Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos : 2014

Friday 19 December 2014

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Biography

Source (Google.com.pk)
Homemade Ice Cream
Red, White and Blue
Homemade Ice Cream closeupSummertime means homemade ice cream at A Delightsome Life. On Father’s Day I made vanilla and caramel – Dearest LOVES icc cream.
I decided since we’re honoring our country soon on the Fourth of July and we just honored our veterans and service members on Memorial day – that I’d make Red, White and Blue Ice Cream. I made Strawberry with fresh strawberries; Vanilla (would have made cinnamon but Dearest requested vanilla); and Blueberry – which ended up being the creamiest!
Strawberry Ice Cream

4 oz fresh, ripe strawberries stemmed and sliced
1 tablespoon freshly squeezed lemon juice
2/3 cup sugar, divided
3/4 cup whole milk
1-1/2 cup heavy cream
3/4 teaspoon pure vanilla extract
In a small bowl, combine the strawberries, lemon juice and three tablespoons of sugar stir gently and allow the strawberries to macerate in the juices for two hours.
In a medium bowl using a whisk or a hand mixer and combine the milk and the remaining sugar until the sugar dissolves about one to two minutes. Stir in the heavy cream, any accumulated juices from the strawberries and the vanilla.Turn your Ice Cream Maker on (we use a Cuisinart Duo) and pour in the ice cream mixture into the freezer bowl. Allow the mixture to churn for about 20 to 25 minutes until thickened. Add the sliced strawberries during the last five minutes of mixing. Place the mixture into a freezer, air-tight container and place in a freezer for about two hours.
Vanilla Ice Cream

3/4 cup whole milk
2/3 cup sugar
1-1/2 cup heavy cream
1 teaspoon pure vanilla extract.
In a bowl combine the sugar and the milk until the sugar dissolves, about 1 to 2 minutes. Add the heavy cream and the vanilla extract mixing thoroughly. Pour mixture into a ice cream freezer bowl. Allow the mixture to turn 20 to 25 minutes until thickened. Transfer mixture to an air-tight freezer container and freeze for about 2 hours.
Blueberry Ice Cream

same recipe and instruction as strawberry except exchange blueberries for strawberries and reduce lemon juice to 1 1/2 tsp. Follow the directions for the strawberry ice cream recipe.

Freeze Fest: Homemade Ice Cream Recipes
Ice cream is a wonderful treat — it's cold, creamy, and perfectly sweet. But dishing up the same old two scoops can get boring. These homemade ice cream recipes put the fun back in your ice cream bowl. Test new flavors at home with unexpected ingredients. Don't have an ice cream maker? No problem. We've included a number of "homemade" recipes that dress up your favorite flavors of store-bought ice cream.

If you're a fan of ice cream, you'll love these outrageous ice cream sundaes and these ice cream cake recipes.
olive oil vanilla ice cream
PROVIDED BY
Olive Oil Vanilla Ice Cream

Not just plain vanilla, this homemade ice cream is as easy to make as it is unexpectedly delicious: Mixing olive oil into the recipe adds a subtle, savory contrast to the classic vanilla flavor, and a drizzle of the oil on top intensifies the taste.

Recipe: Olive Oil Vanilla Ice Cream

Ice cream maker required

GENTL & HYERS

How to Make Ice Cream
BY DANIEL GRITZER
To make ice cream like an artisan, start by picking your style: simple American or lush, custardy French.
Featured Recipes1 OF 2
American-Style Ice Cream
American-Style Ice Cream
French-Style Ice Cream
French-Style Ice Cream
IN THIS ARTICLE

Advice on Shelf LifeThe Best Add-InsThree Custard Tips Video: More Summer Desserts
Few people go into an ice cream store and wonder, American or French? Yet ice cream artisans in the US generally focus on one of these two categories: American-style (also called Philadelphia-style), made with sugar, milk and cream; and French-style, prepared with an egg custard. At Seattle’s Molly Moon’s ice cream shops, owner Molly Neitzel sells only the American style. “I love how easy it is to make, and I love its pure cream taste,” she says. “It’s the best way to showcase fresh fruit and herbs.” But she and Christina Spittler, head chef and co-author of a new cookbook, Molly Moon’s Homemade Ice Cream, also enjoy the lush texture of the French style. (The lecithin in egg yolks helps prevent ice crystals.) “Nuts, butterscotch and caramel go great with that custardy flavor,” says Spittler. Here are their best recipes, plus fun flavor ideas like salted caramel or blackberries with fresh sage.

