Friday, January 7, 2011

Raspberry Ice Cream

4 cups fresh raspberries

1 1/2 cups sugar

Juice of half a lemon

2 eggs

2 cups heavy cream

1 cup milk

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, add the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Thursday, October 7, 2010

Blueberry Ice Cream

2 pints blueberries

1 1/2 cups sugar

3 tablespoons orange juice

4 cups light cream

1 teaspoon vanilla extract

In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.

Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.

In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.

Tuesday, September 7, 2010

Thomas Jefferson's Vanilla Ice Cream

2 bottles of good cream.
6 yolks of eggs.
1/2 lb. sugar

1. Mix the yolks & sugar

2. Put the cream on a fire in a casse-role, first putting in a stick of Vanilla.
When near boiling take it off & pour it gently into the mixture of eggs and sugar.
Stir it well.

3. Put it on the fire again stirring it thoroughly with a spoon to prevent it’s sticking to the casserole. When near boiling take it off and strain it thro' a towel. Put it in the Sabottiere then set it in ice an hour before it is to be served. 

4. Put into the ice a handful of salt. Put ice all around the Sabottiere i.e. a layer of ice a layer of salt for three layers.

5. Put salt on the coverlid of theSabotiere & cover the whole with ice. Leave it still half a quarter of an hour. Then turn the Sabottiere in the ice 10 minutes open it to loosen with a spatula the ice from the inner sides of the Sabotiere.

6. Shut it & replace it in the ice. open it from time to time to detach the ice from the sides.
When well taken (prise) stir it well with the Spatula. Put it in moulds, justling it well down on the knee. Then put the mould into the same bucket of ice. Leave it there to the moment of serving it. To withdraw it, immerse the mould in warm water turning it well till it will come out & turn it into a plate.