Banana-Peanut Butter Ice Cream with Salted Bourbon-Caramel Sauce recipe from food52. Author Notes: Jenny’s recent smoothie post inspired me to make a banana-peanut butter-cardamom version, which turned out seriously yummy.
And that flavor combo inspired this ice cream recipe, which I adapted from The Kitchn’s One Ingredient Ice Cream. Caramel sauce recipe is adapted from The Kitchn’s Salted Coffee Caramel Sauce. I especially love the stress-free process of not having to deal with melting sugar, like in a traditional caramel sauce. (less)Author Notes: Jenny’s recent smoothie post inspired me to make a banana-peanut butter-cardamom version, which turned out seriously yummy.
And that flavor combo inspi (…more) - mrslarkin Serves 2 or more. Chill Out & Relax: 5 Boozy Popsicle Recipes. Dense, Dark Chocolate Ice Cream. Mmmm... chocolate.
Lots and lots of dark chocolate + cream + sugar = sinful. Rocky Road Ice Cream « clookbook. As the holidays come around, the thought of giving (and receiving) comes to my mind.
This time of year is extra special for me since it’s also my birthday. Rocky Road Ice Cream. Rocky road ice cream, well, rocks.
I fell in love with it last year after my slew of allergy problems were finally behind me. My Chief Culinary Consultant lives, literally, across the street from Marble Slab, which can be both awesome and dangerous. Our ice cream cravings know no time or season. We’ve bolted across the street in 15-degree weather during halftime of football playoff games (I think it was Steelers vs. San Diego, actually). Rocky Road Ice Cream Recipe. Why does my ice cream have a grainy texture? Someone can chime in here with the food science of this, but, if cream/milk isn't heated to a high enough temperature there is something in it (protein?
Enzyme? Alien stowaways?) That makes for that familiar homemade bumpiness of ice cream. If you heat the milk/cream up to a good 170 or 180 then it "kills" whatever it is in the dairy products that inhibits its ability to get that creaminess to it and you get really smooth ice cream. On the heating of the milk - I heat it up to 185. but, and this is an important one - if it is a custard (i.e., egg) based one, you obviously have to do that before you add eggs, since they can't be taken much above 175 without getting eggy...
Anyhow, not sure if that is what you are describing, but if it wasn't heated that high, it could be a culprit, as could be some of the other things people mentioned - like the freezer bowl not being cold enough, thus not able to churn properly. Creamy lemon custard ice cream recipe. Creamy Lemon Custard Ice Cream 2 C. whipping cream 2 C. half-and-half 1 C. sugar 1/3 C. finely grated lemon zest 6 large egg yolks pinch of salt 1 t. pure vanilla extract 3/4 C. fresh lemon juice Bring the cream, half-and-half, sugar and zest just to a boil over medium heat in a heavy medium saucepan, stirring to dissolve the sugar.
Whisk the egg yolks and salt together in a medium bowl. Add 1/2 cup of the cream mixture to the yolk mixture and whisk until blended. In a slow steady stream, add the remaining cream mixture, whisking constantly, and continue whisking until blended. Immediately pour the custard through a strainer into a bowl and stir in the vanilla. When ready to freeze, stir the lemon juice into the cold custard, pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
Lemon Custard Ice Cream Recipe. Blackberry, Rosemary, and Yogurt Popsicles - Blog - food52 - food community, recipe search and cookbook contests. - Amanda Kids like to witness transformation, which is why they enjoy baking so much.
Blobs of dough turn into round cookies. And batters rise to lofty cakes. So when I'm cooking with my kids, I try to focus on recipes that will completely change from start to finish. But I was not about to turn on the oven last weekend; it was the freezer's turn in the spotlight. Beauty School Knockout (Peppermint Hot Fudge Sundae) recipe from food52. Author Notes: When my sister and I were thinking of soda fountain creations, our ideas revolved around iconic flavors and colors of the 1950s.
After brainstorming the myriad of soda fountain treats, we couldn't think of a more fitting indulgence than the classic ice cream sundae. We settled on one of our favorite ice cream flavors, peppermint, which also happens to be a lovely shade of Cadillac pink- sure to win the Pink Ladies' approval. In keeping with Rizzo's remarks that pink can never be "too pure," we've brought pink in touch with its devilish side by introducing touches of fudgy darkness: chocolate cookies and sticky, molten swathes of chocolate sauce. . . This one's for Frenchy. ;) - Sydney (less)Author Notes: When my sister and I were thinking of soda fountain creations, our ideas revolved around iconic flavors and colors of the 1950s.
The Popshop's Blueberry Lemonade Ice Pop Recipe. Cupcakes are so last season — as in spring.
No one wants to contend with gushy frosting on a blazing summer day. Instead the kids are staying cool this summer with popsicles. Emily Zaiden of The Popshop, L.A.’s very own all-natural ice treats made from locally sourced produce, concocted this recipe for a tasty and satisfying hot weather treat. Blueberry Lemonade Ice PopsMakes sixteen popsicles. Apricot-Basil Ice Cream recipe from food52. Author Notes: Admittedly, this recipe started with apricot curd.
I know, I know, more curd? But I couldn't resist; the apricot's texture and bright, sparkly tang are perfect for it, and the curd was addictive (try it!). Bourbon-Vanilla Ice Cream.