Officially Its the first Day of Summer but it sure did feel like Summer started 4 weeks ago!! Here is something to cool the socks off of you guy!! Hope you enjoy and Please Share the love with your friends and family :)
Some of the recipes use these recipes:
Simple Syrup:
4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the
sugar is dissolved. Cool to room temperature, then
refrigerate in a covered jar.
Makes about 1 quart
Custard Ice Cream Base:
This base will keep for 3 to 4 days in the refrigerator in a
tightly-covered jar.
It is important that the jar be well sealed or the base will
pick up flavors from other foods. If you prefer to use turbinado sugar,
substitute it for the granulated in the recipe.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream
Heat the cream, milk and sugar in a heavy-bottomed saucepan,
stirring occasionally until the sugar is dissolved and the mixture is hot.
Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in
about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into
the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring
constantly, until the mixture thickens slightly and coats the back of a spoon,
about 8 minutes. Be sure not let the mixture boil at any time or will curdle.
Strain into a clean bowl and use as directed in the specific recipes. Stir in
the nuts.
Makes 1 quart.
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ALMOND
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy
cream, mix thoroughly together. In a saucepan, heat the almond mixture and
bring it to a boil. Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and
fluffy. Add the almond mixture and mix well with wooden spoon. Return the
mixture to the saucepan. Stir over medium-low heat until the custard thickens
and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold.
Process custard in ice cream maker according to manufacturer’s instruction.
Transfer to covered container and freeze until firm.
APPLE WALNUT
2 apples, cored, peeled, chopped
2 cups whipping cream
1/2 teaspon cinnamon
1 cup milk
3 egg yolks
3/4 cup sugar
1/4 chopped walnuts
Steam apples until soft. Puree with 1/4 cup of sugar, 1 cup
of cream and cinnamon Beat egg yolks. Beat 1/2 cup of sugar. Heat milk and 1
cup of cream just short of boiling. Stir into egg yolks. Mix milk/egg and apple
mixtures. Cool. Mix in machine. Add walnuts when ice cream nearly ready.
APRICOT
Two 16-oz. cans apricots packed in heavy syrup, drained,
liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream
Purée the apricots in a food processor. Add the syrup. lemon
juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.
AVOCADO
(Yield: a bit more than 1 pt)
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime
First make 1 pint creme anglaise: Heat to a simmer 1 pt.
half and half and 1/2 cup sugar. In a bowl, whisk 3 yolks.
Mix 1/3 of the hot liquid with the yolks, whisking. This
warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE
FLAME. Let cool.
When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas
avocadoes, pureed juice and zest of one lime. Freeze in an ice cream freezer
according to the manufacturer's instructions.
Notes: ------ As you can see, this recipe is constructed so
that it is easy to add any flavoring to the basic custard.
Where it asks to add flavoring, try: Balsamic vinegar: Add 2
tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No
one will even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
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