| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Venezuelan |
|
1 |
Servings |
INGREDIENTS
| 1 |
qt |
Half-and-half |
| 1 |
|
Vanilla bean, seeds of |
| 2 |
|
Cinnamon sticks |
| 1 |
ts |
Whole cloves |
| 1 |
tb |
Whole star anise |
| 1 |
pn |
Saffron powder (optional) |
| 10 |
|
Egg yolks |
| 1 |
c |
Sugar |
| 12 |
oz |
Extra-bitter chocolate, melted |
| 1 |
ts |
Rose water (optional) |
INSTRUCTIONS
Place half-and-half, vanilla seeds, cinnamon sticks, cloves, star anise,
and saffron in a medium saucepan and heat until just scalded. Set aside to
cool for 1/2 hour. Place egg yolks and sugar in a bowl and whist together.
Gradually add cooled half-and-half mixture to egg-and-sugar mixture,
whisking continuously. Then pour back into saucepan and cook, stirring
constantly, over medium heat until mixture thickens. Immediately strain
into the melted chocolate and whisk well. Add rose water and chill. Freeze
in an ice cream machine, following manufacturer's directions. Makes
approximately 1 1/2 quarts.
Posted to EAT-L Digest 10 Feb 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Feb 11, 1997.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”