9
STRAWBERRY ICE CREAM (cont…)
3. Pour the mixture back into the saucepan and heat gently, stirring frequently. Do NOT bring to a
boil. After several minutes it will start to thicken into a custard. At this point, remove saucepan from
heat and let cool.
4. When the custard has cooled, transfer into a chilled bowl. For best results refrigerate the mix for at
least 3 hours (overnight if you have the time). When the custard is thoroughly chilled, pour the heavy
cream into a separate mixing bowl and whip until slightly fluffy. Stir the whipped cream into the
chilled custard mixture. Stir in vanilla extract.
5. Transfer the complete mixture into ice cream maker and freeze according to the instructions.
CRUNCHY PECAN & MAPLE SYRUP ICE CREAM
2 CUPS PECAN NUTS CHOPPED
8 OZ BUTTER
½ CUP BROWN SUGAR
2 OZ. MAPLE SYRUP
6 CUPS MILK
6 CUPS DOUBLE/HEAVY CREAM
1. Using a frying pan, slowly melt the butter then add the chopped pecan nuts. Sprinkle on the sugar,
stir and cook on a medium heat for approx 3-4 minutes until the nuts are crisp.
NOTE. Cooking on
too high a heat will burn the pecan nuts and render a bitter taste
.
2. Remove mixture from the pan and place to one side to cool.
3. In a separate mixing bowl, add milk and heavy cream and then add the fried, chopped pecan nuts.
Still stirring, add the maple syrup until blended in. Allow to cool completely.
4. Once cool, transfer the complete mixture into the ice cream maker and freeze according to the
instructions.
ICE CREAM RECIPES (CONT.)
