Shana Shane asked:

In today's world, it seems that almost any topic is open for debate. While I was gathering facts for this article, I was quite surprised to find some of the issues I thought were settled are actually still being openly discussed.

You may not consider everything you just read to be crucial information about chocolate. But don't be surprised if you find yourself recalling and using this very information in the next few days.

CHOCOLATE ICE-CREAM Recipe

For about two quarts and a half of cream use a pint and a half of

milk, a quart of thin cream, two cupfuls of sugar, two ounces of

Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and

two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar

in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of

sugar (which should be taken from the second cupful) and two tablespoonfuls of

hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add

the remainder of the sugar and the cream, which should be gradually beaten into the

hot mixture. Set away to cool, and when cold, freeze.

Take time to consider the points presented above. What you learn may help you overcome your hesitation to take action.

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Tan Wei Loo asked:

"Strawberry Ice Cream Recipe"

Strawberry Ice Cream Equipment

For this ice cream you will need:

-Ice cream maker , Cuisinart brand preferred

-Food-processor or Blender

-2  big mixing bowls

-Measuring spoons

-Measuring cups

-Spoon, or whisk

Strawberry Ice Cream Ingredients

This recipe calls for:

-4 cups half-and-half

-2 cup whipping cream

-2 1/2 cup sugar

-4 eggs

-1/2 teaspoon vanilla

-6 cups strawberries

Fresh strawberry is preferred because it facilitates the freezing process

First Step: Strawberries

A food-processor or blender is needed in this step. Put your 6 cups of strawberries into the food-processor or blender and puree them until no chunks of strawberry are visible. Then place them aside in a bowl for the third step. 

Second Step: Whipping Eggs

Take the 4 eggs and whip them until they are as blended and pulverized as possible

Third Step: Stirring

Now add to the eggs:

-4 cups Half-and-half

-2 cup whipping cream

-2 1/2 cup sugar

-1/2 teaspoon vanilla     

Forth Step: Adding Strawberries

Now add your pureed strawberries and mix them in until they look.Then prepare your machine and pour your mixture in. Now turn the machine on, or if you have a crank machine, start cranking.

Fifth Step: Strawberry Ice Cream

Once your ice cream has been in the machine for around 25 minutes it should be done. It should look something like the picture to the top. Scoop it out into a container and put it in the freezer. It will become less like soft serve the longer you leave it in the freezer. If you like soft serve ice cream you can eat it right out of the machine.If your ice cream comes out soupy, or like a milk shake this means that your ice cream maker's cylinder is not cold enough. If this happens make sure that your cylinder has been in the freezer for the required amount of time, that your freezer is set on its coldest setting, and finally that you start with cold ingredients. You can even start with the fruit frozen. If your ice cream is still soupy pack it in a container and put it in the freezer for a few hours and it should become hard.

This article on strawberry ice cream recipe is brought to you by www.icecreammakerrecipes.net

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Cheri Brennan asked:

People have been making and enjoying ice cream for centuries, so much so that it is almost considered an art form. No doubt it has changed a great deal since ancient times but the process used today is mostly unchanged for the last few decades. When you make homemade ice cream, of course, you won't use the same process that big companies use to pump out thousands of gallons of ice cream to be sold in parlors and grocery stores everyday. Your process will be smaller, fresher and have a personal touch.

There will only be a slight resemblance in the taste of your homemade ice cream and the ice cream you buy at the store. Yours will taste much better. The ingredients you are going to use, fruits, nuts and other flavorings are going to be fresh, not mass produced. You will put in your flair, personal attention and care and I know you will taste the difference in the finished product. Not to mention the enjoyable experience you will have spending time with family and friends making and enjoying your unique ice cream creation.

A good place to start, of course, will be with a good recipe. As you can imagine, there are hundreds of great ice cream recipes that you can use to get you started but you will undoubtedly want to come up with your own as you get more comfortable. Check with family members to see if there are family recipes that have been handed down through the years. The connection to the past is a big reason that many people choose to make their own homemade ice cream. What's better than having ice cream "just like grandma used to make?"

Don't fret if you don't have an ancestral family recipe to start off with. The building blocks of any ice cream recipe are neither exotic nor expensive. You might do well to practice with the basics until you are happy with the ice cream that you are making. Then you can get fancy with delicious flavorings and combinations of ingredients. Here's a basic vanilla recipe to get you rolling:

Ingredients:

1/2 pint (250 ml) light cream

condensed milk, small tin

1-2 teaspoons of vanilla extract

Combine all ingredients in a bowl and mix until smooth

Once the ingredients are mixed and smooth, load it into the churn or ice cream machine. Follow the manufacturer's instructions regarding the ice and salt and activate the machine to churn the ice cream. Or if you're using a manual churn, turn the crank for about 10 minutes to give the ice plenty of time to freeze the cream in the interior compartment. You may need to crank a bit longer if the cream has not set up after 10 minutes.

Once you have completed the "hard labor" put the ice cream in the freeze for a couple of hours to finish freezing into your wonderful frozen treat. The last part of the process is the easiest. Take your ice cream out of the freezer and find some family and friends to indulge in your delicious creation. Now that you're an expert at homemade ice cream, start planning your next big party or family get together to show off your new skills!

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 This is a Must Try, it is Excellent and Very Easy,great Kid Recipe

Chef Shelley R. Pogue asked:

I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

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Tan Wei Loo asked:

"How To Choose A Good Ice Cream Maker?"

Ice cream! Everyone loves it.  But sometime when we craved for it at inconvenient times, where do we going to find it? Why not make your favorite ice cream right at home? All you need to know is how to choose a good ice cream maker.

