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Sorbet Recipe: Champion Juicer

February 9, 2010 by keith snow 2 Comments

Created By: Chef Keith Snow

Description:

This is a great way to make a delicious ice cream without using a traditional ice cream maker.

Ingredients:

1/2 gallon whole milk,(raw if possible) or use heavy cream.
1 vanilla bean or 1 tsp good vanilla extract (specialty store)
1 cup sugar
1 pint fresh Strawberries, or other berry, (freeze them yourself!)
5 egg yolks from pastured hens

Directions:

1. In a heavy bottomed non-reactive pot or Dutch oven heat milk over low heat until scalded, DO NOT BOIL!! Scalded is just little bubbles around the sides of your pot.
2. Remove from heat then temper the egg yolks (see below)
3. Add the tempered egg mixture, sugar and vanilla back in, return to heat and cook for 5-10 minutes, stir often, until it starts to thicken.
4. Pour mixture through a fine strainer into a shallow baking dish like a Pyrex rectangle baking dish. Place in freezer.
5. Every 2-3 hours use a fork and scrape the mixture a bit.
When frozen solid, take out of freezer and let sit for about 20 minutes until it starts to melt. Break up into chunks or pieces and run it through the Champion juicer with the sorbet system in place.
6. Alternate frozen strawberries with chunks of frozen ice cream base until all is processed.
7. You may return to the freezer for a harder ice cream or enjoy it soft like a sorbet.

Chef’s Note: A frozen banana is a nice addition. Or omit berries and mix in chunks of dark chocolate after processing and you have a chunky monkey style sorbet. Make sure the banana is included in this alternative recipe.

Tempering: This is a cooking technique that describes how a hot liquid is added to another mixture, usually egg yolks without scrambling them. In a separate bowl add egg yolks, then add a cup of the hot mixture ,quickly whisk for 20 seconds, then repeat 2 more times before adding the tempered eggs back to the hot milk.

* Freeze all Champion juicer parts before making the ice cream.

Filed Under: Budget Friendly, Cookonomics, Desserts, Spring, Summer Tagged With: dessert, heavy cream, strawberries, sugar, vanilla bean, whole milk, yolks

Mango Creme Brulee

January 28, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow
Active Time: 25
Total: 50 minutes

Description:

Learn how to make a delicious twist on the classic French dessert by adding sweet mango. This luscious dessert is easy to make with this tried and true recipe.

Ingredients:

2 cups organic heavy cream
1 whole vanilla bean
1 whole flesh of an organic mango
1/2 cup sugar
6 organic or farm fresh eggs yolks

Directions:

1. In a sauce pot add cream, vanilla beans and split pods.
2. Place over medium heat until lit scalds, just under the boil. Watch so it does not boil over!
3. Meanwhile, peel the mango and remove the pit as per video. Dice up mango and set aside.
4. Place a few pieces of mango into each custard cup or ramekin.
5. Tempur the egg yolks by adding a bit of hot cream then whisking, repeat twice, then add all cream to egg mixture.
6. Fill custard cups that should be in a large pan, add hot water and fill halfway up the sides of the custard cups.
7. Place in a preheated 325-degree oven for 35 minutes or until the custard are just set but still giggling slightly. Cool for 20 minutes, then refrigerate until well chilled…
8. Dust the surface of each brulee cup with 1 tsp sugar. Place under broiler or use a blow torch to brulee the tops which means to slightly burn the sugar so it gets brown.

Filed Under: Budget Friendly, Desserts, Ethnic Recipes, Gluten Free Recipes, Vegetarian Tagged With: egg yolks, heavy cream, mango, sugar, vanilla bean, video

Vanilla Bean Quick Tip

December 8, 2009 by keith snow Leave a Comment

[private]Created by: Chef Keith Snow

Description:

This short video shows how to use a fresh vanilla bean and how to harvest the seeds from withing the vanilla bean.

Ingredients:

1 large fresh vanilla bean

Directions:

Split open the vanilla bean with a paring knife. Use the back if the knife to scrape the seeds from the bean. Be sure to save the beans and place them in sugar or even steep them in milk to create “vanilla milk”

Chef’s Notes: I prefer vanilla from Madagascar or Tahiti. I steer clear of Mexican vanilla.[/private]

Filed Under: Culinary Tips Tagged With: Quick Tips, vanilla bean

Rice Pudding

November 30, 2009 by keith snow Leave a Comment

Created by: Chef Keith Snow
Active Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recommended Beverage: port

Description:

Rice pudding is a comforting and delicious dessert or even a sweet dinner recipe. I Love the rich flavors and texture of rice pudding.

Ingredients:
[private Monthly Premium Member|Annual Premium Member|Lifetime]
2 cups arborio rice
1 cup dried cherries soaked in boiling water for 10 minutes
2 tsp maple syrup
1 whole vanilla bean split
3 cup whole milk

Directions:

1. After cooking rice add milk, vanilla beans and cherries. Stir over low heat and cover until milk is absorbed and rice is creamy.
2. Serve with a dash of extra syrup or dollop of Greek style yogurt.

Chef’s Notes: This can be made with raisins, cranberries or even bananas.[/private]

Filed Under: Desserts, Spring, Summer Tagged With: cherries, Christmas, Desserts, maple syrup, rice, vanilla bean

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