Light And Creamy Vanilla Ice Cream Anne Of Green Gables Recipes

Steps:

• You Will Need:.
• double boiler.
• measuring spoons.
• measuring cups.
• small saucepan.
• wooden spoon.
• 2 small mixing bowls.
• fork.
• wire strainer.
• electric mixer.
• 2 large mixing bowls.
• rubber spatula.
• metal bowl or pan.
• Put the whipping cream, electric beaters and one of the large mixing bowls in the refrigerator to chill.
• Put about 2 inches of water in the bottom of the double boiler and bring to a boil.
• Put the gelatin and the cold water in the top pot of the double boiler. Let the gelatin soften for 5 minutes away from the stove.
• Meanwhile, pour the milk into the small saucepan and place it over medium low heat. When tiny bubbles form around the edge of the pot, the milk is ready.
• To the gelatin in the top pot of the double boiler add the hot milk, sugar, corn syrup, flour, and salt. Place over the bottom pot containing the boiling water.
• Stir constantly with the wooden spoon until the mixture thickens- about 15 minutes.
• Put the lid on and cook the mixture over boiling water for another 10 minutes.
• Meanwhile, separate the egg into the 2 small mixing bowls. Set aside the egg white for later.
• Beat the egg yolk slightly with a fork. When the 10 minutes are up, stir the egg yolk very slowly into the mixture on top of the stove. Cook and stir for 1 more minute.
• Pour the hot ice cream mixture through a wire strainer into the other large mixing bowl.
• When the ice cream mixture has cooled to room temperature, beat it with the electric mixer until it is light and creamy - about 5 minutes.
• In the chilled large mixing bowl whip the cold whipping cream with the electric mixer until it falls in large globs and forms a soft peak.
• Rinse the beaters thoroughly with hot water. Then beat the egg white until it is stiff and glossy but not dry.
• Very gently with the rubber spatula, fold first the whipped cream, then the egg white into the ice cream mixture. Gently stir in the vanilla.
• Spoon the mixture into the metal bowl or pan and place in the freezer. Freeze for about 3 or 4 hours - until firm.

Steps:

• You Will Need:.
• large mixing bowl.
• electric mixer.
• measuring cups.
• measuring spoons.
• medium mixing bowl.
• fork.
• extra flour for dusting.
• rolling pin.
• cookie cutters.
• metal spatula.
• cookie sheet.
• extra sugar for sprinkling.
• oven mitts.
• Preheat the oven to 350*.
• In the large mixing bowl, cream the butter with the electric mixer until it is soft, smooth and fluffy.
• Add the icing sugar, a little at a time, and beat until smooth.
• Measure and add the flour, salt, and baking powder to the medium mixing bowl. Mix with the fork.
• Add the flour mixture to the butter mixture and stir until well mixed.
• Dust the rolling pin and a clean place on the counter with the extra flour. Turn the dough onto the floured surface and roll it out into a large circle - about 1/4 inch thick.
• With the cookie cutters, cut the dough into any shapes you like.
• With the metal spatula, lift the shortbreads onto a greased cookie sheet. Place them about 1/2 inch apart. Prick each shortbread twice with a fork and sprinkle with sugar.
• Bake the shortbreads for 20 - 25 minutes until they turn light brown around the edges.
• With oven mitts, remove the cookie sheet from the oven. With the metal spatula, immediately lift the shortbreads onto a plate.

Steps:

• Put the unthawed raspberries into a saucepan and add sugar.
• Cook on medium, stirring occasionally until all the sugar ahs dissolved.
• Using a potato masher, mash the raspberries and syrup thoroughly.
• Pour the mixture through a strainer, extract all the juice.
• Squeeze two of the lemons and strain the juice, add it to the raspberry juice.
• Add the boiling water to the raspberry juice.
• Allow the cordial to cool, then chill it in the refrigerator.
• Serve cordial with a thin slice of lemon in each glass.

Steps:

• Mix first five ingredients well enough to dissolve sugar.
• Pour into a 1-gallon ice cream freezer and add enough whole milk to bring it to the fill line in your container and freeze according to your freezers instructions. The 6 to 8 cups is just an estimate. You could need more or less.
• I generally mix this up the night before and chill to cut the freezing time in half.
• I hope you enjoy this as much as we do.

Steps:

• Equipment You Will Need:.
• 2 - 9 inch round cake pans.
• sifter.
• large mixing bowl.
• measuring cups.
• measuring spoons.
• wooden spoon.
• electric mixer.
• small bowl.
• rubber spatula.
• toothpicks.
• 2 cooling racks.
• oven mitts.
• metal spatula.
• Directions:.
• Grease and flour the cake pans. Pre-heat the oven to 350*F.
• Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl.
• Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.
• Beat the mixture for 1 minute with the electric mixer.
• Break the eggs into the small bowl. add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.
• Pour the cake batter evenly into the two cake pans. Bake for 25 - 30 minutes.
• Test the cakes with a toothpick. When they are done, use oven mitts to take them from the oven. Let them cool in the pans for 10 minutes.
• Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.
• Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks together and flip the whole thing over. The cake is now upside-down on the rack.
• Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.
• Let the two layers cool completely before frosting.