Recipes
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Mango Ice Cream
Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart.
Ingredients
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Category:
Frozen desserts
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Mimosa Granita
Whisk orange juice and sugar in large bowl until sugar dissolves. Stir in wine and lime juice and pour mixture into 2 ice cube trays. Freeze mixture until firm, at least 2 hours (can transfer frozen cubes to zipper-lock plastic bags and freeze up to 1 week). Just before serving, place single layer of frozen cubes in bowl of food processor fitted with steel blade. Pulse 10 or 12 times or until no large chunks of ice remain. Scoop crystals into individual bowls. Repeat with remaining ice cubes and serve immediately.
Ingredients
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Category:
Frozen desserts
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Like this recipe? Leave your comment
here
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