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

Friday, 19 December 2014

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

Ice Cream Pie Recipes Biography

Source (Google.com.pk)
Pie Party! Avocado Lime Ice Cream Pie
As soon as I heard about Shauna Ahern’s (aka The Gluten Free Girl) Pie Party with two simple rules 1) make a pie and 2) blog about it on July 5 – I knew I was in. But what to make? Fruity, savory, frozen, boozy? My mind whirled with the possibilities.

It seems like any summer fruit I buy doesn’t have a chance of ending up in a pie as my family consumes the sunny goodness within the day. Recently, I was flipping through the gorgeous and prolific cookbook: My Sweet Mexico by Fany Gerson. The recipe for Helado de Aguacate (Avocado Ice Cream) is to die for – and so simple. And since I’m on a lime kick these days, this pie recipe was born.

Avocado Ice Cream Pie with Chocolate Coconut Crust Pin It

The dietitian in me knew I could tweak the original recipe, since avocados provide a healthy dose of the monounsaturated “good fats” (not to mention nearly 20 vitamins/minerals), which contribute to their amazing creamy flavor. This makes it easier to use reduced fat dairy in an ice cream formula but still have a rich tasting outcome. I also reduced the sugar and added some thick Greek yogurt so the lime flavor really shines through.

As for the pie crust (if you have the willpower not to eat the ice cream before filling the pie,) I opted for a less sweet coconut plus chocolate combo but think the avocado would also work well with a graham cracker or a cookie type crust.

And since the avocado is technically a fruit, I guess I ended up making a fruit pie for the Pie Party after all.

Avocado Lime Ice Cream Pie with Chocolate Coconut Crust

Filling adapted from My Sweet Mexico

Crust:

3 tablespoons unsalted butter

2 ounces semisweet chocolate

1 ½ cup unsweetened coconut, toasted

Filling:

3 avocados, pitted

1 cup 2% milk

¾ cup sugar

½ cup nonfat Greek yogurt

¼ cup lime juice (about 2 limes)

In a small saucepan over low heat, melt butter and chocolate, stirring frequently.

Melting chocolate with butter Pin It

Remove from heat and mix in coconut.

Adding toasted coconut Pin It

In a greased pie pan, pour in the crust mixture and gently press until bottom and sides are covered. Chill in refrigerator for 1 hour.

In a blender or food processor, add avocados, milk, sugar, yogurt and lime juice. Blend until smooth.

4 year old sous chef scooping out avocados Pin It

Pour into ice cream maker and follow manufacturer’s instructions. Once you reach “soft serve” consistency, pour into and spread over pie crust.

Spreading avocado 'soft serve' over crust Pin It

Freeze until firm (at least 2 hours.) Before serving, let stand at room temperature before serving.

Avocado Ice Cream Pie with Chocolate Coconut Crust Pin It

Inside-Out Apple Pie A La Mode
4K+
Apple a la mode Diethood Inside Out Apple Pie A La Mode

You know how I was born on the other side of the pond and was completely clueless about apple pies? Yeah. Didn’t have a clue. Then I saw one and thought, oh, it’s a round apple strudel! And then I bit into one and realized that it wasn’t… Close, but not quite.

So. It’s been a long while since we discussed pie around here, ha? I think of pie making as a winter-business thingamajig and that is why I haven’t had one since those Boozy Fruit Tartlets.

Damn, it really has been a while…

Good thing we’re changing that today!

World, universe, please meet the easiest apple pie, ever – this is Inside-Out Apple Pie A La Mode. A huge scoop of vanilla ice cream nestled comfortably in a cinnamon-sugar tortilla, and topped with a homemade apple pie filling.

…And I just drooled… Please, excuse me.

Inside Out Apple Pies Diethood Inside Out Apple Pie A La Mode

I have gone on and on about how ice cream is my favorite dessert of all time, thus this little, individual treat should come as no surprise.

When thinking about 4th of July, and looking for food inspiration, apple pie is my go-to. Always. What’s more American than Apple Pie? Nothing, right?!

