angel_negra: The Angel Cellphone. (Seven_Angel)
[personal profile] angel_negra
I sort of collect cookbooks. Rather, I love them and Mom delights in finding more at garage sales and buying them for me. She got me an older book from the early 80s called: Freezing & Drying, an Ortho Book. Over all, I'm finding it to be a very useful book, as it breaks down various freezing and drying methods, and tends to give you a lot of alternatives for various methods, such as the ways to make syrups for freezing fruit. It also provides some handy tables and charts for over all freezing and drying of various food stuffs, as well as when certain foods are in season. It's a good book for both beginners or those more experienced but looking for new ideas.

One section I enjoyed was for a method of freezing some fruits/dairy as ice creams, sherbets or yogurts. Included in there is my new favourite ice cream, Lemon Ice Cream. I love this recipe, it's a flavour you rarely find, it's great for using up extra lemons, it's easy to make and it tastes so, so good.

The Requirements:
2 cups whipping cream
1 cup sugar
1 tablespoon finely grated lemon peel
1/3 cup fresh lemon juice

8 to 10 lemon shells or boats
Fresh mint for garnish.

1 - In a large bowl, stir together cream and sugar until sugar dissolves. Blend in lemon peel and lemon juice.
2 - Pour mixture into a shallow pan. Freeze until firm. (about 4 hours.)
3 - Serve in lemon shells or boats or in dessert bowls, garnished with fresh mint leaves if desired. Or spoon into rigid freezer containers and store up to 2 months.

Yields 3 cups.

My notes:
- 2 cups of whipping cream is roughly what you can get in one of those little 500ml containers. (Probably obvious to a lot of people, but it was revelation to me the first time.)
- For the lemon peel, I like making my own fresh, and I've found that about 3 medium/large lemons gives me just enough lemon peel for a tablespoon. And then I juice the lemons for the juice needed and store the rest for other purposes. :D
- For freezing until firm, you don't need to cover the pan.
- I love the bit about 'rigid freezer containers', ah the years before tupperware was cheaper...
cathouse_mary: (Default)
[personal profile] cathouse_mary
Hey, Northern Hemisphere types! Summer is coming in, and with it the desire for that perfect scoop of ice cream. Many years ago, my mother gave my a housewarming gift of an ice-cream maker and a copy of 'Ben & Jerry's Homemade Ice Cream and Dessert Book.' The ice cream maker has worn out and been replaced three times in the twenty-two years since that day, but the recipes are just as delicious. Besides, have you ever read what's going in ice cream lately?

HFCS. Glycerols and glycerides. Sorbates. Gums and resins. Cellulose products. Polysaccharides. Phenols.

FORGET THAT! I want to have ice cream, not ice chemicals and milk.

Sweet Cream Base:

2 large eggs
1/2 to 3/4 cup sugar (I find that as I get older, a lot of ice creams are just too sweet for me so I typically reduce the sugar)
2 cups heavy whipping cream (I use organic, some add thickeners like carrageenan or xanthan gum)
1 cup whole milk

Break the eggs into a mixing bowl and whisk hard for 1-2 minutes until light and foamy, then add the sugar a bit at a time. Whisk until the sugar is completely blended before adding more. Add the milk and cream, and whisk until all the sugar is dissolved.

Today, I added a mash of peaches -  about two cups to the base - pureed and chunked, sweetened very slightly with sugar and a bit of cinnamon and nutmeg.

One of my favorite things is to make a cold drip coffee concentrate and add it to the base. Yummy and not too sweet coffee ice cream!


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The Recipe Box

March 2011

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