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Full Online Book HomeLearning KitchenFruit - Lemon - Lemon Ice Cream With Nut Brittle
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Fruit - Lemon -  Lemon Ice Cream With Nut Brittle Post by :Brian_Harvard Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1719

Click below to download : Fruit - Lemon - Lemon Ice Cream With Nut Brittle (Format : PDF)

Fruit - Lemon - Lemon Ice Cream With Nut Brittle

This has a lively taste and is extremely refreshing. The sweetness of the nut brittle helps to counteract the tartness of the ice cream.

12 medium-sized organic/unhandled lemons
14 fl oz (400 ml) water
1 lb 4 oz (570 g) caster sugar
8 large egg yolks
2 level teaspoons cornflour (corn starch)
16 lf oz (450 ml) double cream, lightly whisked

You’ll also need a shallow plastic container with a capacity of 31/2 pints (2 litres) , chilled.

Make the ice cream 24 hours before serving. To start, remove the zest from the lemons and squeeze the juice. Put the zest, juice, water and sugar together in a pan over a low heat and stir to dissolve the sugar. Once the sugar has dissolved, bring to boil, and after 1 minute remove from heat and take out the zest with a slotted spoon. Bring back to boil and let boil for a further 3 minutes.

Meanwhile, using an electric whisk, beat the egg yolks together with the cornflour in your largest mixing bowl until thick. Take the hot syrup and pour onto the egg yolk mixture and continue whisking until the mixture is smooth.

Cool, and when the mixture is cold, fold in with the cream (disperse with a balloon whisk if it doesn’t fold evenly). Pour into the plastic container, cover and let freeze for about 3 hours, until the ice cram is slushy. Then remove from the freezer and, using an electric whisk, beat the mixture together. ( The use of raw eggs carries a risk of salmonella, especially for pregnant women, children and the elderly)

To serve, use an ice-cream scoop to fill glasses and decorate with nut brittle.

Nut brittle:
1 oz (25 g) whole blanched almonds or hazelnuts, roughly chopped
6 oz (175g) caster sugar

You’ll need a lipped baking sheet, lined with baking parchment and brushed lightly with flavourless vegetable oil.

Preheat oven to 350°F, 180°C

Put the sugar in a pan over the lowest heat possible and leave until it starts to melt around the edges (about 30-40 mins). Then slowly stir until all the sugar has dissolved and is golden brown. Stir in the nuts and pour the mixture onto the oiled paper. Bake for 8-10 mins or until the eggs turn golden brown. Cool and break off irregular-sized peaces and poke them into the ice cream.
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Fruit - Lemon -  Lemon Jelly Fruit - Lemon - Lemon Jelly

Fruit - Lemon -  Lemon Jelly
4 large lemons 1 1/2 c. water 4 1/4 c. sugar 1 foil pouch of liquid fruit pectin (6 ounces) Finely shred enough lemon peel to make 1 T. Squeeze juice from lemons to make 3/4 cup. Combine peel, juice, and water; let stand 10 minutes. Strain to remove any pulp and peel; measure out 2 cups juice mixture. In a heavy pan combine the two cups of lemon juice mixture and the sugar. Cook over high heat, stirring constantly until mixture comes to a full rolling boil that cannot be stirred down. Quickly stir in pectin and return to a

Fruit - Lemon Ice Cream Fruit - Lemon Ice Cream

Fruit - Lemon Ice Cream
1 large lemon 1 cup sugar 1 cup milk 1 cup well-chilled heavy cream With a vegetable peeler remove zest from lemon, being careful not to include any white pith. In a food processor blend zest with sugar until very finely ground. Squeeze enough juice from lemon to measure 1/4 cup. In a large bowl stir together sugar mixture and milk until sugar is dissolved and stir in lemon juice. In a medium bowl beat cream until it just holds stiff peaks and fold into milk mixture gently but thoroughly. Pour mixture into a 9x5x3-inch metal loaf pan.