كوفي شوب نسائي

]
2 eggs, lightly beaten
1 cup sugar
6 oz unsweetened chocolate
4 cups table cream.
1 tbl pure vanilla extract
1 teaspoon of instant coffee
Beat sugar into eggs.
Put the chocolate in a sauce pan with a small amount (half cup) of cream, vanilla extract, and instant coffee.
Melt the chocolate over low heat, mixing chocolate into cream. If the chocolate "clumps", then add more cream (and next time, start with more cream in the chocolate).
Add more cream and again stir until mixed.
Repeat adding cream, until you have added 3 cups.
Increase heat to medium high, and stir continuously until cream/chocolate starts to steam.
Stir in hot chocolate/milk mixture into eggs.
Stir in remaining cream.
Cool.
Freeze in ice cream maker.
The instant coffee gives the chocolate a bit more "bite". The trick is to give it a bite without giving it a coffee flavor. I've found that using more instant coffee will impart a coffee flavor.
--------------------------------------------------------------------------------

Chocolate Almond [1.5 quarts]
Chocolate Ice Cream mix
3/4 cup toasted almonds
Make a batch of chocolate ice cream. When nearly frozen, add the toasted almonds.
Note: You will obtain better results if you toast your own almonds. Buy blanched almonds, toast in the oven at 250 for 2-4 minutes (watch them carefully so they don't burn). Or you can toast them in a toaster oven, which is what I now do. I use the toast setting (for making toast) since it shuts off automatically, reducing the chance of burning the almonds. If you hear the almonds "popping", it's time to take them out of the oven. You may want to chop the almonds before toasting if you prefer smaller pieces.


--------------------------------------------------------------------------------

Chocolate Raspberry Ice Cream [1.5 quarts]
Chocolate Ice Cream mix (reduce to 1 tsp vanilla extract)
1 cup raspberries
Mash raspberries together with 1/4 cup sugar.
Just before adding to ice cream maker, stir juice from berries into mix.
Freeze in ice cream maker according to manufacturer's instructions. Just before frozen, add berries.
Note: Fresh raspberries produce better ice cream, but frozen raspberries will still make an excellent treat. However, don't use raspberries frozen in syrup).


--------------------------------------------------------------------------------

Chocolate Almond Butter Ice Cream
Chocolate Ice Cream mix using 3 cups table cream instead of 4
3/4 cup almond butter
Just before adding to ice cream maker, stir a cup of ice cream mixture into almond butter. Once mixed, stir into rest of ice cream mixture.
Freeze in ice cream maker according to manufacturer's instructions.
Very rich.
--------------------------------------------------------------------------------

Chocolate Banana Ice Cream
Chocolate Ice Cream Mix, using 3 cups of table cream instead of 4.
3 over-ripe bananas
Juice of 1 lemon
When ready to make, mash bananas and lemon juice together
Make chocolate mixture in ice cream maker.
Just before ready, add banana mixture.
Note: Use good quality, *very* ripe bananas. Otherwise your ice cream will have a strange flavor.
--------------------------------------------------------------------------------

Chocolate Macadamia Nut Ice Cream
Chocolate Ice Cream mix
1 5 oz can Macadamia nuts
Chop Macadamia nuts.
Freeze chocolate ice cream in ice cream maker.
When almost frozen, add nuts.

--------------------------------------------------------------------------------

Chocolate Peanut Butter Ice Cream
Chocolate Ice Cream Mix, using 3 cups table cream instead of 4
3/4 cup peanut butter
Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture.
Freeze in ice cream maker according to manufacturer's instructions.
Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).
--------------------------------------------------------------------------------

Fruit Ice Cream Recipes
Many fruits are magical ice cream ingredients. Strawberries and bananas seem to work particularly well. Ice cream made with these two fruits has a very nice 1vip11vip11vip11vip1ure.
Some fruits (in particular, citrus fruits) work best of you juice them to make the ice cream. In this case, be sure to use very fatty cream or your ice cream may freeze improperly. Also, wait until the last minute before adding the juice to the cream, since the high acid content will curdle the cream.


--------------------------------------------------------------------------------

Blueberry
4 cups blueberries
2 cups table cream
1 cup sugar
Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice 1vip11vip11vip11vip1ure, nice flavor (not too sweet).
--------------------------------------------------------------------------------

Grapefruit [1 quart]
1 Cup Grapefruit juice
1 Cup Sugar
1 Cup Whipping Cream
1/2 Cup Whole Milk
Mix ingredients just before putting in machine.
Very nice 1vip11vip11vip11vip1ure. Strong grapefruit flavor. Surprisingly good. Even those who grimaced on being told the flavor of the day had seconds.
Note: Fresh squeezed grapefruit juice is far better than bottled. Also, use pink or red grapefruit.


