Tuesday, August 18, 2009

Ice cream's 4 U................

vanilla ice cream

½ quart Milk
6 large Egg yolks
½ pounds Sugar
½ quart Cream, heavy
1 each Bean, vanilla

Cut the vanilla bean lengthwise into 4 sections and place it in a saucepan with the milk. Brink the milk to a boil and remove from heat. In a stainless bowl, whip the egg yolks and sugar until foamy. Strain the milk into the egg mixture. Place the bowl on a double-boiler and mix with a wooden spatula until the mixture thickens and adheres to the spatula. Remove the bowl from the double-boiler and add heavy cream. Place the mixture in a refrigerator until cold. Pour the mixture into an ice cream freezer and churn for 30 minutes or until stiff.

Butterscotch ice cream
6 Servings
3 tablespoon Butter or margarine
½ cup Brown sugar
1 cup Milk
1 ½ tablespoon Cornstarch
2 tablespoon Cold milk
1 pinch Salt
¼ teaspoon Vanilla
1 cup Heavy cream; whipped

Heat butter and sugar in top of double boiler until butter is melted and well blended with sugar. Add 1 cup milk and heat to boiling.
Mix cornstarch with 2 tablespoons cold milk; stir into butter and sugar mixture.
Add salt and cook, stirring constantly, until thickened. Cool and add vanilla. Fold in whipped cream.
Turn into refrigerator tray.
Freeze to a mush.
Remove to chilled bowl and beat quickly but thoroughly with rotary beater until smooth and fluffy.
Return to tray and freeze.

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