FRENCH VANILLA ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield about 5 cups
Number Of Ingredients 7
Steps:
- In a medium bowl, lightly whisk together the yolks and half of the sugar.
- In a non-reactive saucepan combine the cream, 1 cup of the milk, the remaining sugar, and the salt.
- Split the vanilla bean in half, lengthwise, to expose the tar-like seeds inside the pod. Scrape the seeds loose with a knife; add the bean and the seeds to the cream mixture.
- Heat the cream over medium-high heat until just at a boil. Remove from the heat. Gradually pour the hot liquid into the yolks, while whisking constantly. Return the cream-egg mixture to the saucepan. Cook over medium-low heat, stirring the mixture constantly, with a wooden spoon in a figure-8 motion, until thickened, about 10 minutes. When the ice cream mixture is properly cooked it should coat the back of a spoon, be satiny thick, and be free of any bubbles on the surface. (If you taste the ice cream base it should have a slight egg-y taste.) When thickened, pour in the reserved milk to prevent the mixture from overcooking. Strain into a medium bowl. Add the cognac if desired.
- Fill another bowl with ice. Set the bowl of ice cream base in the ice and stir until thoroughly chilled. Freeze the base in an ice cream machine according to the manufacturer's instructions. (Take care not to over churn the ice cream or it will get a grainy texture.) Transfer the ice cream to the freezer to set up for at least 1 hour. Serve.
CASSIS-SPLASHED MELON WITH FRENCH VANILLA ICE CREAM & BLACKB
This is a super easy summer dessert that could easily be served to guests. The adult version includes cassis, a French liqueur. You could easily adjust this for kids by omitting the cassis. This idea came from Rachael Ray. Enjoy!
Provided by LifeIsGood
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cut off a sliver of each melon wedge bottom, so that they will sit nicely on a plate.
- Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge.
- Scoop 1 ball of ice cream onto each wedge of melon.
- Garnish each with blackberries and serve.
- Simple as that!
Nutrition Facts : Calories 623.8, Fat 17.8, SaturatedFat 11.1, Cholesterol 98.4, Sodium 88.7, Carbohydrate 38.6, Fiber 3.1, Sugar 34.7, Protein 5.4
MELON, CASSIS AND FRENCH VANILLA ICE CREAM WITH BLACKBERRIES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Cut a sliver off each melon wedge so that it will sit evenly on dessert plate. Pour 2 tablespoons of cassis liqueur or syrup across each melon wedge. Soften ice cream in microwave on high for 10 seconds. Scoop 1 ball of French vanilla ice cream onto each wedge of melon. Garnish dessert with a few blackberries and serve.
CHARENTAIS MELONS WITH CASSIS GELEE
Summer melons serve as enticing dishes for this sweet-tart black-currant gelatin infused with a hint of mint.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h
Number Of Ingredients 5
Steps:
- Sprinkle gelatin over water in a shallow, heatproof bowl. Let stand until softened, about 5 minutes. Set bowl over a saucepan of simmering water, and stir until gelatin dissolves, 2 to 3 minutes. Stir in mint, remove from heat, and let stand for 10 minutes.
- Remove mint; holding stems over bowl, squeeze liquid from leaves into gelatin mixture. Discard mint. Stir in creme de cassis, and transfer mixture to an 8-inch square cake pan. Freeze until set, about 30 minutes, then refrigerate for 15 minutes (or overnight).
- Spoon some of the gelee into the center of each melon half. Garnish with mint, and serve immediately.
EASY MELON ICE CREAM
A quick and easy way to make fruity and refreshing ice cream for hot summer days
Provided by Barney Desmazery
Categories Dessert, Snack, Treat
Time 35m
Number Of Ingredients 5
Steps:
- Tip the cream and sugar into a pan. Bring to the boil, stir until the sugar has dissolved, then turn off the heat. Tip the melon into a food processor with the lemon juice, blitz until smooth, then pour the cream onto the melon and blitz again.
- Pour the mix into an ice-cream machine and churn until thick and semi-frozen, then transfer to a freezerproof container and freeze. Serve the ice cream scooped into a bowl with fresh raspberries.
Nutrition Facts : Calories 385 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
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