This recipe for delicious ice cream is a great summer food provided by John Barricelli. Try making your own ice cream sandwich with these double chocolate brownie cookies. Source: Martha Stewart Show, Summer 2007. About 1 1/2 quarts yield. Ingredients: 2 cups heavy cream, 2 cups whole milk, a pinch of salt, 2 sprigs fresh mint, 1 cup sugar, 8 large egg yolks. Directions: 1. Mix the cream, milk, and salt in a medium saucepan. Bring to a boil, add the mint. Remove from the heat and steep for at least 1 hour, then overnight, covered in the refrigerator. 2. In a medium bowl, whisk together the sugar and egg yolks; set aside. Remove the mint from the cream mixture and discard. Whisk the milk mixture into the egg mixture. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly. Continue to add the milk mixture, about 1/2 cup at a time, until it is all incorporated. 3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 3 to 5 minutes. The custard should leave a line drawn on the back of the spoon. Strain through a fine-mesh sieve into a medium bowl set in an ice bath. Stir occasionally until cool. Cover and transfer to the refrigerator until chilled for at least 1 hour, then overnight. 4. Pour into an ice cream maker and process according to the manufacturers instructions until set but not hard. 5. Transfer the soft ice cream to a plastic container, freeze for at least 4 hours, then overnight.
26.04.2023 @ 21:23
This recipe for delicious ice cream is a great summer food provided by John Barricelli. Try making your own ice cream sandwich with these double chocolate brownie cookies. Source: Martha Stewart Show, Summer 2007. About 1 1/2 quarts yield. Ingredients: 2 cups heavy cream, 2 cups whole milk, a pinch of salt, 2 sprigs fresh mint, 1 cup sugar, 8 large egg yolks. Directions: 1. Mix the cream, milk, and salt in a medium saucepan. Bring to a boil, add the mint. Remove from the heat and steep for at least 1 hour, then overnight, covered in the refrigerator. 2. In a medium bowl, whisk together the sugar and egg yolks; set aside. Remove the mint from the cream mixture and discard. Whisk the milk mixture into the egg mixture. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly. Continue to add the milk mixture, about 1/2 cup at a time, until it is all incorporated. 3. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 3 to 5 minutes. The custard should leave a line drawn on the back of the spoon. Strain through a fine-mesh sieve into a medium bowl set in an ice bath. Stir occasionally until cool. Cover and transfer to the refrigerator until chilled for at least 1 hour, then overnight. 4. Pour into an ice cream maker and process according to the manufacturers instructions until set but not hard. 5. Transfer the soft ice cream to a plastic container, freeze for at least 4 hours, then overnight.