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Ice cream and more

Pistachio Ice-cream Mold
Ingredients:
1 lb. 5 oz. pistachio ice cream
3 oz. mixed chopped candied fruit, chopped
rum
5 oz. whipped cream
1 egg white
2 tbs. caramel-coated almonds
4 tbs. powdered sugar

Preparation:
Put a semi-spherical mold in the freezer to chill. Soften the ice cream just until spreadable and line the inside of the mold, leaving the center empty. Put the mold back into the freezer. Soften the candied fruit in rum, and drain.
Whip the cream and stir in the candied fruit and the almonds. Beat the egg white and sugar until stiff and add to the cream.

Fill the center of the mold with this mixture and put the mold back into the freezer for at least 2 hours. Remove from freezer one hour before serving and place in refrigerator. Unmold just before serving.

Ice-cream
Ingredients:
1 qt. whole milk
1 cup sugar
10 egg yolks
grated rind of 1 lemon
1 pinch of salt

Preparation:
Bring the milk, all but 1/2 cup, to a boil in a stainless steel saucepan (do not use an aluminum container), adding the grated lemon rind and a pinch of salt. Remove from the fire.

Whip the egg yolks with the sugar in a bowl. Add the cold 1/2 cup of milk, and then add the hot milk a little at a time. Put the mixture in a pot on the fire and cook over very low heat for 20 mins, stirring constantly.

Do not allow to boil. When the mixture starts thickening, pour it into a bowl and cool, stirring frequently. Strain through a fine sieve.
Once entirely cooled, put the mixture in an ice-cream machine and churn until it reaches the proper consistency. Place in an ice-cream freezer.

Chocolate Ice-cream
Ingredients:
1 qt. milk
12 egg yolks
1 qt. cream
1 1/2 cups sugar
8 oz. bitter chocolate
1 vanilla pod (in bars)

Preparation:
Break the chocolate into chunk pieces, and melt over a low heat. When melted, add the milk, cream and vanilla pod. Bring near to a boil, stirring constantly.

Thoroughly whip the egg yolks with the sugar, add to the milk and cream and continue to cook as in basic recipe. When the mixture is ready, pour it into a bowl and cool, stirring occasionally.

When the resulting mix is cool, strain through a sieve, if necessary. Put it in the ice-cream machine and churn.

Lemon Sherbet
Ingredients:
1 1/2 cups granulated sugar
10 cubes lump sugar
10 lemons
1 qt. water
2 oranges
2 egg whites

Preparation:
Make a syrup with the granulated sugar in the water over a low heat until sugar has entirely dissolved. Reduce by 1/3, remove from heat and set aside.
Wash the lemons and rub them with sugar until all sugar is thoroughly scented with the lemon rinds. Add the lump sugar to the syrup and cool.

Squeeze the juice from the lemons and the oranges. Add to the syrup, mixing well. Strain the resulting juice. Whip the egg whites thoroughly, gently fold them into the mixture, and churn. Keep sherbet in ice cream freezer till ready to serve.

Vanilla Ice-cream
Use the same ingredients and procedure as in the basic recipe, adding vanilla pod instead of lemon rind to the warm milk.

Coffee Ice
Ingredients:
2 cups espresso
little water
2 tbs. sugar
whipped cream

Preparation:
Blend all the ingredients, making sure that the sugar is completely dissolved. Strain the syrup into a flat pan and place in freezer. Scrape occasionally while freezing and churn before serving.

Eggnog Chilled Cream
Ingredients:
8 egg yolks
1 cup sugar
ladyfingers
1 pint whipped cream
10 oz. dry Marsala

Preparation:
Beat the egg yolks with the sugar in a bowl. Add Marsala a tablespoon at a time.
Place in a saucepan over a very low heat or in a bain-marie and continue beating until the mixture becomes foamy.

Pour it in a bowl and let cool. Fold in the whipped cream and pour the mixture into a mold lined with ladyfingers moistened with Marsala.
Freeze for-at least 5 hours and serve.

Chilled Cream with Strawberries
Ingredients:
2 cups wild strawberries
2 sheets jelly
1 cup confectioner's sugar
1 oz. orange liqueur
1 qt. whipped cream
1 banana
4 slices pineapple

Preparation:
Wash strawberries in cold water. Dry them with paper towels and select 2 oz. of the best-looking berries for garnish. Pass the remaining berries through a non-metallic sieve. Sift the confectioner's sugar into the strawberry purée, and fold in the whipped cream.

Soften the jelly in a little of water and dissolve it in a saucepan with the liqueur over a low flame. Let cool but not set. Gradually fold the jelly into the strawberry and cream mixture.

Wrap an 8-in. soufflé mold with a collar made of cake cardboard (the collar should extend 2-in. above the edge of the dish). Pour in the strawberry and cream mixture and level off the top against the cardboard.
Freeze the semifreddo for at least an hour.

Remove the cardboard and garnish the dessert with the berries, banana and pineapple before serving.

Chocolate and Curacao Chilled Cream
Ingredients:
a large piece of sponge cake
4 oz. chocolate
1 qt. whipped cream
3 oz. confectioner's sugar
1 sachet vanilla
3 oz. almonds and hazelnuts, roasted and minced
1 oz. curacao
cocoa

Preparation:
Cut the sponge cake into strips and use it to line a spherical mold. Finely mince the chocolate and melt half of it in a double boiler over a medium heat. Pour the whipped cream in a bowl.

Add 3 oz. confectioner's sugar, vanilla, curacao and minced nuts. Lightly moisten the sponge cake with liqueur in the mold and spoon in half of the whipped cream.
Mix the remaining whipped cream with the chocolate. Scoop this into the mold, filling it to the top. Seal with more sponge cake strips and moisten with the liqueur.

Put the zuccotto in the freezer for about 4 hours. Make a funnel of wax paper and fill it with melted chocolate.
Make small disks of chocolate on another piece of wax paper and let harden. Remove the zuccotto from the freezer one hour before serving.

Unmold the zuccotto onto a serving dish, sprinkle with powdered sugar and garnish with chocolate disks and cocoa powder if desired. Slice and serve.
Buon appetito!

Buon appetito!

 

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