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FareShare Gazette Recipes -- April 2002 - W's


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White Chocolate Cranberry Swirl Ice Cream

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                     * Exported from MasterCook *

                White Chocolate Cranberry Swirl Ice Cream

Recipe By     :Canadian Living's Best Fruit; 1997
Serving Size  : 10    Preparation Time :0:00
Categories    : Volume 5-04 Apr. 2002

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  cranberries -- (250 mL)
                        [fresh or frozen]
     1/2           cup  granulated sugar -- (125 mL)
  6                     egg yolks
  2               cups  light cream -- (500 mL)
  6             ounces  white chocolate -- chopped (175 g)
  1                cup  whipping cream -- (250 mL)
  1           teaspoon  vanilla -- (5 mL)

In saucepan, bring cranberries, 2 tablespoons (25 mL) of the sugar and 
1/4 cup (50 mL) water to boil. Reduce heat and simmer, stirring 
occasionally, for 5 minutes or until thickened. Using rubber spatula, 
press through sieve set over small bowl; cover and refrigerate puree 
for 1 hour or until chilled. (Puree can be refrigerated for up to 
1 day.)

In large bowl, whisk egg yolks with remaining sugar; set aside.

In saucepan, heat light cream over medium-high heat just until bubbles 
form around edge. Gradually whisk into yolk mixture. Return egg mixture 
to pan. Cook over medium-low heat, stirring constantly, for about 10 
minutes until thick enough to coat back of wooden spoon.

Immediately strain through sieve into large bowl. Add white chocolate; 
stir until melted. Stir in whipping cream and vanilla. Let cool to room 
temperature. Place cling film directly on surface; refrigerate for at 
least 2 hours or until chilled. (Ice cream can be prepared to this point 
and refrigerated for up to 24 hours.)

Pour into shallow metal pan. Cover and freeze for 3 to 4 hours or until 
almost firm. Break up into chunks. Transfer to food processor and puree 
until smooth. (Alternatively, freeze in ice-cream machine according to 
manufacturer's instruction until frozen yet still soft enough to swirl.)

Transfer one-quarter of the ice-cream mixture into chilled 6-cup (1.5 L) 
plastic freezer container. Using rubber spatula, swirl in one-quarter of 
the cranberry puree. Repeat 3 times. Cover and freeze for 1 hour or until 
firm. (Ice cream can be stored in freezer for up to 5 days.) Transfer to 
refrigerator 30 minutes before serving.

Makes about 5 cups (1.25 L).

From Canadian Living's Best Fruit by Elizabeth Baird and the Food Writers 
of Canadian Living Magazine and The Canadian Living Test Kitchen; 1997; 
ISBN 0-345-39844-0.

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 24 April 2002.

                     - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 342 Calories; 27g Fat (68.3% calories 
from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 192mg Cholesterol; 
35mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 1 1/2 
Other Carbohydrates.

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