Coconut ice cream
Make a creamy and refreshing vegan coconut ice cream. It can be served in cones or bowls, and is great topped with even more coconut Ingredients: Directions: Nutrition per serving:
Tag: Ice Cream
ORANGE ICE CREAM
Ingredients: 2 ¼ cups fresh squeezed orange juice (6-8 oranges) 1 1/2 Tablespoons lemon juice 3/4 cup granulated sugar (or more if needed, if oranges are not overly sweet) 2 cups heavy cream 1 Tablespoon orange Jello* Instructions: Add orange juice, lemon juice and sugar to a mixing bowl and stir well to combine. Taste and add …
Classic Berry Swirl Ice Cream
INGREDIENTS:
Vanilla Swirl:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/4 teaspoon fine grain sea salt
- 1/2 vanilla bean, split
- 6 egg yolks, whisked
- 2 teaspoons vanilla extract
- 2 tablespoons vodka (optional)
Berry Swirl:
- 12 ounces strawberries, hulled
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- 1 tablespoon vodka (optional)
INSTRUCTIONS:
Make the vanilla swirl:
1-In a saucepan over gentle heat, warm 1 cup of the cream, the milk, sugar, and salt. Scrape the seeds, with the edge of a knife, from the vanilla pod into the warming milk mixture, and add the pod as well. When hot, remove from heat, cover, and allow to steep for at least 15 minutes, or up to an hour.
2-Place the egg yolks in a mixing bowl. Slowly pour the vanilla mixture into the yolks while continuously whisking, and then transfer the mixture back into the saucepan. Stir the mixture constantly over medium heat until it thickens and coats your spoon – as thick as an eggnog or melted milkshake. Remove from heat.
3-Pour the remaining cup of cream into a mixing bowl. Strain the hot custard mixture into the cold cream, removing the vanilla bean. Stir in the vanilla extract, and taste. If you’d like a bit more salt, add it now. Cool over an ice batch or cool completely in a refrigerator for a few hours, or overnight. Churn in an ice cream maker, per manufacturer’s instructions. Smear along the inside of a freezer-proof container or carton, and place in freezer while you churn the berry sorbet.
Make the berry swirl:
Puree the berries in a high speed blender. Add the sugar and blend for another minute. Add the lemon juice and salt, blending for a few more seconds, strain to get rid of any seeds or chunks. Refrigerate for up to a few day, churn per manufacturer’s instructions, adding vodka near the end. Transfer to the container with the vanilla, and use a big spatula to pull and stir the vanilla through the berry in two or three big swirls. Resist the urge to over stir.
.
Image Source:*101cookbooks.com
Source:101cookbooks.com
Nutella ice cream recipe: You can make the most amazing ice cream with just four ingredients
INGREDIENTS: Two eggs 50g sugar 240g double cream 150g Nutella INSTRUCTIONS: Place the eggs and sugar in a bowl and whisk until you have a light-coloured and fluffy mixture. Pour your cream into a bowl and whip/whisk until stiff peaks form. This can take a …
HOMEMADE VANILLA ICE CREAM RECIPE
INGREDIENTS: 8 egg yolks 1 1/3 cup granulated sugar 1/4 teaspoon salt 3 cups heavy cream 1 cup whole milk 1 tablespoon vanilla extract INSTRUCTIONS: In the bowl of your stand mixer add the egg yolks, sugar, and salt. Using the paddle attachment, beat on medium speed until pale yellow and light and airy. About 4-5 …
Banoffee Ice Cream Pie
INGREDIENTS :
14 graham crackers
8 tbsp. unsalted butter, melted
1/3 c. plus 2 Tbsp dulce de leche, plus more for serving
3 large ripe bananas
2 c. heavy cream, cold
1 tsp. pure vanilla extract
1/4 c. toasted hazelnuts, roughly chopped
Chocolate curls, for serving
DIRECTIONS :
- In a food processor, pulse graham crackers to form fine crumbs. Add butter and pulse to combine. Transfer to a 9-in. pie plate and press evenly on bottom and up side. Refrigerate until firm, at least 20 minutes. Spread 2 Tbsp dulce de leche on bottom.
- Meanwhile, in a bowl, finely mash bananas. Using an electric mixer, beat cream and vanilla in a large bowl on medium speed until medium-stiff peaks form. Fold mashed bananas into cream. Transfer remaining 1/3 cup dulce de leche to a resealable plastic bag and snip off bottom tip of one corner. Spoon 1/3 banana mixture into pie crust, then drizzle some dulce de leche on top (do not fold in). Repeat two more times with remaining banana mixture and dulce de leche.
- Freeze 1 hour, then cover with plastic wrap. Continue freezing until set, at least 8 hours or up to 2 days.
- When ready to serve, top pie with chopped hazelnuts, chocolate curls, and extra dulce de leche if desired.
.
Image Source:*womansday.com
Source:womansday.com
Thai Iced Tea Ice Cream
Ingredients : 1 cup heavy cream 1 dash salt 2 cups whole milk or half-and-half 1 cup Thai iced tea leaves (can be found at Asian grocery store) 2 egg yolks 1 teaspoon vanilla 1 (14-ounce) can condensed milk Directions: In a small saucepan, gently …
Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes
Ingredients: 1 1/2 cups heavy cream 1 1/2 cups whole milk 1/4 teaspoon coarse salt 3/4 cup sugar, divided 1 vanilla bean, seeds scraped and pod reserved 6 large egg yolks Directions : Step 1Combine cream, milk, and salt in a saucepan. Add 1/4 cup …
The Only Ice Cream Recipe You’ll Ever Need
This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up. These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy. For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups. You can also cut down on egg yolks for a thinner base, but don’t go below three.
INGREDIENTS:
- 2 cups heavy cream
- 1 cup whole milk
- ⅔ cup sugar
- ⅛ teaspoon fine sea salt
- 6 large egg yolks
- Your choice of flavoring (see note)
PREPARATION:
- In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
.
Source:cooking.nytimes.com