Bacon And Chicken Pate

Bacon and chicken Pate is a mixture of minced and lean meat mixed with fat.It tastes best when it is spread on slices and served to the guests in a garnished plate and it is served as an appetizer.

Chicken And Bacon Pate
Chicken And Bacon Pate

Recipe

Ingredients To Prepare Chicken Pate

Cooking time : 1 ½ hours  Serves 8

(1) Bacon rashers (slices)   225 g/8 oz  or   1/2 lb in American

(2) Raw chicken ,thinly sliced  350 g/12 oz Or 3/4 lb in American

(3) Butter 50 g/2 oz  or  1/4 cup in American

(4) Medium onions chopped  1 or 1 in American

(5) Garlic cloves crushed 1-2  or 1-2 in American

(6) Lambs Liver sliced 350 g/12 oz or 3/4 lb in American

(7) Salt and pepper to taste or to taste in American

(8) Mustard powder 1/2 teaspoon or 1/2 teaspoon in American

(9) Chopped thyme 1/2 teaspoon or 1/2 teaspoon in American

(10) Double heavy cream 2 tbsp or 3 tbsp in American

(11) Eggs 2 or 2 in American

(12) Stuffed olives ,sliced 100 g/4 oz or 3/4 cup in American

(13) To garnish:

Chicken stock   225 ml/8 fl oz or 1 cup in American

(14) Gelatin 7 g/¼ oz or 1 in American

(15) Dry sherry or coconut cream 2 tbsp or 3 tbsp in American

(16) Sage sprig or sprig in American

Method

De rind the bacon discard the rinds and cut the bacon into pieces the size of matchsticks.Cut the sliced chicken in matchstick pieces,too.Heat the butter in a large frying pan (skillet), fry the onion .garlic and liver for 5 minutes.Put this mixture through a mincer (grinder) or chop finely in a food processor. Blend the liver mixture with the bacon and chicken.Add salt pepper mustard , herbs,cream and eggs.Mix thoroughly then add the slices olives; turn these carefully in the bacon and chicken mixture. Spoon into the terrine or 900 g/2 lb ovenproof dish,smooth flat on top.Cover with a lid or buttered foil.Stand the dish into the bain marie (tin of cold water)and bake in the center of a very moderate ,oven ,160°C/325°F Gas mark 3,for 1¼  hours.Remove the lid or foil and place grease proof (waxed) paper and a light weight on top of the mixture.Allow to cool remove any excess fat from the top of the pate .Heat half the chicken stock in a saucepan, sprinkle the gelatin on top and stir to dissolve.Add the remaining cold stock and the sherry or coconut cream.Allow this jellied mixture to cool until it is the consistency of a thin syrup, then spoon over the pate.Arrange the sage leaves on the half set coating.Leave until firm.Serve with hot toast.This pate should be eaten within 48 hours of cooking.It can be frozen up to 1 month.

Easy And Delicious Potted Salmon

Potted salmon is a delicious salmon fish appetizer which you can serve to the guests before the main course for instance lunch or dinner and it is very tasty,creamy and smooth.You can spread it on toasts and serve it to the guest and keep it in jar and refrigerate and you can keep in in jars for one week.

Potted Salmon
Potted Salmon

 

Recipe

Ingredients 

Cooking Time: few minutes   Serves  4

IngredientsMetric/Imp
erial
American
fresh salmon
cooked in
foil (see
recipe below
this recipe) 


  butter clar
ified (see
recipe
below) 


grated or
ground
nutmeg 


ground
mace


salt and
pepper


lemon juice
or dry sherry 


350 g/12 oz
or 3/4 lb in 
American



175 g/6 oz or 





to taste 



to taste 



to taste 



2 teaspoon 

3/4 lb  







3/4 cup 





to taste 



to taste 



to taste 



2 teaspoon 



Method 

Flake the cooked fish.Heat the butter and blend half with the fish.Either pound until smooth or put into a liquidizer (blender) or food processor and switch on until smooth.Add the nutmeg,mace,salt ,pepper and lemon juice or sherry.Mix well.Put into 4 individual containers; smooth flat on top.Cover with the remaining butter and allow to cool.Serve as potted shrimps.