Considering this holiday is in the middle of summer, I can’t even be bothered to think about rolling out pie doughs and baking for days on end. The only baking we’re going to do around here is for these delicious cinnamon-sugar shells. Don’t worry, they are ready in 15 minutes, from start to finish.

While those bake, you’re going to chop up some apples, toss them around with a bit more cinnamon and sugar, and fry ‘em! YUM!

Apple Pie a la Mode Diethood Inside Out Apple Pie A La Mode

Seriously, these are wildly delicious. I don’t know how you are going to stop yourself from having two, or three, or four, but good luck to ya. I wasn’t so lucky. I could’ve had all of them. Good thing I only made six.

ENJOY!

follow me on pinterest button Inside Out Apple Pie A La Mode

Inside-Out Apple Pie A La Mode

Apple Pie Ice Cream Recipe Inside Out Apple Pie A La Mode
Print
Prep time
15 mins
Cook time
20 mins
Total time
35 mins

Scoop of vanilla ice cream nestled comfortably in a cinnamon-sugar tortilla, and topped with a homemade apple pie filling.
Serves: Serves 6
Ingredients
Pie Shells
6 Whole Wheat Flour Tortillas (6-inch)
4 tablespoons butter, melted
¼ cup sugar
½ tablespoon cinnamon
Apple Pie Filling
3 small Granny Smith Apples, peeled, cored, diced
⅛ teaspoon nutmeg
Vanilla Ice Cream
Caramel Topping, optional
Instructions
Preheat oven to 350.
Grease a 6-cup muffin tin with cooking spray and set aside.
Using a round, 4-inch cookie cutter, make the tortilla cut outs.
Brush each tortilla with butter and generously sprinkle with cinnamon sugar; reserve butter and cinnamon-sugar
Carefully fit tortilla cut outs in prepared muffin tin.
Bake for 10 minutes.
In the meantime, prepare the apples.
Pour the remaining of the butter in a frying pan and place over medium-high heat.
In a medium-sized bowl combine the diced apples with the remaining cinnamon-sugar (use less if you don't like too much spice), and mix in the nutmeg.
Add the apple mixture to the frying pan and cook for about 10 minutes, or until tender, stirring frequently.
Remove tortilla shells from the oven and cool completely.
Assemble
Add a scoop of vanilla ice cream to each tortilla shell.
Top with warm apple pie mixture.
Drizzle with caramel topping.
Serve immediately.
peach cobbler ice cream: a classic dessert gone frozen
Megan Myers | July 15, 2014

COMMENT (1)
Peach Cobbler Ice Cream

I live in central Texas, and that means summer is all about the juicy peaches growing in the Hill Country. As soon as they start making their way to the markets, everyone’s tables seem to explode with all the best peach desserts. Cobbler is the hands-down favorite of course, but it’s hard to say no to a scoop of ice cream when it’s hot outside. So why not combine the two?

Click here for our peach mascarpone ice cream recipe
Recently I hit upon this recipe for Peach Mascarpone Ice Cream and decided it needed something to make it a little extra special. It didn’t take a lot of thought to realize that little bites of flaky pie crust would be a fantastic addition to this ice cream, and thus Peach Cobbler Ice Cream was born!

Peach Cobbler Ice Cream

Your first step is to prepare the peach puree. Fresh or frozen work for this recipe, so don’t worry if you can’t get good fresh peaches where you are. (In fact, frozen might be easier because they come already peeled.) To peel fresh peaches, make an X with a paring knife on the bottom of the peach, boil for 1-2 minutes, then plunge into a cold-water bath. The skins will slip right off.

Next, separate the eggs. You only need the yolks for ice cream, but save the whites to make these gorgeous macaroons or an egg-white muffin melt for breakfast. I separate eggs by cracking as evenly as I can then moving the yolk back and forth between the shell halves, letting the white drip into a bowl below.

How to Make Peach Cobbler Ice Cream

Get your ice bath and sieve set up before you start heating the cream, as you’ll need to work quickly once the eggs are added. Take care to whisk constantly while adding the cream to the yolks and then cooking the whole mixture so you don’t scramble the eggs. Even if a little gets cooked it will strain out.

