Post by JJ Judkins on Jul 30, 2010 11:33:03 GMT -6
* Exported from MasterCook *
Apple Ice Cream
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Frozen LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds cooking apples
1/3 cup granulated sugar
1 1/3 cups light cream
3 egg yolks
juice of 1 lemon
1 tablespoon Calvados -- optional
1/2 cup heavy cream -- plus 2 tablespoons
Peel, core and cut up the apples and put them in a pan with 2 tablespoons
of the sugar and cook until soft. Let cool and puree in a blender or food
processor then push through a sieve.
Make the ice cream as usual by heating the light cream, beating the
remaining sugar with the yolks, whisking in the warm cream till a custard
is formed, then adding the flavorings (lemon juice and Calvados, if
using). Let cool.
Fold in the cold apple puree, whisk in the heavy cream till thick but
still soft and fold that in, too, freeze as described by ice cream maker.
Serves 6 to 8
AuthorNote: The inspiration for this comes from Bella Radford, a
contestant on 'Masterchef' some years back. It isn't her recipe, though on
my request she did send it to me (which I characteristically , promptly,
lost) but hommage to it. I'd made a rhubarb ice cream for "How to Eat",
and just substituted the one fruit for the other. And in turn, if you
want to try any other fruit ice creams, you can just use this ice cream as
a blue print.
AuthorTips: Making ice cream isn't difficult - it's all just stirring -
but if you haven't got an ice cream maker it is labor-intensive (which is
a different matter). What you do then is put cooled ice cream base into a
covered container, stick it in the freezer and whip it out every hour for
3 hours as it freezes and give it a good beating, either with an electric
whisk, by hand or in a the processor. That gets rid of any ice crystals
that form and that make the ice cream crunchy rather than smooth. If
you've got and ice cream maker, you're laughing; it then takes 20 minutes
from having a cooled mixture to having an ice cream that's frozen but not
set; it'll probably need another 2 to 3 hours in the freezer for that. The
important thing, however you make it, once it's set hard, is to let it
ripen in the refrigerator for about 20 minutes before you eat it. You want
it frozen, certainly, but not rock hard.
As for the method of making the custard for the ice cream, once you've got
into the habit, it's - like everything else - routine. Just fill the sink
half full with cold water for plunging the custard into if it looks like
splitting at any stage.
Heat the specified amount of cream or milk until nearly boiling. Whisk the
required yolks and sugar, and pour, still whisking, the warm cream over.
Transfer to a saucepan and cook till a velvety custard. I don't bother
with a double boiler, and actually don't keep the heat very low, but you
will need to stir constantly, and if you think there's any trouble ahead,
plunge the pan into the sink of cold water and whisk like mad. It
shouldn't however take ore than 10 minutes, this way, for th custard to
cook. And when it has thickened, take it off the heat, add whatever needs
adding according to the recipe, then cool (I transfer the custard to a
bowl and sit it in cold water in the sink) before chilling and freezing in
the ice cream machine (or see manual tips above).
Source:
"Nigella Fresh by Nigella Lawson, 2010."
S(Formatted by Chupa Babi):
"July 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 294 Calories; 18g Fat (53.1%
calories from fat); 3g Protein; 32g Carbohydrate; 4g Dietary Fiber; 145mg
Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat
Milk; 3 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 900030 0 0 0 0 0 0
Apple Ice Cream
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Frozen LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds cooking apples
1/3 cup granulated sugar
1 1/3 cups light cream
3 egg yolks
juice of 1 lemon
1 tablespoon Calvados -- optional
1/2 cup heavy cream -- plus 2 tablespoons
Peel, core and cut up the apples and put them in a pan with 2 tablespoons
of the sugar and cook until soft. Let cool and puree in a blender or food
processor then push through a sieve.
Make the ice cream as usual by heating the light cream, beating the
remaining sugar with the yolks, whisking in the warm cream till a custard
is formed, then adding the flavorings (lemon juice and Calvados, if
using). Let cool.
Fold in the cold apple puree, whisk in the heavy cream till thick but
still soft and fold that in, too, freeze as described by ice cream maker.
Serves 6 to 8
AuthorNote: The inspiration for this comes from Bella Radford, a
contestant on 'Masterchef' some years back. It isn't her recipe, though on
my request she did send it to me (which I characteristically , promptly,
lost) but hommage to it. I'd made a rhubarb ice cream for "How to Eat",
and just substituted the one fruit for the other. And in turn, if you
want to try any other fruit ice creams, you can just use this ice cream as
a blue print.
AuthorTips: Making ice cream isn't difficult - it's all just stirring -
but if you haven't got an ice cream maker it is labor-intensive (which is
a different matter). What you do then is put cooled ice cream base into a
covered container, stick it in the freezer and whip it out every hour for
3 hours as it freezes and give it a good beating, either with an electric
whisk, by hand or in a the processor. That gets rid of any ice crystals
that form and that make the ice cream crunchy rather than smooth. If
you've got and ice cream maker, you're laughing; it then takes 20 minutes
from having a cooled mixture to having an ice cream that's frozen but not
set; it'll probably need another 2 to 3 hours in the freezer for that. The
important thing, however you make it, once it's set hard, is to let it
ripen in the refrigerator for about 20 minutes before you eat it. You want
it frozen, certainly, but not rock hard.
As for the method of making the custard for the ice cream, once you've got
into the habit, it's - like everything else - routine. Just fill the sink
half full with cold water for plunging the custard into if it looks like
splitting at any stage.
Heat the specified amount of cream or milk until nearly boiling. Whisk the
required yolks and sugar, and pour, still whisking, the warm cream over.
Transfer to a saucepan and cook till a velvety custard. I don't bother
with a double boiler, and actually don't keep the heat very low, but you
will need to stir constantly, and if you think there's any trouble ahead,
plunge the pan into the sink of cold water and whisk like mad. It
shouldn't however take ore than 10 minutes, this way, for th custard to
cook. And when it has thickened, take it off the heat, add whatever needs
adding according to the recipe, then cool (I transfer the custard to a
bowl and sit it in cold water in the sink) before chilling and freezing in
the ice cream machine (or see manual tips above).
Source:
"Nigella Fresh by Nigella Lawson, 2010."
S(Formatted by Chupa Babi):
"July 2010"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 294 Calories; 18g Fat (53.1%
calories from fat); 3g Protein; 32g Carbohydrate; 4g Dietary Fiber; 145mg
Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 1 1/2 Fruit; 0 Non-Fat
Milk; 3 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 900030 0 0 0 0 0 0