Friday, March 8, 2013

[MC-AllEthnic-Recipes] Sicilian Almond Ice Cream

 

                     
* Exported from MasterCook *
 
                        Sicilian Almond Ice Cream
 
Recipe By     :
Serving Size  : 11    Preparation Time :0:00
Categories    : LowCal (Less than 300 cals)     Veggie
 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        Tablespoons  cornstarch
  1              quart  whole milk
  1 1/4           cups  sugar
  1 1/2           cups  blanched almonds -- soaked in boiling water for 20 minutes, then dried and ground very fine (about 1 cup)
 
Using a whisk, dissolve the cornstarch in about 1/2 cup milk and set
aside. Put the rest of the milk in a saucepan. Place over medium heat and
bring to a boil. Remove from heat and whisk in the cornstarch mixture. Add
the sugar and return to the heat, whisking until the milk is back to
boiling. Remove from the heat and set aside. Stir occasionally to dissolve
the skin.
 
Once the milk has cooled completely, stir in the ground almonds and either
freeze in an ice cream maker following the manufacturer's instructions or
put in a freezer container and freeze, whisking the mixture every hour or
so for about 6 hours, or until the ice cream is the right consistency.
Serve plain or inside brioches.
 
Note: To make Sicilian ice cream sandwiches, prepare the Easter bread
recipe on page 110, but omit the spices and either make the dough plain or
add the zest of 1 lemon. Divide the dough into 6 equal parts and shape
each into a round, flat bun measuring about 3-inches in diameter. Bake for
10 to 15 minutes and cool, then split and fill with ice cream.
 
Makes 5 to 6 cups (10 to 12 one-half cup servings)
 
AuthorNote: Sicilians often have their ice cream sandwiched inside a
brioche - a strange but fun way of serving it and just as good, if not
better, as inside a cone. Once you have made the brioche (see the note
below), cut each open across the middle without detaching the two halves
and fill the inside with as much ice cream as manageable. Serve as if it
were a sandwich. You will have to eat it double-quick or else you will
look like a toddler who has had a few mouthfuls of ice cream. You can vary
the nuts here by using pistachio, hazelnuts, or any other you prefer.
 
Cuisine:
  "Italian"
Source:
  "Mediterranean Street Food by Anissa Helou, 2002"
S(Formatted by Chupa Babi):
  "March 2013"
Yield:
  "5 to 6 cups"
                                    - - - - - - - - - - - - - - - - - - -
 
Per Serving (excluding unknown items): 267 Calories; 13g Fat (43.2%
calories from fat); 7g Protein; 32g Carbohydrate; 1g Dietary Fiber; 12mg
Cholesterol; 46mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
 
 
Nutr. Assoc. : 0 0 0 0
 

__._,_.___
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Recent Activity:
.

__,_._,___
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)