Just add fat. And pour over fat.
Mint Chocolate Shell Ice Cream Topping (AKA Magic Shell)
Adapted from The New York Times
Makes about 1 cup for about 6 scoops of ice cream
10 oz. Andes Creme de Menthe baking chips
3 T. coconut oil
Showing posts with label ice cream. Show all posts
Showing posts with label ice cream. Show all posts
Dry, Stale Andies Baking Chips
Black Walnuts
Have you ever tried a black walnut? The flavor is very strong. Some words used to describe them are robust, musty, gamey, intense, bitter, the Darth Vader of walnuts. Let them sit around for a few years and they ripen into The Emperor of the Dark Side of Walnuts. Not that I would know or anything.
Black Walnut Ice Cream
Adapted from Cuisinart
Serves 14 1/2 cup servings
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 t. black walnut extract
1/2 to 1 cup black walnuts to taste, chopped
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Using a Cuisinart ice cream maker:
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Tip: Chill the storage container in the freezer before placing the ice cream in.
Black Walnut Ice Cream
Adapted from Cuisinart
Serves 14 1/2 cup servings
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 t. black walnut extract
1/2 to 1 cup black walnuts to taste, chopped
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Using a Cuisinart ice cream maker:
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Tip: Chill the storage container in the freezer before placing the ice cream in.
Did I Say That?
I guess I did say just a few days ago I didn't like it when things like graham crackers are put in ice cream. I didn't see the point. There is definitely a point to this addition. I used my doughnut disaster dough turned graham crackers.
Pumpkin Pie Ice Cream
From Cusinart
Serves 14 (1/2 c. serving size)
Ingredients
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup (or maple syrup)
1-3/4 cups pumpkin purée (1 can solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham cracker
Caramel sauce (optional)
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla.
The following instructions are for a Cusinart ice cream freezer. If using another freezer, follow the manufacturers instructions.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Top with caramel sauce if desired.
Pumpkin Pie Ice Cream
From Cusinart
Serves 14 (1/2 c. serving size)
Ingredients
1-1/2 cups whole milk
1 cup packed light or dark brown sugar
2 tablespoons molasses or dark corn syrup (or maple syrup)
1-3/4 cups pumpkin purée (1 can solid pack pumpkin)
1-1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon freshly ground nutmeg
2-1/2 cups heavy cream
1 teaspoon pure vanilla extract
1 cup crumbled ginger snaps, vanilla butter cookies, or graham cracker
Caramel sauce (optional)
In a medium mixing bowl, use a hand mixer on low speed to combine the milk, brown sugar, and molasses until the sugar is dissolved, about 1 to 2 minutes. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg.
Add heavy cream and vanilla.
The following instructions are for a Cusinart ice cream freezer. If using another freezer, follow the manufacturers instructions.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Add the crumbled cookies during the last 5 minutes of mixing. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Top with caramel sauce if desired.
Nutritional Information Per Serving
Calories 310 (52% from fat) • carb. 35g • pro. 3g • fat 18g • sat. fat 11g • chol. 62mg • sod. 134mg • calc. 100mg • fiber 1gMango Season is Drawing to a Close
Sad. Luckily I bought almost a year's supply of mango. They are in the refrigerator dehydrating into shoe leather. We tried to pit one with the mango pitter. It wouldn't even go through the skin. However, the inside has remained soft. Brown and soft. Nobody noticed in this yummy crisp.
Mango Macadamia Crisp
From Cooking Light
Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.
Simple Vanilla Ice Cream
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
Stir in the heavy cream and vanilla.
Turn the Cuisinart ice cream maker machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Or follow the manufacturers instructions for any ice cream maker.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Mango Macadamia Crisp
From Cooking Light
The fruit's tangy-sweet taste and velvety texture contrasts nicely with the crunchy nut topping. Bottled refrigerated mango may be substituted for fresh.
I doubled the topping which will make the nutritional information null and void.
I doubled the topping which will make the nutritional information null and void.
Yield: 8 servings (serving size: about 1/2 cup)
Ingredients
- Filling:
- 1/4 cup granulated sugar
- 2 teaspoons cornstarch
- 4 cups chopped peeled ripe mango (about 4 pounds)
- 3 tablespoons fresh lime juice
- 2 teaspoons butter, melted
- Cooking spray
-
Topping: - 1/3 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons brown sugar
- 1/2 teaspoon ground ginger
- 3 tablespoons butter
- 3 tablespoons chopped macadamia nuts
Preparation
Preheat oven to 400°.Combine 1/4 cup granulated sugar and cornstarch, stirring well with a whisk. Add mango, juice, and 2 teaspoons melted butter, and toss gently to combine. Place mango mixture in an 8-inch square baking dish coated with cooking spray.
To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 3 tablespoons of granulated sugar, brown sugar, and ginger, stirring well. Cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in nuts. Sprinkle flour mixture evenly over mango mixture. Bake at 400° for 40 minutes or until browned.
Nutritional Information
- Calories:238 (31% from fat)
- Fat:8.1g (sat 3.1g,mono 4.2g,poly 0.3g)
- Protein:1.7g
- Carbohydrate:43.7g
- Fiber:3.3g
- Cholesterol:14mg
- Iron:0.6mg
- Sodium:49mg
- Calcium:21mg
Simple Vanilla Ice Cream
Ingredients
1-1/2 cups whole milk1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
Instructions
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.Stir in the heavy cream and vanilla.
Turn the Cuisinart ice cream maker machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Or follow the manufacturers instructions for any ice cream maker.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional Information Per Serving (I'm guessing 1/2 cup)
Calories 255 (68% from fat) • carb. 19g • pro. 2g • fat 20g • sat. fat 12g • chol. 73mg • sod. 32mg • calc. 64mg • fiber 0g
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