VARIATION

Use other cooker fish, such as trout, salmon trout or kippers in place of salmon.

                   Fresh Salmon Cooked In Foil

Although Salmon is an oily fish,it dries very easily in cooking so care is needed to keep it moist. Salmon slices known as (cutlets or steaks) can be fried in butter or grilled (broiled).When grilling the fish ,brush it with plenty of melted butter before and during cooking.Slices of salmon about 2.5 cm/1 inch in thickness take approximately 10 minutes to cook by frying or grilling .

If poaching portions of salmon cut out squares of grease proof (waxed) paper (one for each piece of fish).Brush the paper with melted butter if serving the fish hot, or with olive oil if serving cold; the oil prevents a film from forming on the fish.

Place the fish on the paper , top with a little butter or oil,salt and pepper and a squeeze of lemon juice.Wrap the paper around the fish and tie it securely.Put into a saucepan with water to cover. Bring the water slowly to the simmering point.

If serving the fish cold : Cover the saucepan ,remove from the heat and allow the fish to stay in the liquid until cold .

If serving the fish hot: Allow the water to simmer for 8 minutes for portions that are 2.5 cm/1 inch thick.When poaching the whole salmon,allow 10 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 6 minutes per 450 g/1 lb over this weight.

The fish can be cooked in a mixture of white wine or white wine vinegar (its non alcoholic) and fish stock rather than water.Do not cover the whole fish.

Clarified Butter

1.Heat the butter gently in a sauce pan.Remove any foam from the top of the butter as it heats.

2.Allow the butter to stand for 6-7 minutes so the sediment sinks to the bottom of the pan.

3.Strain the warm butter thorough muslin cheese cloth then use.This is also the method to make ghee for curries.

To Bake The Salmon

Wrap the portions of salmon or the whole fish into well buttered or oiled foil.The fish can be flavored with a little salt ,pepper and lemon juice and topped with butter or oil.Cook in the centre of a moderate oven ,180°C/350°F Gas Mark 4 . Allow 30 minutes cooking time for individually wrapped portions of salmon, or a slightly shorter time , i.e 20 to 25 minutes, if serving the fish cold, for it continues to cook as it cools.Allow 15 minutes per 450 g/1 lb for a fish weighing up to 2.75 kg/6 lb and 10 minutes per 450 g/1 lb over this weight.

Serve the fish hot with melted butter flavored with lemon juice, or cold with mayonnaise.

Fillet De Sole Fish Marguery

Fillet de sole fish marguery is a delicious fish dish and if you like fish dishes then this dish is for you to try this amazing fish dish and prepare this dish by following this amazing recipe 

Fillet De Sole Marguery
Fillet De Sole Marguery

Recipe

Step One To Prepare Fillet De Sole Fish Marguery

Ingredients

YIELD : 8 portions EACH PORTION : 4 oz fish

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTSQUANTITY
Butter


Shallots chopped
very fine



Fillets of sole
(2 oz ea)



Mushrooms cooked


Shrimp cooked 
and shelled 



Large oysters


Dry white wine
Vinegar(its non alcoholic)

Fish stock
Or water



Lemon juice


Salt 


Pepper

For pan 


3




16




8 caps 







8


4 oz


4 oz




from ¼ lemon 


to taste 


to taste 

Method

1. Butter a saucepan well and add chopped shallots.Arrange the fillets of sole over the shallots.On each fillet place a mushroom, shrimp and an oyster.Add the white wine or white wine vinegar (its non alcoholic), fish stock , lemon juice and salt and pepper.

2. Cover with a well buttered paper and bake at 475° F for about 12 minutes.Remove the fillets from the pan and arrange them on a heater platter .

Step Two To Prepare Fillet De Sole Fish Marguery

Method

INGREDIENTSQUANTITY
Cream sauce 
( recipe given below) 
or fish sauce
8 oz

Method 

3. Reduce the juice in the pan by boiling for a few minutes.Add cream sauce.Stir with a wire whip to blend, cook for a few seconds and remove from heat.