Homemade Pie Crust Pieces for Peach Cobbler Ice Cream

Once you have everything mixed together, chill it in the fridge for at least 4 hours before churning in your ice cream maker. Meanwhile, get the pie crust pieces ready. I used a half recipe for pie crust, using 2/3 cup flour, a pinch salt, 4 tablespoons cold butter, and 2-3 tablespoons ice water. After chilling, I rolled it out, then cut into pieces with a rolling cutter. Sprinkle with cinnamon sugar and bake at 350 degrees for about 15 minutes. Be sure to let the pieces cool completely before adding to the ice cream.

Now, the recipe as stated makes 1 quart of ice cream, but this was overflowing my 2-quart machine, so don’t go too far away while it’s churning. Take the opportunity to taste test your dessert by scooping a little out if it starts coming out the top of your machine.

Peach Cobbler Ice Cream

After the ice cream is churned, crumble the pie crust pieces and stir them in by hand, or layer crust pieces with ice cream as you pour it into your storage container. Let it firm up a few hours before serving, and then indulge in this perfectly creamy, dreamy, peach cobbler-inspired dessert!

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

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

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

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

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

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

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

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

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

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

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

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

Chocolate Ice Cream Recipe For Ice Cream Maker Biography

Source (Google.com.pk)
Dark Chocolate Ice Cream

You know those kitchen dramas you read about or see on the tele? It really happens, for real, but sometimes I wish for less of it and would prefer to breeze through the process of making something so simple, like a bucket of dark chocolate ice cream. Especially after being home only shortly after a 3-week business trip from a country advancing into a humid summer to an island currently going through some sort of a heat wave. I really wanted to just chill, literally, and wished I could stuff myself into the fridge for an hour or so instead of sweating my pants silly hovering over a flaming stove, stirring a pot of custard.

But when chocolate ice cream rocks your boat, you put up with the heat, mix some ganache and cook some custard. On a 34-degrees day and all. Had this been attempted on any other week I suspect I'd end up with nothing much to report here except mix, stir, cool and freeze but being away from the kitchen too long put me slightly out of the zone. Churning out a tub of chocolate bliss took a couple of turns I didn't expect. Despite having made a custard based ice cream twice before, for some reason, I went at the egg yolk and milk mixture vigorously with a flat whisk instead of stirring it gently with a wooden spoon. My eyes weary and head quite light from all the heat both decided that the already wrongly fluffed custard needed a little while longer, after which it gloriously curdled into sweet scrambled eggs on me.

That was when I looked around for the ingredients to start a second batch of custard, found just three eggs in the fridge and promptly wished I had a chicken coup underneath my sink. Many Singaporean women did 20 years ago, no joke. But who are we kidding here right? Had I a feathery chook nested in my kitchen she would sooner fall ill of heatstroke than lay me some fat eggs. Either that or her eggs would've been half-cooked beneath her and be more appropriate sitting on two pieces of toasts instead of being in my ice cream custard. So pushing aside thoughts of having some cluckity-cluck-cluck in my life, I forced myself back to reality and resigned to going down to the grocery store.

They say if you can't handle the heat, get out of the kitchen. So I got back with a dozen eggs (just in case, you'll never know given the state I was in) and took a short break by doing the dishes. Then the custard was made and stirred into the chocolate beautifully. I licked off some of the spilled custard while cooling it down and knew that I chose the right recipe for my first homemade chocolate ice cream. I couldn't wait for my order of David Lebovitz's book to arrive so I made this off the recipe at the wonderful Jen Yu's Use Real Butter. The mercury reading and damned humidity, despite all my three air conditioners running on full throttle, would've driven me bonkers if I didn't have some ice cream, stat.

Only the ice cream bit didn't come quite so quickly. The next evening, somewhat drowsy after making and having a very good lunch, I pulled out the thickened cold custard, removed my brand new Kitchenaid ice cream maker bowl from the freezer and happily poured the cold custard into the freezing bowl. No prizes for guessing what went wrong here, unless you want some of the ice cream (and Vijay haven't finished what's left). Still oblivious to my screw up, I went on the set up the ice cream churner attachment into the bowl, popped it underneath the mixer and pushed the power button. After a couple of *crack* *pop* *clunk* spins, the attachment went wayward and snapped sideways in the bowl. Worse still, I actually repeated the attempt to mix the now half frozen custard, again! When the attachment went off I was puzzled and stressed. I called yelled to the man of the house for help as I discovered a bent spring clip upon inspecting the top of the churning attachment.

