By Lou Seibert Pappas
Not anything beats home made ice cream, and making it from scratch is a captivating summertime culture whose time has come back. Ice lotions & Sorbets bargains approximately 50 recipes for easy and complicated frozen truffles: out of date classics resembling vanilla bean, strawberry, and bittersweet chocolate; modern delights similar to Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully beautiful treats like White Chocolate-Framboise Truffle Gelato. With convenient factor publications, serving assistance, and the rundown on find out how to pick out and use ice cream makers, this very good ebook is a recipe for scrumptious new-fashioned enjoyable
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Not anything beats do-it-yourself ice cream, and making it from scratch is an enthralling summertime culture whose time has come back. Ice lotions & Sorbets bargains approximately 50 recipes for easy and complex frozen muffins: out of date classics comparable to vanilla bean, strawberry, and bittersweet chocolate; modern delights equivalent to Lavender-Honey Ice Cream and Lemongrass-Wine Ice; and sinfully beautiful treats like White Chocolate-Framboise Truffle Gelato.
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Additional info for Ice Creams & Sorbets: Cool Recipes
With today’s efficient equipment, ice cream can be churned in a quarter of an hour or so. Sorbets and ices can be easily frozen without a machine. So indulge. One luscious taste calls for another. —Lou Seibert Pappas THEORY AND TECHNIQUES Ice cream is basically a liquid mixture that is stabilized by freezing much of the liquid and creating a very fine crystalline structure. The proportion of the ingredients and the preparation technique determine the quality To achieve a fine consistency several factors are important.
Proper agitation is one. Others are rapid freezing and the amount of air incorporated. It is useful to understand the science behind the freezing process. Harold McGee, in his book On Food and Cooking, explains that sugar lowers the freezing point of the solution from 32°F to around 27°E The dissolved sugar gets in the way of the water molecules that would bond together to form ice crystals. At this temperature the water molecules have slowed enough so that their attraction becomes stronger than the disruptive influence of the sugar.
Transfer to a container, cover, and freeze until firm, about 2 hours. MAKES ABOUT 1 QUART Rum Raisin Ice Cream I first discovered this winning combination—made with dark raisins—In Paris. Now I have switched to the sweeter golden ones. Plumped in rum, these tartsweet nuggets polka-dot the ice cream. Let this top baked apples or poached pears. It is also delicious crowning slices of spice cake or a nut tart. � cup golden raisins � cup dark rum 2 cups half-and-half or milk 4 large egg yolks ⅔ cup sugar 1 cup heavy (whipping) cream � teaspoon vanilla extract Prepare a large bowl or pan of ice water.