Boron Elgar <boron_elgar@[EMAIL PROTECTED]
> wrote in
news:v2nhu3lur1r87onefckr34ko161ud8uhn5@[EMAIL PROTECTED]
> On Mon, 24 Mar 2008 18:54:34 -0700, ctbishop@[EMAIL PROTECTED]
(Charles
> Bishop) wrote:
>
>>In article <47E73613.28EC4E5A@[EMAIL PROTECTED]
>, Bill Turlock <"Bill
>>Turlock "@[EMAIL PROTECTED]
> wrote:
>>
>>>
>>>Remember when you could buy a half-gallon of ice cream? Then they
>>>changed it to 1.75 qt. Most people probably never noticed it. I
>>>bought a few packages of Bryers last week, on sale 2/$6. Oh, BTW,
>>>now they're 1.5 qt. The container is now tapered, so you don't
>>>quite notice it.
>>
>>Bryer's is lousy ice cream anyway. Have you ever seen it after it
>>"melts"?
>>
>>Next time, take a carton of Bryers and two pint cartons of B&J, or HD
>>over the the produce section and weigh each set. Compare. If you buy
>>the pints on sale, the cost is close and it's better ice cream.
>>
>>TJ's stocks Double Rainbow, too.
>
>
> This is better..
>
> Brown Sugar Pecan Ice Cream
>
> 1 cup milk
> 1 scant packed cup brown sugar
> 4 egg yolks
> 3 cups heavy cream
> 1 cup pecan pieces (or use 1 cup of Poppycock-Just the Nuts, or
> crushed Heath Bars)
>
> Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring
> occasionally until the sugar is dissolved and the mixture is hot.
> place the egg yolks in a bowl and whisk briefly. Still whisking,
> slowly pour in about 1 cup of the hot liquid. When the mixture is
> blended, slowly pour it into the liquid in the saucepan, whisking
> constantly. Cook over heat, stirring constantly until the mixture
> thickens slightly and coats the back of a spoon, about 8 minutes. Be
> sure not let the mixture boil at any time or will curdle. strain into
> a clean bowl and cool thoroughly. Stir in the nuts.
> Pour the mixture into the bowl of the machine and freeze.
>
> Makes 5 cups.
>
I have such a hard time keeping the yolks from curdling. I can't get
the whole tempering thing down.
--
Dover
|