It was when Vijay was fixing the now deformed churner that I finally came to my senses. The machine should be on and spinning before the custard goes in. Brilliant. By that time, the freezer bowl had thawed and after churning for 20 minutes all I got was a marginally thicker custard instead of a soft serve mixture. So we had to wait for another day before all things could be made better with two three scoops of frozen chocolate cream, just as is, not requiring anything else. Luckily for us ice cream maker attachment was still working so the future of our frozen dessert making remains bright.

Should you decide to churn a batch of this for yourself (and I strongly suggest you do), unless it's currently you know, winter where you live, in which case you and I can't really be friends for now, all I can offer as advice is - double the recipe. One quart would only make all things better for awhile. You don't want to be staring into that empty cup, wishing you've stirred more custard.
Dark Chocolate Ice Cream
Adapted barely from Jennifer Yu's Use Real Butter, original recipe from The Perfect Scoop by David Lebovitz.
Yields about 1 quart.

Note: Changes I made to the recipe are using whipping cream instead of heavy cream and dark chocolate instead of bittersweet chocolate. There's enough sugar in this recipe to handle dark chocolate and enough cream to produce a decadent ice cream, just stick to full fat whipping cream.

2 cups whipping cream

3 tbsp unsweetened Dutch-processed cocoa powder (I used Valrhona)

5 oz bittersweet or semi-sweet chocolate, chopped (I used Valrhona Abinao, 85% cocoa)

1 cup whole milk

3/4 cup sugar

pinch of salt

5 large egg yolks

1/2 tsp pure vanilla extract

Place the chopped chocolate in a large heatproof bowl. Warm 1 cup of the cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and pour the mixture over the chopped chocolate, scraping the saucepan clean as much as possible. Let stand for about 1 minute. Stir the ganache until smooth. Add in the remaining cup of cream and mix well. Place a mesh strainer atop the bowl and set aside.

Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking lightly but constantly, then scrape the warmed yolks back into the saucepan. Switch to a wooden spoon and stir the mixture constantly over medium heat, making sure to scrapDark Chocolate Ice Cream

You know those kitchen dramas you read about or see on the tele? It really happens, for real, but sometimes I wish for less of it and would prefer to breeze through the process of making something so simple, like a bucket of dark chocolate ice cream. Especially after being home only shortly after a 3-week business trip from a country advancing into a humid summer to an island currently going through some sort of a heat wave. I really wanted to just chill, literally, and wished I could stuff myself into the fridge for an hour or so instead of sweating my pants silly hovering over a flaming stove, stirring a pot of custard.

But when chocolate ice cream rocks your boat, you put up with the heat, mix some ganache and cook some custard. On a 34-degrees day and all. Had this been attempted on any other week I suspect I'd end up with nothing much to report here except mix, stir, cool and freeze but being away from the kitchen too long put me slightly out of the zone. Churning out a tub of chocolate bliss took a couple of turns I didn't expect. Despite having made a custard based ice cream twice before, for some reason, I went at the egg yolk and milk mixture vigorously with a flat whisk instead of stirring it gently with a wooden spoon. My eyes weary and head quite light from all the heat both decided that the already wrongly fluffed custard needed a little while longer, after which it gloriously curdled into sweet scrambled eggs on me.

That was when I looked around for the ingredients to start a second batch of custard, found just three eggs in the fridge and promptly wished I had a chicken coup underneath my sink. Many Singaporean women did 20 years ago, no joke. But who are we kidding here right? Had I a feathery chook nested in my kitchen she would sooner fall ill of heatstroke than lay me some fat eggs. Either that or her eggs would've been half-cooked beneath her and be more appropriate sitting on two pieces of toasts instead of being in my ice cream custard. So pushing aside thoughts of having some cluckity-cluck-cluck in my life, I forced myself back to reality and resigned to going down to the grocery store.

