Georgia Magazine - August 2013 - (Page 36B)

sor or chop them finely. Reserve. In a 2-quart saucepan, bring 2 cups milk to a boil. In a separate bowl, mix yolks and sugar until creamy and sugar is dissolved. Slowly (so it does not cook the eggs) add 1/2 cup of the heated milk to egg yolks mixture. Whisk to combine thoroughly. Pour remaining milk into a mixing bowl and add 3 ounces of the pistachios. Mix for 1 minute to incorporate the flavor of pistachios into the milk. Remove the large mixing bowl Garnish this Coconut Vanilla Ice Cream with a few sprinkles of toasted coconut for extra texture and taste. molasses). Swirl raisin mixture into churned ice cream and immediately place in the freezer to set for 2-4 hours. Makes 2 quarts. Coconut Vanilla Ice Cream Courtesy of Nielsen-Massey 1/2 cup heavy cream 3/4 cup caster sugar* (baker’s sugar) 1 tablespoon Nielsen-Massey Pure Vanilla Extract 2 (13.5-ounce) cans unsweetened coconut milk 1/2 cup sweetened flaked coconut, toasted (garnish) In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir. Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice cream, follow the manufacturer’s appliance directions. While ice cream is churning, toast the coconut. Preheat oven to 350 degrees. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use. Sprinkle over ice cream 36B when ready to serve. *Note: Caster sugar can be difficult to find. To make a superfine sugar, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. Yields 1-1/2-quarts. Toasting the pistachios or any nuts before using them in ice creams enhances their flavor and keeps them crisp. It’s an important step, so don’t cut this corner. Marco Ristorante Italiano’s Pistachio Gelato 2 cups water 3-1/2 ounces pistachios, whole, unsalted 2 cups milk 4 egg yolks 2/3 cup ultrafine sugar Preheat oven to 325 degrees. Put a large mixing bowl in freezer. In a 2-quart saucepan, bring wa- ter to a boil. Add pistachios. Boil for 1 minute. Drain boiled pistachios and rinse under cold water in a colander. Peel pistachios. Spread peeled pistachios on an ungreased, nonstick baking sheet. Toast them in the preheated oven for 3 to 4 minutes, checking until golden brown. Grind toasted pistachios in a food proces- More online at www.georgiamagazine.org from freezer. Fill with ice to keep it cold. Place a smaller mixing bowl on top of ice. Combine pistachio-milk mixture and the egg mixture in the smaller mixing bowl. Mix together with a whisk for 2 to 3 minutes until everything is cold. Add mixture to a gelato machine or ice cream machine for about 3045 minutes until gelato is set. Gelato should still be frozen, but smooth. To serve, top gelato with the remaining pistachio pieces. Makes approximately 2-3 cups. Park 75 Strawberry-Rhubarb Sorbet Strawberry-Rhubarb Coulis 1-1/2 pounds rhubarb, roughly chopped 1-1/2 pounds strawberries, washed, hulled 1/2 cup water 2-3/4 cups sugar 3/4 tablespoon pectin 1/2 vanilla bean, split, seeded Freshly squeezed lemon juice, as needed Sorbet base 2 cups sugar 1/3 cup light cane syrup 2-3/4 cups water Garnish Mascarpone cheese Edible flowers Create coulis by placing rhubarb, strawberries and water in a blender jar; purée. Transfer fruit mixture to a 2-quart, thick-bottomed saucepan. In a separate bowl, toss sugar, pectin and seeded vanilla bean; pour over purée. Simmer over medium heat until purée just comes to a boil. Return mixture to blender jar; purée again. Strain through a fine sieve and adjust flavor with a little fresh lemon juice if necessary. Chill in an ice bath and GEORGIA MAGAZINE NIELSEN-MASSEY http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - August 2013

Georgia Magazine - August 2013
Contents
Viewpoint
Mailbox
Georgia News
Picture This?
Liberty Notes
Calendar of Events
Currents
Sweet Success
Tracking the Bottlenose Dolphins
Saving Wilma; Dolphin Facts
Around Georgia
While Visiting Lake Oconee
My Georgia
Georgia Cooks
Second Helping: We All Scream for More Ice Cream!
Snapshot
More Snapshot Photos
Plant of the Month
August’s Online Trivia Contest
Georgia Grown Spotlight

Georgia Magazine - August 2013