Friends To Enjoy The Fun Of Making Ice Cream

Will be known as the GOD of white sugar to the egg yolks in mixing whipped. Then after boiling the GOD fresh milk slowly into the mixture of sugar and egg yolk GOD, stir in the modulation symmetry to move to another container slowly with of heating to keep the temperature at 70 ~ 75 ℃, stirring constantly , then stop heating until the temperature gradually decreased the value must be consistency, and then use the breakdown of the sieve (gauze or a clean GOD) filters, filter liquid cooling and then add cream and edible herb flavors, equipment installed another clean GOD container within the freeze (the volume ratio would have to add 30 to 50 percent). By of GOD milk frozen ice cream for immediate consumption. Add processes and materials, made of three colors and nuts ice cream.

How to make ice cream cute ice cream acridine (Figure) -452 647 003, how to make ice cream, fresh milk in the pot and boil, cooled, slowly pour in the mixture of sugar and egg yolk GOD, the mixing of symmetry, then add the aluminum pan using micro- The fire is slowly heated, the temperature is kept at 70 ℃ ~ 75 ℃ with constant stirring. Temperature gradually decreased after the ceasefire must be consistency to the breakdown of the sieve (or gauze with a clean GOD) in the filtrate by adding the amount of GOD cream and edible flavors, and then into the clean GOD container for freeze branding.

Tip: Although this ice cream is very easy to do, but still can not neglect stirring frequently, GOD work yo! Forget to stir GOD consequences of ice cream nuggets residue, taste is not very good. So it is best weekend GOD morning, this afternoon will be able to eat a slippery and tender GOD ice cream. Whipped cream with milk, have been the cream cheese and yogurt, very strong GOD the various types of fruit-flavored yogurt with your favorite GOD. Instead of other fruits, diced strawberries.

Make Your Own Ice Cream

Nothing says summer more than melting scoops of ice cream, so learn to make a batch of classic vanilla, and once you’ve got the knack, adapt the recipe by swirling in luxurious flavourings.

If you don’t have an ice cream maker, then you can still make great ice cream by hand. Pour the cooled custard mixture into a large freezerproof container (this will give a greater surface area and help the mixture to freeze faster), cover tightly with cling film, then freeze for 1½-2 hours until frozen at the edges. Remove the ice cream from the freezer, transfer to a bowl if necessary, then beat using hand-held electric beaters until smooth. Return to the freezer, then repeat this step 2 or 3 more times. This beating process will prevent ice crystals forming and ensure you end up with a smooth, rich ice cream..

If you add whole fresh fruit pieces to ice cream they freeze solid whereas cooked fruit stays softer. A good tip is to add a fruit coulis, compote or purée to your ice cream base to give a spectacular rippled effect. Simply place 450g blueberries, or any seasonal berry, in a small pan with 40g caster sugar and the juice of ½ lemon. Heat gently, stirring from time to time, for about 8 minutes, until the fruit begins to burst. Cool completely then ripple into the churned ice cream. This is equally delicious served warm or cold spooned over the finished ice cream.

                          
Use these to decorate any flavour of ice cream. Preheat the oven to 120°C/fan100°C/gas ½. Using a very sharp knife, cut pears, apples or a pineapple into very thin slices, about 2mm thick, from stalk to base (or across the width for a pineapple). You can also use a mandolin for this. Lay on a baking sheet lined with non-stick baking paper, spaced well apart, and sprinkle each slice with ¼ tsp caster sugar. Bake for about 2 hours, turning halfway, until crisp and golden. Allow to cool and crisp up on wire racks, then store in an airtight container for up to 2 days.

Ice Cream Sandwich in Scotland and the United States

In Scotland they are known as 'sliders' or an ice cream wafer - usually served as vanilla ice cream sandwiched between two rectangle, chocolate wafers.

In Scotland one can buy sliders consisting of vanilla ice cream sandwiched between two wafers. Then you can have a nougat wafer (Ice Cream sandwiched between a wafer and a nougat wafer). A nougat wafer is an Italian style meringue between two wafer biscuits and then the meringue encased in chocolate. Then there is the double nougat, Ice Cream sandwiched between two nougat wafers. The wafers are NOT covered in chocolate, only the edges. You would also get snowballs (Italian style meringue covered in chocolate and coconut) and served in cafe's with Ice cream, Oysters, made out of 2 wafer biscuits in the shape of a shell, with cream inside and chocolate and coconut on the outside to hold them together, They are prized open and ice cream added - delicious. The main manufacturer in Glasgow, and most people said the best, was the Verbest Cream Wafer Company which ceased after the manufacturer died in 1963.

In the United States, an ice cream sandwich is a slice of ice cream, commonly vanilla although other flavors are often used, sandwiched between two wafers, usually chocolate and rectangular. The current version was invented in 1945 by Jerry Newberg when he was selling ice cream at Forbes Field. Pictures from the Jersey Shore circa 1905. "On the beach, Atlantic City," 8x10 inch dry plate glass negative, Detroit Publishing Company, show Ice Cream sandwiches were popular at 1c each .

Alternatives to wafers are often used, such as chocolate chip cookies. Many companies offer alternatives to the conventional ice cream sandwich as well, such as San Francisco's It's-It, who use oatmeal cookies and dip the sandwich in dark chocolate, New Jersey-based Rice Creams Inc. uses a combination of crispy marshmallow wafers and ice cream.

August 2nd is promoted in the United States as 'National Ice Cream Sandwich Day', although the origins of the designation are unclear and there appears to be no evidence to support any official 'national' designation.

ICE CREAM

MANGO ICE CREAM 

¾ cup heavy cream
2 tbsp superfine sugar
1¾ cups mango juice
¼ tsp ground cinnamon
almonds to decorate
Pour the cram into a large bowl, then add the sugar and whisk lightly until dissolved. Stir in the mango juice and cinnamon.
Cover the bowl with foil and then place in the freezer for 4 hours or preferably overnight, until set. During the first hour of freezing, gently shake the molds 3 times.
Decorate with almonds.

KULFI ICE CREAM 

5 cups canned evaporated milk
3 eggs whites
3 cups confectioner's sugar
1 tbsp rose water
1 cup pistachios, chopped
plus extra to decorate
½ cup almonds
½ cup raisins
1 tsp ground cardamom

ROSE ICE CREAM

 
6½ cups heavy cream
2 tsp rose water
¾ cup granulated sugar
½ tsp red food coloring
Combine heavy cream, rose water, sugar and food coloring.
Cover the bowl with foil and then place in the freezer for 4 hours or preferably overnight, until set.

5-8 candied cherries to decorate (optional)
Start preparing the day before you want to serve ice cream. Place the cans of evaporated milk on their sides in a pan. Pour in enough water to come about three-quarters of the way up their sides and bring to a boil.
Reduce the heat, cover tightly and let simmer for 20 minutes. Remove from the heat, let cool, then let chill for 24h. Place a large bowl in the refrigerator to chill.

The next day, whisk the egg whites in al spotlessly clean, grease free bowl until soft peaks form. Pour the evaporated milk into the chilled bowl and whisk until doubled in size. Fold in the egg whites, then the sugar. Add the rose water, the pistachios, almonds, raisins and cardamom.
Cover the bowl with plastic wrap and freeze for 4 hours, or preferably overnight, until set.
Scoop the ice cream into serving dishes, decorate with chopped pistachios and candied cherries to serve.