They say if you can't handle the heat, get out of the kitchen. So I got back with a dozen eggs (just in case, you'll never know given the state I was in) and took a short break by doing the dishes. Then the custard was made and stirred into the chocolate beautifully. I licked off some of the spilled custard while cooling it down and knew that I chose the right recipe for my first homemade chocolate ice cream. I couldn't wait for my order of David Lebovitz's book to arrive so I made this off the recipe at the wonderful Jen Yu's Use Real Butter. The mercury reading and damned humidity, despite all my three air conditioners running on full throttle, would've driven me bonkers if I didn't have some ice cream, stat.

Only the ice cream bit didn't come quite so quickly. The next evening, somewhat drowsy after making and having a very good lunch, I pulled out the thickened cold custard, removed my brand new Kitchenaid ice cream maker bowl from the freezer and happily poured the cold custard into the freezing bowl. No prizes for guessing what went wrong here, unless you want some of the ice cream (and Vijay haven't finished what's left). Still oblivious to my screw up, I went on the set up the ice cream churner attachment into the bowl, popped it underneath the mixer and pushed the power button. After a couple of *crack* *pop* *clunk* spins, the attachment went wayward and snapped sideways in the bowl. Worse still, I actually repeated the attempt to mix the now half frozen custard, again! When the attachment went off I was puzzled and stressed. I called yelled to the man of the house for help as I discovered a bent spring clip upon inspecting the top of the churning attachment.

It was when Vijay was fixing the now deformed churner that I finally came to my senses. The machine should be on and spinning before the custard goes in. Brilliant. By that time, the freezer bowl had thawed and after churning for 20 minutes all I got was a marginally thicker custard instead of a soft serve mixture. So we had to wait for another day before all things could be made better with two three scoops of frozen chocolate cream, just as is, not requiring anything else. Luckily for us ice cream maker attachment was still working so the future of our frozen dessert making remains bright.

Should you decide to churn a batch of this for yourself (and I strongly suggest you do), unless it's currently you know, winter where you live, in which case you and I can't really be friends for now, all I can offer as advice is - double the recipe. One quart would only make all things better for awhile. You don't want to be staring into that empty cup, wishing you've stirred more custard.
Dark Chocolate Ice Cream
Adapted barely from Jennifer Yu's Use Real Butter, original recipe from The Perfect Scoop by David Lebovitz.
Yields about 1 quart.

Note: Changes I made to the recipe are using whipping cream instead of heavy cream and dark chocolate instead of bittersweet chocolate. There's enough sugar in this recipe to handle dark chocolate and enough cream to produce a decadent ice cream, just stick to full fat whipping cream.

2 cups whipping cream

3 tbsp unsweetened Dutch-processed cocoa powder (I used Valrhona)

5 oz bittersweet or semi-sweet chocolate, chopped (I used Valrhona Abinao, 85% cocoa)

1 cup whole milk

3/4 cup sugar

pinch of salt

5 large egg yolks

1/2 tsp pure vanilla extract

Place the chopped chocolate in a large heatproof bowl. Warm 1 cup of the cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa. Bring to boil then reduce heat and gently simmer for 30 seconds, whisking constantly. Remove from heat and pour the mixture over the chopped chocolate, scraping the saucepan clean as much as possible. Let stand for about 1 minute. Stir the ganache until smooth. Add in the remaining cup of cream and mix well. Place a mesh strainer atop the bowl and set aside.

Warm the milk, sugar and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking lightly but constantly, then scrape the warmed yolks back into the saucepan. Switch to a wooden spoon and stir the mixture constantly over medium heat, making sure to scrape the bottom and corners of the pan. Stir until the mixture thickens and reaches nappe consistency (the custard should coat the back of the spoon).

Pour custard through the strainer into the chocolate mixture and stir until smooth, then add in the vanilla. Continue to stir over an ice bath until cool. Refrigerate the mixture to cool thoroughly (I let it cool overnight). Freeze the custard in your ice cream machine following the manufacturer’s instructions. If you don't have an ice cream machine, freeze and mix the custard periodically as per the instructions in this French vanilla ice cream recipe.

e the bottom and corners of the pan. Stir until the mixture thickens and reaches nappe consistency (the custard should coat the back of the spoon).