Advice on Shelf Life

Homemade ice cream doesn’t contain gums and stabilizers like store-bought does, so try to eat it within a few days.

Best Add-Ins

How to Make Ice Cream: Strawberry-Jalapeño
American-style ice cream with strawberries and jalapeño
© John Kernick
Add flavorings to the ice cream maker at the beginning of the freezing cycle.

Chocolate-Toffee
1 cup broken chocolate-and-toffee-covered saltines or pretzels

Blackberry-Sage
3/4 cup blackberry preserves mixed with 1 tablespoon minced fresh sage

Salted Caramel
3/4 cup pourable salted-caramel sauce

Strawberry-Jalapeño (photo)
1 cup strawberries macerated in 3 tablespoons sugar with 1 teaspoon minced jalapeño

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Homemade Ice Cream Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Biography

Source (Google.com.pk)

Coconut Ice Cream
Ingredients Edit and Save

Original recipe makes 8 servingsChange Servings
1 cup milk
1 (14 ounce) can cream of coconut
1 1/2 cups heavy cream
1 1/2 cups sweetened flaked coconut (optional)
Check All Add to Shopping List
PREP
5 mins
READY IN
30 mins Directions
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

{Dairy-Free} Chocolate Coconut Ice Cream
July 18, 2010 by ALICE CURRAH 53 COMMENTS

coconutchocolateicecream {Dairy Free} Chocolate Coconut Ice Cream

Today is National Ice Cream day and coincidentally I have an awesome ice cream recipe to share with you. As some of you are aware of, my oldest daughter is allergic to dairy. If she ingests anything with cows milk she will suffer a severe eczema outbreak which often results in tears and frustration. A few months ago I purchased an ice cream maker because we wanted to make our own dairy-free ice cream just as good as “regular” kind. We’ve made ice cream using a soy base which was good but we’ve been making A LOT of coconut milk based ice cream which is our favorite. In fact, I like this ice cream so much, it is my new favorite, even more so than my beloved Häagen-Dazs coffee flavor. Coconut milk is nearly as creamy as heavy cream when using it as a base. The coconut flavor is very mild, slightly noticeable, but completely complimentary to this chocolate dessert. Best part of this recipe is it uses only 3 ingredients: coconut milk, sugar, and cocoa powder.

Not only is this recipe dairy-free, it’s also vegan. Creamy, chocolately, fantastic ice cream for the whole family to enjoy. So dust off your ice cream makers from the kitchen pantry and give this recipe a go – you won’t regret it. My new favorite ice cream inspired by Abigail.. I present to you chocolate coconut ice cream. Enjoy!

icecream ingredients 214x300 {Dairy Free} Chocolate Coconut Ice CreamChocolate Coconut Ice Cream Recipe

Ingredients:

1 14oz can coconut milk *Coconut milk can often be found in the Asian section of your local grocery store. UPDATE: I made this with an organic coconut milk which WAS NOT labeled “light” but in fact it was. It was not as creamy as when I use Chaokoh brand. So if your ice cream is silky creamy, it may be the coconut milk you are using.

1/3 cup sugar or 1/3 cup agave syrup

2 tablespoons cocoa powder

Directions:

Place all coconut milk, sugar, and cocoa powder in a blender. Blend everything for 30 seconds and pour into your ice cream machine bowl and follow manufacturer’s directions. Transfer to a Rubbermaid type container with lid.

Homemade coconut milk ice cream recipes
If you are dairy-free, you can still have delicious and creamy ice cream. Coconut milk works wonderfully for many homemade ice cream creations.
Wed, Jul 11, 2012 at 02:19 PM
593Facebook 66Twitter 949Pinterest 9Google+

Photo: Kimi Harris
Ice cold, creamy, soft, and sweet — what is there not to like about ice cream? The heat has finally caught up to us here in Oregon, and we are reaching for cooling foods and drinks everyday. None of us complain when we have ice cream on a hot day!

But when my daughter and I, through some testing, realized that we don’t tolerate dairy very well, I wondered if my ice cream loving days were over. Thankfully, I’ve found that delicious and creamy dairy-free ice cream is within reach.

