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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