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DOUBLE ALMOND CHOCOLATE ICE CREAM
Ingredients:
1 ½ cups whole milk
¾ cup sugar
dash salt
2 ounces semisweet chocolate square, finely chopped
2 eggs, beaten
1 ½ cup whipping cream
1 tsp. vanilla extract
1 cup chopped almonds
Method:
1. Combine milk, sugar, salt and chocolate in saucepan.
Cook over medium heat, stirring constantly, until
chocolate is melted and mixture almost boils.
2. Gradually stir 1 cup of the hot mixture into the
beaten egg. Pour eggs into the remaining hot
mixture and continue cooking over low heat until
slightly thickened (2-3 minutes). Remove from heat.
3. Stir in whipping cream, vanilla, almond extract and
chopped almonds. Cover and refrigerate 2 hours.
STRAWBERRY SORBET
Ingredients:
4 cups fresh or frozen (thawed) strawberries, pureed
½ cup sugar
1 cup water
1 tbsp. lemon juice
Method:
1. Combine sugar and water in a small saucepan. Heat
to boiling.
2. Reduce heat and simmer until sugar dissolves.
3. Remove from heat and cool completely (1-2 hours).
4. Combine with pureed strawberries and lemon juice.
ICE CREAM RECIPES (CONTINUED)
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