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Ice
Cream Treats
From The Saff of The Message
Tree
OVEN
BAKED ICE CREAM CONES
You will
need a non-stick cookie sheet and a
cone-shaped mold (available a bakery
supply stores) to make these cones. If
they end up with a hole in the bottom,
plug the hole with a
mini-marshmallow.
3/4 cup
sugar
1 large
egg
2
tablespoons butter, melted and
cooled
1 teaspoon
vanilla extract
1/4 cup
milk
1/2 bup
all-purpose flour, sifted
Preheat
oven to 300 F. In medium mxing bowl, beat
the sugar into the egg until it is
thickened and pale yellow. .Beat in the
butter, vanilla, and milk. Gently stir in
the flour. Grease a large non-stick cookie
sheet and spread 1.5 tablespoons of the
batter into a 6 inch circle using a thin,
flexible spatula. Bake for 15 minutes or
until lightly browned. Remove each cookie
from the sheet and wrap around a cone
shaped mold, sealing the point. The
cookies harden as they cool so work as
quickly as you can.
OVEN
BAKED ICE CREAM BOWLS
You will
need a non-stick cookie sheet and small
bowls to form the ice cream bowls.
3/4 cup
sugar
1 large
egg
2
tablespoons butter, melted and
cooled
1 teaspoon
vanilla extract
1/4 cup
milk
1/2 bup
all-purpose flour, sifted
Preheat
oven to 300 F. In medium mxing bowl, beat
the sugar into the egg until it is
thickened and pale yellow. .Beat in the
butter, vanilla, and milk. Gently stir in
the flour. Grease a large non-stick cookie
sheet and spread 1.5 tablespoons of the
batter into a 6 inch circle using a thin,
flexible spatula. Bake for 15 minutes or
until lightly browned. Remove each cookie
from the sheet and place directly over a
clean, inverted bowl. The cookies will
fall around the sides of the bowl and
harden as they cool. harden as they cool
so work as quickly as you can.
STRAWBERRY
ICE CREAM
1 cup
sugar, divided
2
tablespoons all-purpose flour
Dash of
salt
l 1/2 cups
milk
2 eggs,
slightly beaten
l 1/2 cups
sieved or pureed fresh strawberries
1 1/2 cups
whipping cream
l 1/2
teaspoons vanilla extract
1 teaspoon
almond extract
Combine
3/4 cup sugar, flour, and salt; set
aside.
Scald milk
in top of a double boiler; add a small
amount of milk to sugar mixture, stirring
to make a smooth paste. Stir sugar mixture
into remaining milk; cook, stirring
constantly, until thickened. Cover and
cook 10 minutes.
Stir a
small amount of hot mixture into eggs.
Stir eggs into remaining hot mixture;
cook, stirring constantly, l minute. Let
cool.
Combine
strawberries, remaining 1/4 cup sugar,
whipping cream, and flavorings; stir into
custard. Pour into container of a 2-quart
electric or hand-turned ice cream freezer;
freeze according to manufacturer's
directions.
PEACH
SORBET
4 cups
peaches, peeled pitted and sliced
2 1/4 cups
sugar
2/3 cup
orange juice
1/3 cup
lemon juice
In a
blender or a food processor, purée
the peaches. In large saucepan, combine
the sugar, orange juice and lemon juice.
Over medium heat, cook and stir until the
sugar dissolves; remove from heat. Stir in
pured peaches. Refrigerate until cold.
Freeze the mixture in an ice cream machine
using it according to manufacturer's
instruction.
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