Recipes On Rails: New Recipes tagged ice cream

Savory Grill Ice Cream

Wed Jan 07 14:13:33 UTC 2009

Ingredients:

1.0 quart Cream, Half-and-half
2.0 quart Cream, Heavy
1.4 pound Sugar
0.25 pound chocolate, cocoa powder Aristocrat
1.0 tablespoon Vanilla
1.0 pinch salt

Instructions:

Mix ingredients in a pot over slow heat to dissolve the chocolate and sugar. Cool and process in your ice cream maker.

Servings: 0
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/624-savory-grill-ice-cream

Ice Cream Base

Wed Jan 07 09:05:36 UTC 2009

Ingredients:

Default
500.0 milliliter Milk
150.0 milliliter Cream, Heavy
3.0 each egg yolks
0.28 cup Sugar
1.0 each Vanilla Bean

Instructions:

Heat milk to boiling with vanilla bean
While milk heats, mix the sugar with the egg yolks.
Temper eggs and sugar with hot milk. Add cream, and mix all ingredients. Return to burner and heat till solution thickens and coats the back of a spooon....

Servings: 10
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/53-ice-cream-base

Snickers Ice Cream

Wed Jan 07 09:05:45 UTC 2009

Ingredients:

Default
0.25 pound Snickers
300.0 pound Milk
200.0 cup Cream, Heavy
4.0 each egg yolks
0.16 cup Sugar

Instructions:

Trim edges off snicker bars to reduce them to 2.75 inches each.
Pour just a little milk into the bottom of the beaker, and stick the snickers in the beaker, edge up. Freeze to hold snickers in place.

Put the milk and cream into the pan and heat. While it heats, mix the egg yolks and the sugar. Temper the eggs with thee heated milk. Return everything to the burner and heat till thickened. Let cool and pour over the snickers and freeze.

Can substitute several oreo cookies for the snickers....

Servings: 10
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/54-snickers-ice-cream

Chocolate Ice Cream

Sun Jan 04 04:03:23 UTC 2009

Ingredients:

Default
1.0 cup Milk
1.0 cup Cream, Heavy
0.5 teaspoon Vanilla
0.6 pound chocolate
0.75 cup Sugar
3.0 tablespoon water
6.0 each egg yolks
0.125 teaspoon salt

Instructions:

The chocolate should be 70% cacao chocolate such as Lindt, finely chopped.

Bring milk, cream and vanilla to a boil (just). Remove from heat, cover, and keep warm.

Put 1/2 cup sugar and 3 TBLS water in a pan and bring to a boil. Keep stirring until sugar is disolved and wash down any sugar crystals on the wide of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, and washing down crystals, until mixture is a deep golden carmel, about 10 minutes. Remove pan from heat and carefully whisk in warm cream mixture (mixture will steav vigorously and caramel may harden). Cook over low heat, whisking, until caramel is dissolved.

Beat yolks with salt and remaining 1/4 cup sugar, using mixer at high speed, until trippled in volume and able to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted (6 - 8 minutes with handheld mixer).

Slowly add caramel mixture to yolks in a slow stream, whisking. Transfer to 3 qt. saucepan. Cook over low heat, stirring constantly, until custard is slightly thickened and registers 170 on thermometer.

Force custard through sieve into bowl with the chopped chocolate, and let stand 1 minute, the whisk mixture until smooth.

Cool to room temperature, stirring occassionally, for about 35 minutes.

Servings: 1
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/438-chocolate-ice-cream