Step Three To Prepare Sole Fish Fillet

Ingredients

INGREDIENTSQUANTITY
Egg yolk 


Light cream


Whipped cream







4 oz 


3 tbsp 




Method

4. Mix egg yolks with cream and blend into the sauce .At the last minute fold in whipped cream.Strain sauce through a cheese cloth.

5. Pour sauce over the fillets .Place the platter in oven heated to 475 °F. or under a salamander until golden brown.

Cream Sauce No 1 (Light) For Sole Fish

Ingredients

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or margarine


Bread flour 


Milk 


Salt

6 oz 


6 oz 


1 gal 


1 tbsp 


1 lb


1 lb 


3 gal 


3 tbsp 


1 lb .12 oz 


1 lb .12 oz 


5 gal 


2 oz 

Method

 1    Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.     Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth. 

3.   Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Cream Sauce No 2 (Medium) For Sole Fish

Ingredients

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or
margarine



Bread flour


Milk


Salt

8 oz




8 oz 


1 gal 


1 tbsp 

1 lb. 8 oz




1 lb. 8 oz


3 gal 


3 tbsp 

2 lb .10 oz .




2 lb .10 oz .


5 gal 


2 oz 

Method

1. Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown

2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3. Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Cream Sauce No 3 (Heavy) For This Fish

Ingredients

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS for1 gal+3 gal+5 gal+
Butter Or
margarine



Bread flour


Milk


Salt

12 oz 




12 oz 


1 gal 


1 tbsp 

2 lb 




2 lb 


3 gal 


3 tbsp 

3 lb .6 oz.




3 lb. 6 oz .


5 gal 


2 oz 

Method 

1.   Melt butter in thick bottomed sauce pot.Stir in flour to make a roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.

2.   Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened and smooth.

3.  Simmer for 5 minutes stirring occasionally. Bring to a boil.

4. Strain through china cap

Fry Fillet Of Sole

Introduction To Fry Fillet Of Sole

Fried Fillet Of Sole in an excellent fry fish dish which is very delicious and in this recipe we are going to tell you the ways and methods to prepare this dish and by following these methods you can make a delicious fry fish of sole dish.

Fry Fillet Of Sole
Fry Fillet Of Sole

Step One To Prepare Fried Fillet Of Sole

Ingredients 

YIELD: 50 Portion                                     EACH PORTION: 2 Fillet

INGREDIENTSQUANTITY
Bread Flour

Salt 

Pepper 

Eggs 

Milk
2 lb 

to taste 

to taste 



1 qt 

Method

1.Season flour.Combine eggs and milk.Mix well.

Step Two To Prepare Fry Fillet Of Sole

Ingredients 

Ingredients Quantities

Bread crumbs
or cracker meal 



Sole Fillets (2 oz ea)

as needed




100 

Method

2.    follow breading procedure (recipe given below)

3.     Fry fillets in deep fat at 350° to 375° F.,depending on volume until golden brown

4.     Drain well on absorbent paper or fine wire rack.

5.     Serve with lemon slice and tartar sauce.Garnish with parsley.

Breading Procedures

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled  in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products  may also result.

How To Make A Delicious Ratafia

Introduction To Ratafia

Ratafia is a delicious confectionery item which is easy to make and the methods and techniques given in this recipe will make a delicious ratafia which you can serve to your guests as a biscuit item which they will surely appreciate.

Ratafia
Ratafia

Ingredients 

Cooking Time: 20 minutes Makes 12-18 biscuits

(1 )Egg whites 2 or 2 in American

(2) Almond or ratafia essence (extract)   few drops or few drops in American

(3) Ground almonds 150 g/5 oz or 1¼ cups in American

(4) caster sugar 175 g/6 oz or 3/4 cup in American

(5) Rice flour or cornflour (cornstarch),   1 teaspoon or 1 teaspoon in American

(6) Rice paper

(7) To decorate:

glace candied (cherries),see method below

almonds blanched see method below

Whisk the egg whites until just frothy.Do not over whisk.Add the essence then blend in the ground almonds and sugar.You should be able the handle the mixture ;if it is a little stiff add a few drops of water,if too moist add a teaspoon of rice flour or cornflour(cornstarch) or a little more grounds almonds.

