July 15th, 2007 by alice
Tags: Brittle, Icecream, Peanut
INGREDIENTS
- 300gpeanut brittle
- 2000mlvanilla ice cream
DIRECTIONS
- Let ice cream soften so it can be stirred.
- Break up peanut brittle with a rolling pin.
- Mix peanut brittle into ice cream and re freeze.
- serve and enjoy!
Posted in Recipes | No Comments »
July 15th, 2007 by alice
Tags: Cream, Ice, Pecan, Pie
INGREDIENTS
-
ICE CREAM
- 4cupsmilk
- 1cuphalf-and-half
- 1 1/4cupssugar
- 4largeegg yolks
-
FILLING
- 3/4cupdark corn syrup
- 1/2cupbrown sugar, packed
- 3tablespoonscornstarch
- 1/8teaspoonsalt
- 1cuphalf-and-half
- 1/2cupmilk
- 2largeegg yolks
- 3tablespoons toastedpecans, chopped
- 2tablespoonsbutter, softened
- 1teaspoonvanilla extract
-
GARNISH
- 1/2 (15 ounce)packagerefrigerated pie dough (optional)
- cooking spray (optional)
DIRECTIONS
- To prepare ice cream:.
- Combine 4 cups milk and 1 cup half and half in a large heavy saucepan.
- Heat over medium low heat until mixture comes to a soft boil.
- In another bowl, beat egg yolks to mix well.
- Add the sugar slowly and beat until thick and pale yellow.
- Temper the egg mixture with 1/3 of the hot milk, stirring constantly.
- Pour the tempered eggs into the saucepan with the remaining milk and mix.
- Cook over medium low heat for 2 min or until mixture reaches 160º, stirring constantly with a whisk.
- Remove from heat and place pan in a large ice filled bowl; cool completely, stirring occasionally.
- Pour mixture into the freezer canister of an ice cream machine, and freeze according to manufacturer’s instructions.
- To prepare filling:.
- Combine corn syrup, brown sugar, cornstarch, and salt in a medium heavy saucepan, stirring well with a wire whisk.
- Combine 1 cup half and half, 1/2 cup milk and 2 egg yolks, stirring well.
- Add milk mixture to sugar mixture and stir well with the whisk.
- Place the pan over low heat and cook for 12 min or until thick and bubbly, stirring constantly.
- Remove from heat and stir in pecans, butter, and vanilla.
- Transfer filling to a bowl and cover with plastic wrap. Press the wrap directly on the filling to make sure a “skin” doesn’t form, and chill.
- When ice cream is done freezing, spoon the ice cream into a freezer safe container and gently fold in the filling mixture.
- Cover and freeze for 1 hour or until ice cream is firm.
- For garnish: OPTIONAL.
- Preheat oven to 350ºF.
- Place the dough on a large cutting board or work surface.
- Cut 14 stars with a 1″ cookie cutter.
- Place stars on a baking sheet coated with cooking spray.
- Bake for 12 min or until browned.
Posted in Recipes | No Comments »
July 15th, 2007 by alice
Tags: Cream, Ice, Mint, Strawberry
INGREDIENTS
- 2cupshalf-and-half
- 1 1/4cupsmilk
- 1 1/2cupssugar, divided
- 3largeegg yolks
- 1/2cupwater
- 1 (1 ounce)packagefresh mint
- 2cupsfresh strawberries, chopped
DIRECTIONS
- Combine the half and half and milk in a heavy saucepan.
- Bring to a soft boil.
- In another bowl beat eggs to mix, then add 1/2 cup of sugar slowly; beat until thick and pale in color.
- Temper the eggs with 1/3 of the hot milk mixture, stirring constantly with a wire whisk.
- Pour the tempered eggs into the saucepan with the remaining hot milk, and cook over low heat for 2 min oruntil it reaches 160º, stirring constantly.
- Remove fromheat and place pan in a large bowl of ice; cool completely, stirring occasionally.
- Combine remaining 1 cup sugar and 1/2 cup water in a microwave safe dish.
- Microwave on high for 2 1/2 min or until sugar dissolves.
- Add the mint to the hot syrup and steep for 5 minute.
- Remove the mint sprigs and discard.
- Pour the sugar syrup over the berries and let stand for 20 minute Mash a few with a fork after resting.
- Add berries to the milk mixture, stir well; cover and chill, stirring occasionally.
- Pour mixture inot the freezer can of an ice crea freezer and freeze according to manufacturer’s instructions.
- Spoon ice cream into a freezer safe container; cover and freeze for 1 hour or until firm.
Posted in Recipes | No Comments »
July 15th, 2007 by alice
Tags: Icebox, Peach, Pie, Strawberry
INGREDIENTS
- 1 basic shorteningpie pastry, single crust(such as #22023)
-
Filling
- 4cups peeled and pitted ripepeaches, cut into bite-size chunks
- 1/2cupsugar
- 1teaspoon gratedlemon zest
- 1/2cuplemonade
- 1/4cupcornstarch
- 2cups hulled and coarsely choppedfresh strawberries
-
Topping
- 1 1/4cups coldheavy cream
- 3tablespoonspowdered sugar, sifted
- 1/2teaspoonvanilla extract
- ground nutmeg
DIRECTIONS
- Prepare pie pastry and refrigerate until firm enough to roll—about 1 hour.
- On a sheet of lightly floured wax paper, roll the pastry into a 12-inch circle with a floured rolling pin.
- Invert pastry over a 9-inch pie pan, center, and peel off the paper.
- Tuck the pastry into the pan, without stretching it, and sculpt the edge into and upstanding ridge.
- Place in the freezer for 15 minutes, then fully prebake and let cool.
- Combine the peaches, sugar, and lemon zest in a saucepan; cover and place over medium heat; bring to a low boil, stirring often (about 5 minutes).
- Reduce the heat tomed-low and simmer 3-4 minutes or until quite juicy.
- Blend the lemonade and cornstarch together in a small bowl; add to the peaches.
- Cook at a low boil, stirring, for 2 ½ to 3 minutes; the mixture should be rather thick.
- Scrape into a shallow bowl and let cool to room temperature.
- Fold the strawberries into the peach mixture.
- Scrape the mixture into the cooled pie shell, smoothing the top with a spoon.
- Cover with plastic wrap and refrigerate 3 hours or more.
- Make the topping shortly before serving: beat the cream in a chilled bowl, using chilled beaters with an electric mixer until soft peaks form.
- Add in the powdered sugar and vanilla; continue to beat until stiff but not grainy.
- Spread the cream on top of the filling, then slice and serve, dusting each slice with nutmeg, if desired.
Posted in Recipes | No Comments »
July 15th, 2007 by alice
Tags: Cream, Easy, Ice, Kulfi, Pakistani, Super
INGREDIENTS
- 1quarthalf-and-half
- 8ouncesCool Whip
- 14ouncessweetened condensed milk
- 1/2cuppistachios
- 1teaspoonrose water(or kerwa)
- 8slicesbread
DIRECTIONS
- Blend all in blender.
- Freeze in pop sicle makers.
Posted in Recipes | No Comments »
