Phillystyledoublevanillaicecreamnoegg Recipes

Steps:

• You'll need a thermometer and ice cream maker for this recipe!
• Combine all ingredients in a medium sauce pan and place on stove over a medium heat.
• Bring the mixture to 170°F.
• while stirring occasionally.
• If you do not have a thermometer you can heat it to you see a bubble hit the surface of the mixture.
• DO NOT ALLOW IT TO BOIL!
• Remove from heat and cool slightly.
• Place in airtight container and refrigerate overnight to allow flavors to meld.
• If you're in a hurry you can place the pan in an ice bath.
• Either way the temperature of the mixture will need to be at 40°F.
• for most ice cream makers.
• (This may not be necessary in a self contained freezer unit). Remove vanilla bean hull and freeze mix per manufacturers directions in your ice cream maker.
• Wash and dry your bean hull, place it in 2 cups of sugar and in a few days you'll have vanilla sugar for your next batch of ice cream To firm up the ice cream place it in a lidded container in your freezer for an hour before serving.

Steps:

• Cut bread in half. Carefully hollow out bottom and top of loaf, leaving a 3/4-in. shell (discard removed bread or save for another use). , In a large skillet, saute onion and green pepper in oil for 5 minutes or until tender. Meanwhile, in a small saucepan, combine water and au jus sauce; bring to a boil. Add beef. Reduce heat to medium; cook for 3 minutes or until meat is heated through. Remove beef with a slotted spoon; reserving 1/4 cup au jus., Spoon the onion and green pepper onto the bread bottom. Top with beef; drizzle with reserved au jus. Spread with horseradish sauce and top with cheese., Transfer to a baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Replace bread top. Cut into six wedges with a serrated knife.

Steps:

• In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. , Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce.

Steps:

• Warm the milk in a 2-quart heavy-duty saucepan over medium heat until small bubbles form around the edges.
• Whip together the sugar, egg yolk and salt in the bowl of an electric stand mixer with the wire whip attachment or in a large mixing bowl using a hand-held mixer on medium speed until the mixture is very thick and pale yellow and holds a slowly dissolving ribbon when the beater is lifted.
• Ladle half of the hot milk into a liquid measuring cup, then slowly pour it into the egg yolk mixture, whisking constantly to blend well.
• Pour this egg mixture into the remaining milk in the saucepan.
• Stir in the candied ginger puree.
• Whisk the mixture constantly until it is thick enough to coat a spoon or registers 185 degrees F. on a candy thermometer.
• Immediately remove the thermometer and pour the ice cream custard into a 2-quart bowl.
• Add the cream and vanilla and stir to blend thoroughly.
• Cover the bowl tightly with plastic wrap to prevent a skin from forming on top and cool to room temperature.
• Refrigerate the ice cream custard for several hours, or until it is cold.
• Process the ice cream custard in an ice cream maker, following the manufacturer's instructions.
• When the ice cream is half frozen, stir in the finely chopped crystallized ginger.
• Freeze the ice cream in a tightly covered container for at least 30 minutes.
• Using a 1-1/2 inch round ice cream scoop, place small scoops of ice cream in shot glasses, mini martini glasses or small bowls. Top each serving with a sliver or two of crystallized ginger.
• The ice cream custard can be made up to 3 days in advance and kept tightly covered in a bowl in the refrigerator before freezing in the ice cream maker.
• Keep ice cream in a tightly covered container in freezer for up to 2 weeks.

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.