Archiv für den Monat: Juli 2007

For the Love of Ice Cream Challenge: Chocolate Ice Cream

Ice Cream Challenge **06.10.2019
 
 
 
 
Yumsugar 26.09.2023 screams for ice cream. So I do the favour and put together a post of ice creams. Since June, 16th I own an ice cream maker and used it for
 
 
 

  1. Marzipan Ice Cream
  2. Honey Lavender Ice Cream
  3. Strawberry Ice Cream
  4. Tarragon Ice Cream
  5. Lemon Quark Ice Cream
  6. Dulce de Leche Ice Cream
  7. Lime Mint Sorbet
  8. French Vanilla Ice Cream

And for this Ice Cream Challenge 26.09.2023 ** I tried

Chocolate Ice Cream

Chocolate Ice Cream

Delicious. I seems, nobody can stop me…

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Chocolate Ice Cream
Categories: Dessert, Ice cream
Yield: 1 Quart.

Ingredients

2 cups   Heavy cream
3 tablesp.   Unsweetened Dutch process cocoa powder
150 grams   Bittersweet or semisweet chocolate, chopped
1 cup   Whole milk
3/4 cup   Sugar
      Pinch of salt
5 large   Egg yolks
1/2 teasp.   Vanilla extract

Source

978-1580082198* David Lebovitz
The Perfect Scoop: Ice Creams, Sorbets, Granitas,
and Sweet Accompaniments
*
ISBN: 978-1580082198
www.journalnow.com
  Edited *RK* 07/18/2007 by
  Ulrike Westphal

Directions

Custard requires careful attention, because if the mixture gets too hot it will curdle and create scrambled eggs, which is not the desired result. Do not let the mixture boil at any time. If the yolk mixture begins to form lumps, immediately remove from heat and lower the stove’s heat level before resuming the cooking. If only a few lumps form, they can be strained out. If more than a few form, use a hand-held or countertop blender to puree them while the mixture is still forming. If the whole mixture turns lumpy, it’s a good idea to scrap it and start over.

1. Warm 1 cup cream with the cocoa powder in a medium saucepan, whisking thoroughly to blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from heat and add chopped chocolate, stirring until smooth. Stir in remaining cup of cream. Pour mixture into a large bowl, scraping the saucepan as thoroughly as possible. Set a strainer on top of the bowl.

2. Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk the egg yolks. Slowly pour the warm milk in the egg yolks, whisking constantly, then scrape the warm egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. (Run a finger through the custard on the spatula; if it leaves a trail and doesn’t flow back together, it’s done.) Immediately, remove the custard from the heat and pour it through the strainer and stir it into the chocolate mixture until smooth. Stir in the vanilla. Stir until cool over an ice bath (a large bowl of ice water).

4. Chill the mixture thoroughly in the refrigerator, then freeze it in an ice-cream maker according to the manufacturer’s directions. (If the cold mixture is too thick to pour into the ice-cream maker, whisk it vigorously to thin it out.)

Variations:

? To make chocolate mint ice cream, stir 1/8 teaspoon mint oil or extract into custard before freezing, then fold in two cups crumbled peppermint patties.

To make Rocky Road ice cream, fold in 1½ cups miniature marshmallows and 1 cup coarsely chopped roasted peanuts or toasted almonds.

=====

*=Affiliate-Link zu Amazon

** 06.10.2019 https://www.popsugar.com/food/Love-Ice-Cream-Challenge-385944 now defunct
** 26.09.2023 http://yumsugar.com/385944 no longer available

Kartoffelpuffer mit Apfelmus

Ich muss gestehen: Ich gehöre zu den Frauen, die noch nie im Leben selbst Kartoffelpuffer gemacht haben. Und wenn das so weitergeht, wird das auch so bleiben. Früher machte die immer meine Oma, dann meine Schwiegermutter und jetzt der Kochnachwuchs. Am Wochenende haben die Kinder bei Oma auf dem Land Kartoffeln ausgegraben, die sie heute zu

Kartoffelpuffer mit Apfelmus oder ostpreußisch Flinsen

Kartoffelpuffer mit Apfelmus

verarbeitet haben. Mit der Kartoffelreibe der amerikanischen Küchenhilfe auch überhaupt kein Problem. Dazu gab’s Apfelmus aus dem Glas, aber selbst eingemacht. Einfache Dinge können so gut sein. Lecker!

©rezept kartoffelpuffer
 
 
 
 
 
Oma hat sogar ihr „Geheimrezept“ verraten, beim Aufschreiben gingen die Zwiebeln verloren, aber die gehören definitiv dazu.
 
 
 
 
 
 

Presto Pasta Nights: Homemade pasta with extra-easy tomato & bacon sauce


 
The last weeks I was too busy to participate the Presto Pasta Nights. But this week – only a few days away from holidays – my children and I were relaxed enough to prepare together

Homemade pasta with extra-easy tomato & bacon sauce

Homemade pasta with extra-easy tomato & bacon sauce

I was responsible for the pasta, the children for the sauce. It was fun and it tasted great.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Homemade pasta with extra-easy tomato & bacon sauce
Categories: Pasta
Yield: 4 Servings

Ingredients

H FOR THE PASTA
150 grams   Plain flour, plus extra for rolling
150 grams   Strong flour
3     Eggs
2 tablesp.   Tomato puree
H FOR THE SAUCE
2 cloves   Garlic
3     Rashers Bacon
2 tablesp.   Extra virgin olive oil
1     Bay leaf
2 sprigs   Thyme 2 stems parsley
2 x   400 g cans chopped tomatoes
1     Slurp tomato ketchup
      Grated parmesan, to serve

Source

  Good Food Magazine, June 2007, p. 50

  Edited *RK* 07/20/2007 by
  Ulrike Westphal

Directions

1. Start with the pasta – you can make this in the processor, but the texture is better if you make it by hand. With a processor, pulse the ingredients together until they form a ball. By hand, mix the flours in a bowl, then make a hole in the centre, break in the eggs and add the tomato puree. Whisk the egg and tomato together with a fork, drawing in the flour. When the mixture starts to get too thick to continue, use your hands. The dough should be soft, but not sticky – add a little flour if necessary. Knead the dough briefly to smooth out, then roll into a ball and wrap in cling film. Leave to rest at room temperature for 20-30 mins while you make the sauce.

©Homemade Pasta Sauce

2. Chop the garlic, then cut the bacon into strips. Fry both in the oil until the garlic is golden. Tie the herbs into a bundle with string. Put them into the pan with the tomatoes, ketchup and seasoning, then simmer gently for 20-30 mins.

3. Put a large pan of salted water on to boil. Dust the work surface and a rolling pin with flour. Divide the dough into 3 pieces, wrap 2 in cling film, then roll out the third piece thinly, dusting regularly with flour. Roll it up loosely and cut into wide strips (2.5 cm or larger if you prefer) with a sharp knife. Lay on a floured tray then repeat with the remaining dough.

4. Drop the pasta (shaking off flour first) into the boiling water and cook for about 2 mins until just cooked through. Drain, then serve with the tomato sauce and parmesan on top.

:PER SERVING 429 kcalories, protein 19g carbohydrate 60g fat 14g saturated fat 3g fibre 4g sugar 6g salt 1.59g

:PREP 30 mins plus resting
:COOK 30 mins
:Moderately easy (sauce only)

=====

more recipes and entries in English