Ice cream makers are available in a wide range of prices from around $50 right up to $500. Some models cost so much because they have a built in freezing compressor. For home users, the lower priced models will be fine. There are two basic types of ice cream maker to choose from. One uses rock salt and ice to cool the ice cream mix, while another ice cream maker has a canister that you put in the freezer to cool the mix. If you are going to making large amount of ice cream, you will want to purchase ice cream maker that uses rock salt and ice, because the canister only makes 1.5 quarts. The electric crank ice cream maker is faster and easier.

You will get better results because the bowl turns at a constant speed.

Once you have choose the ice cream maker that you want, you need to find the right ice cream recipe. There are many varieties available so try a few until you find the perfect one.

Ice cream’s taste will become richer and texture will be smoother if you are able to freeze ice cream faster. Pre mix your ingredients and then pre chill them for at least 5 hours before putting them in the ice cream maker also helps.

You will know your ice cream is done by the look of it. It will look like soft ice cream. Once the canister has been in the freezer for a couple of hours you’ll have a nice looking solid texture ice cream. If you want your ice cream to freeze faster just move it to a metal bowl, cover it foil, and place it in the freezer. It will freeze up in ½ the time used to freeze in a plastic canister.

You can buy pre mixed ice cream packages too. Although they are convenient they do not have the flavor of ice cream made from scratch. You can try both and see which type you prefer.

This article on how to choose a good ice cream maker? is brought to you by www.icecreammakerrecipes.net

Remove Cellulite

Tan Wei Loo asked:

"The Secert Of Tasty Ice Cream Cone"

Most of enjoy eating ice-cream since we are still young.But do we know that ice cream cone flavor and taste contributes a lot whole new ways of eating ice cream.It will make the ice cream more tasty and it give add points to the overall ice cream itself.As we can see, most of the commercial ice cream cone doesn't suit our flavor and some of them taste like cardboard as well. So what is the secert for tasty ice cream cone? Well today i'm going to reveal some of my finding and experience on tasty ice cream cone recipes.

For the first recipes we will begin with Classic Pizzelle ice cream cone.This ice cream cone recipes basically will be in vanilla flavour but we can change the flavor to our liking. The flavours that we can change to are such as anise,almond and lemon extract.

First Recipe: Classic Pizzelle ice cream cone

This recipes call for:

1-3/4 cups of all purpose flour

2     teaspoons baking powder

3     large eggs

3/4   cup granulated sugar

1/2   cup unsalted butter, melted

1     tablespoon vanilla extract or anise extract

Process

1)First we need to preheat the Cusinart Pizzelle Press and prepare the batter

2)Flour and baking powder are put in a small bowl, stir it and make them combine.Reserve them

3)Eggs and sugar are place in a medium bowl.Using Cusinart SmartPower Handmixer,mix the mixtures at medium speed for 1 minutes until it thickened.On low speed add the melted butter and vanilla in a steady stream and mix until combined about 20 seconds.After that add the flour mixture and mix until just combined, about 10 to 15 seconds.Please note that don't overmix.

4)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.

5)The pizzelles are remove from press using a heatproof plastic spatula.

6)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cone

7)Tips:Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter.Bake as directed to make the ice cream cone.

Second Recipe: Double Chocolate Pizzelle ice cream cone recipe

For the second recipes we will touch on Double Chocolate Pizzelle ice cream cone recipe.This recipes call for:

1-1/2     cups all-purpose flour

1/4     cup unsweetened cocoa powder

2     ounces very finely chopped bittersweet or semisweet chocolate

2     teaspoons baking powder

3     large eggs

1     cup granulated sugar

1/2     cup unsalted butter, melted

1     tablespoon vanilla extract

Process

1) Preheat the Cusinart Pizzelle Press

2) Place flour, cocoa powder, chopped chocolate bar, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve. Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower Hand Mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 20 seconds. Add the flour mixture and mix until just combined,about 10 to 15 seconds; do not overmix

3)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.

4)The pizzelles are remove from press using a heatproof plastic spatula.

5)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cones

6)Tips:Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.

Third Recipe:Hazelnut Pizzelle ice cream cone recipe

For the third recipe we will go on with Hazelnut Pizzelle ice cream cones recipe.This recipe call for:

1-3/4     cups all-purpose flour

2     ounces finely ground blanched hazelnuts (1/2 cup)

2     teaspoons baking powder

3     large eggs

3/4     cup granulated sugar

1/2     cup unsalted butter, melted

1     tablespoon Frangelico liqueur

2     teaspoons vanilla extract

Process

1)Preheat the Cuisinart Pizzelle Press on Setting 3 while preparing the batter.

2)Place flour, ground nuts and baking powder in a small bowl and stir with a whisk or fork to combine; reserve. Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower Hand Mixer, mix on medium speed for 1 minute, until thick. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix.

3)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.

4)The pizzelles are remove from press using a heatproof plastic spatula.

5)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cones

6)Tips:Variation: You may vary the type of nut used.Try almond, pecan, walnut or pistachio. For Chocolate Marble Nut Pizzelle, add 2 ounces very finely chopped bittersweet or semisweet chocolate to the batter.Grind nuts as finely as possible without turning into nut butter. This can be done easily in a Cuisinart Food Processor or Mini-Prep Plus Chopper/Grinder. You may wish to add a tablespoon of the sugar from the recipe to the nuts when chopping

This article on The Secret Of Tasty Ice Cream Cone is brought to you by www.icecreammakerrecipes.net

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