From devnull@spam-trap.org.uk Fri Jul 7 16:00:42 2006 Date: Fri, 7 Jul 2006 13:54:14 +0100 From: Malcolm Loades Reply-To: Malcolm Loades Newsgroups: uk.food+drink.misc Subject: Re: Ice Cream Gloss Factor? In message <7o-dndiZ8oVVujDZRVny3w@bt.com>, Robin McInnes writes >Anyone any idea what it it that the Italians -among others- put in >their ice cream recipes to make it sort of shiny and slightly 'chewy' >in consistency please? Could you be describing a parfait? I make a coffee parfait which is glossy and has a very smooth texture, not sure I'd use the word 'chewy' but it's certainly a different texture to regular ice cream. Try this and see if it's what you're looking for. Coffee Parfait 4 egg yolks sugar syrup made from 125ml water and 125g sugar 1tbs instant coffee 250ml whipping cream Warm the sugar syrup to blood heat and dissolve the coffee in it. Beat the egg yolks and then whisk in (very slowly) the coffee syrup. Put the bowl over a saucepan of simmering water and stir occasionally until it thickens enough to coat the back of a spoon. Remove from heat and whisk until doubled in volume then put in fridge to cool. Whisk the whipping cream and then fold it gently into the yolk/syrup. Put the parfait into a plastic container and freeze - no need to stir while it freezes. If frozen solid I give it 30-40 minutes in the fridge before serving. Malcolm PS I've been a bit quiet here recently because I've been preparing to get married again! Some regulars may recall that my first wife died 4.5 years ago. Anyway, Essy and I married on 24 June. If you know me and want to see some pictures they're at www.essy.loades.net/wedding