The hardest part of dairy-free ice cream is getting a rich enough base to make it with, as many dairy-free “milks” are thin. If you don’t have enough fat in ice cream, it will become hard and ice-y. You want your base to be rich and creamy.

For our uses, we have found that full-fat coconut milk is the best. This does mean canned. I know that there are a lot of coconut milks available in milk cartons now, but these are much too thin for making ice cream. I am a big fan of making your own coconut milk (either from a whole coconut or from coconut flakes), but these too tend to be less rich and will make a hard ice cream. The only problem with canned coconut milk is that canned foods tend to have BPA, and even brands that don’t can contain small amounts of other toxins. Coconut milk is one of the only foods we use canned.

However, if you want to avoid that concern completely, you can certainly use a homemade version. The trick is to either serve it right away — straight from the ice cream machine — or to add certain ingredients that help keep it soft.

In the "Ice Dream Cookbook," the author shares a tip for using gelatin or agar agar in ice cream recipes. These ingredients help stabilize the dessert as it freezes, add loft, improve the whipping quality, and yield a smooth texture after freezing. Adding gelatin helps make up for using nondairy milks that aren’t as creamy as real cream. For an example of how this works, check out the Roasted Banana Ice Cream recipe below.

Adding arrowroot powder, marshmallow root powder, egg yolks, or some type of alcohol can also help keep your ice cream creamy and soft. These types of additions help give a dairy-free ice cream the right texture.

Being all about simplicity, I tend towards just using full-fat coconut milk, and letting the high fat content keep it creamy. That has worked well for me!

I personally use the Cuisinart ice cream and sorbet maker and have loved it! It is definitely worth the purchase. However, you can also make homemade ice cream without one. Follow these instructions.

Here are some recipe suggestions, all using coconut milk with the exception of the last recipe.

Dairy-free ice cream recipes

1. Mint Chocolate Chip Ice Cream: My daughter and I love this flavor combination.

2. Roasted Banana Ice Cream: This is from the "Ice Cream Cookbook", and it is a-m-a-z-i-n-g.

3. Vanilla Ice Cream: This coconut milk-based ice cream is delicious and perfect to serve with a chocolate sauce or chocolate cake. I use a lot of vanilla extract in it, since coconut has a more assertive flavor.

4. Chocolate Coconut Milk Ice Cream – This lightly sweetened ice cream is always a favorite.

5. Pumpkin Pie Ice Cream: This is a personal favorite!

6. Raspberry Coconut Milk Ice Cream: Tangy, flavorful, yet rich, this is also a favorite. Because this recipe has so many berries in it (and I didn’t bother to add gelatin), I serve it right away, or allow to ripen in the freezer for just an hour or two, so that it doesn’t become too hard.

7. Yellow Plum Sorbet: This recipe doesn’t use any type of milk or cream, but is a very simple sorbet. Allow to ripen just an hour or two in the freezer, otherwise it will become too hard.
The opinions expressed by MNN Bloggers and those providing comments are theirs alone, and do not reflect the opinions of MNN.com. While we have reviewed their content to make sure it complies with our Terms and Conditions, MNN is not responsible for the accuracy of any of their information.

« the 64 cent fishUpcoming Appearances, Here & There »
Quick Coconut Ice Cream Recipe with Saffron
53 comments - 09.16.2008
Coconut-Saffron Ice Cream
It’s true that the French have a thing for singers in pain. But Americans aren’t really all that different. They had Jacques Brel and Edith Piaf.

And Barbara and Dalida.

Bonus points are given if one is so triste that they commit suicide. Which makes Britney Spears ineligible, but we Americans do have Judy Garland.

Being French, naturally, Romain worships Judy Garland.

And last year when Rufus Wainwright re-created Judy at Carnegie Hall at the Olympia theatre in Paris, I tagged along.

During the entire show, Romain kept his eyes glued to the stage. Each word, each note, every nuance was hung on to, tears nearly welling up in his eyes. It was as if Judy herself had sprang from the dead for this one time-only event. Transfixed, he simply couldn’t believe it.

infusing saffron
Midway through the evening, Rufus paused dramatically, and announced a special guest. A moment of tense drama ensued, then the roving spotlight finally hit upon a well-coiffed woman, all decked out in a shiny blue dress and lots of gold jewelry, striding in from the wings.

Lorna Luft had arrived.

