******************************
Red!
Ingredients:
3/4 cup sugar
6 tablespoons water, preferably spring water
1/4 teaspoon salt
3 pints (about 1 1/2 pounds or 6 cups) fresh-picked strawberries, preferably organic, rinsed, patted dry, and hulled
3 tablespoons freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)
preparation
Make the simple syrup: In a saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
Prep:
In a blender, pur茅e the strawberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. Store, tightly covered, in the freezer.
*******************************
Yellow!
Ingredients:
1 large egg, preferably farm-fresh
2 large egg yolks, preferably farm-fresh
2 cups whole milk, preferably hormone-free
3/4 cup sugar
1/2 teaspoon salt
1 cup chilled heavy cream, preferably not ultrapasteurized
1/4 cup freshly squeezed lemon juice (from about 2 lemons)
1 recipe (2 tablespoons) chopped Candied Lemon Peels (or 1 tablespoon finely grated lemon zest, preferably organic)
Prep:
In a small bowl, lightly beat the egg and yolks together. Have ready a fine mesh sieve suspended over a large heatproof bowl.
In a medium saucepan over medium heat, combine the milk, sugar, and salt, and stir until the sugar has dissolved. Continue to cook, stirring occasionally, until the mixture is hot to the touch (it should register about 140掳 F on an instant-read thermometer).
Whisking the eggs constantly, slowly whisk in about 1/4 cup of the hot milk. Slowly pour the egg mixture back into the saucepan, whisking the contents of the saucepan constantly.
Continue to cook the custard over medium heat, stirring constantly, until it is thick enough to coat the back of a spoon (it should register 170掳 F on an instant-read thermometer), 3 to 4 minutes. Immediately strain the custard into the large bowl. Let cool for five minutes.
When custard is cool, whisk in the chilled cream. Cover mixture and refrigerate until chilled, at least 4 hours or overnight.
Whisk in the lemon juice and zest, if using (if you are using the candied lemon peels, they will be added later), and churn in an ice cream maker according to the manufacturer's directions. If using the candied lemon peels, add them during the last minute of churning. Store, tightly covered, in the freezer.
************************************
Blue!
Ingredients:
1 cup sugar
1/2 cup water, preferably spring water
1/2 teaspoon salt
3 pints (about 2 pounds or 6 cups) fresh-picked blueberries, preferably organic, rinsed and patted dry
1/4 cup freshly squeezed lemon juice
1 large egg white, preferably farm-fresh (optional)
Prep:
In a medium saucepan over medium heat, combine the sugar, water, and salt. Cook, stirring, until the sugar and salt have dissolved, about 3 minutes. Let cool for 15 minutes.
In a blender, pur茅e the blueberries with the syrup and lemon juice until very smooth (you may need to divide this into several batches if your blender is not extra-large). If desired, strain through a fine-mesh sieve for a smoother texture. Cover and refrigerate until chilled, at least 4 hours or overnight.
Churn in an ice cream maker according to the manufacturer's directions. Add the egg white, if using, during the last 2 to 3 minutes of churning. Store, tightly covered, in the freezer.How do you make superman ice cream? I cant find a recipe anywhere.?
sounds like a lot of work! but good! does it taste like the real thing?? :) Report Abuse