Place the sheet of rice paper on ungreased baking trays.Form the mixture into balls The ingredients given will make 18 medium sized macaroons or about 12 of average size.Put the biscuits onto the rice paper ,allowing room for the balls to flatten.Top with pieces of glace. (candied) cherry or whole or flaked almonds,the size depends on the size of the macaroons.

Bake in the center of the moderate oven 180°C/350°F Gas Mark 4,for 20 minutes or until pale golden and firm.If you like sticky macaroons place the bowl of water in the oven or on a shelf below the biscuits.Cool sufficiently to handle then cut around the rice paper .Macaroons are better freshly eaten ;they do harden with keeping which is quite satisfactory for ratafias. Make 48 to 60 minutes miniature balls of the macaroon mixture and bake for 10 minutes only.These can be stored for months

Baked Hamburger Meatloaf

Introduction To Baked Hamburger Meatloaf

Baked Hamburger Meatloaf is a meatloaf ( like a bread containing ground beef) made with a very less quantity of ground beef and is given the shape of a loaf manually on a flat pan or it is entirely prepared by cooking it in a loaf pan.Meatloaf is prepared in a meat loaf shape and cut into slices like a bread which is cut into slices and then different techniques are applied to prevent the meat loaf from drying like covering it with sauce or wrapping it with moisture or filling it with meats,vegetables and cheese.

All the factors which can make this meatloaf dry are kept in mind before preparing this dish and all the ingredients used in the preparation of this dish keeps the this dish from getting dried. Especially the methods and techniques used in the preparation of this dish will make this dish delicious and prevent it from drying

Baked Hamburger Meatloaf
Baked Hamburger Meatloaf

Recipe

YIELD: 50 portion      EACH PORTION:  1 slice with 2 oz sauce

Step One To Prepare Meatloaf

Ingredients 

Scale  lb=pound   oz=1 ounce

INGREDIENTSQUANTITY
Onions , chopped
fine 
Celery ,chopped
fine  
Salad oil 


3 lb  

1 lb 

  8 oz 


Method

1. Saute onions and celery in oil until tender.

Step Two To Prepare Meatloaf

Ingredients

INGREDIENTSQUANTITY
Bread trimmed
Milk
Or stock 
  Eggs,Whole 
Salt 
Pepper
Beef,ground
1  1/2 lb
1 pt 

  8 
to taste
to taste 
13 lb 

Method

2.  Place bread in large mixing bowl and add milk mix thoroughly until smooth.

3.  Add eggs,celery,onions and seasonings.

4.  Add beef and mix thoroughly.If mixture is too moist adjust consistency by adding bread or cracker crumbs.

5.  Form in 3 lb loaves.Place in lightly greased roast pan and lightly oil outside of loaves.

6.  Bake in preheated oven at 350° F  for 1 ½ hours.

Braised Short Ribs Of Beef

There are two cooking techniques involved in preparation of this dish and thats why its braised short ribs of beef.First cooking technique is roasting and other is baking.

These ribs of beef are larger and tender than other ribs of meat for example pork ribs and can be cooked easily.

 

Braised Short Ribs Of Beef
Braised Short Ribs Of Beef

Recipe

Scale pt=16  ounce qt=32 ounce  lb=pound or 16 ounce  oz=ounce 

ea=each serving  tsp=teaspoon     tbsp=table spoon

YIELD : 50 portions              EACH PORTION:  10 oz. rib with 3 oz sauce

Step One To Prepare Ribs Of Beef 

Ingredients 

INGREDIENTSQUANTITY
short ribs 

 
Onions,peeled
,medium cut   

Carrots scrubbed,
medium cut 

Celery,cleaned
medium cut.    
50 (about
10 oz.ea)

1 ½ lb 


  ½ lb 

      
  ½ lb   

Method 

1. Trim ribs; remove fat and tie meat to bone.
2. Put vegetables in lightly greased roasting pan and place short ribs on top.

