Apple Pie Ice Cream Recipe

Ingredients for Apple Pie Ice Cre

Apple Pie Ice Cream Recipe

For the cake filling

* 10 Granny Smith apples, peeled and thinly sliced

Sugar * 3 / 4 cup

Flour * 1 / 3 cup

* 1 teaspoon nutmeg

* 1 c. teaspoon cinnamon

Add salt *

* 3 tablespoons butter

For ice cream

* 1-1/4 cups sugar

* 1 / 4 cup flour

* Salt 1 / 4 teaspoon

* 4 cups milk

* 4 eggs, beaten

4 cups heavy cream

* 3 cups apple pie filling, chopped

* 3 tablespoons vanilla extract

* 1 c. teaspoon ground cinnamon

How Ice Cream Apple Pie

* For the filling cake, toss all ingredients in Dutch oven or heavy-bottomed skillet over medium heat and cook until the apples are soft only. Set aside to cool.

* For the ice cream in a large bowl, combine sugar, flour and salt, gradually add milk. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Pour a small amount of hot milk into the eggs and mix. This should temper the egg mixture to eggs are not cooked. Add the remaining milk mixture into the eggs and mix well.

* Add the egg mixture back into saucepan and cook, stirring constantly, until mixture reaches 160 degrees. Remove from heat. Put the pan with ice and stir for 5-10 minutes more. Whip the cream until blended. Coarsely chop and add pie filling mix. Stir the vanilla and cinnamon. Cover and refrigerate overnight.

* Fill cylinder of ice cream machine or in a freezer two thirds full. Freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze.

Yield: 3 / 4
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Coconut Ice Cream -

Hello and welcome to the first part of the flavor of the month, a new feature SGCC here! A few weeks ago in my New Year message, I ask you all for the suggestions and ideas on how to improve this blog. I wanted to know what everyone wanted to see here. I was touched to read so many comments saying that he liked SGCC as it is and not change anything. In fact, I have a little verkempt! However, the change brings growth, and I have strong desire to grow both in my writing and my kitchen.

Many of you gave me some excellent suggestions for adjustments that could be done - some related to technical and content issues. I have the intention to examine each one, so keep your eyes peeled in the coming months.

There was a comment that really stood out for me, and this is my chosen the winner of Flavor Bible. Brilynn comment made by Jumbo Empanadas. Brilynn comment because I decided to hit the two things that are already lurking in the back of my mind.

Brilynn said: "... with regard to ideas, SGCC, I like dinner and a movie's theme, you may be able to edit the event blogging? Or maybe you should just do the best ice-cream that ... cherry ice cream drunk is great. You should have ice cream at least once a month. "

Bingo!

I thought the best way to finish my dinner and a movie idea for several months and had considered trying to create a blogging event out of it. I'm still working on details, and once I am ready to reveal it, you'll be the first to know.

I also thought about incorporating more ice cream recipes, SGCC. Since I live in Florida, my family and I are fortunate to be able to enjoy the year of ice cream. And believe me, we do! Make ice cream monthly basis was a perfect idea! So on the 15th of each month I will reveal my flavor of the month.

This month Flavor of the month for ice cream toasted coconut sesame brittle. Riff is one of my favorite Haagen Dazs flavors of the same name. Fresh coconut and buttery toasted sesame brittle is mixed until smooth and rich with coconut ice cream. It 'hard and crunchy and creamy at the same time. It 'also absolutely sublime!

My inspiration for the coconut ice cream at the bottom became the cookbook, a popular blogger Delicious Days Nicky Stich, more ice cream Despite the master himself, David Lebovitz. This is a Philadelphia-style ice base, made without eggs. Instead of cream has cooked the coconut milk and palm sugar. After cooling, the bottom is baked fleshy mounds of silky coconut bliss.

The recipe for sesame my fragile Gale Gand. I must admit I was nervous to do so. We all know that my experience with caramelized sugar! But I wanted to use reeeeeeallllllly sesame brittle and could not think of someone close to buying. So I sucked and did it myself. And it turned out great! The first time!

Now I have to stop and take a moment here to Wax Poetic about this madness. There. Var. Amazing. Seriously! I could not stop eating! I'm not a big fan of all sesame, but the skirt really impressed me. I tell you, people, even if you decide never to try this ice cream, do yourself a favor and make it fragile. It's so good!

