Mango Ice Cream is My ultimate favorite in the world! Oh Yes !

HOMEMADE MANGO ICE CREAM

4 c. peeled mango slices, chopped fine1 c. sugar4 (13 oz.) cans sweetened milk, chilled1/2 gal. Half and Half6 eggs, well beaten1 tbsp. vanilla extract1 tsp. almond extract
Combine mango slices and sugar in a microwave proof bowl. Heat until sugar dissolves. Place in refrigerator to chill slightly. In a churn, combine sweetened condensed milk, Half and half, eggs and extracts. Add chilled mango mixture. Follow manufacturer's directions for making ice cream.

My Fifth item on my list: Homemade Limoncello
Keep your bottles of limoncello in the freezer until ready to serve. The ingredients are simple and few, and making a batch doesn't require much work, but you'll need some time.
Limoncello must steep for (80) eighty days.


Ingredients
15 lemons* 2 bottles (750 ml) 100-proof vodka** 4 cups sugar 5 cups water * Choose thick-skinned lemons because they are easier to zest.** Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

PreparationWash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel. NOTE: Use only the outer part of the rind. The pith, the white part underneath the rind, is too bitter and would spoil your limoncello. Check out my web page on How to Zest.Step One: In a large glass jar (1-gallon jar), add one bottle of vodka; add the lemon zest as it is zested. Cover the jar and let sit at room temperature for at least (10) ten days and up to (40) days in a cool dark place. The longer it rests, the better the taste will be. (There is no need to stir - all you have to do is wait.) As the limoncello sits, the vodka slowly take on the flavor and rich yellow color of the lemon zest. Step Two: In a large saucepan, combine the sugar and water; cook until thickened, approximately 5 to 7 minutes. Let the syrup cool before adding it to the Limoncello mixture. Add to the Limoncello mixture from Step One. Add the additional bottle of vodka. Allow to rest for another 10 to 40 days. Step Three: After the rest period, strain and bottle: discarding the lemon zest. Keep in the freezer until ready to serve.

That Darn Everlasting List

I have a long long list of all those recipes and foods I want to try but never seem to get around to. The list also seems to be growing endlessly. What to do! What to do! So I have played a trick on myself and have made a short list of no more than 5 items that I am attracted to at that moment, and when those are done I then can go onto the next 5. Sounds easy enough? Yes?

Homemade Hand Rolled Pasta

I have got to try this a least once, and without the pasta machine.

Plain Pasta Dough (Makes about 1 pound)
3 cups all-purpose flour
3/4 cup water
1 teaspoon salt
Place the flour in a mound on a large floured surface.
Make a well in the center. Add the water and salt.
Using a fork, gently start to work the flour into the liquid.
Continue until the dough becomes sticky and difficult to work with the fork.
Use your hands to form the rough dough into a ball. Let the dough rest for 10 minutes.
Knead the dough until it is smooth and elastic, about 10 minutes.
Divide the dough into 3 or 4 balls and let rest 30 minutes.
Roll out 1 ball at a time to the desired thickness, 1/8 to 1/16 inch, and cut into shapes.

From the website: mangiabenepasta