Small pots of chocolate cream and whipped cream

Small pots of chocolate cream and whipped cream

Ingredients:

125 g dark chocolate

5 eggs

15 cl milk

30 cl cream

60g sugar

chantilly house

cocoa

Preparation:

1- Preheat oven th.3 (90 ° c)

2. Heat the milk and sugar and chocolate previously broken into pieces, without boiling, until chocolate is melted.

3. Beat eggs in omelets and stir to incorporate chocolate / milk

4- Add the cream. Mix well.

5- Filter the preparation and distribute into 6 pots

6. Bake for 15 minutes.

7. Let cool then refrigerate for at least 2 hours.

8. Serve chilled Miammm !!!!

dessert ice creme

Posted by mk in dessert, ice creme

Small pots of chocolate cream and whipped cream

Nutella Frangelico Ice Cream Sandwiches

Nutella Frangelico Ice Cream Sandwiches

Ingredients

Frangelico Ice Cream

• 1 cup heavy cream
• 1 cup half & half
• ½ cup sugar
• 4 egg yolks
• 2 teaspoons vanilla bean paste
• 5 Tablespoons Frangelico

Nutella Cookies

• 8 ounces unsalted butter
• 3/4 cup light brown sugar
• 3/4 cup nutella
• 2 eggs
• 1/2 teaspoon vanilla bean paste or vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 & 1/2 cups AP flour
• small amount of good quality chocolate to roll the sandwiches in (I used Callebaut dark chocolate)

Instructions

Frangelico Ice Cream

1. Bring cream, half & half, and sugar to just scant a boil.
2. In a separate bowl, whisk egg yolks with vanilla. Start to drizzle in hot cream mixture, whisking constantly until about half of the cream is tempered into the egg yolks.
3. Add back to the pot with remaining cream and cook over low heat till thickened, about 1 minute.
4. Strain, add Frangelico, then cool to room temperature. Transfer to the refrigerator and chill at least 4 hours, stirring every so often.
5. Add to ice cream machine and process according to manufacturer’s instructions. Freeze until firm, 2-3 hours.

Nutella Cookies

1. Cream butter and sugar till light and fluffy.
2. Add nutella and continue to mix.
3. Add eggs and extract, mixing till combined.
4. Mix in dries.
5. Wrap dough in plastic wrap and refrigerate a few hours - over night.
6. Portion dough into 1.5 ounce portions.
7. Bake at 325 degrees for approx. 15-17 minutes rotating once halfway through.
8. When cookies are completely cool, store cookies in an airtight container till ready to use.
9. Assembly
10. Scoop ice cream on one cookie and top with a second cookie. Gently press together.
11. Roll sandwiches in chopped chocolate and pop in the freezer to firm up.

Notes

You can omit the Frangelico if you just want vanilla ice cream.

Make sure you chill the cookie dough before you bake it. It is a soft dough so it needs time to firm up.

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Nutella Frangelico Ice Cream Sandwiches

NO-CHURN GLUTEN-FREE CHOCOLATE CHIP ICE CREAM

NO-CHURN GLUTEN-FREE CHOCOLATE CHIP ICE CREAM

INGREDIENTS

1¼ cup heavy whipping cream

⅔ cup gluten-free sweetened condensed milk

2 tsp vanilla extract

½ cup chocolate chips (or much more if you want!)

INSTRUCTIONS

With a hand mixer, whip the heavy whipping cream until it thickens and fluffy peaks appear, approximately 5 minutes.

Carefully fold in the other ingredients. Place in a freezer-safe dish and freeze for 4-6 hours or until the ice cream is completely frozen through.

Enjoy it messy!

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NO-CHURN GLUTEN-FREE CHOCOLATE CHIP ICE CREAM

Oreo Ice Cream Cupcakes

Oreo Ice Cream Cupcakes

Ingredients

1 (14 ounce) package Oreo cookies

1/4 cup butter, melted

1 (1.5 quart) vanilla ice cream, or any flavor you like, softened

Whipped cream

Hot Fudge

Instructions

Begin by lining a 12-cup muffin tin with cupcake liners and then set aside.

