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01-04-2015, 12:09 PM | #16 |
Rosehill Yorkies Donating YT Member Join Date: Dec 2007 Location: Houston Texas
Posts: 9,462
| I just copied/pasted the directions for the Cinnamon Ice Cream....the "cooked" part is the basic recipe for all the ice cream my grandmother made....just changing out fruits to make the different flavors. ******************************* Ingredients Cinnamon Ice Cream: 3 cups half-and-half 2 cups sugar 1 teaspoon vanilla extract 4 cinnamon sticks 9 large egg yolks 3 cups heavy cream 1 heaping teaspoon ground cinnamon Directions For the cinnamon ice cream: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine and allow to warm. Next, add the vanilla extract and cinnamon sticks. Stir the mixture around and heat it up until it's hot but not boiling. (When making another flavor, just leave the cinnamon sticks out of this step.....I always add a little extra vanilla for that "homemade vanilla" taste!) Add the egg yolks to a medium bowl and whisk them vigorously until slightly lighter in color, about 2 minutes. Remove the cinnamon sticks from the half-and-half mixture and discard. (If you are not doing cinnamon flavor, you dont have to remove sticks....just add your hot 1/2-1/2 mixture and continue!) Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the pan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the pan with the half-and-half mixture, stirring with a spoon. Stir and cook it until the mixture is thick and coating the spoon, for 2 minutes or so. Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy. Add the heavy cream to the bowl and stir to combine. Finally, whisk in the ground cinnamon, and then cover the bowl and refrigerate until completely cool. Pour the cooled mixture into an ice cream maker and process according to your machine's instructions. When it's finished churning, it will still be in the soft-serve stage. Transfer the mixture to a freezer container and place in the freezer until it's frozen firm, for several hours. ************************ THIS is cooked ice cream!!!!! |
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01-04-2015, 01:09 PM | #17 | |
I ♥ my Cookie Monster! Donating Member Join Date: May 2013 Location: South Texas
Posts: 2,999
| Quote:
__________________ Cookie ;;; RIP Minnie | |
01-04-2015, 03:11 PM | #18 |
Rosehill Yorkies Donating YT Member Join Date: Dec 2007 Location: Houston Texas
Posts: 9,462
| In all honesty, I think it is a whole lot of sentimental preference....we used to all get together.....grandma had 12 kids and all but 3 of those kids married and had kids and we all lived within 1 mile of each other in Beaumont Texas.....One of the oldest sons bought up a whole bunch of land in Beaumont when he got out of the service, and eventually, each of the siblings bought lots from my uncle and they built homes on their lots.....so they actually owned an entire square mile block.....all us cousins grew up together, centered around grandma's house.....summers were spent "swimming" in those huge wash tubs, running through water sprinklers, chasing the ice cream man's truck for popsicles, and Sunday after church feasts, enjoyed sitting around the yard like a huge picknic, and we kids took turns cranking the handle on the icream maker. Today, my cousin who is more like a sister to me, (lives less than a mile and a half away!) is all into healthy eating.....REALLY healthy eating.....no hydrogenated oils, no this, no that.....so, while she wont make the ice cream because it is WAY too fattening for her, to much fats, etc, she does eat a cup when I make it.....I guess we know what all goes in it.....no chemicals, no stuff you cant pronounce......fresh organically grown fruit, etc. Blue Bell is certainly much quicker and easier, but it doesnt "warm your soul and touch your heart"......it just makes you wish your throat was a mile long it is so good! If I did not have the emotional attachment to grandma's cook ice cream recipe, I probably wouldnt go through all that extra work, and I can promise you, mine cost alot more than $4.50/half gallon! But so does my rice dressing, my corn bread dressing, my deer meat tamales (THOSE take me so long to make, you would have to float a loan to buy a dozen from me!!!!) , all sentimental, traditional meals, learned from family as I grew up! The family is all from Abbyville, La....so I do all that lip smacking, finger licking good Cajun cooking/southern country cooking.......I have grandma's cookbook that has been passed down for 100 years at least! I am so sorry for this long, blown out, drawn out, rambling post....got caught up in precious memories.... Last edited by Yorkiemom1; 01-04-2015 at 03:12 PM. |
01-04-2015, 03:15 PM | #19 | |
I ♥ my Cookie Monster! Donating Member Join Date: May 2013 Location: South Texas
Posts: 2,999
| Quote:
__________________ Cookie ;;; RIP Minnie | |
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