Step Two To Prepare Ribs of Beef

Ingredients 

INGREDIENTSQUANTITY
salad oil 

Sweet basil  

sage 

thyme
1 pt

2 tsp 

  ½ tsp

½ tsp

Method

3. Pour 1 cup oil evenly over all. Combine spices and sprinkle as evenly as possible
over top.Brown in oven at 400°F.,turning as necessary.Do not let vegetables
burn.

Step Three To Prepare Ribs Of Beef

Ingredients

INGREDIENTSQUANTITY
Bread Flour 
  Beef stock,hot 
  Tomatoes,chopped. 
1 lb 
  6 qt 
  1 No.2½
can

 Method 

4.   When nicely brown add remainder of oil and flour blending well.Cook for 5 to
10 minutes Add hot stock stirring to mix well until slightly thickened.Add
tomatoes and blend.Cover,return to oven and cook to 2 to 2 ½ hours or
until tender.

Step Four To Prepare Ribs Of Beef

 Method 

5.  When ribs are cooked remove to clean pan.Strain sauce Adjust seasoning and thickening.Remove excess fat.Pour sauce over ribs.

6.  Hold for service in warm place but do not continue to cook .When serving remove string.Serve one 10 oz rib portion with 3 oz sauce. A fresh vegetable garnish may be added.

Savory Swiss Steak

Introduction And History Of Swiss Steak

People literally take the word used in swiss steak as the stake that is related to the country Switzerland.It has nothing to do with Switzerland.The term ‘Swiss’ is a English word which means to tenderize something with the help of a tenderizer for instance the Swiss steak is “swissed” or made soft and plain by the help of a wooden  mallet or by an electric tenderizer. 

It is generally known as the economy meal and it is tenderized because mostly the beef cut or beef round is used to make the swiss steak which is a tough meat.

swiss steak
swiss steak

Step One To Prepare Swiss Steak

Ingredients

Scale  lb=pound  qt= 32 ounce  oz= 1 ounce    tsp=teaspoon  pt= 16 ounce 

YIELDS: 50 PORTIONS EACH PORTION: about 5 oz. with 2 oz,sauce

INGREDIENTSQUANTITY
Bottom round,
trimmed
(5 oz.steaks)


Bread flour,seas
oned with salt
and pepper


Salad oil
50



1 lb



1 qt

Method

1. Dredge steaks in seasoned flour .Pour oil in skillet to depth of 1/8 in,;heat.Add steaks and brown on both sides.Place steaks in brazier or roast pan.

Step Two To Prepare Swiss Steak

Ingredients 

INGREDIENTSQUANTITY
Beef stock

Tomato puree

Soy sauce

Black Pepper

Whole cloves

Bay leaves

Thyme

Savory
5 qt

8 oz

5 oz

1 tsp

6

2

1/2 tsp

12 tsp

Method 

2. Combine all ingredients and simmer for 20 minutes to make hot stock.

Step Three To Prepare Swiss Steak

Ingredients

INGREDIENTSQUANTITY
Salad oil  

Onions,small
dice


Garlic crushed 


Celery,small
dice


Bread flour


salt
1 pt

1 lb


2 cloves

1/2 lb


12 oz

 to taste

Method 

3. Saute onions,garlic and celery in oil in sauce pot until vegetables are tender.Add flour to make roux.Stir and cook for 10 minutes.;browning lightly.

4. Strain hot stock and add gradually to roux,stirring until thickened and smooth.Adjust seasoning with salt if desired and pour sauce over steaks.Bake at 350°F.about 2 hr. or until tender.

5. Serve one steak per portion with sauce.

Lemon And Honey Custard Ice Cream

History Of Ice Cream

Lemon and honey custard ice cream is not a custard but it is an ice cream the word custard is used because a cream sauce is made to enhance the taste of this ice cream.Ice cream history began from an Iranian Empire named as Achaemenid when they combine ice with flavors to produce different flavors of ice cream for treats in summertime.The Persians in 400 BC invented a special chilled food comprises of vermicelli and rose water and various flavors like saffron and different types of fruits were mixed with saffron and other flavors to make this dessert.

