----------------------------------------------------------------------------------
@MSGID: 47520.fido_cooking@1:124/5016 2aedeeac
@TZUTC: -0500
@PID: Synchronet 3.20a-Linux master/61049cd7f Jun 29
202 GCC 11.4.0
@TID: SBBSecho 3.20-Linux master/61049cd7f Jun 29
2024 19:10 GCC 11.4.0
@BBSID: EOTLBBS
@CHRS: ASCII 1
@NOTE: FSEditor.js v1.105
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Blueberry Lemon Ice Cream
Categories: Icecream
Yield: 1 Batch
3 lg Eggs
1 c Whole milk
1 1/2 c Granulated sugar; divided
3 c Heavy whipping cream;
-divided
2 Lemons
5 lb Ice cubes; up to 7
2 lb Rock salt (ice cream salt);
-up to 3
1/2 c Fresh blueberries
1 c Water
Separate the eggs into two small bowls, whites in one and yolks in
another. Beat the yolks for about a minute, until lighter in color
and smooth.
Pour the milk into a small saucepan and turn the heat up to medium
high and heat until simmering. Make sure not to scald the milk.
Add in the sugar and stir until dissolved, about 1-1/2 minutes.
Reduce the heat to medium low. Add in the egg yolks and stir until
the custard thickens enough to coat your wooden spoon with a milky
film.
Pour the custard into a jar and place in the fridge for later use.
In the bowl of a stand mixer or using a hand mixer, beat the egg
whites until some stiff peaks form. Pour in 1 cup of heavy cream and
beat for an additional 2 to 3 minutes. Add the remaining cream and
stir gently. Place the bowl in the refrigerator for 10 minutes.
Squeeze lemons and strain juice to add in later.
In a small saucepan over medium high heat, combine the blueberries,
remaining sugar, and water. Simmer until sauce thickens and
blueberries become soft and mashable. Drain the blueberry syrup into
a jar and let cool.
Fill a very large wide-mouthed bowl about halfway with ice. Sprinkle
on the salt and create a well in the center of the bowl. Take the
custard and whipped egg mixture out of the fridge.
Pour the custard into the bowl with the whipped egg mixture. Place
the bowl in the ice and pile ice up on the sides.
Stir for 5 to 10 minutes and cover with a dish towel. Let sit for 10
minutes, then repeat scraping and stirring; repeat this process 3 to 4
times, or until ice cream reaches soft-serve consistency. Add in the
lemon juice and blueberry syrup.
Continue stirring and resting until the ice cream is too stiff to
move. This will take about an hour. Let the ice cream sit undisturbed
for 30 minutes.
To serve, scoop into bowls and top with desired toppings.
Recipe by Margaret Darazs
Recipe FROM: <
https://littlehouseontheprairie.com/
old-fashioned-ice-cream-recipe/>
MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
SEEN-BY: 10/0 1 50/109 102/401 103/1 705 124/5016
154/10 214/22 218/0 1 109
SEEN-BY: 218/215 601 700 720 810 840 850 860 870
880 900 930 940 221/1 6
SEEN-BY: 229/426 240/1120 301/1 113 335/364 341/66
396/45 450/1024 463/68
SEEN-BY: 467/888 712/848 3634/12 5001/100 5005/49
5019/40 5020/715 828 830
SEEN-BY: 5020/848 1042 4441 12000 5030/49 1081
5053/51 5054/8 5061/133
SEEN-BY: 5075/128 5083/444
@PATH: 124/5016 218/700 301/1 5020/1042 4441