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Full Online Book HomeLearning KitchenDairy - Ice Cream - Tia's Fruit Basket Ice Cream
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Dairy - Ice Cream -  Tia's Fruit Basket Ice Cream Post by :mosspower Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2321

Click below to download : Dairy - Ice Cream - Tia's Fruit Basket Ice Cream (Format : PDF)

Dairy - Ice Cream - Tia's Fruit Basket Ice Cream

5 cups cream
8 cups milk
3 eggs
4 cups sugar
4 tsp. vanilla
4 bananas
dash salt
3/4 cup lemon juice (like the kind on the green bottle)
6 oz. can frozen orange juice
1 pkg. frozen strawberries (or raspberries)


Mix this all together and freeze according to directions. This makes a lot. It works for the biggest size.

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16 fl oz/500 ml milk 1 vanilla bean* (split and seeds scraped into milk)/ 1tsp vanilla essence 6-8 egg yolks 4 oz/ 125 gm caster sugar (fine sugar- not confectioner's sugar). To add later: 8 fl oz/250 ml double cream, lightly whipped (pouring cream works fine). Make the custard and chill until it is very cold (preferably overnight). Freeze in an ice cream churn or freezer until slushy. Add the whipped cream, making sure to combine thoroughly, and continue freezing until the mixture is firm. Remove paddle from the churn. Pack ice cream into a chilled container, cover tightly and
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1 cup milk 1 1/2 cups heavy cream 1/2 cup tequila 1/4 cup sugar 2 tablespoons honey 4 egg yolks In medium saucepan, over medium heat, combine milk, cream, and tequila. Simmer about 12-14 minutes; remove from heat. In medium bowl, whisk sugar and honey into egg yolks until slightly pale and lightened. Pour 1/3 of simmered mixture into yolks while stirring with a whisk. Pour milk-yolk mixture into saucepan, stirring to combine. Stir custard constantly over medium heat until it is thickens and coats back of spoon. Do not allow to boil. Remove from heat, pass through fine strainer and
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