Perplexed, Romain asked me who she was. When I said she was Judy Garland’s other daughter, it was as if I’d told him he was holding the winning ticket to le Loto. Once he sat back down and stopped whistling and screaming (and I stopped dying of embarrassment), he asked me why he never heard of her, a question which I had trouble answering. I guess Grease 2 had never made it to France.

But when Lorna sang, she belted out her song like a seasoned crooner, easily eclipsing Rufus, and I told Romain that “she showed ‘em how it’s done”, which was another expression I had a little trouble explaining. But that girl’s got chops, and I’m sure her mom would be proud of her today.

Coconut-Saffron Ice Cream
Fast-forward to last week. I was leaving my apartment and ran into the guardienne, who had a package for me. I was on my way out, but when I saw the return address, I went back inside, shut the door, ripped open the box, and pulled out my brand-new copy of Delicious Days, the new cookbook from Nicky Stich.

I see a lot of books, but I was really excited about this one.

If you know her blog, delicious:days, you know how absolutely stunning Nicky’s photos are. Like her blog, the recipes in her book are equally compelling, and the design of this book just brings it all together. Of course, Nicky did just about all of it; from snapping the photos and creating the recipes to laying out the pages. She showed ‘em how it’s done.

As I turned the pages, I was stunned by this really gorgeous book. There were so many recipes that looked interesting, including Schoppala, butter-fried potato dumplings (now how good do those sound…and look?) and Butter Caramels with fleur de sel.

But I dialed in on the recipe for Quick Coconut Ice Cream with Saffron. Anything that has “quick” and “ice cream” in the title prompts me to get right in the kitchen. (Which, admittedly, in a two-room apartment isn’t all that far.) Having “coconut” and “saffron” in there are bonus points.

palm sugar
I veered a bit from the recipe and used palm sugar, which is the boiled down sap from the palm tree. Used a lot in Asian cooking, I often swap it out with white sugar in recipes where there’s coconut or other tropical flavors, since it compliments them so nicely. Often it’s sold in solid chunks which will dissolve when heated, like this super-simple blend of coconut milk, cream, and saffron threads. Next time you’re in an Asian or Indian market, pick up a sack. And look for chunks that are quite dark, which have the most flavor.

Coconut-Saffron Ice Cream
I loved this ice cream.

So much so, that when I was shooting the pictures for this post, I kept licking the spoon, it was so good. Thanks Nicky, for showing us how it’s done.

Judy would be proud. And I’m beaming with pride, too.

Coconut-Saffron Ice Cream
Quick Coconut Ice Cream with Saffron

About 1 pint (1/2L)

Adapted from Delicious Days by Nicole Stich

If using palm sugar, crumble or grate it as best you can before using, to help it melt. This ice cream is really outstanding and if you’re wary of the saffron, don’t be. It adds an elusive flavor to this custard, which pairs especially well with the tropical taste of coconut milk.

2/3 cup (160 ml) heavy cream
1 cup (250 ml) coconut milk
2 ounces (60 gr) palm sugar, or 1/4 cup white or unrefined cane sugar
scant 1/2 teaspoon saffron threads
1. In a medium-sized saucepan, bring all the ingredients to a boil.

2. Reduce the heat and simmer gently for ten minutes, stirring occasionally. Remove from heat, and chill the mixture thoroughly.

3. Once chilled, freeze in your ice cream maker according to the manufacturer’s directions. Once churned, be sure to scrape any saffron threads clinging to the dasher back in to the ice cream.

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Coconut Ice Cream Recipe Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Banana Ice Cream Recipes Recipes for Ice Cream Cakes Maker In Urdu Machine Sundaes Sandwiches Magic Pie Photos

Banana Ice Cream Recipes Biography

Source (Google.com.pk)
Chocolate Banana Soft-Serve Non-Dairy Ice Cream
TAGS: DESSERTS, RECIPES: CHOCOLATE, MIRROR/MIRROR
Chocolate Banana Soft Serve
Tweet Pin It
Servings: 2-4Difficulty: easyTime: 5 minutesProvided by: Stephanie Merchant
Ingredients Print Recipe
2-4 frozen bananas
Cacao powder
Strawberries
Directions
Freeze peeled, soft bananas in advance. This is a great way to use old, brown bananas.
Remove bananas from the freezer a few minutes in advance, then throw them in a food processor and blend until smooth.
For chocolate flavor, add cacao powder to taste. For strawberry flavor, add fresh strawberries to taste. Blend until smooth and serve!

