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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.