Re: to translate or not

On Wed, 2 May 2001, Dan Seriff wrote:

> I can
> imagine that cilantro ice cream might not be too bad, as long as you
> didn't go over the top with the cilantro. I've had basil ice cream,
> which was great, and of course we're all familiar with mint. Why not
> other herbs?
I wouldn't mind trying cilantro ice cream, but I still don't want to
put any vanilla in; ginger syrup, maybe, and just a hint of black
pepper. I *can* make perfect vanilla ice cream :-)

> Too bad I don't have an ice cream machine.
You don't need an ice cream machine, or even an electric beater. All
you need is a freezer, or a three-star (at least) freezing
compartment, and the patience and wrist power to whip cream or egg
whites by hand. Not even that, if you make granita (grainy water
ice).

Get a large (2 pt) container, preferably of metal but plastic will
do, that you can close tightly, and freeze your mixture in that. Take
it out of the freezer every forty-five minutes for three hours (four
times), then every half-hour for two hours (another four times),
scrape the already frozen stuff off the sides and bottom with a fork
and beat everything smooth again. The last couple of times this will
be *very hard*. Your ice cream is now theoretically ready, but it's
better to leave it to settle for another few hours (so make it in the
morning).

For granita, use only fruit puree or fruit juice and clear sugar
syrup and beat it only the first four times, then eat immediately.

Some kinds of ice cream (cherry, for instance) are better if they're
made this way than in the machine, because they shouldn't be too
smooth.

   Irina

--
           Varsinen an laynynay, saraz no arlet rastynay.
irina@valdyas.org (myself)     http://www.valdyas.org/irina/valdyas