This text is in Chinese. Heres a translation of the text:
Source: Martha Stewart Living, Winter 1990 8 servings Ingredients: 1 1/4 cups heavy cream 2/3 cup half-and-half 3 egg yolks 1/2 cup sugar 6 tablespoons black currant purée
Directions: 1. Heat the heavy cream and half-and-half in a stainless steel saucepan. Beat the egg yolks and sugar together. Slowly add the cream mixture to the egg mixture, stirring constantly. Return the mixture to the saucepan and reheat. Stir with a wooden spoon, scraping the bottom of the pan, until the mixture thickens and coats the back of the spoon. Remove from heat and stir in the black currant purée. 2. Chill the custard completely. Pour into an ice cream maker and freeze according to the manufacturers instructions.
27.04.2023 @ 10:03
This text is in Chinese. Heres a translation of the text:
Source: Martha Stewart Living, Winter 1990
8 servings
Ingredients:
1 1/4 cups heavy cream
2/3 cup half-and-half
3 egg yolks
1/2 cup sugar
6 tablespoons black currant purée
Directions:
1. Heat the heavy cream and half-and-half in a stainless steel saucepan. Beat the egg yolks and sugar together. Slowly add the cream mixture to the egg mixture, stirring constantly. Return the mixture to the saucepan and reheat. Stir with a wooden spoon, scraping the bottom of the pan, until the mixture thickens and coats the back of the spoon. Remove from heat and stir in the black currant purée.
2. Chill the custard completely. Pour into an ice cream maker and freeze according to the manufacturers instructions.