هذه وصفة الآيس كريم اللذيذة – علاج صيفي رائع – هي مجاملة من جون باريتشيلي. حاولي صنع شطائر الآيس كريم الخاصة بك باستخدام هذه الشوكولاتة براونيز ذات الشوكولاتة المزدوجة.
This recipe for delicious ice cream is a wonderful summer treat and a compliment from John Barricelli. Try making your own ice cream sandwiches using these double chocolate brownies. Source: Martha Stewart Living, July 2007. Makes about 1 1/2 liters. Ingredients: 2 cups heavy cream, 2 cups whole milk, a pinch of salt, 2 fresh mint sprigs, 1 cup sugar, 8 large egg yolks. Directions: 1. Combine cream, milk, and salt in a medium-sized saucepan. Bring to a simmer and add mint. Remove from heat and let steep for at least an hour and up to overnight, covered in the refrigerator. 2. In a medium bowl, whisk together sugar and egg yolks. Set aside. Remove mint from cream mixture and discard. Bring milk mixture just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added. 3. Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, from 3 to 5 minutes. The custard should hold a line drawn across the back of the spoon with your finger. Strain through a fine-mesh sieve into a medium-sized bowl set in an ice bath. Stir occasionally until cooled. Cover and transfer to the refrigerator until chilled for at least 1 hour and up to overnight. 4. Pour into an ice cream maker and process according to manufacturers instructions until set, but not hard. 5. Transfer soft ice cream to a plastic container, and freeze for at least 4 hours and up to overnight.
26.04.2023 @ 21:21
This recipe for delicious ice cream is a wonderful summer treat and a compliment from John Barricelli. Try making your own ice cream sandwiches using these double chocolate brownies. Source: Martha Stewart Living, July 2007. Makes about 1 1/2 liters. Ingredients: 2 cups heavy cream, 2 cups whole milk, a pinch of salt, 2 fresh mint sprigs, 1 cup sugar, 8 large egg yolks. Directions: 1. Combine cream, milk, and salt in a medium-sized saucepan. Bring to a simmer and add mint. Remove from heat and let steep for at least an hour and up to overnight, covered in the refrigerator. 2. In a medium bowl, whisk together sugar and egg yolks. Set aside. Remove mint from cream mixture and discard. Bring milk mixture just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added. 3. Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, from 3 to 5 minutes. The custard should hold a line drawn across the back of the spoon with your finger. Strain through a fine-mesh sieve into a medium-sized bowl set in an ice bath. Stir occasionally until cooled. Cover and transfer to the refrigerator until chilled for at least 1 hour and up to overnight. 4. Pour into an ice cream maker and process according to manufacturers instructions until set, but not hard. 5. Transfer soft ice cream to a plastic container, and freeze for at least 4 hours and up to overnight.