Pour custard through the strainer into the chocolate mixture and stir until smooth, then add in the vanilla. Continue to stir over an ice bath until cool. Refrigerate the mixture to cool thoroughly (I let it cool overnight). Freeze the custard in your ice cream machine following the manufacturer’s instructions. If you don't have an ice cream machine, freeze and mix the custard periodically as per the instructions in this French vanilla ice cream recipe.

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

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

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

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

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

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

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

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

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

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

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

Recipe Ice Cream Cake Biography

Source (Googgle.com.pk)
RECIPE: ICE CREAM CONE CUPCAKES
Our cupcake contributor, Lauren of Crave. Indulge. Satisfy, is here with a fun new recipe…

I can’t think of a better way to celebrate summer than with a big old ice cream cone! Ice cream is one of my favorite summer indulgences and a delicious treat to enjoy after a day full of playing in the hot sun. I’m sure you’re probably thinking this is suppose to be a cupcake post, why are we talking about ice cream? Well, since July is National Ice Cream month I thought it would be fun to put a new twist on the cupcake and make them look like ice cream cones. If you have never seen or tasted Ice Cream Cone Cupcakes before then you are in for a real treat! Growing up my sister and I loved to bake cupcakes in ice cream cones all the time. We would use a box of yellow cake mix and then frost them with my mom’s homemade chocolate icing and add rainbow sprinkles on top. So let’s get ready to have some fun with cake and ice cream…the kind that doesn’t melt!

Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com

To make these cupcakes start by placing cake cones inside each well of your muffin pan. Using a yellow butter cake recipe fill the base of the cones with batter and bake. The cake cone is like an edible cupcake wrapper and will still be crunchy after baking. I love the extra texture of the crisp cone that you get to enjoy with your cake and icing.

Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com

Making the icing for these cupcakes is the fun part. When it comes to ice cream I always have a hard time making up my mind which flavor I want. By starting with a vanilla buttercream frosting as the base you can easily adapt the recipe to create some of your favorite “ice cream” flavors. By simply adding toppings, extracts and food coloring you can create: Chocolate, Chocolate Chip, Strawberry, Cookies & Cream and Mint Chocolate Chip.

Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com

To decorate the cupcakes you can go for the hand scooped look and use an ice cream scoop to dollop the icing on top or the “soft serve” look and use a large round tip and piping bag to swirl on top. My personal favorite is the soft serve look as it reminds me of summer trips we often made to the Dairy Bar for dinner. This was a little road side stand where you could order burgers and fries and all kinds of ice cream treats. I would end every meal there with a vanilla soft serve cone covered in rainbow sprinkles and a pair of candy eyes.

Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com

Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com

These cupcakes are such a great idea for a kid’s birthday or summer time party. You can have the cupcakes pre-baked and then set up a decorating station with icing flavors and toppings and let the kids go to town creating their favorite ice cream cones.

Ice Cream Cone Cupcakes by Lauren Kapeluck | TheCakeBlog.com

ICE CREAM CONE CUPCAKES
recipe by Lauren Kapeluck
(makes 30 cupcakes)

For the Yellow Butter Cake:

3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 cup milk
1 Tbsp vanilla
30 cake cones

Preheat oven to 350 degrees. Place cake cones upright inside each well of a muffin pan.
In medium bowl combine dry ingredients: all-purpose flour, baking powder and salt.
In bowl of stand mixer beat butter and sugar until creamy about 3 minutes.
Add vanilla and mix well.
Add eggs one at a time, beating well after each addition.
Gradually add in the flour mixture and milk alternately, starting and ending with flour. Scrape down sides of bowl as necessary.
Fill cake cones with batter.
Bake for 26-27 minutes or until toothpick inserted in center comes out clean.
Once cupcakes are cool frost with your favorite “ice cream flavor” icing.
For the Vanilla Buttercream icing:

3 sticks unsalted butter, room temperature
1 1/2 cups vegetable shortening
1 Tbsp vanilla
9 cups confectioner’s sugar
1/4 cup milk
pinch salt