Incidentally, I just realized this is my 200th post! Woo hoo! I did not know I was a charlatan!
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Almond Ice Cream

Ingredients:

* 1 liter of milk fullcream

1 cup sour cream

* 1/2cup cold milk

* 2 1 / 2 c. Tea. cornstarch

* 1 cup almonds, sliced ​​thin

* 1 c. Tea. cardamom powder

* 1 tsp. package of gelatin or 1 / 2 of the Chinese herb chopped fine

* 1 tbsp. chopped pistachios

Sugar * 3 / 4 cup

How to make ice cream recipe toasted almonds

* Bring the milk to boil. Boil for 15 minutes or so, stirring occasionally.

Mix cornstarch in cold milk 1 / 2 cup, keep aside.

* Add the milk sugar, mix. Add the cornflour paste, stirring until boiling.

* Cook for another 4-5 minutes, remove from heat.

* Sprinkle the gelatine in 3 tablespoons. water in a pan small flame, hot, and melt over low until translucent. China grass, or soak in 1 cup of water until spongy, then dissolve into focus until translucent.

* When the boiled milk cools a little, add gelatine solution and mix well.

* Cool to room temperature, freeze in covered tray, till set but not hard.

* Roasted almonds on it in the preheated oven on a baking sheet for 5 minutes or until lightly browned. Remove and let cool, mixed with pistachios.

* Break into pieces, beat with an egg beater until soft.

* Add the cream, almonds, cardamom, saffron and mix well.

* The texture should be light and creamy.

* Reset in the freezer until frozen.

See Also, Benefits Food, Benefits Fruit, Benefits Salad ,Breakfast ,Cupcake, Dry Fruits,Food Pyramid, Fruit, Fruit Cake , Fruit Icecream , Fruit Juice, Fruit Salad ,Meat Recipes, Milk Benefit, Pizza , Sideaffact Fruit, Soup ,Vegetable Recipes ,Vegetable Salad,

Delicious Ice Milk Track Pista

Delicious ice cream Ice milk is prepared with the following ingredients.

* 1 cup crushed Pista

* 3 cups milk

1 tablespoon mango juice or mango pulp

* 1 cup heavy cream

* 1 or 2 drops yellow

* 1 or 2 drops of green

4 tablespoons cornstarch *

* Sugar 1 / 2 cup

* Essence of vanilla

IMG 8564 Track delicious milk Ice Cream

The procedure for preparing milk Ice cream includes the following steps:

* First boil milk

* Dissolve the cornstarch in a little water and add to the boiled milk. Then cook until thickened.

* Add sugar to the above mixture and turn off the oven.

* Essence of vanilla is added to it with the color green and yellow, and mix well.

* Then add the cream to it and freeze for 1 hour.

* Add the rink or mango pulp and mango juice and perhaps a good thing. Chill for 1 hour.

* After one hour, remove the milk Track delicious ice cream in the fridge to eat and also to serve.

Milk ice rink is one of the homemade ice cream to be enjoyed by everyone not only children but also adults. It is easy to prepare and is also good for your health because it is made with nutritional ingredients, ice, mango and milk.

French Vanilla Ice Cream

Years ago, I remember my father making vanilla ice-cream machine for all of us who need lots of crushed ice and salt. I do not remember now if it was a crank or electric shock. But man oh man that was good ice cream - so rich and creamy. Ice cream makers have improved a lot over the last thirty years, you no longer need crushed ice, or salt, just remember to put the freezer bowl of days ahead of schedule. We recently purchased a new ice cream machine and break the batch we made French vanilla ice cream - green egg yolks and vanilla seeds had. French vanilla is a bit 'more complex than regular vanilla ice cream, or most of the recipes that come with the machine, so you need to prepare the mixture of cream and cream by boiling the eggs first. But unlike many of the homemade ice cream, which can be a little 'ice-y side, because the wealth adding egg yolks, French vanilla is creamy - at least on the first day or two in the freezer.

In fact, I do not think this lot of two-day, was too good to leave languishing in the freezer.

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French vanilla ice cream recipe

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Ingredients

* 2 1 / 2 cups heavy cream

* 1 1 / 2 cups whole milk (divided into 1 cup and half cup)

* 2 vanilla beans, halved

* 8 egg yolks

Sugar * 3 / 4 cup

* Salt 1 / 4 teaspoon

Special equipment needed

Ice Cream Maker, ice cream or a KitchenAid mixer attachment

Method

French-vanilla-ice 1.jpg1 In a medium bowl, beat together the egg yolks and half the sugar. You can beat by hand using a whisk or using a hand blender or egg beater. Whisk until completely smooth and creamy. (A few minutes by hand.)

