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Full Online Book HomeLearning KitchenEthnic_misc - Swedish Cinnamon Ice Cream
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Ethnic_misc - Swedish Cinnamon Ice Cream Post by :rafix Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2041

Click below to download : Ethnic_misc - Swedish Cinnamon Ice Cream (Format : PDF)

Ethnic_misc - Swedish Cinnamon Ice Cream

250 ml milk
250ml whipping cream
1 cinnamon stick
125g sugar
5 eggs

Put the milk, cream, 75g of the sugar and the cinnamon into a pan and bring to the boil. Meanwhile whisk the eggs with the remaining sugar. When the milk mixture boils strain it into the egg mixture. Whisk until smooth and transfer to an ice-cream maker and freeze according to instructions.

Comment: Serve with Poached Pear
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1 cup water 2 cups sugar 1 (12 oz.) can evaporated milk 1 (14 oz.) can condensed milk 8 egg yolks, beaten 1 tsp. vanilla extract 1 cup rum (or to taste) (Can also use brandy or whiskey-rum is the Cuban tradition) Combine water and sugar and boil until it becomes syrupy. Let cool. Add both milks and vanilla to yolks. Mix well. Add syrup and rum. Mix well again. Strain all through a fine mesh strainer. Pour into sterilized decorative bottle with tight seal. Refrigerate. Better if left in the refrigerator for a couple of days. Shake a bit before

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