| GUINNESS
STOUT ICE CREAM |
Recipe
courtesy Emeril Lagasse, 2002 |
|
12 ounces
Guinness stout
2 cups
heavy cream
2 cups
whole milk
3/4 cup
granulated sugar
1 vanilla
bean, split in half lengthwise
6 egg
yolks
|
In a large saucepan, simmer
the Guinness until reduced by 3/4 in volume, about 8 minutes. Combine the
cream, milk, and sugar in a medium, heavy saucepan. Scrape the seeds from
the vanilla bean into the pan and add the vanilla bean halves. Bring to
a gentle boil over medium heat. Remove from the heat. |
| Beat the egg
yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks.
Gradually add the egg mixture in a slow, steady stream, to the hot cream.
Cook over medium-low heat, stirring occasionally, until the mixture thickens
enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read
thermometer, about 5 minutes. |
| Remove from
the heat and strain through a fine mesh strainer into a clean container.
Cover with plastic wrap, pressing down against the surface to keep a skin
from forming. Chill in the refrigerator for 2 hours. |
| Remove from
refrigerator and add the Guinness reduction, whisking until well blended.
Pour into the bowl of an ice cream machine and freeze according to the
manufacturer's instructions. Transfer to an airtight container and freeze
until ready to serve. |
| PUMPKIN
ICE CREAM |
|
|
2 eggs
1/4 tsp
cinnamon
1/2 tsp
nutmeg
1 1/2 cup
milk
1 cup sugar
1 cup whipping
cream
1 cup canned
pmpkin
|
In a saucepan over medium
heat, whisk milk, sugar and eggs. Stirring constantly. Cook until slightly
thickened, about 10 minutes. Remove from heat. Whisk in cream, pumpkin,
cinnamon and nutmeg. Chill thoroughly. Makes about 1 Qt/.9L. |
| HEALTHY
PEACH ICE CREAM |
|
|
2 egg yolks
1 (28 oz.) can peaches
in natural syrup
2 Tbs sugar
1 1/2 cups low fat or skim milk
1/2 cup non-fat milk powder
Fresh fruit, if desired
|
In a food processor/blender,
process peaches and syrup to a smooth puree. In saucepan, beat egg yolks
with sugar until thick and creamy. Scald milk. Stir in non-fat dried milk
until dissolved. Pour milk over eggs, stirring continually until custard
thickens. Remove from heat. Cool. Make about 1 Qt/.9L. |
|
|
|
Make
your homemade frozen desserts light and healthy or rich and decadent it's
your choice. Try our kitchen-tested recipes, then experiment with your
own. Select sunripened fruit, yogurt, bittersweet chocolate chunks, toasted
nuts and more. Let the kids add candy or chocolate bar pieces.
SOFT-SERVE
ICE CREAM MAKER-$59.95-
COLD
& CREAMY
ICE
CREAM & FROZEN YOGURT-$3.95-