Nesselrode Ice Cream Recipes
NESSELRODE ICE CREAM
Provided by Craig Claiborne And Pierre Franey
Categories ice creams and sorbets, dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the milk and cream in a saucepan and bring barely to the simmer.
- Place the yolks and sugar in a heavy casserole. Beat with a wire whisk until pale yellow.
- Add about half a cup of the hot mixture to the egg-yolk mixture and beat rapidly. Add the remaining hot mixture, stirring rapidly. Heat slowly, stirring and scraping all around the bottom with a wooden spoon. Bring the mixture almost, but not quite, to the boil. The correct temperature on a thermometer is 180 degrees. This cooking will rid the custard of the raw taste of the yolks.
- Pour the mixture into a cold bowl. This will prevent the mixture from cooking further.
- Let cool. Add the Nesselrode mix and stir to blend.
- Pour the mixture into the container of an electric or handcranked ice-cream freezer. Freeze according to the manufacturer's instructions.
NESSELRODE MIX
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h
Yield About two cups
Number Of Ingredients 3
Steps:
- Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 0 grams, Carbohydrate 83 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 85 milligrams, Sugar 80 grams
NESSELRODE SAUCE
Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. This dessert sauce just lovely over ice cream or vanilla cake.
Provided by Molly53
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a saucepan.
- Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
- Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).
Nutrition Facts : Calories 104.8, Fat 0.1, Sodium 12.2, Carbohydrate 19.2, Fiber 0.8, Sugar 17.3, Protein 0.3
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