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Full Online Book HomeLearning KitchenDairy - Ice Cream - Rum Raisin Ice Cream
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Dairy - Ice Cream -  Rum Raisin Ice Cream Post by :love2bhappy Category :Learning Kitchen Author :Unknown Date :January 2012 Read :608

Click below to download : Dairy - Ice Cream - Rum Raisin Ice Cream (Format : PDF)

Dairy - Ice Cream - Rum Raisin Ice Cream

Soak 1/2 cup raisins in 3 ounces of dark rum for 1 hour (or longer) in a covered container.

You now have two options:
(1) Prepare vanilla ice cream base, strain, and cool. Drain raisins and stir into ice cream base. Pour into ice cream machine and freeze. Makes 1 quart.

(2) Soften 1/2 gallon vanilla ice cream, but do not let it melt. Spoon into mixing bowl. Stir in raisins, rum, and 1/4 teaspoon nutmeg. Return all to ice cream carton and refreeze.
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Dairy - Saffron Cardamom Ice Cream
Saffron Cardamom Ice Cream, Ciao Bella 2 cups milk 2 cups heavy cream 1/4 teaspoon saffron threads 8 large egg yolks 3/4 cup sugar 2 teaspoons ground cardamom 1/2 cup shelled natural pistachio nuts In a heavy saucepan combine the milk, cream, saffron and bring to a boil. Remove pan from heat and let cream mixture stand, covered, for 1 hour. Return pan to the heat and bring mixture to just the boiling point. Meanwhile, in a bowl, whisk egg yolks, sugar and pinch of salt together. Add the cream mixture in a steady stream, whisking and pour the entire

Dairy - Rose Geranium Ice Cream Dairy - Rose Geranium Ice Cream

Dairy - Rose Geranium Ice Cream
1 1/4 cups (300 ml.) milk 12 rose scented geranium leaves 3 egg yolks 1/4 cup (75 g.) sugar 1 1/4 cups (300 ml.) heavy cream Heat the milk to almost boiling, remove, and infuse the geranium leaves for an hour. Beat the egg yolks and sugar till thick and pale. Strain the milk, discarding the leaves. Gently reheat it and beat a little into the yolks. Pour the egg mixture into the milk and return the pan to low heat. Stir until the custard is thick enough to coat the back of a spoon; do not let it boil. Cool.