French-vanilla-ice-2.jpg

2 Place the cream, 1 cup of milk, the remaining half of sugar and salt in a medium saucepan over medium heat. Scrape the vanilla seeds from the seed point of a boxcutter in a pan, add the beans. Heat the mixture until just before it starts to boil (do not boil). Remove from heat and let the mixture rest for 10 minutes.

3 While the mixture is standing, prepare an ice water bath in a container large enough to easily put a container inside it. Set aside.

French-vanilla-ice-4.jpg French vanilla ice-5.jpg

4 Add 1 cup cream mixture in a slow stream into the egg yolk mixture to temper it. Add another cup of the cream mixture and continue to fry. The transfer of the egg yolk mixture back into saucepan with the cream, remaining milk and vanilla. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon and an instant-read thermometer reads 180 degrees, 5-7 minutes. (You can run your finger on a line in the back of the spoon set. If the mixture does not work, but remains in place on the spoon, it must be thick enough.) Remove from heat and stir in 1 / 2 cup of milk to stop the mixture burning.

Pour the cream with French vanilla ice cream through a sieve 3.jpg5 a half stainless steel bowl set in ice water bath. Cool completely, stirring until completely cold.

6 Freeze the custard in an ice cream maker following manufacturer's instructions. (Be careful not to over-rotation of ice cream or else get a grainy texture.) If you serve the ice cream immediately, it is probably very slight. Freeze for at least one hour in an airtight plastic container for a firmer texture. If it was frozen for more than a day, you may have to let it sit at room temperature for a few minutes to soften before serving.

Banana Ice Cream Recipe Recipe Queen

Ingredients:

* 6 bananas

* 2 eggs (beaten)

* 2 cup heavy cream

* 2 liters of milk

* 4 tablespoons sugar

* 1 / 8 c. teaspoon nutmeg

How to make banana ice cream:

* Heat milk over low heat for cooking.

* When it becomes thick, remove to cool.

* Peel the bananas and mash them off.

* Add the cream and sugar. Whip it to obtain a smooth paste.

* Mix the beaten eggs, banana shakes. Mix well.

* Keep the refrigerator in a bowl for about 5 to 6 hours.

* Sprinkle with nutmeg and serve.

c- Unique Ice Cream Ever!

Ice cream is a sweet, which compiles all. And 'cause of happiness and refreshment. In particular, children and even teenagers of working age who want ice cream. Sweet taste is ice cream that melt in your mouth, so that everyone happy and very happy. Ice cream is a kind of cake or candy, which can help you get a very relaxing, so it is very popular and well known. Ice cream is a favorite food of millions of people around the world. It is a frozen mixture of a combination of milk, sweeteners, stabilizers, emulsifiers and flavors. Ice cream is a tasty, nutritious food and relatively inexpensive. No other food so popular and so attractive shape, and the allure of ice cream.

The name "Ice Cream Tutti-Frutti," which literally means contain a wide variety of chopped fruit, and generally preserved. It also means an aromatic simulates the taste of many fruits. Ice cream is the dessert that works for everything that people love, but they want to food if you eat ice cream, you choose to eat ice cream Tutti-Frutti, because you can win a few calories and more ice cream flavor - the cream and fruit cream, it is ready to serve customers. Ice Cream Tutti-Frutti ice cream is unique in the service, that after the main course. Whether you are entertaining in a more formal

Watermelon Ice Cream

Its sole is very refreshing on a hot summer afternoon.

You will need:

4 cups seedless watermelon chunks - about 1 to 2 inches

3 cups whipping cream

1 cup half and half cream

1 and 1 / 2 cups sugar

4 egg yolks

1 / 2 ounces of vanilla extract

Cut the watermelon into cubes, and also includes a juice that has been created in bowl.Add Cream, Half and Half and sugar in a heavy saucepan over medium heat and bring simmer.Beat egg yolks and add the mixture of boiling cream and stir thoroughly. Add the remaining ingredients to cream mixture and continue to cream your simmer.Pour watermelon pieces, and stir with a stick mixer.Place this compound in the fridge to cool about 38 degrees and then take the ice cream machine according to manufacturer's instructions.

Orange Ice Cream

Ingredients:

4 eggs, separated

3-4 tablespoons sugar

2 cups of whipped cream sweetened with powdered sugar just

Juice of 2 oranges

grated zest of one orange

1 cup milk

1 -2 oranges cut into small pieces

Beat the egg yolks with sugar until fluffy and yellow, then beat in juices.

Bring milk to boil with the orange zest, let cool, then add the yolks, pass through a sieve.

