Ingredients

2 cups whole milk

1 cup sugar
1/4 cup fat-free powdered milk
8 eggs (yolks only needed)
1 cup heavy whipping cream (O half-and-half O light cream for lighter
more ice cream! more like gelato)
1 teaspoon vanilla e"tract
# cups of prepared fruit (straw$erries! peaches!
rasp$erries! mangoes! or whatever you have% &ee step ' for details(
Equipment
1 ice cream maker
ice cu$es (a$out 8 tray)s worth)
2 cups (*++ ml) ta$le salt
1 large pot
1 wooden or plastic spatula

Instructions
Step 1 - Be sure you have plenty of ice and salt
,here)s not much point in trying to make ice cream if you need ice for the ice
cream maker( -or a typical 2-.uart ice cream maker! you will need
appro"imately/ 2 cups (*++ ml) ta$le salt and 8 trays of ice cu$es( 0t is 1O,
1232&&45 to use rock salt or crushed ice in most units (certainly not the
Oster)s)(
Crass commercial message:(6ell! 0 warned you%) - 0)ve tried
many different types of ice cream makers over the past 2* years!
and the 3uisinart 032-#+73 89ure 0ndulgence8 is the easiest!
simplest! and neatest (as in not messy) ice cream / gelato / sor$et
/ fro:en yogurt maker 0)ve used( ;ust pop the gel $owl in the
free:er and! depending upon how cold your free:er is! within < to
12 hours! it)s ready to make ice cream! without ice! salt or mess(
0t also has an opening in the top to add flavorings((( or to sample
as it free:es(( (5=>% ?ighly recommended% 7lake
On the other hand! the ival model is cheaper! $ut 0 haven)t tried
it( 4nd if! for some demented reason! you actually want to hand
crank for 2* minutes! the @onvier model offers that! um!
8pleasure8(
Step 2 - Heat the mil! sugar and po"dered mil
0n a large
pot ( 4
.uarts or
larger)
with a
heavy
$ottom
(for even
heat distri$ution)! mi" the milk! sugar and powdered milk( 7ring the mi" to a
low simmer over medium heat and stir to dissolve the sugar! then turn the heat
down and ;ust keep it warm(


Step # - Separate $ egg yols
&eparate the egg yolks
from 8 large eggs(


Step % - &hip the egg yols until thicened
9ut the egg yolks in a
medium $owl and whisk until
they are thickened (it only
takes a$out 2 minutes( 0
use a hand mi"er on low
speed(



Step ' - Slo"ly add 1 cup of the hot mil mi(ture to the egg yols
6hile constantly whisking! slowly add 1 cup of the hot
milk mi"ture and whisk until it is $lended (a few
seconds)(



Step ) - *our the egg yol mi( into the pot of hot mil
,hen pour the egg mi"ture $ack into the pot of
hot milk and increase heat to medium( &tir the
mi"ture constantly with a wooden or plastic spoon!
until the mi"ture is thickened (like gravy) and
registers $etween 1'+A- and 18+A- (check with an
instant-read thermometer! like the ones with a
pro$e)(



Step + - ,dd the light cream and vanilla and refrigerate
&tir in light cream (or half-and-half)and vanilla( 3over and pop into the
refrigerator for at least < hours $efore continuing on to step 8(
Overnight or even 24 to 48 hours is fine(




Step $ - *repare the fruit
6ell! what kind of ice cream do you wantB ,his is the time to decide% 5ou can
add almost any fruit you have% 0f you want vanilla! you already have it! ;ust pop
the mi" into the maker( If you "ant chocolate ice cream! -ust add your
favorite chocolate syrup! such as Hershey.s or /estle to the mi(er in step
10 as it thicens1 0 still add the vanilla when 0 make chocolate - 0 think it
makes a good com$ination! $ut you can leave it out! if you like(
-or a fruit flavor! well! some fruit work $etter than
others( 5ou get $est flavor if you puree the fruit first in
your food processor or $lender( &o o$viously! fruits like
straw$erries! rasp$erries! mangoes! figs and peaches are
idea for this! while apples! coconuts and pomegranates
might not $e such a good choice(
,o use the fruit ;ust prepare it as you would for eating! then $lend it in your
food processor or $lender for a few minutes( ?ere are some tips/
9eaches and nectarines/ remove skins! pits and $ruised
areas
&traw$erries/ remove the cap (the green parts)
asp$erries/ ;ust wash them
7lack$erries/ 0 like seedless! so 0 wash them and then
run them through a -oley -ood >ill to remove the
seeds%
-igs/ emove stems and $ruises
>angoes/ 9eel! and cut the flesh off the stone(
Step 2 - 3i( the mil4cream mi( "ith the fruit and put the
canister in the ice cream maer
4$out 4* minutes $efore you want to serve the ice
cream! stir the milk/cream mi"ture together with the
pureed fruit( &tir it up well( 9our the milk/cream/fruit
mi"ture from step 8 into the metal free:er cannister
and put the cover on the canister( 9ut the canister in
the cream maker( Cayer ice and salt solution as
follows/
4( 9our 1 cup (2*+ ml) cold water into 0ce 7ucket(
7( 9lace a 1 inch (2(* cm) layer of ice cu$es around 3ream 3anister in 0ce
7ucket(
(?int/ the ice cream canister should stand straight while layering()
3( &prinkle 1/# cup ('* ml) ta$le salt or 1/4 cup (*+ ml) Dosher (coarse)
salt on ice(
@( 3ontinue layering ice and salt to the top of the 0ce 7ucket(
2( 9our 1 cup (2*+ ml) cold water over top ice layer(
Step 10 - ,dd the salt and ice and turn on the ice cream maer1
,urn the ice cream maker on and let the maker work
until it is thickened!
a$out 2+ to 2*
minutes( -rom time to
time! add more ice
cu$es and salt as
needed(
1ow is the time to
add the chocolate syrup! if you are making
chocolate ice cream( 0 add a$out 1/2 cup of
chocolate syrup - 0 use the ?ersey)s sugar free syrup! $ut $oth the variety and
amount are a matter of personal taste preferences%
5ou can tell when the ice cream is done! $y simply checking the consistency
through the opening on the top of the ice cream maker( 5ou will also hear the
motor straining! as the ice cream free:es( On some units! the directions with
the maker tell you to let it work until the motor stalls and stops(
6hen it is done! the ice cream should have a soft! creamy te"ture( 0f you want
firmer! harder ice cream! transfer the ice cream to an airtight container and
place it in free:er for a$out 2 hours( emove from free:er a$out 1* minutes
$efore serving(
Step 11 - En-oy1
?ey! once it reaches the consistency you like!
it)s time to eat% ,hat)s it% 5ou made great
homemade ice cream%



