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2 small boxes regular vanilla pudding
1 quart half-and-half
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract
1 (#303) can crushed pineapple in heavy syrup
Milk
Cook pudding by package directions using half-and-half instead of milk. Wile mixture is hot, add
beaten eggs, sugar and vanilla extract. Blend until smooth. Add pineapple and syrup and enough milk
to bring to the full mark on a 1-gallon freezer canister. Freeze according to manufacturer's directions.
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Pineapple Sherbet
Juice of 6 lemons
1 (20 ounce) can crushed pineapple in own juice
1 scant cup granulated sugar
1 quart milk
1 pint light cream
Pour lemon juice over pineapple and its juice. Stir in sugar. Refrigerate until chilled and ready to use.
Mix milk and cream and place in ice cream freezer. Freeze 5 to 10 minutes to get milk thoroughly
chilled.
Carefully wipe top of freezer container with damp towel so no salt will get into milk when opened.
Pour in pineapple mixture. Replace top. Continue to freeze until firm. Yields about 2 quarts.
Pineapple Sherbet 142
Pineapple-Marshmallow Ice Cream
1 cup miniature marshmallows
1/2 cup medium dry white wine or unsweetened apple juice
1 2/3 cups canned crushed pineapple, thoroughly drained, syrup reserved
1 1/4 cups cream, whipped
1/4 cup drained maraschino cherries, roughly chopped
Put marshmallows, wine or apple juice and pineapple syrup in a saucepan over low heat, stirring
constantly, until the marshmallows have dissolved. Let cool.
Fold cream into cooled marshmallow mixture. Pour into a container, cover and freeze to the slushy
stage. Beat well in a bowl. Fold crushed pineapple and cherries into the frozen mixture. Return to the
container, cover and freeze until firm.
About 20 minutes before serving, transfer the ice cream to the refrigerator. Decorate each portion with
pineapple cubes, maraschino cherry halves and frosted mint leaves.
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Praline Ice Cream
1 cup milk
3 egg yolks
1 cup granulated sugar
1 1/4 cups cream, whipped
2/3 cup shelled, unpeeled almonds
In a heavy-based pan, gently bring the milk to simmering point. Beat the egg yolks and half the sugar
together in a bowl until thick and light then gradually stir in the milk. Pour the mixture back into the
rinsed pan and cook gently, stirring constantly, until the custard thickens, but do not allow it to boil.
Leave to cool. Fold in the cream, spoon into a container, cover and freeze until just firm.
To make the praline, dissolve the remaining sugar in 1/3 cup water in another heavy-based pan. Add
the almonds and boil for about 10 minutes until golden brown. Pour onto a cold, oiled surface and
leave to set. Place the praline in a thick plastic bag or clean cloth and hit with a rolling pin to break
into small pieces.
Beat the ice cream in a bowl, and fold in all but 1 tablespoon of the praline. Spoon the mixture back
into the container, cover and freeze until firm.
About 20 minutes before serving, transfer the ice cream to the refrigerator. Serve decorated with the
reserved praline.
Serves 4 to 5.
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Pralines 'n' Cream Ice Cream
2 cups chopped pecans
2 tablespoons butter, melted
2 cups granulated sugar, divided
6 eggs, beaten
1 (12 ounce) can evaporated milk
1 (5 ounce) can evaporated milk
1 1/3 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 tablespoon vanilla extract
2 cups whipping cream, whipped
Sauté pecans in butter, stirring constantly, about 5 minutes or until toasted. Set aside to cool.
Combine 1 cup sugar, eggs, evaporated milk, and milk in a large saucepan. Cook over medium heat,
stirring constantly, 20 minutes or until mixture reaches 160 degrees F (do not boil). Remove from heat;
let cool. Stir in sweetened condensed milk and vanilla. Cover and chill at least 1 hour.
Fold in whipped cream.
Place remaining 1 cup sugar in a small saucepan; cook over medium heat, stirring mixture constantly,
until sugar dissolves and forms a smooth liquid. Stir in the sautéed pecans. (Mixture may form lumps.)
Stir pecan mixture into custard; break apart pecan lumps. Pour into freezer can of a 5-quart
hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1
hour.
Pralines 'n' Cream Ice Cream 145
Pumpkin Ice Cream
1 cup cooked or canned pumpkin (not pumpkin pie filling)
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps (optional)
In medium bowl, mix the pumpkin and spice until well blended. Stir in ice cream. Freeze until ready to
serve. Garnish with gingersnaps if desired.
Yields 4 to 6 servings.
Pumpkin Ice Cream 146
Rainbow of Sorbets
Freeze unopened can of fruit until frozen solid, at least 18 hours.
Submerge unopened can in hot water 1 to 2 minutes. Open can and pour syrup into food processor
bowl. Remove other end of can and turn fruit out onto cutting surface. Cut into 1-inch slices, then cut
into chunks and add to processor bowl. Process, pulsing on and off, until smooth. Add remaining
ingredients and process just to blend thoroughly. Serve immediately or spoon into bowl, cover and
freeze until ready to serve, up to 8 hours.
Combinations
1 (16 ounce) can sliced or halved pears in heavy syrup
2 tablespoons Poire William liqueur
1 (16 ounce) can sliced or halved peaches in heavy syrup
2 tablespoons bourbon
1 (20 ounce) can crushed pineapple in heavy syrup
3 tablespoons dark rum
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