Tasty Kitchen: A Happy Recipe Community! » Ice Cream

Vanilla Ice Cream

Beth Pierce — Mon, 29 Jun 2020 20:44:43 +0000

In large bowl whisk together sugar and half and half; until the sugar is dissolved. Whisk in vanilla and whipping cream. Pour the mixture into an ice cream maker and follow the manufacturers recommendations.
Check on ice cream after 25 minutes to see if it has churned enough. Do not over churn.

Chocolate Ice Cream

Beth Pierce — Fri, 12 Jun 2020 15:08:24 +0000

In a saucepan over medium low heat whisk together sugar, brown sugar, milk and cocoa powder. Bring to a simmer whisking frequently and scraping the bottom of the pan .
In a medium bowl whisk together the egg yolks until they lighten in color. Add 2- 3 tablespoons of the hot cocoa liquid to the egg yolk bowl stirring well to combine. Repeat this procedure several times until you have added about 2/3 cup of the hot mixture to the egg yolks.
Whisk the warmed egg yolks into the chocolate mixture; stirring constantly. Cook until thickened without boiling. Remove from the heat and cool by placing in an ice bath first and then the refrigerator; chill for 2-3 hours.
Whisk in heavy cream and vanilla. Then pour into your ice cream maker and follow the manufacturers instructions. Check after 25 minutes.

Strawberry Ice Cream

Beth Pierce — Wed, 03 Jun 2020 23:28:19 +0000

Puree the whole strawberries (frozen if you have them) in a blender; add enough of the milk in the recipe to get it whirling. Place the sliced strawberries in a large wide based bowl; sprinkle the sugar over them. Let them sit for 30-40 minutes. Smash them with an old fashioned potato masher.
In the same bowl that you mashed the strawberries in add the pureed strawberries, the heavy cream, the rest of the milk and vanilla extract. Stir it all together and pour into the freezer bowl of the ice cream maker. Follow the instructions for your ice cream maker. Check the ice cream after 35 minutes to see if it is ready. It is ready when it is soft serve texture.
If you keep frozen strawberries in the house use them for the pureed portion of the recipe.

Raspberry Ice Cream

Beth Pierce — Mon, 25 May 2020 02:36:22 +0000

In small saucepan over low heat combine raspberries and sugar. Cook until raspberries pop and begin to soften; approximately 5 minutes. Place in refrigerator and cool for 1 hour.
Whisk together sweetened condensed milk, vanilla and salt.
Beat whipping cream in mixer until stiff peaks form. Fold one cup whipping cream into sweetened condensed milk mixture. Now take that mixture and fold it into the rest of the whipping cream.
Pour one third of the whipping cream/condensed milk mixture in 9 x 5 inch loaf pan. Spoon 1/3 of the raspberries over the top and swirl in with chopstick or end of wooden spoon. Pour another third of the whipped cream mixture in the 9 x 5 inch loaf pan. Spoon another 1/3 of the raspberries over the top and swirl in with chopstick or end of wooden spoon. Repeat one more time.
Cover pan with plastic wrap and place in freezer 4-5 hours.

Mexican Fried Ice Cream Dessert

Chanda | My Farmhouse Table — Thu, 23 Apr 2020 02:43:37 +0000

Melt butter in a nonstick skillet over medium heat. Once butter is melted, stir in sugar and crushed corn flakes. Cook for about 3 minutes, stirring constantly so the sugar does not burn.

Spread half of the sugared corn flake mixture into the bottom of a 9×13 inch pan.

In a large bowl, beat softened ice cream, Cool Whip, and cinnamon. Pour ice cream mixture on top of corn flakes in 9×13 inch pan. Sprinkle with the remaining corn flakes and then freeze until set.

When ready to serve, set the pan out of freezer for a few minutes in order to cut into individual pieces. Top dessert with hot fudge, honey, or caramel.

Spiked Chocolate Brownie Sundae

Fiona Kennedy - FreeFromFavourites — Wed, 11 Mar 2020 19:43:40 +0000

Scoop ice cream into a sundae glass. Add the chocolate sauce. Crumble over the brownie.

Pour over the Bailey’s Almande. Top with whipped coconut cream.

Peanut Butter Cup Sundae

Fiona Kennedy - FreeFromFavourites — Sat, 22 Feb 2020 12:32:00 +0000

For the peanut butter cups:
Place 8 mini cupcake cases on a plate. Put a small amount of the melted chocolate in the bottom of each paper case. In the centre, drop a little of the peanut butter. Cover the top with a layer of chocolate.

Place in the freezer for 20 minutes or until set. Remove the paper cases and cut in half.

For the sundaes:
Place 1 teaspoon of peanut butter in the base of each tumbler. Place 2 scoops of dairy free ice cream on top of the peanut butter. Scatter half of the peanut butter cups on top of the ice cream.

Pour on the dairy free chocolate sauce. Top with the dairy free whipped cream and the rest of the peanut butter cups.

Hardening Ice Cream Sauce

Caroline — Thu, 28 Nov 2019 21:24:49 +0000

Bring a small saucepan of water to the boil. Place a glass or metal bowl so it’s sitting on top of the pan. Add milk chocolate to the bowl and melt. Once it is liquified, add coconut oil and stir well. Remove from heat.

Once sauce has cooled, you can start to use it. Drizzle over ice cream and watch the magic happen!

Orange Sherbet Soft-Serve

Trish Boese — Fri, 16 Aug 2019 16:30:14 +0000

Whisk sugar, water, eggs, and orange juice concentrate until sugar is dissolved. Add cream. Transfer to freezing canister of automatic ice cream maker. Freeze until desired soft-serve consistency is reached, about 25 minutes.

Serve immediately, or place canister in freezer 1–2 hours until ice cream hardens completely.

Makes about 1 quart.

Buster Bar Ice Cream Dessert

Chanda | My Farmhouse Table — Fri, 09 Aug 2019 01:26:35 +0000

Mix crushed Oreos and 1 stick of melted butter. Press crumbs into a 9×13 inch pan.

Layer the ice cream over the cookie mixture, spread evenly. Sprinkle peanuts over the top and freeze for about an hour or until ice cream is set.

Into a large saucepan, combine evaporated milk, remaining 1 stick of butter, powdered sugar, and chocolate chips. Melt and bring the mixture to a boil. Turn heat down and simmer for 8–10 minutes, until the mixture slightly thickens. Set aside and cool completely.

When cooled, pour over ice cream and peanuts. Freeze for another 1–2 hours.

Let ice cream dessert thaw slightly in a refrigerator for 5–10 minutes before cutting with a warm knife. Cut into small squares to serve.