br>Then I take 6 (one gallon) ice cream buckets or similar
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Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Dissolve the Junket Rennet tablets in 1 tbsp warm water.
Put beaten eggs, Eagle Brand Milk, evaporated milk, sugar, dissolved tablets, vanilla and salt in one gallon ice cream freezer container.
Add fruit, if desired.
You may need more sugar depending on the tartness of the fruit.
Fill container with whole milk.
Operate freezer per manufacturer instructions.
Place finished ice cream in freezer for a few hours to harden before serving.
irections.
Sanitize a 5 gallon fermenter and airlock.
Steep
br>If you have no one to help, it will just
Stock pot, stirring spoon, 1 gallon glass jug, rubber stopper with
lose the cavity.
Bring one gallon of stock to a simmer
emon juice and pour into one gallon pitcer.
in a sauce
ce cube trays for smaller recipes.
e large enough to hold one gallon of water each, plus 6
oap (Ivory is the only one I use) into the water
n a large pot pour one cup of filtered or bottled
Place the zucchini into one gallon water in a large bowl.
You will also need: 1 gallon container or jug, with a
et over our fears: no one wants a grainy mouthful of
In large mixing bowl, beat eggs, sugar, vanilla and salt at high speed until thick and frothy, about 5 minutes.
Turn mixer to low and add Pet milk.
Beat well.
Remove mixer beaters and add strawberries by hand.
Place dasher in churn and pour mixture in gallon churn.
Add milk to within 3 inches of churn top.
Stir mix with dasher and place on top of churn.
Freeze as directions given for freezer used.
Makes one gallon.
Wash and put whole cucumbers into two gallon jars.
Mix spice, salt and alum into vinegar and pour over cucumbers.
Put lids on and let them set for 90 days.
Then take them out of juice and slice them as desired.
Sprinkle 8 or 9 cups of sugar to one gallon of cut up pickles.
Let stand overnight.
The sugar will draw out the juice.
Put them back in jars.
They do not have to be sealed.
TEA DIRECTIONS:
Bring one gallon of water to a boil.<
Stuff a one gallon jar with fresh ripe fruit.
If plums or cherries are used, take pits out.
If berries are used, leave whole.
If pears or apples are used, cut them, leaving out the cores.
Add 2 to 3 cups sugar.
Cover with vodka.
Put a lid on the jar.
Let stand for 2 to 3 months.