Crush Oreo cookies in a food-processor or blender until they're finely ground or place in a large zip-lock bag and use a rolling pin across the Oreos until they're all crushed. Save 1/2 cup's worth of the crumbs and set aside.

In a medium bowl, add the crushed Oreos and the melted butter. Stir until it's all combined and then add 2 to 3 Tablespoons of crumbs and press it evenly into the bottom of each cupcake liner.

Spoon the softened ice cream over the Oreo crumbs to fill the rest of the cupcake liners and then sprinkle the cupcakes with the remaining Oreo crumbs!

Tightly cover the muffin tin with saran wrap or foil and place in the freezer. Freeze the Oreo ice cream cupcakes for 8 hours or overnight to set really well.

Remove cupcakes from the tin and serve immediately with dollops of whipped cream and drizzles of chocolate syrup or hot fudge.

Enjoy!

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Oreo Ice Cream Cupcakes

Waffle Ice Cream Sandwiches With the Works!

Waffle Ice Cream Sandwiches With the Works!

INGREDIENTS

• 2 toasted hot waffles or 2 chocolate chip waffles
• 1 cup ice cream (cut to same size of waffle)

Your pick of Garnish

• 1 -2 tablespoon decorative candies (optional)
• 1 -2 tablespoon crushed nuts (optional)
• 1 -2 tablespoon toasted coconut (optional)
• 1 -2 tablespoon granola cereal (optional)
• 1 -2 tablespoon praline (optional)
• peanut butter spread on before ice cream (optional)

DIRECTIONS

If using peanut butter,fluff or preserves spread a thin layer on one waffle.

Place the ice cream inside the waffles.

Then roll the optional garnishes along sides of the ice cream. And enjoy!

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Waffle Ice Cream Sandwiches With the Works!

RECIPE: real homemade ice cream

RECIPE: real homemade ice cream

Ingredients:

• 500 ml of unsweetened condensed milk
• 150 g sugar
• 3 bags of vanilla sugar
• 5 eggs

Preparation:

1. The cup of egg yolks, pour the sugar, vanilla sugar and 6-7 tablespoons of condensed milk. Stir with spoon and set aside.
2. 2 In a smaller pot (pręcik 15 cm) pour condensed milk, warm it to a boil. Escaping from the top. The milk pour prepared egg yolks. Return to the burner, and with constant stirring cook on tišoj fire to boil again (until the appearance of the first klobuci), and then another minute, the mixture obtained density ređeg yogurt. Escape from the plates and leave the mixture to cool to room temperature, and then for several hours or overnight in the fridge. Temperature of mixtures should not exceed 4 ° C.
3. Chilled mixture pour into an ice cream machine. If you do not have a machine, read on ...
4. In a larger container, pour 2.5 liters of water and add 250 g of salt. Stir to have melted, and put the pan in the freezer for deep cooling of -18 ° C. Do it today, and tomorrow you will have an extremely cold water streaked with soft ice. Handle or other object ladle break the top layer of ice to be mixed up with the water that is below. This poluzaleđena water is 18 ° C, and still did not clean the ice.
5. Dive into the pot with Ice cream mix (which you previously rasthladili well in the fridge), the iced saline. Water perfectly against the walls of the pot and contraction begins very quickly. Flat wooden spoon or plastic spatula stir the mixture, removing the bottom and walls of the pot already formed ice cream. In about ten minutes you can get thick, polustegnuti cream.
6. Take a blender and whisk a few minutes, while the pot is still lying in saline. Ice cream will become softer and smoother, and the volume will be increased by 50 to 100. Ice cream now be removed from the saline solution, possibly preručiti from the pot into a suitable container, and put in the freezer, the final tightening.

