Printer Friendly

Rosemary and mint lend their herby magic to ice cream.

Rosemary and mint lend their herby magic to ice cream Aromatic herb give a clean, refreshing taste to homemade ice cream. Just simmer rosemary or mint in milk to infuse its flavor, then mix with eggs and cream. Churn the old-fashioned way with ice and salt, or use an ice-free cylinder or self-refrigerated ice cream freezer.

Rosemary-- Dessert Wine Ice Creame

1 1/2 cups milk 3/4 cup sugar 1 teaspoon minced fresh or dry rosemary leaves 2 large eggs 1 cup whipping cream 1/2 cup late-harvest wine such as Johannisberg Riesling or Semillon 1 teaspoon vanilla Crushed ice and salt (use 8 parts ice to 1 part salt), optional

In a 2- to 3-quart pan over medium heat, frequently stir milk, sugar, and rosemary until mixture just comes to a boil.

Meanwhile, in a bowl, beat eggs and cream to blend. Whisk in hot milk mixture. Mix in wine and vanilla (mixture may look slightly curdled). Cover and chill until mixture is cold, about 2 hours, or up until next day.

Pour mixture into a 1-quart or larger ice cream freezer container (frozen cylinder, self-refrigerated, or with ice and salt). Freeze according to manufacturer's directions or until dasher is hard to crank. Serve ice cream softly frozen. (Or, if made ahead, pack ice cream in a container and freeze airtight up to 1 week.) Makes about 1 quart.

Per 1/2-cup serving: 218 cal.; 3.7 g protein; 12g fat; 22 g carbo.; 49 mg sodium; 93 mg chol.

Mint Ice Cream

2 cups milk 3/4 cup sugar 1 cup (about 2 oz.) minced fresh mint leaves, or 1 teaspoon mint extract 2 large eggs 1 cup whipping cream 1 teaspoon vanilla Crushed ice and salt (use 8 parts ice to 1 part salt), optional

In a 2- to 3-quart pan over medium heat, frequently stir milk, sugar, and mint until mixture just comes to a boil.

Meanwhile, in a bowl, beat eggs and cream to blend. Whisk in hot milk mixture. Mix in vanilla. Cover and chill until cold, about 2 hours, or up until next day.

Pour mixture through a fine strainer into a 1-quart or larger ice cream freezer container (frozen cylinder, self-refrigerated, or with ice and salt); discard mint pieces. Freeze according to manufacturer's directions or until dasher is hard to crank. Serve ice cream softly frozen. (Or, if made ahead, pack ice cream in a container and freeze airtight up to 1 week.) Makes about 1 quart.

Per 1/2-cup serving: 220 cal.; 4.4 g protein; 13 g fat; 23 g carbo.; 56 mg sodium; 95 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:May 1, 1991
Words:438
Previous Article:Lean, moist, delicate ... this is today's tilapia.
Next Article:Perfect chocolate curls? You need patience, the right tool.
Topics:


Related Articles
Ice cream irresistibles ... coated cones.
HANGOVER HELP FOR THE HOLIDAYS
Haagen-Dazs Grows Superpremium Ice Cream Category With Two New Flavors
Top that Chicken.
Lacto-Licious.
In England, the regional news service Archant reports that another venerable ice cream firm has gone under.
ICE LITTLE EARNER; EXCLUSIVE David's pounds 2m plan to revive Nardini's.
Chilling out with choice ice cream; food & drink.
Turkey Hill gets ready for summer.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters