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Full Online Book HomeLearning KitchenDairy - Rose Geranium Ice Cream
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Dairy - Rose Geranium Ice Cream Post by :bio4ce Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3320

Click below to download : Dairy - Rose Geranium Ice Cream (Format : PDF)

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.

Whip the cream lightly and fold into the custard. Freeze in a freezer or ice cream machine, as above.
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Dairy - Ice Cream -  Rum Raisin Ice Cream Dairy - Ice Cream - Rum Raisin Ice Cream

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. or (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.

Dairy - Root Beer Ice Cream Dairy - Root Beer Ice Cream

Dairy - Root Beer Ice Cream
3 c. sugar 1 1/2 qts. milk 3 pts. whipping (heavy) cream 1 1/2 cans evaporated milk 6 Tbsp. vanilla 2 Tbsp. root beer extract 6-9 eggs, beaten Add sugar to milk and heat just enough to dissolve sugar. Pour mixture into freezer tub. Add whipping cream and canned milk and mix well. Stir in vanilla and root beer extract. Add beaten egg; blend well. Freeze using 8 parts ice to 1 part salt. Makes 6 quarts.