Monday, June 24, 2013

ICE CREAM: Even if you are not into brandy and liqueur, you might still be delighted with this excellent home-made ice cream.


BRANDIED-CHERRY ICE CREAM:

 

 

 

 

 

2/3 cup vanilla sugar                                                   

1 ½ cups each milk & 18% cream                                                      

6 tbsp. brandy

4 egg yolks                                                                 

1 cup chopped, pitted black berries

3 tbsp. Grenadine liqueur

 

 

 


In a heavy saucepan, combine sugar with milk, cream and brandy and scald the mixture over medium heat, stirring, until very hot.

 

In another large saucepan, beat egg yolks until thick and light-coloured. Pour hot milk mixture through a fine sieve into it, stirring constantly to combine. Cook mixture over medium to medium-high heat for a few minutes; then add in cherries. Continue to cook, stirring, until mixture is thick enough to coat the spoon. 

 

Transfer to a large metal bowl set in a bowl of ice to cool. Add enough grenadine liqueur until the desired green colour is reached.  Let cool completely, covered with a round of buttered wax paper to prevent crust forming. 

 

Freeze mixture in an ice cream freezer, if one is available, until solid. If not, pour mixture  into a metal container and freeze until mushy.  Take out and beat it with a hand-held beater to break up any ice particles. Cover with foil and return to freezer and freeze until firm.

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