William Penn Life, 2009 (44. évfolyam, 1-12. szám)
2009-07-01 / 7. szám
'fhe Kitehet Hungarian ice Cream 8 oz. egg yolks 12 oz. super fine sugar 2 pints whole milk 1 pint heavy cream 2 teaspoons vanilla extract 2 tablespoons cream sherry teaspoon sweet paprika % teaspoon salt Combine the egg yolks and sugar in a bowl. Whip until thick and light. Scald the milk and slowly beat in the egg mixture. Heat and cook this mixture in a double boiler until it coats the back of a spoon. Remove from heat and let cool, then stir in the ice cold cream along with the sherry. Stir in the paprika and chill overnight. Freeze in an ice cream maker or whip for five minutes to give volume, then freeze for two hours or until firm. Serve in chilled bowls or cups with shortbread cookies. Strawberry Sorbet 6 cups fresh strawberries, washed and hulled 2 cups super fine sugar I Vi cups fresh orange juice V* cup fresh lemon juice In a mixing bowl combine the strawberries, sugar and juices, then let stand at room temperature for two hours. Puree the mixture in a blender and put into freezing trays. Freeze until a I-inch border surrounds the tray. Remove from tray and beat until the mixture is mushy. Put mixture back in tray then back in freezer and freeze until firm. Repeat process a second time for a more delicate sorbet. You may also use an ice cream maker and get the same result. Serve in chilled cups or dishes. Blackberry Water Ice 3/2 cups fresh blackberries, pureed and strained Z2 cup super fine sugar 3A cup water 3 mint leaves In a saucepan add the water and sugar, then bring to a boil. Reduce to a simmer, then add the mint leaves and cook for six minutes. Cool the syrup and remove the leaves. Pour the syrup into the blackberry puree and put into a container you can freeze. Cover with foil, then refrigerate for one hour, then freeze for 2/2 hours. Serve to your guests. Maple Frozen Treat V* cup pure maple syrup 4 whole eggs, slightly beaten 2/2 cups heavy cream V* teaspoon salt In a mixing bowl whip the eggs on low speed. Heat the maple syrup until it’s very warm. Slowly pour the syrup into the egg mixture beating all the while to get a smooth mixture. Place the egg mixture in a double boiler and cook until it coats the back of a spoon. Cool the mixture and fold in the whipped cream and the salt. Freeze for three hours then serve in chilled dishes or cups. Vanilla Yogurt Ice Cream V* cup plain yogurt I Vi teaspoons vanilla extract I whole egg, slightly beaten 1/3 cup super fine sugar % cup light corn syrup V* cup heavy cream % teaspoon salt Place all ingredients in a mixing bowl and blend thoroughly. Refrigerate for two hours until well chilled. Freeze in the bowl after whipping for five minutes using a hand mixer to give volume to the ice cream. Serve in chilled cups or bowls. The ATif'FWPA Cookbook (includes shipping & handling) For a copy, make your check payable to “WPFA Scholarship Foundation" and mail to: WPA Cookbook, William Penn Association, 70‘> Brighton Road Pittsburgh, PA 15233 All proceeds benefit the William Penn Fraternal Association Scholarship Foundation, Inc. William Penn Life, July 2009 II