Heat the mixture on a water bath, touches it gently with a spoon until it thickens, then let it cool, Do not let it boil or it will curdle.

When the mixture has cooled milk mixture into whipped cream. Stir in chopped orange jump.

Whisk the egg whites until stiff peaks form. Fold the cream and milk.

Pour into ice cream machine, cold / turnover rate of about 30 minutes. Alternatively, place in freezer until firm and ready to serve.

Spoon ice cream into dishes and serve with freshly cut oranges.

Strawberry Mascarpone Ice Cream

Strawberries are not really my cup of tea ... but I must admit it's definitely my (BIG), a dish of ice cream! Talk about being caught off guard! I never imagined eating strawberries, after eating the fruit of two times and then lay out as an over-rated, but very nice fruit. The fruit of the season is supposed to taste better when plucked ripe, but unfortunately also a very short life. Which probably means that people living in areas where they grow the fruit to go to enjoy the fruit at its best. Once I asked a fruit-seller how long would the fruit is kept cool and told me that the fruit is like ice cream - eat immediately or will never be the same.

I wanted to do something before the strawberry season there are more - just because I've never done anything out of it. Strawberry ice cream and looked like a better idea and one of the mascarpone seemed even better. I loved the mascarpone tiramisu cake when I did, and was attracted to the fruit ice cream are not really crazy. I started making mascarpone and took pictures of fruit and enjoy the visual treats of fruits against the brilliant white ... consolation enough to matter, even if does not have any ice cream. Humble Pie I ate as I like Strawberry Mascarpone Ice Cream - a creamy, soft, luxurious and very very delicious ...

The ice is pretty easy to do and have no eggs in it too. Let me rephrase that - it's easy if you do not have to search half of the city to the cream. It suddenly becomes very easy when a friend calls and gives the package with fresh cream - all mines to use! Well, I'd be making ice cream with strawberry at the end of the season, after all! I could very well have made ice cream with just cream, but with my newfound confidence in making mascarpone would not let me, so it should be the strawberry mascarpone ice cream.

A ride on the markets and super cars sale of fruits and came home with some strawberries on hand. The precious fruit was well hidden in the fridge behind the container boring - as a precaution against my little elf of a girl leaving her curiosity get the better of the pleasures of cooking and blogging her.The with a hyperactive 4 years - deserves another long boring post separate itself :-). So let's move on to how I made my first real ice cream in the country and a sensational

Recipe adapted Deeba cooking enthusiast, the original recipe Indulge by Claire Clark. Since it was 600 ml cream I reduced the proportion of the remaining ingredients. I was a bit 'worried about making your deductions, but I was not afraid of the set really good ice cream.

Ingredients:

Mascarpone - 400 grams (Made of 600 ml low-fat cream 25%)

Fresh strawberries - 400 grams

Sugar - 200 grams

Vanilla - 1 (optional)

Vodka - 1 tsp (optional)

Procedure: Place the mascarpone the day before and let stand in refrigerator overnight. The weight shown here is the weight of the cheese after draining overnight.

Wash and hull strawberries. Puree in a food processor until smooth. Strain to remove seeds. You can leave the seeds in the puree if you wish. I tried to puree.

In a heavy saucepan and large, combine half the sugar with the mascarpone. (To use the cream, mix half the sugar with the cream and simmer) over low heat, bring mixture to a simmer. The mascarpone is quite thick and firm, and at this stage, thick semi-liquid state. At the same time ensuring that keep the mixture from burning. Turn off heat. Scrape a vanilla bean and add to mixture.

Pour the mixture over the fruit puree and stir in remaining sugar. Leave the mixture to cool completely. Add vodka, if using. Vodka, Deeba says, helps prevent the ice cream becomes very difficult, but does not alter the taste of ice cream.

Set the mixture in an ice cream maker according to instructions. I put ice in a container in the freezer, of course, occurring in the mixer three times, each time after the mixture is half set. Soften ice cream before serving.

Vanilla bean (and a great for this) were added after some reflection. But it was good on the ice. The ice was a little tart and uber yumm. He was very good and I in my attempt to get "perfect scoops" for the photos that ended up ruining slightly melted the ice a little more .. well .. melting moments, I must say!

I had to make an effort not to keep eating some ice creams whenever the mix :-). Pleased to be a convert, being a boring person to oh-yum strawberries strawberry person, at least for the ice. Needless to say, I will save some berries eagerly away in my freezer and wait for strawberry season too ..

And if you have not tried this ice cream again, a little more to get some berries and enjoy! Thank you for this recipe Deeb fantastic!