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Webmaster | 5. July 2007 @ 16:17
Days are getting hotter. How I wish I have ice-cream with me. Lazy to buy? Then why not try to make delicious ice-cream yourself. Check out this website. :)
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Webmaster | 18. December 2006 @ 16:17

In today's world, it seems that almost any topic is open for debate. While I was gathering facts for this article, I was quite surprised to find some of the issues I thought were settled are actually still being openly discussed.

You may not consider everything you just read to be crucial information about chocolate. But don't be surprised if you find yourself recalling and using this very information in the next few days.


For about two quarts and a half of cream use a pint and a half of milk, a quart of thin cream, two cupfuls of sugar, two ounces of Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool, and when cold, freeze.

Take time to consider the points presented above. What you learn may help you overcome your hesitation to take action.

About the author:Sinta and her family loves chocolate. She shares some of the most exciting chocolate recipes with you for free at:

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Webmaster | 25. July 2006 @ 05:53
Ice-cream is every one's favourites. Click here for more recipes
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Webmaster | 5. March 2006 @ 12:37
[b]Ingredients [/b] * 6 egg yolks * 115g caster sugar * 1 teaspoon cornflour * 450ml semi-skimmed milk * 115g dark chocolate, broken into squares * 115g milk chocolate, broken into squares * 115g white chocolate, broken into squares * natural vanilla essence * 450ml whipping cream [b]Cooking Method [/b] 1. Put egg yolks, cornflour and sugar in a bowl. 2. Whisk until thick and foamy. 3. Pour the milk into a heavy based saucepan. 4. Bring the milk just to boil in a saucepan. 5. Then gradually pour it on the yolk mixture, whisking constantly. 6. Scrape back into the pan and cook over gentle heat. 7. Stirring constantly until the custard has thickened and is smooth. 8. Take the pan off the heat. 9. Divide the custard equally among three bowls of equal size. 10 Add the dark chocolate to one bowl. 11. Add milk chocolate to another bowl. 12. Add white chocolate and vanilla essence to the third bowl. 13. Stir with separate spoons until chocolate has melted. 14. Cool and chill. 15. Line a 25 X 7.5 X 7.5cm | 10 X 3 X 3in terrine or large loaf tin with clear film. [b]To be continued below...2 methods to choose from : By Hand or Ice cream Maker[/b] [b]Use Hand Instead of Ice Cream Maker[/b] 16. Whip cream until it has just thickened but is still soft enough to fall from a spoon. 17. Divide among the bowls and fold the cream into chilled custard. 18. Pour each flavour into a separate tub. 19. Freeze for 3-4 hrs, beating once with fork or electric whisk until smooth. 20. Spoon the milk chocolate ice cream into lined tin, level the surface using the back of a spoon and freeze until firm. 21. Spoon the white chocolate ice cream into tin, level the surface and freeze until firm. 22. Repeat the process with the dark chocolate ice cream, making sure the surface is smooth and level. 23. Cover the terrine with clear film, then freeze it overnight. 24. To serve, remove the clear film cover, then invert on to a plate. 25. Peel off the clear film and serve in slices. 26. Ready to serve. [b]Use Ice Cream Maker[/b] 16. Stir a third of the cream into each bowl. 17. Then churn the milk chocolate custard mixture until thick. 18. Return the remaining bowls of flavoured custard and cream to the fridge. 19. Churn the white chocolate ice cream until thick and smooth. 20. Then spoon it into the tin. 21. Level the surface and freeze until firm. 22. Continue in the same way with which white chocolate and, then, finally , with dark chocolate. 23. Cover the terrine with clear film, then freeze it overnight. 24. To serve, remove the clear film cover, then invert on to a plate. 25. Peel off the clear film and serve in slices. 26. Ready to serve. I try it and loved it! :wub: pss...I make my very own ice cream and my kids even ask for more....:D
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Webmaster | 25. January 2006 @ 03:00
[b]Ingredients [/b] * 4 egg yolks * 75g caster sugar * 1 teaspoon cornflour * 300ml semi-skimmed milk * 40g butter * 75g fresh breadcrumbs * 50g light brown sugar * 5ml natural vanilla essence * 300ml double cream [b]Cooking Method [/b] 1. Whisk the egg yolks, honey and cornflour in a bowl until thick and foamy. 2. Pour the milk into a heavy-based saucepan, bring to the boil. 3. Gradually pour on to the yolk mixture, whisking constantly. 4. Return the mixture to the pan. 5. Cook over gentle heat, stirring all the time until custard thickens and is smooth. 6. Pour it back into bowl, then chill. 7. Melt the butter in a large frying pan. 8. Add breadcrumbs, stir until evenly coated in butter. 9. Then sprinkle the sugar over. 10.Fry gently for 4-5 minutes, stirring until lightly browned. (Do not overcook the breadcrumb as it will give bitter taste to the ice cream. The crumbs should darken slightly.) 11. Remove from heat. 12. Leave until cool and crisp. [b]To be continued below...2 methods to choose from : By Hand or Ice cream Maker[/b] [b]Use Hand Instead of Ice Cream Maker[/b] 13. Stir in the vanilla essence to the custard. 14. Mix well. 15. Whip the cream until thick then fold into the custard. 16. Pour into a plastic tub. 17. Freeze for 4 hrs, beating once with fork, break up the ice crystals. 18. Break up the breadcrumbs with your fingers. 19. Beat the ice cream briefly. 20. Then stir in the breadcrumbs. 21. Return the tub to the freezer. 22. Leave until firm enough to scoop. 23. Ready to serve. [b]Use Ice Cream Maker[/b] 13. Stir in the vanilla essence into custard mix and mix well. 14. Stir in the cream. 15. Transfer to the ice cream maker. 16. Churn for 25 minutes until thick and firm enough to scoop. 17. Rub the between your fingers to break up any lumps. 18. Stir the breadcrumbs into the mixture. 19. Churn for 5-10 minutes until ready. 20. Scrape the ice cream into a tub. 21. Freeze for 2 -3 hrs until firm. 22. Ready to serve. I try it and loved it! :wub: pss...I make my very own ice cream and my kids even ask for more....:D
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Webmaster | 22. January 2006 @ 14:19
Have you fed up of looking for ice cream that you loved ? Why don't you try making your very own ice cream? I will teach you how to make ice cream without ice cream maker. How can that be you might ask?!!.:blink: Stay tuned and you will know!!! :P.
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