Love Making Tips - Sweets and desserts | Frozen desserts - [1] [2]

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Almond Ice Cream

Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.
Ingredients   |   Category: Frozen desserts
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Angel Food Ice Cream Cake

Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Serves 15.
Ingredients   |   Category: Frozen desserts
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Apricot Earl Grey Tea Ice Cream

In a small heavy saucepan, combine the apricots, 2 tb. of the sugar and 2/3 c. water. Bring to a boil over moderate heat. Reduce heat to moderately low and simmer, uncovered, until apricots are tender, 10 to 12 minutes.
Transfer apricots and any remaining liquid to a food processor and puree until smooth, scraping down the sides of the bowl once or twice. Set aside.
In a heavy medium saucepan, combine milk and tea leaves. Warm over low heat until milk is hot. Remove from the heat; let steep for 5 minutes. Strain the milk through a fine-meshed strainer.
Return milk to the saucepan and add the heavy cream, remaining 1/3 c. sugar and salt. Cook over moderate heat, stirring frequently with a wooden spoon, until sugar is completely dissolved and the mixture is hot, 5 to 6 minutes. Remove from the heat.
In a medium bowl, whisk egg yolks until blended. Gradually whisk in one- third of the hot cream in a thin stream, then whisk the mixture back into the remaining cream in the saucepan. Cook over moderately low heat, stirring constantly, until the custard lightly coats the back of the spoon, 5 to 7 minutes; do not let boil. Immediately remove from the heat and strain the custard into a medium bowl. Set the bowl in a larger bowl of ice and water. Let custard cool to room temperature, stirring occasionally. Whisk in the reserved apricot puree and the brandy until blended.
Cover and refrigerate until cold, at least 6 hours or overnight. Pour custard into an ice cream maker and freeze.

Ingredients   |   Category: Frozen desserts
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Avocado Ice Cream

Mix juices. Beat milk in chilled bowl until almost doubled in volume. Add all ingredients; blend well. Freeze.
Ingredients   |   Category: Frozen desserts
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Banana Cookie Ice Cream

Fold bananas and cookies into ice cream in large bowl. Pour into an 8" square pan. Drizzle with chocolate syrup. Run knife through mix to make swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top with additional chocolate sauce, banana slices and maraschino cherries.
Ingredients   |   Category: Frozen desserts
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Banana Softserve

Place ripe bananas, 1 per serving, directly into the freezer unpeeled. The peel will serve as a protection in the freezer. Freeze solid.
Just before serving, peel off the skin with a small paring knife ( a little trickier than it sounds), cut the banana into chunks & place in a blender or in a food processor fitted with a steel blade. Blend until the banana breaks up, passes the icy stage & becomes creamy & whipped with air. The consistency should be that of frozen custard.

Ingredients   |   Category: Frozen desserts
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Banana rum Ice Cream

In a large bowl, beat eggs until blended. Beat in sugar and honey un- til smooth and light. Stir in bananas and lemon juice. Stir in half-and-half, whipping cream and rum.

Ingredients   |   Category: Frozen desserts
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Basic Granita Formula

In a medium saucepan, combine the sugar and water and bring to a boil, stirring until the sugar dissolves. Let cool. Stir in the fruit juice and lemon juice and pour into a chilled 13 by 9 inch metal baking dish. Place in the freezer and freeze, stirring every 30 minutes until the mixture is firm.
Ingredients   |   Category: Frozen desserts
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Black Grape Foam

Wash and stem grapes. Pass grapes through a food mill, not allowing any seeds through but including all pieces of pulp on skin that come through. Refrigerate.
Make simple syrup by heating sugar and water until clear and refrigerator. When ingredients are cold, add simple syrup to grape pulp. Add lemon juice and zest and stir to mix well. Whip cream to soft peaks and fold into cold grape mixture. Place in ice cream machine and chill following machine instructions. When finished, pour into 2 ounce Dixie cups. Cover with plastic wrap and freeze. To serve, remove from freezer and allow to stand 10 minutes. Unmold into a martini glass and garnish with fresh cream and clean grapes.
Yield: 4 servings

Ingredients   |   Category: Frozen desserts
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Blueberry Frozen Yogurt

In an electric blender or food processor, combine all ingredients. Blend well. Pour into ice cream maker and freeze .
Ingredients   |   Category: Frozen desserts
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Butter Pecan Crunch

In a bowl, combine crumbs and butter. Pat into the bottom of an ungreased 13x9x2" pan. Chill. In a mixing bowl, beat pudding mixes and milk until well blended, about 1 minute. Fold in the ice cream and whipped topping. Spoon over crust. Sprinkle with crushed candy bars. Freeze. Thaw 20 minutes before serving.
Ingredients   |   Category: Frozen desserts
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Buttermilk Surprise

Mix ingredients until smooth. Pour into glass baking dish and freeze until firm.

Ingredients   |   Category: Frozen desserts
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Cantaloupe Melba

* Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional)
In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.

Ingredients   |   Category: Frozen desserts
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Chocolate Chip Cookie Dough Ice Cream

Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade.
Ingredients   |   Category: Frozen desserts
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Chocolate Velvet Ice Cream

Also reminiscent of frozen mousse is this decadently rich chocolate ice cream. The addition of grated chocolate provides extra bursts of flavor, but you may omit it if you prefer smoother, unbroken texture. For a triple chocolate treat, leave in the extra chocolate and splash each serving with creme de cacao. Stir together sugar and cocoa. Beat in egg yolks. Gradually beat in cream. Chill and stir freeze. Grate and stir in semi-sweet chocolate. Makes: 1 quart
Ingredients   |   Category: Frozen desserts
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Chocolate Peanut Butter Ice Cream

1. Melt chocolate over low heat.
2. Gradually stir in cocoa powder and milk while continuing to heat. You want the consistancy to be thick but not solid as you add the milk and cocoa powder.
3. Beat sugar into eggs.
4. Stir hot chocolate/milk mixture into eggs.
5. Add cream and vanilla extract. Cool.
6. Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter. Once mixed, stir into rest of ice cream mixture.
7. Freeze in ice cream maker according to manufacturer's instructions.
I used the odd mixture of chocolate because that's what I had available.
Use fresh ground peanut butter if possible (ie, it should be 100% peanuts).

Ingredients   |   Category: Frozen desserts
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Cinnamon Ice Cream

(Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil. Immediately transfer custard to large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries.
Ingredients   |   Category: Frozen desserts
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Coffee Almond Ice Cream Cake

In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce.
Ingredients   |   Category: Frozen desserts
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Cranberry Ice

Rinse cranberries, removing any soft bruised berries. Drain.
Combine cranberries, sugar and water in large saucepan. Bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat and cool to room temperature. Pour through fine mesh strainer pressing to extract as much juice as possible from berries. Stir in wine.
Freeze mixture in ice cream maker according to manufaturer's instructions. Spoon ice into chilled loaf dish. Cover and freeze until serving time.
To serve spoon into serving glass or bowl. Garnish with mint leaves.

Ingredients   |   Category: Frozen desserts
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Deep South Sundae

Scoop frozen yogurt into dessert dishes and make "volcano-like" holes in the centers of the scoops. Pour coffee liqueur in center of "crater". Sprinkle with chopped walnuts and top with a maraschino cherry.
Ingredients   |   Category: Frozen desserts
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