Monday, 2 September 2013

juice

ORANGE JUICE

Ingredients

  1. 3-4 medium-sized oranges
  2. Knife
  3. Electric or hand juicer
  4. Glasses

Preparation

Before juicing, roll the oranges on a flat surface. Next, cut the orange in half. Remove any seeds. Using a hand juicer or electric juicer, extract the juice from the orange. If you like pulp in your juice, scrape a bit out from the flesh. Serve immediately.

Sunday, 1 September 2013

ice cream

Ingredients

  1. 3/4 cup sugar 
  2. 2 tablespoons cornstarch
  3. 1/8 teaspoon table salt
  4. 2 cups milk 
  5. 1 cup heavy whipping cream
  6. egg yolk
  7. 1 1/2 teaspoons vanilla bean paste*
  8. 1 cup peeled and coarsely chopped peaches 
  9. 2 tablespoons light corn syrup
  10. 1 1/2 tablespoons butter 
  11. 1 cup coarsely chopped pecans
  12. 1/4 teaspoon kosher salt

Preparation


  1. 1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
  2. 2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
  3. 3. Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture.
  4. 4. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
  5. 5. Meanwhile, melt butter in a small skillet over medium heat; add pecans, and cook, stirring constantly, 8 to 9 minutes or until toasted and fragrant. Remove from heat, and sprinkle with 1/4 tsp. kosher salt. Cool completely (about 30 minutes).
  6. 6. Pour chilled cream mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in pecan mixture.
  7. *Vanilla extract may be substituted.
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