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6 - Wednesday, July 5, 1989 - Capilano Chronicle

WHICH DESSERT is right no matter what the Season, and Book, by Anna Creery.
especially right during the hot summer barbecue months?

lee cream is that particular con-
coction that encourages young
children to finish up their suppers,
is the preferred treat of the expec-
tant woman, and the little addition
that can turn a simple pudding or
pie into a respectable dessert.

And now with the proliferation

of ice cream’ makers, people are .

indulging with greater frequency
and gusto.

They’re also indulging in a
purer, healthier version that
doesn’t require additives and
emulsifiers.

Home-made ice cream can be-

jazzed up with a multitude of

fruits and flavorings or tuned to ;

people’s health concerns with the
deletion of the eggs or replacement
of the cream with the milk.

Making ice cream is a process
that can_begin while eating supper
and conclude 15 minutes later with
the first tasty spoonful.

It involves mixing eggs, cream
and/or milk, and sugar and dump-
ing them into the ice cream maker.
A turn OF the handle every couple
of minutes yields the creamy result
in a very short time.

Electric ice cream makers can do
away with the effort of turning the
handle, although this is one job
taken on enthusiastically by most
kids. .-

Fifty years ago, it was often the
children who had the task of turn-
ing the handle on the ice cream
maker of yore — a much larger
version than that used today.

One West Vancouver matron
who grew up on a farm recalls that

there was an inner and outer con-
tainer with a space between that
was filled with salt and ice.

“We could only make it in the |
winter,”’ she adds.

in summer, only those who had
an ice house or some winter ice
buried might indulge in home-made
ice cream.

Designed on a similar principle,
the Donvier ice cream maker
{about $30 for the small size) con-
sists of an outer shell and a
coolant-filled metal shell that is
kept pre-chilled in the freezer.

The minute it is installed in the
outer shell and the liquid mixture

addéd, ice cream starts to form on
the sides.

An inner paddle, turned via the
handle, scrapes the ice cream off.

Some of the more complicated
recipes call for the milk, cream and
eggs to be cooked into a custard
and cooled.

Skip the cream and you can try a
variety of sherbets.

Fruit, water and sugar mixtures’
yield sorbets and ices, while frozen
yogurts are a popular and healthy
alternative.

Ice cream makers can also churn
out margaritas, daiquiries and
other iced drinks in a matter of se-
conds.

Those who turn into genuine en-
thusiasts might be interested in the
more than 100 recipes included in
the new Donvier Ice Cream Dessert

Here are some examples:
Cheesecake Ire Cream

1 8-ounce package cream cheese,
room temperature.

3/4 cup sugar

2 eggs

2 teaspoons lemon juice

¥% teaspoon grated lemon zest

1 teaspoon vanilla extract

1 cup whipping cream

lcup milk

In a mixing bowl, beat cream
cheese and sugar until fluffy. Add

eggs one at a time, beating well
after each addition. Add remaining
ingredients and blend well. Makes
about I quart.

Chocolate Raspberry
Truffle Ice Cream

1-¥% cups raspberries, fresh or
frozen

3 tablespoons sugar

4 cup raspberry liqueur

2 cup sugar

¥2 cup unsweetened baking cocoa

1 cup milk

Home-made ice cream is a cool treat

1-2 cups whipping cream

Combine 3 tbsp sugar and liqueur
and pour over berries. Cover, and
refrigerate.

In a saucepan combine % cup
sugar and cocoa. Stir in milk, then
whisk in eggs. Place over medium
heat, stirring constantly, until
slightly thickened, avout 8
minutes. Remove from heat. Stir
in cream. Chill thoroughly. *

Remove raspberries and ade li-
queur and juices to ice cream mix-
ture. Begin to freeze-ice cream.
When half frozen add berries and
continue until done.

Photo Cliidy Goodman

THE MOST important preparation for a summer barbecue is entrusted to North Vancouver's 34-year-old Erin _
Rennie, who is making home-made ice cream. mG |

Learn the rules of gelatin behavior

GELATIN APPEARS to
turn. all. the - rules for
thickening upside down. !t
melts when heated, and sets
only as it cools.

It behaves differently from star-
ches because gelatin is a protcin,
not a carbohydrate. Therefore it
uses a different set of rules.

Meat broth sets because it con-
tains gelatin. For molded salads
and desserts, gelatin is derived

“from collagen in the connective

tissues of meat. It’s sold as plain
granules in. small packages, or it’s
pulverized in packaged mixes that
are favored, colored, acidified and
sweetened,

You don’t notice gelatin work-
ing, but it’s an effective setting
agent.

its molecules are long and thin,
rather than coiled like most pro-
teins, so liquids are held easily by
its network. As little as one part of
gelatin can immobilize 99 parts of
water by weight.

Granules of plain gelatin are too
large to dissolve immediately ‘in
hot liquid, so they’re usually soak-
ed first, in cold water. Once the
granules have absorbed some liq-
uid, they dissolve easily and evenly
in hot water.

A rubbery layer on the bottom
of set gelatin signals that the
granules haven’t been well dispers-

Wait until a gelatin mixture

THE

INQUISITIVE

COOK

ANNE GARDINER & SUE WILSON

WHY BUY TAKE AND BAKE

PIZZA? |

It is ready when you are - no
aiting for delivery & it comes
piping hot out of your oven. —

HOW LONG DOES IT TAKE

TO COOK?
12-15 mins in your home oven at

425°

‘cools to the thickaess of egg white fj

_ before adding other ingredients.

Fresh fruits tend to float more

than canned ones because of tiny

air ‘pockets between -their.: cells.
-When the gelatin network is par-

. tially. formed, fruits or vegetables

Stay evenly distributed. :
- The enzyme bromelain, in fresh

pineapple, digests , Protein struc- |
- : tures so gelatin can’t set. Use can-'.
ined’ Pineapple, or. boil fresh for
“two minutes to destroy the en-— J

: zyme. ;

Setting begins slowly, but ‘once
started, it continues rapidly.

Do I HAVE TO COOK rr

! RIGHT AWAY?
‘No, Take and Bake Pizza will
keep up to 3 days in the fridge

"New Location
Westview Centre
986-2253

The more sugar and acid in the
recipe, the more tender the gel and
the longer the setting time.

Acids, such as lemon juice, also
makes gelatin clearer. A small
amount of acid not only adds a
pleasing tang but also helps a see-
through salad sparkle.

A molded salad looks spec-
tacular but it sacits in a warm
Toom (approximate v, 82 degrees F
or 28 Cc).

Uf its setting network has been
allowed to form at a leisurely pace
in the ’frig, it can stand higher

temperatures before liquifying.
Gelatin mixtures cooled with ice
cubes form less firm gels: They
also melt faster on a hot day
because setting takes place so
quickly only weak networks form.
Salads high in acid, such as

__aspics, set at a Jower temperature.

But they also melt more easily on a
hot day.;

Weather-proof jellied salads and
desserts by preparing them the day
before they’re needed, or by ad-
ding a smal! amount of extra gela-
tin to reinforce their form. “

DO I NEED ANY SAL
EQUIPMENT?

No, our pizza can be cooked .
Tight on your oven rack.

. CAN I CHOOSE My OWN
TOPPINGS? _
‘Yes, our pizza is made to order
just the way you like it. We -
gladly do halt & halt