Recipe#8816

Title: Icecream 03

Newsgroups: rec.food.recipes 
 From: hy7754@cis.ohio-state.edu 
 Subject: Chocolate Ice Cream & Almond Ice Cream 
 Message-ID: <1993Oct14.043526.3936@sarah.albany.edu> 
 Organization: University of Albany, SUNY 
 Date: Thu, 14 Oct 93 04:35:26 GMT 

Chocolate ice cream
 2.5oz (75g)  Semisweet or unsweetened chocolate
 1 cup (1/4 liter)  light cream (single cream)
 3 egg yolks
 1/3 cup (75ml) sugar
 1 cup heavy cream (double cream)
 Rinse out a saucepan with cold water and heat the chocolate in it with light
 cream.  Stir from time to time.  Don't let the mixture boil.
 In a heatproof bowl, beat egg yolks and sugar until they are thick and creamy.
 Slowly add chocolate mixture and stir well.
 Place the bowl over a pan of simmering water and stir or gently beat the 
 mixture until it begins to thicken.  Set aside and cool.
 Whip heavy cream lightly and fold it into the chocolate mixture.
 Freeze in an ice-cream freezer.  
 Almond ice cream
 1/4 cup blanched almonds
 2 cups milk
 2/3 cup heavy cream
 3 egg yolks
 1/2 cup superfine sugar
 1tsp kirsch
 Pound the almond into paste.
 Add milk and heavy cream, mix thoroughly together.
 In a saucepan, heat the almond mixture to a boil.  Remove from heat.
 In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
 Add almond milk and mix well with wooden spoon.
 Heat the mixture over low heat for 5 minutes without letting it boil.  Stir
 continuously.  Then allow it to cool.
 Strain through a sieve into ice cream maker and freeze until the ice cream is
 thoroughly firm.
 I think you can probably use instant almond paste or almond extract instead
 of pounding almond.  Be careful that the paste or extract is sweetened or not.
 Also, you can add chopped fruits or nuts into the mixture.  Just use your
 imagination and creativity.