Cream butter and vegetable shortening until smooth.
Mix in vanilla.
Gradually add confectioner’s sugar 2 cups at a time and mix until combined.
Add milk as needed to reach desired consistency.
Add pinch of salt and continue mixing icing for about 6-7 minutes until light and fluffy.
This recipes makes 9 cups of icing.
TO MAKE “ice cream flavor” icings start with vanilla buttercream and add the following ingredients for each flavor:

VANILLA:
3 cups vanilla buttercream

CHOCOLATE:
2 cups vanilla buttercream + 1/4 cup unsweetened cocoa powder

CHOCOLATE CHIP:
1 cup vanilla buttercream + 1/4 cup mini chocolate chips

MINT CHOCOLATE CHIP:
1 cup vanilla buttercream + 3 drops blue, 1 drop green food coloring + 1/4 tsp mint extract + 1/4 cup mini chocolate chips

STRAWBERRY:
1 cup vanilla buttercream + 3 drops red food coloring + 1/4 tsp strawberry extract

COOKIES & CREAM:
1 cup vanilla buttercream + 1/2 cup crushed Oreos

Additional toppings & tools used:
-rainbow jimmies
-chocolate jimmies
-Wilton candy eyeballs
-large round decorating tip 1A
-piping bags
-ice cream scoop

Obviously the possibilities are endless for ice cream flavors. These are some of my favorites but feel free to experiment and create your own cupcake icing after your favorite ice cream flavor!

Wishing you all a wonderful summer filled with lots of ice cream & cupcakes!

Sweet Remedy
Birthday Cake Ice Cream
posted by SAMANTHA SEELEY on JULY 9, 2012 9 comments »

What is the best way to derail your new healthy lifestyle? By eating a huge amount of homemade, store bought and mom and pop shop ice cream, of course! I’m going to blame the recent heat wave and the creamy temptress known as ice cream for my lack of willpower.

This is my second attempt at cake batter ice cream. Well this is more of a birthday cake/piece of cake ice cream. My first try wasn’t the best and I couldn’t get rid of it fast enough. I attempted to use a vanilla gluten-free boxed mix that I’ve had in my pantry for quite some time. The final product was a different texture than normal, creamy ice cream and I was very dissatisfied as I was making this for someone pretty amazing and deserving of a homemade version of their favorite ice cream.

I was determined to make good on this ice cream promise. This time I baked vanilla cupcakes with rainbow sprinkles and froze the pieces. I then used the pieces in the final churned cream, milk, sugar and eggs.

Rainbow sprinkles are my absolute favorite topping for ice cream; especially ice cream cones. This obsession dates back to 1988. My favorite ice cream memories are of car rides to Twin Cone, the closest local ice cream shop. To get there we have to drive down a very winding road, nicknamed ‘Roller Coaster Road.’ This road has always given me butterflies. My dad would drive slightly over the speed limit and make the ride more enjoyable for me and still today I get butterflies and recall fond memories driving along the curvy turns.

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Birthday Cake Ice Cream
Make sure your cake is prepared and the crumbles are frozen before beginning this recipe. I would also suggest measuring out your ingredients before you begin because this is one of those recipes where you will want to pay very close attention to the heat and you'll need to stand close to continuously stir the mixture.

YIELD: 1 quart PREP TIME: 15 min COOK TIME: 15 min TOTAL TIME: 4 hour 30 min
Ingredients:

1 cup prepared cake pieces (about two cupcakes), frozen
2 eggs
2 egg yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups milk
1/2 cup rainbow sprinkles

Directions:

Prepare your cake and freeze about 1 cup of pieces.

Combine eggs, yolks and sugar in a medium sized mixing bowl.

Heat milk and cream in a medium saucepan; do not let boil, just “scorch” it until it is near-boiling hot.

Turn off heat. Incorporate 1 cup of the hot milk mixture into the egg mixture while beating continuously.

Pour the egg and milk mixture into the remaining milk and cream, continue to beat. Heat mixture under medium low, while constantly whisking, until the consistency is thick enough to coat the back of a spoon.

Pour mixture into a bowl and cover. Chill until completely cool. Once cooled, pour mixture into frozen ice cream maker and follow your machine’s directions for churning. Layer the ice cream, cake pieces and sprinkles in an airtight container. Store in the freezer until frozen.