Recipe | Dessert | Quick and Easy Banana Ice Cream

Quick and Easy Banana Ice Cream

Banana Ice Cream
Banana Ice Cream
Summary

It is hard to believe that this delicious ice-cream style dessert made with only one ingredient is not made with cream, sugar, and vanilla like traditional ice cream recipes. That’s right–this guilt-free treat is made with just frozen ripe bananas.

Ingredients

Ripe bananas, frozen

Instructions

Place whole ripe banana(s) with peel, into freezer. Leave fruit until bananas are completely frozen.
Remove from freezer, and peel.
Slice banana into several small chunks.
Blend in food processor until the texture is smooth like ice cream.
Serve immediately; or place in freezer proof container and save for later.
Note:

I always use Organic bananas. In addition, I make Strawberry Sorbet, using the same method of freezing the strawberries as the bananas. Then I mix the banana and strawberry together layering first banana, then strawberry, like you would with a parfait.

HAPPY NATIONAL ICE CREAM DAY!!! FRIED BANANA WITH ICE CREAM

INGREDIENTS
2 oz Butter

1 Bananas, Peeled and cut into quarters, lengthways

1 Tablespoon Rum – Dark

1/4 Teaspoon Cinnamon

2 scoops per person Ice Cream – Vanilla

fried-banana-part2

INSTRUCTIONS
Melt the Butter in a Skillet.  Cut the Banana in Half and cut each half lengthways.  With the butter just bubbling fry the banana for about 20 seconds and turn over for a further 20 seconds.  with the Bananas still in the Skillet, sprinkle each Banana with Cinnamon and Turn each piece over again and again sprinkle with Cinnamon. It doesnt matter if the Cinnamon mixes with the butter.  Place two pieces of the Banana onto each Ice Cream Portion.  Remove the killet from the heat and add the Dark Rum to the Butter/Cinnamon sauce.  Pour sauce over each portion of Ice Cream aand Banana. Enjoy  You can substitute Brandy for the Rum or Omit the Spirit altogether.

Frozen Banana Dessert – Fat Free Banana Ice Cream Recipe

If you have a sweet tooth and find it difficult to satisfy it with healthy desserts you absolutely need to try this healthy banana ice cream. This is one of my go-to desserts I make for myself and my kids. The end result is a thick, creamy, sweet banana dessert of which the consistency resembles soft-serve ice cream! The only sugar is what naturally occurs in the banana, and it is fat free.

My kids were being a tad loud, but they were excited for the ice cream!

Ingredients:

1 Frozen Banana (I slice mine before freezing so it blends easier)
1 tbsp skim milk
1/2 tsp vanilla
1-2 tbsp fat free cool whip
Directions

Put it all in the blender and whip it up.

Strawberry Banana “Ice Cream”
Posted on June 18, 2013 by teacher-chef
Have you made Mock Ice Cream from Bananas yet? If you haven’t, then YOU ARE MISSING OUT! I am telling you – this is magical! Frozen bananas whip up in the food processor to make a dairy-free, delicious, & healthy “Ice Cream” treat! Happy Healthy Faux-Cream…

Chocolate Chips on Strawberry-Banana Faux Ice Cream

By taking any banana when it is nice and ripe and throwing it in a food processor for a few minutes you can make an absolutely delicious fake ice-cream. If you are not a fan of bananas, you can still enjoy this treat because something about this freezing and whipping process makes the banana flavor almost disappear! You can even make your favorite flavors by just tossing it in toward the end of the whipping process (chocolate powder, nutella, or peanut butter are some of my favorite additions).

STRAWBERRY-Banana Faux Cream

After Strawberry Picking last week, I decided to whip up (literally) some Strawberry-Banana Frozen Whip. I always have banana chunks in the freezer (perfect for making this type of frozen treat, or baking, or a nice cool sweet healthy treat whenever you want) so all I needed to do was freeze some strawberries (I didn’t cut mine in half, I would suggest that to you). You are just freeze-time away from making this delicious frozen delight yourself! Some perfect toppings for this Strawberry-Banana Mock Cream would be a drizzle of good honey, mini-chocolate chips, or chocolate syrup!