|Ice Creams & Sorbets: Cool Recipes|
|by Lou Seibert Pappas|
Nothing beats homemade ice cream, and making it from scratch is a charming summertime tradition whose time has come again.
1 - 10 of 125 for ice cream pinch
Put the zest ... blender with a pinch of salt. Process ... few cubes of ice topped by a ... of vanilla ice cream. Serve with ... can be used to garnish.
Put butter and ... melts and mixture is smooth. Add half and half and salt. Simmer 4 minutes. Stir in 1/2 teaspoon vanilla extract. Serve over ice cream.
Mix cocoa powder ... Stir in whipping cream, half & ... Follow instructions of freezer. I used 2% milk but whole milk will make it even richer and smoother.
Heat milk in ... mixture, the custard is ready. Add vanilla and let cool. When custard cools, it is ready for the ice cream freezer. Fresh fruit can be added.
Place ice cream in large bowl, ... melted. Stir in milk, whiskey and rum; cool, chill well. Sprinkle with nutmeg just before serving. Makes about 4 quarts.
In a medium ... up. Spoon the ice cream in an oval ... serving plate, dust with powdered sugar, garnish with mint and serve immediately. Makes 4 servings.
Mix sugar and ... white of eggs to batter. Bake in 3 cake pans at 325 degrees for 25 minutes. Cream cheese and butter. Add sugar and nuts. Spread on cake.
Crush 12-18 medium-size ... Freeze. Soften the ice cream by scooping it ... serving time. Whip cream with vanilla sugar until stiff. Cover and refrigerate.
Wash and dry ... mix milk, whipping cream, sugar, vanilla extract and a pinch of salt. Add ... it with crushed ice. Sprinkle rock ... could damage the grass.
Cut 24 ears ... large scoop of ice cream in center of ... Freeze for at least an hour. If you cannot find pink peppermint ice cream, use strawberry instead.
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