In 16th century the Mughal emperors from the Indian subcontinent used to bring ice from the Hindukush region by the help of relays of the horsemen in order to make ice cream  where it was used in the lemon sorbets at that time.A frozen ice cream nowadays in the subcontinent named as kulfi was originated in the sixteenth century in the Mughal Empire and was called as bastani sonnati (a Persian Ice cream)

Custard Icecream
Custard Icecream

Recipe Of Custard Ice Cream

Ingredients

Number cooking Serves 4

(1) Whipping or double heavy cream  450 ml/¾ pint or scant 2 cups in American

(2) egg yolks 4 or 4 in American

(3) Grated lemon rind 1 teaspoon or 1 teaspoon in American

(4) Thin honey warmed 2 tbsp or 3 tbsp in American

(5) Milk 150 ml/¼ pint or 2/3 cup in American

(6) Lemon juice 4 tbsp or 5 tbsp in American

(7) To decorate:

Grated lemon rind 2 teaspoon or 2 teaspoon in American

Method

Whip 150 ml/ ¼  pint ( 2/3 cup) of the cream until it just holds its shape.Cover and chill.Beat the egg yolks in a heat proof basin (bowl) until thick and light. Add the lemon rind and honey, beat again then pour on the remaining cream and milk.Stand the basin over hot , but not boiling water and whisk or stir until the mixture forms a thick coating custard. Allow to cool ;stir from time to time to prevent a skin forming.

Divide the lemon juice between 4 glasses, add the creamy honey custard.Top with the chilled whipped cream and extra grated lemon rind.Summary

Custard Ice Recipe

Custard ice cream made from this custard ice recipe is a delicious ice cream which is which everyone wants to have an ice cream like this because it is scoopy and light and especially one of the favorite ice creams of the kids because of its rich taste.The main ingredients involved in the preparation of this ice cream are egss, vanilla pod beans and caster sugar and all these ingredients are easily available and cheap and most importantly you know what you are using to prepare this ice cream and thats why it is so healthy.

Custard Icecream
Custard Icecream

Ingredients To Make custard ice recipe

Cooking Time : 15 minutes  Serves  6

Egg yolks 2 or 2 in American

(2) Single light cream  300 ml/½ pint or 1¼ cups in American

(3) Caster sugar  50 g/2 oz or 1/4 cup in American

(4) Vanilla pod bean  1 or 1 in American

(5) Double (heavy) cream.  300 ml /½ pint or 1¼ cups in American

Method

Blend the egg yolks, single (light) cream and sugar in a large heatproof bowl, add the vanilla pod (bean).Stand the bowl over the pan of hot , but not boiling, water and stir until the mixture coats the back of the wooden spoon. Allow to cool ,cover the bowl so a skin does not form.Remove the vanilla pod.Whip the double (heavy) cream and fold into the cold custard .Freeze the mixture.

Note: This gives a lovely golden colored ice cream..It is particularly good if you posses an electric ice maker that aerates the mixture, as happened when the old fashioned freezing buckets were used.

Variations

Use vanilla essence (extract) instead of vanilla pod.Use milk instead of single cream.

Flavorings For Custard Ice Recipe

The following flavorings can be added to this custard ice dish .Blend approximately 100 to 175 g/4 to 6 oz (4 to 6 squares) melted and cooled chocolate with the other ingredients or add 1 ½ to 2 tablespoons (2 to 3 tbsp) sweetened coffee essence (coffee extract), or blend in approximately 225 ml/8 fl oz (1 cup) fruit puree.

Be adventurous in your choice of fruit

Note: This is a genuine custard ice recipe by which you can make a finger licking good custard ice very easily because it is a very simple recipe which can be followed by anyone.You can make this ice cream and can give it any kind of flavouring as you like and it will prove to be very economical ice cream as compared to the expensive ice creams in the market.