When the custard is half way frozen, add the raspberries and the fudge, spoon by spoon. When the mixture is very cold and has firmed to custard consistency, put it into an ice cream maker and follow the manufacturers instructions. When the cream mixture has cooled completely, cover it with plastic wrap and refrigerate- preferably over-night. Then transfer the cream mixture to a bowl to cool. When the mixture has thickened enough, the cream will coat the back of a wooden spoon thickly enough that you can draw a line through it with your finger, and the cream will hold its shape. When everything is well combined, pour it back in the saucepan and cook the mixture on medium-low heat, while stirring constantly for about 3-5 minutes. In the bowl of a standing mixer, whip the egg yolks and the sugar until they are pale and fluffy, about 5 minutes.Īdd the hot cream mixture bit by bit to the eggs with the mixer running, tempering the eggs and sugar. Remove from the heat and set aside for a minute. You want to cook it until it is just barely bubbling around the edges- but not boiling In a large saucepan, combine the cream, milk and vanilla and bring to a simmer over medium heat. To make this indulgent delicious ice cream, this is what you do: I just thought I would share that nice little story with you. Then we went home and ate this luscious ice cream on these ice cream cones. I then said “ok, just please don’t order the chips!!” Then we ate chips. ![]() Then, somehow, my husband bent my rubber arm into going to Mexican food next door. ![]() Then when we had gone about 1 ½ miles, I just had to pee so bad that we got side tracked into stopping at the Starbucks. I could barely will myself to go, I mean I was just soooooooo tired. The other night I was so desperate to counter act the non stop grub/drink fest that is Summer that I hired a babysitter in the evening NOT for a date night but so that Pete and I could go “work out.” I mean, there is just no time in day, so I was trying to make time.
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