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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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VENEZUELA |
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| 1 |
qt |
Half-and-half |
| 1 |
x |
Vanilla bean, seeds
of |
| 2 |
x |
Cinnamon sticks |
| 1 |
tsp |
Whole cloves |
| 1 |
tbl |
Whole star anise |
| 1 |
pch |
Saffron powder
(optional) |
| 10 |
x |
Egg yolks |
| 1 |
cup |
Sugar |
| 12 |
oz |
Extra-bitter
chocolate, melted |
| 1 |
tsp |
Rose water (optional) |
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Yield: approximately 1
1/2 quarts. |
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DIRECTIONS: |
- 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.
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Bon Appetit |
!בתיאבון |
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JEWISH
PRESENCE IN VENEZUELA
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KOSHER DELIGHT MAGAZINE
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