Krokanicecream Recipes
KROKAN ICE CREAM
From the Roald Dahl's Revolting Recipes cookbook for kids. Haven't tried it yet. This is a British cookbook, so I'm not sure what the American equivalents would be. I'm also not sure what the cook time is! Doesn't include the re-freezing time for the ice cream.
Provided by WI Cheesehead
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Lightly grease a piece of kitchen foil (or parchment paper) placed on a baking tray.
- Mix the butter, almonds and sugar in a heavy frying pan.
- Place over a moderate heat and stir all the time, taking care that it doesn't burn.
- When it's a good golden color, pour the mixture onto the greased kitchen foil and allow to cool completely.
- Place in plastic bag and lightly crush into small pieces with a rolling pin.
- Soften the ice cream and then stir in the crushed Krokan until thoroughly mixed.
- Place the ice cream mixture back in the freezer until it is frozen again.
Nutrition Facts : Calories 322.3, Fat 17.5, SaturatedFat 4.5, Cholesterol 15.2, Sodium 127.5, Carbohydrate 40.2, Fiber 2.5, Sugar 36.5, Protein 4.8
THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don't go below three. Then flavor it any way you like. See the chart here for more than 16 flavor ideas. Or invent your own.
Provided by Melissa Clark
Time 20m
Yield About 1 1/2 pints
Number Of Ingredients 6
Steps:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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