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Full Online Book HomeLearning KitchenDairy - Saffron Cardamom Ice Cream
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Dairy - Saffron Cardamom Ice Cream Post by :paulrhodes Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3127

Click below to download : Dairy - Saffron Cardamom Ice Cream (Format : PDF)

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 mixture back into the pan. Cook this custard over moderate low heat, stirring until a thermometer reaches 170F.

Strain through a fine sieve into another bowl and stir in cardamom. Let custard cool completely and freeze in ice cream freezer according to manufacturer's recommendations. Add pistachios during last few minutes of freezing time.

Makes 1 1/2 quarts.

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2 tsp. cornstarch 1 (12 oz.) can lowfat evaporated milk 2 (2.07 oz.) Snickers candy bars, chilled and cut into 1/4 inch pieces 1 cup half and half In medium saucepan, combine brown sugar and cornstarch. Add evaporated milk, cook and stir over medium heat until bubbly and thickened. Cook 1 minute longer. Remove from heat and stir in half the candy. Add half and half; cool. Stir in remaining candy, then pour into canister and freeze according to manufacturer's directions. Makes about 1 quart.

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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.