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Featured Cookbook
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Chicken and Yellow Rice Valenciana
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Florida Key Lime Pudding Cake
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Tiramisu Ice Cream
Book Description
Favorite recipes from 83 of Florida's leading cookbooks, all in one book - over 400 Sunshine State Best of the Best recipes.
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Best of the Best from Florida Cookbook: Selected Recipes from Florida's Favorite Cookbooks
Authors: Gwen McKee, Barbara Moseley
Date: March 2004
ISBN: 1893062457
Publisher: Quail Ridge Press
Plastic Comb
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Servings: 6-8
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4 cups milk
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1 vanilla bean, split lengthwise into halves
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6 egg yolks
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1 1/4 cups sugar
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2 cups mascarpone cheese
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1 tablespoon instant espresso granules or instant coffee granules
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1/4 cup coffee liqueur
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1/2 cup shaved bittersweet chocolate
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Combine milk and vanilla bean in a heavy saucepan. Bring just to boiling point over medium heat.
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Whisk egg yolks and sugar in a bowl until blended. Add hot milk mixture to egg yolk mixture gradually, whisking constantly. Return egg yolk mixture to saucepan. Cook over medium-low heat for 7 minutes or until mixture just barely coats the back of a spoon, stirring constantly; do not boil. Remove from heat.
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Scrape seeds from vanilla bean into egg yolk mixture, discarding bean. Add cheese gradually and mix well.
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Chill, covered, for 2 hours or until completely cooled.
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Stir in espresso granules. Pour cooled custard into an ice cream freezer. Freeze using manufacturer’s directions, stirring in liqueur and chocolate after 20 minutes.
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Spoon ice cream into a freezer container and freeze until firm.
More From This Book:
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Chicken and Yellow Rice Valenciana
-
Florida Key Lime Pudding Cake
-
Tiramisu Ice Cream
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