--------------------------------------------------------------------------------

Lemon
Based on a recipe in Marshall's book, Ices: Plain and Fancy
500 ml table cream
250 ml milk
5 lemons
2/3 cup sugar
8 egg yolks
Bring a thin peel of the lemons to a boil with the cream, the milk, and the sugar.
Mix into egg yolks, and heat on low until slightly thickened.
Strain and cool.
Juice lemons and add to mix.
Make in ice cream machine.
Notes: Don't add lemon juice until just before mixing in ice cream machine.
--------------------------------------------------------------------------------

Mango Sorbet
2 cups water
1 cup sugar
6 Mangos
Juice of one Lemon
Mix sugar in water, bring to a boil, and let simmer for 5 minutes. Remove from heat and cool.
Peel, slice, and puree mangos in blender.
Push pureed mango through fine sieve.
Mix syrup, mango, and lemon juice.
Make in ice cream maker.
Notes: Based on a recipe from Tarantino's book, this is the only sorbet on my list. An excellent sorbet, with a nice color and 1vip11vip11vip11vip1ure.
--------------------------------------------------------------------------------

Maple-Blueberry
3 cups blueberries
1 cup maple syrup
1 cup whipping cream (optional)
Puree blueberries.
Add maple syrup and cream.
Freeze in ice cream maker.
Notes: One of the simpler ice creams to make. The original recipe (an off-the-cuff comment in Damerow's book) just has blueberries and maple syrup. I added the cream because I felt it would impart a smoother flavor (whatever that means!). A strong flavor.
I also tried this recipe with strawberries instead of blueberries, but it wasn't very good.


--------------------------------------------------------------------------------

Peach
5+ peaches (enough for 2 1/2 cups finely chopped peaches)
1/2 cup sugar
1/2 lemon
2 eggs
1/2 cup sugar
2 cup table cream (18% milk fat)
Remove the skin from the peaches and slice into small pieces. You should have about 2 1/2 cups off small peach pieces.
Shake peaches with 1/2 cup of sugar and squeeze juice of 1/2 lemon on top. Refridgerate for 2+ hours.
Beat two eggs in mixing bowl.
Beat in 1/2 cup sugar.
Beat in cream.
Store egg/sugar/cream mix in refrigerator.
When ready to make ice cream, pour peaches (with juice) into blender. Add some of cream mix to blender if more liquid needed to blend. Purify peaches.
Combine purified peaches and cream mix and freeze in ice cream maker.

--------------------------------------------------------------------------------

Raspberry
3 eggs plus 1 egg yolk
2 cup table cream (18% milk fat)
1 1/2 cup sugar
2 cups raspberries
Beat eggs. Beat in sugar.
Heat cream until steaming. Stir into egg/sugar mix. Cool.
Mash raspberries, add to cream/egg/sugar mix.
Freeze in ice cream maker.

--------------------------------------------------------------------------------

Vanilla Ice Cream
4 cups table cream (18% milk fat)
2/3 cup sugar
2 tbl vanilla
Heat cream and sugar together until sugar is dissolved.
Add vanilla.
Cool. Make in ice cream machine.
Variations: Cinnamon Ice Cream
Reduce vanilla to 1 tablespoon and add 1 tablespoon of cinnamon.

--------------------------------------------------------------------------------

Strawberry
1 quart strawberries, stemmed
3/8 cup sugar
Juice of 1/2 lemon
1 cup whipping cream
1 cup table cream
2 eggs
3/4 cup sugar
Slice strawberries, coat with 3/8 sugar and lemon juice.
Stir and let sit for at least 1 hour.
Beat eggs; beat in sugar.
Heat creams together until steaming. Stir into egg/sugar mixture. Cool.
Just before adding to ice cream machine, mash strawberries and stir into cream/egg mixture.
Freeze in ice cream maker.
Notes:
Even in the Ugolini machine, use whipping cream to get a better flavor.

--------------------------------------------------------------------------------

Miscellaneous Recipes

--------------------------------------------------------------------------------

Cinnamon Ice Cream
1/4 cup non-instant skim milk powder
2/3 cup sugar
2 cups table cream
1 cup milk
2 egg yolks
1 tablespoon cinnamon
Mix skim milk powder and 1/3 cup of sugar in a large bowl.
Slowly beat in cream; you want to dissolve the solids in the cream, but just barely. Avoid clumping. Beat until smooth, and then beat in milk.
Lightly beat eggs yolks; beat in remaining sugar.
Heat cream/milk/sugar mixture to almost boiling.
Pour hot cream/etc mix onto egg yolks while constantly stirring.
Cool, and put in ice cream machine.
Shortly before ice cream is ready (it should have thickened), add cinnamon.

--------------------------------------------------------------------------------

Maple Walnut Ice Cream
4 egg yolks
3 cups table cream
3/4 cup walnut pieces
1 cup amber maple syrup
Beat egg yolks.
Put table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
Cool.
Mix in maple syrup just before freezing in ice cream machine.
When almost done, stir in walnut pieces.
Notes:
This also makes a good Maple Ice Cream Recipe
If you can get Grade B maple syrup, use it instead and reduce it to half-a-cup (you may need to experiment here; possibly 3/4 cup would be better). Note: I used to recommend getting Grade C, but apparently the high-end of that has been renamed Grade B, and the low end of that is illegal to sell in retail stores (at least in Vermont).
Be careful with the cream: If you decrease the milkfat content, then the ice cream will be slushy and have a poor 1vip11vip11vip11vip1ure.

--------------------------------------------------------------------------------

Vanilla Ice Cream
2 eggs
3/4 cup sugar
1 cup milk
1 cup table cream
1 cup whipping cream
1 tbl vanilla
Beat egg. Beat in sugar.
Mix milk and table cream in a sauce pan and bring almost to a boil.
Beat heated cream into eggs.
Cool. Add whipping cream, vanilla. Make in ice cream machine.