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

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

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

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

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

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

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

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

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

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

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

Thursday, 18 December 2014

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

Healthy Ice Cream Recipes Biography

Source (Google.com.pk)
Bacon–Apricot Cornbread with Maple Ice CreamGabriel Rucker
Le Pigeon Portland, OR

Chef Gabriel Rucker’s breakfast-inspired dessert features cornbread studded with bits of bacon and dried apricots served with a scoop of rich maple ice cream.
Yield: One 8 x 8-inch cornbread, about 9 servings
Method:
To make the maple ice cream, combine the cream, syrup, sugar, and vanilla bean in a saucepan and bring to a boil, stirring occasionally to dissolve the sugar.
Meanwhile, beat the egg yolks until light and fluffy. Remove the vanilla bean from the cream mixture. By droplets at first, whisk the hot mixture into the yolks to temper them. Pour this back into the saucepan, set over medium-low heat and continue stirring until the mixture begins to thicken and give off steam; do not let it come to a boil. Remove from the heat and transfer to a clean bowl. Cover and refrigerate until chilled.
Churn this mixture in an ice-cream maker according to the manufacturer’s directions.
To make the cornbread, preheat the oven to 325˚F. Grease an 8 x 8-inch baking pan with one tablespoon of the butter. Coat with 2 tablespoons of flour and set aside.
Heat remaining tablespoon of butter in a saucepan over medium heat and add the bacon. Cook until the bacon is browned and cooked through, about 5 minutes. Set aside.
Combine the remaining 1 cup of flour, cornmeal, sugar, baking powder, baking soda, and salt in a mixing bowl. Make a well in the center and add buttermilk, milk, and eggs. Stir until just combined.
Combine apricots, honey, molasses, and cooked bacon with about a tablespoon of the bacon drippings and stir to combine. Pour cornbread mixture into prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 minutes.
Allow to cool slightly. Serve with a scoop maple ice cream.
If desired, you can combine any remaining bacon drippings with 2 tablespoons of maple syrup and drizzle over the top of the ice cream. You can also top with some additional cooked bacon bits.

Banana Ice Cream
Banana Ice Cream
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NUTRITION FACTS
Amount per Serving
Calories: 140
Protein: 2.0g
Total Fat: 0.5g
- Saturated Fat: 0.0g
Cholesterol: 0mg
Total Carbohydrate: 36.0g
- Dietary Fiber: 4.0g
Sodium: 0mg
TAKE NOTE
Vegetarian
I love this non-dairy frozen dessert option because it’s made with pure whole fruit — good old bananas — with no added sugar. Using ripe bananas is key to making it sweet and creamy. Be sure to try the peanut butter variation.

PREP TIME
0 mins
TOTAL TIME
1 hour 35 mins
This recipe makes 3 Servings
INGREDIENTS:
4 large ripe bananas
2 tablespoons natural peanut butter (optional)
2 tablespoons mini semisweet chocolate chips (optional)
splash of milk (unsweetened vanilla almond milk, light coconut milk, or skim milk), optional
PREPARATION:
Cut the bananas into 1” rounds and freeze them in a freezer bag for at least 3 hours.
Place the banana slices in the bowl of a food processor. (If your banana slices have been in the freezer for longer than a day, it’s best to let them thaw slightly in the food processor bowl for 20 minutes so they are easier to purée.)
Purée the bananas until they are completely smooth and no frozen chunks remain.
Serve immediately or freeze for a future dessert.
Note: If frozen bananas are too hard to blend, add a splash of milk (unsweetened vanilla almond milk, light coconut milk, or skim milk) for easier blending.
Variation: PB-Banana Ice Cream
After the bananas have been puréed, add 2 tablespoons natural peanut butter to the food processor. Purée for a few seconds longer to mix in the peanut butter. Serve immediately or freeze for a future dessert.
Variation: Banana-Chocolate Chip Ice Cream
After the bananas have been puéeed, add 2 tablespoons mini semisweet chocolate chips to the food processor and mix them in with a large spoon. Serve immediately or freeze for a future dessert.