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July 24, 1987 - Image 68

Resource type:
Text
Publication:
The Detroit Jewish News, 1987-07-24

Disclaimer: Computer generated plain text may have errors. Read more about this.

COOKING

STRICTLY KOSHER MEAT MARKET

26020 Greenfield Rd.
Oak Park in the Lincoln Shopping Center

967-4222

GLATT KOSHER MEATS

(at reasonable prices)

.$2.99
LAMB SHANKS .............. $1.59
$1.79
CHICKEN BREAST WIWINGS

SHOULDER LAMB CHOPS ..... .

.

lb.

KEROS CONEYS

CATERED CONEY
ISLAND PARTIES FROM THE
FAMILY THAT BROUGHT
YOU THE DOWNTOWN
CONEY ISLANDS. CONEY
ISLANDS, GREEK SALADS,
ETC. FOR ALL OCCASIONS.

544 - 8019

lb.

.

lb.

PRIME RIB STEAK ..... ....... .$3.99 lb.

WE NOW CARRY LUBAVITCH SALAMI AND HOT DOGS

Many More Specials in Our Self Service Counter

Under Supervision of the Council of Orthodox Rabbis

Reliable & Experienced
Since 1930

• Insurance Estimates. Accepted
• Expert Color Match
Foreign and American

TOWING & RENTAL CARS
AVAILABLE

LaSalle Body
Shop Inc.

28829 ORCHARD LAKE RD.

BET. 12 & 13 MILE, Farm. Hills

Max Fleischer
553-7111

SAM & SONS
FRUIT
MKT.
Orchard Lake Rd.

6718

• 851-8020 •

Empire Fresh Cooked

TURKEY BREAST

5499,0

Fresh

SVOKED WHITEFISH

Large Size Sweet

SANTA ROSA PLUMS

GRANNY SMITH
APPLES

49e

e.

FRESH CUT
FLOWERS
DAILY

U.S. #1

HOMEGROWN CUKES

Good For Snacking

STRING CHEESE

$499.

49c.

FRESH
ZUCCHINI

29c

4189*

$249 t.

Borden's

SOUR CREAV

79

All Specials Good Through July 29nd, '1987

68

FRIDAY, JULY 24, .1907..

,

pint

Ice Cream

GLORIA KAUFER GREENE

Special to The Jewish News

On a hot July day, nothing
cools the palate and satisfies
the taste buds like a scoop of
full-flavored ice cream.
Recently, a completely new
type of non-electric ice cream
maker, first produced by Don-
vier, appeared on the market.
Rather than using ice and
salt, it takes advantage of a
non-toxic refrigerant that is
permanently sealed in the
walls of its chilling cylinder.
When the cylinder has been
frozen for at least seven
hours, it stays cold enough to
freeze a batch of ice cream.
The ice cream mix is added
to the cylinder, and then
periodically stirred about
every two minutes with a
hand-cranked dasher until
the ice cream is frozen but
slightly soft. It can be eaten
at this point, or firmed up by
letting it sit in the cylinder or
in a freezer.
When it comes to inventing
new flavors, the sky (or the
pantry) is the limit. Chocolate
chips and nuts are great, but
don't forget about other
possibilities. Liqueurs can be
added in small amounts, but
don't use too much or the
alcohol will act as an anti-
freeze and keep the ice cream
from firming up. Since fresh
fruit tends to freeze rock
hard, try chopping it very
finely and soaking it in li-
queur (or macerating it in
sugar) to help to keep it soft.
Another alternative is to use
finely chopped dried fruit,
which tends to stay soft when
frozen.
Following are the basic
recipes and some variations.

BASIC RICH VANILLA
(AND CHOCOLATE)
ICE CREAM _
Basic Vanilla
1 cup whipping cream
'A cup superfine sugar*
1 tbsp. light corn syrup
11/2 tsps. real vanilla extract
1 cup whole milk
(`Note: To make superfine
sugar, process granulated
sugar in a blender until very
fine. Superfine sugar, which
dissolves better than regular
sugar, can also be purchased
in the supermarket.)
In a large mixing bowl, beat
the cream until it begins to
stiffen. Gradually add the
sugar and then the corn
syrup and vanilla extract,
and beat the cream until it is
stiff. Add the milk and beat
until it is mixed in. That's it!
If using a Donvier ice cream
maker, quickly remove the in-

It Refreshes!

ner metal cylinder from the
freezer, set it into the plastic
base, and insert the dasher.
Immediately pour the ice
cream mix into the cylinder,
put the lid on top, insert the
handle and turn it 2 or 3
times. Repeat the turning
about every 2 minutes until
the ice cream is firm enough
to hold its shape in a spoon
(about 20 minutes).
Eat as is (it's hard to resist!),
or remove the dasher and
replace the lid, and let the ice
cream sit 15 to 30 minutes

longer to firm up a bit more.
Or, scoop the ice cream into a
freezer container, and put it
in the freezer for 30 minutes
or so. Homemade ice cream is
at its best when it is still a bit
soft.
This recipe makes 2 1/2 to 3
cups, which leaves plenty of
room in the ice cream maker
to add lots of "extra goodies."

Basic Chocolate
Use the same recipe as
above, but increase the sugar
to a scant /2 cup and add 3
tablespoons plain cocoa (not
drink mix).

MORE ICE CREAM
VARIATIONS
Hint: "Extra goodies" like
chopped nuts, chocolate chips,
peanut butter chips, dried
fruit, etc. can be stored in the
freezer and used frozen. It's
actually better for the ice
cream if the added ingre-
dients are cold! Extra goodies
should be stirred into the ice
cream after it has begun to
firm up. (Liquid additions
should be added to mix before
it is frozen.)

Continued on Page 70

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