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Full Online Book HomeLearning KitchenDairy - Root Beer Ice Cream
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Dairy - Root Beer Ice Cream Post by :rocketman Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3429

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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.
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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.

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2 ounces unsweetened chocolate 1 14-ounce can (1-1/4 cups) sweetened condensed milk 1 cup water 2 cups whipping cream 1 cup chopped walnuts 1 teaspoon vanilla 1-1/3 cups tiny marshmallows, halved In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly. Stir in whipping cream, walnuts, and vanilla. Freeze in a 4- or 5-quart ice-cream freezer