Qty | Unit | Ingredient | ||
---|---|---|---|---|
1 1/2 | cups | Whipping Cream |
Whipping cream - pronounced 'WHIP-ing kreem' is a dairy product that comes from the high-fat part of fresh milk. When fresh milk sits, the fat rises to the top and can be skimmed
Read more...
|
|
1 1/2 | cups | Milk |
Milk is a creamy liquid produced by mammals. It is essential in diets worldwide. Milk tastes slightly sweet and rich, used in cooking, baking, and as a drink.
Read more...
Milk's shelf life varies; refrigerated, it |
|
2/3 | cup | Sugar |
Sugar is a sweet substance that comes from plants like sugarcane and sugar beets. It's used to add sweetness to food and drinks, like coffee, tea, and desserts.
Read more...
There are different types of sugar, |
|
3 | large | Egg yolks | ||
1/2 | teaspoon | Vanilla Extract |
Vanilla extract - pronounced 'vuh-NIL-uh ik-STRAKT' is a liquid flavoring made from vanilla beans soaked in alcohol and water.
Read more...
It's a staple in baking and cooking, known for its rich, aromatic flavor that enhances |
|
1 | teaspoon | Lemon Zest | ||
2 | tablespoons | Lemon Juice | ||
1/4 | cup | Lemon Beebrush » finely chopped |
Lemon Beebrush, also known as Lemon Verbena is a flowering plant. It grows in South America, Northern Africa, Southern Europe, and Iran.
Read more...
Its' bouquet offers an alternative to other lemony flavors such as lemon |
|
1/4 | cup | Lemon Balm » finely minced |
Prep Time | Process Time | Overall Time |
---|---|---|
1 Hour | 3 Hours | 4 hours |
1. In a heavy saucepan or double boiler over medium-low heat, heat the whipping cream, milk, and sugar until the sugar dissolves.
2. Stir continuously to prevent the dairy from burning. Do not boil.
3. In a small bowl, whisk the egg yolks lightly.
4. While whisking, pour 1 cup of the hot cream mixture into the bowl to temper the eggs.
5. Pour the egg mixture back into the saucepan and place over medium-low heat.
6. Stir constantly with a wooden spoon, don't let the mixture boil; it could curdle.
7. In about 8 minutes, the mixture will begin to thicken.
8. To test for doneness, dip a metal spoon into the mixture and run your finger across the back.
9. The custard is done when your finger leaves a clear, clean trail.
10. Remove the pan from the heat and stir in the vanilla.
11. Stir the lemon zest, lemon juice and lemon beebrush into the hot ice-cream base.
12. Cover and chill in the refrigerator for at least 1 hour.
13. Strain the mixture and add the finely minced lemon balm leaves for color.
14. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
Submitted by Kagar K. | March 27th, 2024 See all of Kagar K.'s Recipes.
To handle prickly pears without getting pricked by the tiny thorns, use kitchen tongs or wear gloves. You can also roll them in a cloth or use a brush to remove the thorns, making sure you have a pain free experience as you prepare this exotic fruit.
Tell me more...
Keldons Cookery © 1998 - 2024 All rights Reserved | Secured with SSL
Cook what you eat. Love what you cook!
This is day 339 of 2024