PINK ICE CREAM
Don't miss out on this simple no churn pink ice cream recipe!
Provided by Kelli Miller
Time P1DT10m
Number Of Ingredients 4
Steps:
- Using a mixer, add the condensed milk and whipping cream and mix until peaks form. Put in the food gel and mix. Add the pink mixture to a pan and freeze overnight.
Nutrition Facts : Calories 558 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 36 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 135 grams sodium, Sugar 51 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PINK PEPPERCORN AND SAKE ICE CREAM
There's plenty of sake flavor in this rich ice cream studded with peppercorns. You'll get an interesting pop of heat with every bite. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3-1/2 cups.
Number Of Ingredients 7
Steps:
- In a small heavy saucepan, heat the milk, sugar, peppercorns and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and sake. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 257 calories, Fat 17g fat (10g saturated fat), Cholesterol 198mg cholesterol, Sodium 61mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 4g protein.
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