Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site azure.UUCP Path: utzoo!watmath!clyde!bonnie!akgua!whuxlm!harpo!decvax!tektronix!teklds!azure!kathyd From: kathyd@azure.UUCP (Kathy Dagostino) Newsgroups: net.cooks Subject: Ice cream recipes Message-ID: <324@azure.UUCP> Date: Tue, 2-Jul-85 01:37:13 EDT Article-I.D.: azure.324 Posted: Tue Jul 2 01:37:13 1985 Date-Received: Fri, 5-Jul-85 04:55:58 EDT Distribution: net Organization: Tektronix, Beaverton OR Lines: 28 From the July 1985 issue of Bon Appetit, here is an ice cream recipe for those lucky people with ice cream machines. ------------------------------- Raspberry chocolate truffle ice cream 1/2 cup superfine sugar 1/2 cup water 4 egg yolks 8 ounces semisweet chocolate, melted and cooled 1 cup raspberries, coarsely chopped 1 cup whipping cream, beaten to soft peaks Cook sugar and water in heavy pan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and bring to a boil. In separate bowl, using electric mixer, beat yolks until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Slowly beat in hot syrup. Return to saucepan. Stir over low heat until mixture thickens and finger leaves path when drrawn across spoon, about 4 minutes; DO NOT BOIL OR YOU'LL BE SORRY. Immediately strain into metal bowl. Set bowl into larger bowl filled with ice (or cover and refrigerate overnight). Cool custard completely, stirring once in a while. Whisk chocolate into custard. Fold in berries and whipped cream. Process in ice cream maker. Freeze ice cream in covered container several hours to mellow.