Homemade Ice Cream
Homemade Ice Cream is a gluten free and lacto ovo vegetarian dessert. One serving contains 208 calories, 4g of protein, and 9g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 28. This recipe from Taste of Home requires cornstarch, eggs, sugar, and salt. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
In a large saucepan, bring 6 cups milk to a boil over medium heat.
Remove from the heat and set aside.
In a bowl, beat egg yolks; add remaining milk and mix well.
Combine 2 cups sugar, cornstarch and salt; gradually add to egg mixture.
Add to hot milk and bring to a boil. Cook and stir for 2 minutes or until slightly thickened.
Pour into a clean bowl; set aside.
Beat egg whites until soft peaks form; gradually add remaining sugar, beating well after each addition. Beat until stiff peaks form. Fold into warm milk mixture. Beat in vanilla and cream until well mixed. Refrigerate for at least 5 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions.
Garnish with cherries if desired.
Recommended wine: Cream Sherry, Alcoholic Drink, Food Product Category, Wine, Red Wine, Sherry, Port, Dessert Wine, Moscato, Moscato Dasti
Ice Cream can be paired with Cream Sherry, Alcoholic Drink, and Food Product Category. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try Bollinger Brut Special Cuvee. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 60 dollars per bottle.
Bollinger Brut Special Cuvee
A golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit and spicy aromas, with hints of roasted apples, apple compote and peaches. On the palate, there is a subtle combination of structure, length and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.Pair with all fish, especially sushi and sashimi, shellfish such as shrimp, prawns, crayfish and grilled lobster, poultry and white meat, cashews, parmesan or prosciutto.