
When quite cold, put into the freezer.
Yuletide Ice CreamIngredients:
Allow to cool.
Add evaporated milk and sugar.
Pour into refrigerator tray and freeze quickly till set.
Remove from refrigerator and place in a basin.
Beat till thick and creamy and about twice the original volume.
Mix in the fruit, cherries and nuts.
Freeze quickly till firm.
Methodology: Melt the margarine or butter over gentle heat.
It should be barely warm, not hot.
Gradually add to the drinking chocolate stiring until smooth.
The ice cream must be very firm.
Cut into blocks and insert a wooden skewer in each.
Dip each block, the chocolate will set at once, and serve immediately.
Page Last Updated - 18/03/2008