On Sun 01 Jan 2006 02:56:29a, Thus Spake Zarathustra, or was it Rhonda Anderson?
Happy New Year, Rhonda!
It sounds as though you're having summer temperatures like we do here in Central Arizona.
PING: Damsel GET THE LAWN CHAIRS! 1667Dave W. There are several variations of this recipe and various fruit and herbed liquors work well in them, some of my favourites being framboise, creme...
Here are three gelato recipes that might cool you off. Enjoy!
Peach Gelato 1 cup sugar 2 cups water 1 1-4 lb fully ripe peaches, peeled halved and pitted 1-2 teaspoon lemon juice 1 cup heavy cream
Put sugar and 2 cups water in a saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. PurZe peaches in a food processor blender. Measure out 2 cups of purZe and stir in lemon juice. Add purZe to cooled sugar syrup and chill thoroughly. Whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze according to machine's directions.
Chocolate Gelato recipe 1 cup sugar 2 cups milk 1 cup cocoa powder, sifted 3 1-2 ounces bittersweet chocolate, chopped 4 egg yolks, beaten lightly
In a heavy saucepan cook 1-4 cup sugar, undisturbed, over moderate heat until it begins to melt and cook, stirring with fork, until melted completely and deep golden brown. Remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. (Caramel will harden). Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking until caramel is melted. Whisk in cocoa until combined well and keep mixture warm.
In a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring, and remove from heat. In a bowl with an electric mixer beat egg yolks with remaining 3-4 cup sugar until thick and pale. Whisk in caramel mixture and chocolate in streams, whisking until combined. Pour custard into another 3 quart heavy saucepan and cook over moderately low heat until a candy thermometer registers 140 F. Cook custard stirring (do not let it boil), 4 minutes more and remove from heat. Cool custard completely and freeze in an ice cream maker.
Coffee Gelato recipe 2-3 cup sugar 4 egg yolks 1 cup milk; at room temperature 1-8 teaspoon salt 4 teaspoons instant coffee 1 cup heavy cream
Beat the sugar and egg yolks together until pale yellow and very thick. Slowly add the milk, beating gently to avoid a build-up of foam. Stir in the salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add the coffee, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill heavy cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and proceed according to machine's directions.
Gravy and Sauces... 1668Bill Not asking much are you? :-) There are lots of different sauces and different processes for making them. Some use a basic white sauce to which various things can be added for...
-- Wayne Boatwright *À* And if we enter a room full of manure, may we believe in the pony.