Homemade Corn Dogs
3/4 c. flour
1/2 c. corn meal
1 T. baking powder
1 t. salt
1/4 t. baking soda
1/4 t. cayenne pepper
1 egg
3 T. sugar
3/4 c. milk
beef franks
4 T. cornstarc! "for dredging#
$kewer or sticks
Pour your oil in a cast iron skillet, dutch oven, or deep fryer. Heat over medium-high heat until your
thermometer reads 375F. Test the oil y putting a drop of the atter in the oil. !hen it rose to the top, " kne# it
#as ready$. "n a medium mi%ing o#l, #hisk together the flour, yello# corn meal, sugar, aking po#der, salt,
aking soda and cayenne. "n a large o#l #hisk the one egg and #hole milk. Then add the dry ingredients to the
#et ingredients all at once, mi%ing until &ust comined. The mi%ture #ill look a lot like pancake mi%. 'on(t
over-mi% and let it rest for )* minutes. +ote, " found it easiest to transfer the mi%ture to a skinnier cup. !hile
your atter is resting, lay your cornstarch on a aking sheet or ig plate. Place each hot dog on a ske#er and roll
in the cornstarch, eing sure to pat off any e%cess. Then -uickly dip the hot dog in and out of the atter.
"mmediately place the corn dog in the hot oil. .e careful/ The oil #ill e hot and may splash ack at you. 0ook
until the coating is golden ro#n, 1-5 minutes. 2emove #ith tongs and place on paper to#els for draining.
3ung Po Teriyaki
"ngredientes
4 cucharadas 5ceite 6a7ola8
4** grs camarones pacotilla
4** grs fideo delgado de huevo
) &itomate
) pimiento ro&o
)** grs cacahuates
)** grs ch9charos chinos
) sore de :alsa para :alteado .;<= '25>?+8 Teriyaki )4* grs
Preparaci@n
). 0alentar el sartAn y el aceite a fuego alto.
4. 5gregar el pimiento en tiras.
3. 5Badir los ch9charos chinos, el &itomate en tro7os y los camarones.
1. 5gregar los fideos previamente cocidos y escurridos, con los cacahuates enterosC mover continuamente.
5. 0uando todo estA cocido, agregar la salsa .lue 'ragon8 Teriyaki, y aBadir sal al gusto.
D. :ervir y decorar con un poco de pere&il.
Tip, :e pueden sustituir los cacahuates por nueces de la india, almendras, etc.
Homemade Teriyaki :auce

:ave Print
, The 'aring >ourmet, ###.daringgourmet.com
:erves, aout ) cup
"ngredients
E cup soy sauce
F cup ro#n sugar
)E teaspoons fresh ginger, minced
) teaspoon garlic, minced
) talespoon honey GHegans, use agave nectar$
) teaspoon sesame oil
3 talespoons mirin Gsee note$
F cup #ater mi%ed #ith 3 teaspoons cornstarch
"nstructions
). 0omine all ingredients in a small saucepan, ring to a oil, reduce heat and simmer for aout 1
minutes. 2emove from heat and let cool.
4. :tore in the fridge for up to a #eek.
+otes
6irin is a s#eet Iapanese rice #ine, similar to sake ut #ith a lo#er alcohol content and higher sugar content. "f
you donJt have mirin, you can use sherry #ith a pinch of sugar added to it.
"ngredients
:auce,
)K4 cup soy sauce
)K1 cup #ater
4 talespoons s#eet rice #ine
) talespoon, plus 4 teaspoons ro#n sugar
)K1 cup sugar
) )K4 teaspoons minced garlic
) )K4 teaspoons minced ginger
>la7e,
)K4 talespoon cornstarch
) talespoon #ater
'irections
:auce,
0omine ingredients in a saucepan on medium heat until the sugar is dissolved.
>la7e,
To make gla7e, 6i% )K4 talespoon cornstarch #ith ) talespoon #ater. Heat sauce on medium high heat and
add cornstarch #ater mi%ture. :immer until thickened.
2ead more at, http,KK###.foodnet#ork.comKrecipesKteriyaki-sauce-recipe.htmlLocMlinkack