Cooking Light Annual Recipes 2013: Every Recipe...A Year's by Cooking Light Magazine Editors

By Cooking Light Magazine Editors

At 25 years, Cooking gentle is the nation's top epicurean model with the most important viewers, such a lot epicurean editorial and the main recipes. Cooking gentle is the single epicurean model situated on the intersection of great-tasting foodstuff and healthfulness, serving a big and growing to be customer want. the logo promises cutting edge recipes, food recommendation, and assets to reside a healthy way of life.

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American There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs. French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or puréed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit rmer, freeze harder, and have a somewhat chewier texture.

PERFECT PAIRINGS: Make Ginger and Candied Lemon Ice Cream by draining a handful of Candied Lemon Slices, coarsely chopping them, and folding them into the justchurned ice cream.

Set it aside with a mesh strainer over the top. Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the Cognac, and mix together.

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