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RECIPE: real homemade ice cream

Raspberry Swirled Peach Ice Cream Raspberry Swirled Peach Ice Cream

Raspberry Swirled Peach Ice Cream Raspberry Swirled Peach Ice Cream

Ingredients

1 pint of heavy whipping cream
15 oz can Del Monte Sliced Peaches
14 oz can Carnation Sweetened Condensed Milk
1 teaspoon vanilla
21 oz can Duncan Hines Wilderness Raspberry Pie Filling

Instructions

Whip the pint of heavy whipping cream.
Drain the juice from the can of Del Monte Sliced Peaches and puree the peaches.
Fold the Carnation Sweetened Condensed Milk, vanilla and 1 cup of the peach puree into the whipped cream.
Pour the homemade peach ice cream into a loaf pan.
Puree the Duncan Hines Wilderness Raspberry Pie Filling.
Top the peach ice cream with ½ cup of the pureed raspberries.
Use a knife to swirl the raspberry puree.
Tightly cover the pan with plastic wrap and place it in the freezer for 8 hours or overnight, until firm.

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Raspberry Swirled Peach Ice Cream Raspberry Swirled Peach Ice Cream

ICE CREAM

ICE CREAM

INGREDIENTS

For the ice cream:
16 oz mascarpone cheese
1 cup half-and-half
2/3 cup sugar
½ tsp instant espresso powder
Pinch of salt
¼ cup Kahula or other coffee-flavored liqueur
3 tbsp brandy or dark rum
Mocha Fudge Ripple (recipe follows)
For the mocha fudge ripple:
½ cup sugar
1/3 cup light corn syrup
½ cup strongly brewed coffee or 2 tsp instant espresso powder
6 tbsp Dutch-processed cocoa powder
½ tsp pure vanilla extract

INSTRUCTIONS

To make the ice cream: Add the mascarpone, half-and-half, sugar, espresso powder, salt, Kahula, and brandy or rum to a food processor. Puree until well-combined, smooth, and the sugar is dissolved. Transfer to a resealable container and chill thoroughly in the refrigerator, at least 6 hours. Freeze the ice cream base in an ice cream maker according to manufacturer's instructions.
To make the mocha fudge ripple: Whisk the sugar, corn syrup, coffee, and cocoa powder together gently in a small saucepan. Bring the mixture to a low boil over medium heat, whisking constantly. Cook for 1 minute. Remove the saucepan from the heat and stir in the vanilla extract. Allow to cool completely then transfer the ripple to a resealable container and chill thoroughly - at least 6 hours.
To assemble: Layer the freshly churned ice cream with half of the mocha fudge ripple in two layers in a 2 quart container. The remainder of the ripple can be saved for another ice cream (like tin roof) or used as an ice cream topping. Swirl a knife quickly around the ice cream. Freeze the ice cream completely before serving - it will need at least 4 hours.
SOURCE


source: adapted from The Perfect Scoop by David Lebovitz

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ICE CREAM

Raspberry meringue ice-cream wafers

Raspberry meringue ice-cream wafers

Source taste.com.au

Ingredients

• 1 litre vanilla ice-cream
•  300g frozen raspberries
•  100g meringue nests, roughly crushed
•  16 rectangular ice-cream wafers

Method

• Step 1

Spoon ice-cream into a bowl. Stand for 5 minutes or until slightly softened (not melted). Fold in raspberries and meringue.

• Step 2

Press ice-cream mixture into a 3-litre capacity airtight container. Seal and freeze for 3 to 4 hours or until firm.

• Step 3

Place a large scoop of ice-cream on 1 wafer. Sandwich with another wafer. Repeat with remaining ice-cream and wafers. Serve.

dessert ice creme

Posted by mk in dessert, ice creme

Raspberry meringue ice-cream wafers

Easy vanilla ice cream

 Easy vanilla ice cream

Ingredients

• 500g pot of good-quality vanilla custard
• 284ml carton double cream

Method

• To churn in a machine: In a bowl, mix the ingredients well together. Churn in the ice-cream machine until scoopable. Transfer to a freezer container and freeze until needed.
• To churn by hand: Mix the ingredients in a bowl and freeze in the bowl for about 90 mins until it starts to freeze around the edges. Stir well then repeat the process twice more until the mix is smooth and frozen. Freeze in a suitable container until needed.

ice creme

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Easy vanilla ice cream