EARL GREY TEA ICE CREAM
Provided by Laura O'Neill
Categories Milk/Cream Tea Egg Dessert Kid-Friendly Frozen Dessert Spring Summer Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- 1. Pour the cream and milk into a double boiler or a heatproof bowl set over a saucepan of gently simmering water (the bottom of the bowl should not touch the water). Whisk in 1/2 cup (100 grams) of the sugar, the tea, and the salt and stir until the sugar and salt have dissolved. Warm the mixture until you see steam rising from the top. Remove from the heat and strain the mixture into a bowl, pressing on the tea leaves to extract as much infused liquid as possible. Discard the tea leaves and return the infused dairy mixture to the double boiler.
- 2. Meanwhile, prepare an ice bath in a large bowl and set another bowl over it. Set aside.
- 3. In a medium bowl, with a kitchen towel underneath it to prevent slipping, whisk together the egg yolks with the remaining 1/4 cup (50 grams) sugar until uniform. While whisking, add a splash of the hot dairy mixture to the yolks. Continue to add the dairy mixture, whisking it in bit by bit, until you've added about half. Add the yolk mixture to the remaining dairy mixture in the double boiler. Set the heat under the double boiler to medium and cook the custard, stirring continuously with a wooden spoon and reducing the heat to medium-low as necessary, until steam begins to rise from the surface and the custard thickens enough to coat the back of the spoon. Hold the spoon horizontally and run your finger through the custard. If the trail left by your finger stays separated, the custard is ready to be cooled.
- 4. Strain the custard into the bowl sitting over the prepared ice bath and stir for 3 to 5 minutes, or until the custard has cooled. Transfer the custard to a quart-size container, cover, and refrigerate for at least 4 hours or, preferably, overnight.
- 5. Pour the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Place the container in which you refrigerated the custard in the freezer so you can use it to store the finished ice cream. Churn the ice cream until the texture resembles "soft serve." Transfer the ice cream to the chilled storage container and freeze until hardened to your desired consistency. Alternatively, you can serve it immediately-it will be the consistency of gelato. The ice cream will keep, frozen, for up to 7 days.
BIG RED ICE CREAM
Make and share this Big Red Ice Cream recipe from Food.com.
Provided by Donna H
Categories Frozen Desserts
Time 25m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Cooking time is approx.
- freezing time.
- Add all ingredients to ice cream freezer and churn according to manufacturers instructions.
- Note: Any flaver soda and fruit may be used, sprite and pineapple, etc.
Nutrition Facts : Calories 271.2, Fat 7.3, SaturatedFat 4.6, Cholesterol 28.7, Sodium 107.3, Carbohydrate 46, Sugar 46, Protein 6.7
CINNAMON RED HOT ICE CREAM
This is my favorite ice cream. It's creamy and full of flavor and has that little hot bite of red hot candies.
Provided by Scott Swenson
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 4h20m
Yield 10
Number Of Ingredients 4
Steps:
- Whisk 1 cup cream and egg yolks together in a bowl until smooth.
- Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes.
- Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes.
- Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour.
- Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 24.5 g, Cholesterol 124.1 mg, Fat 24.1 g, Protein 2.9 g, SaturatedFat 14.7 g, Sodium 47.7 mg, Sugar 13.6 g
RED-VELVET ICE CREAM SANDWICHES
The red-velvet cake got its name from its maroon color (courtesy of natural cocoa in early recipes) and soft, delicate crumb. Here, it transforms an ice cream sandwich. Yes, this is a bit of a project as there's a cake to make but all the work is done ahead and there's a reward for your patience: Blissful bites of crunchy chocolate shell, rich cake, and the cool creaminess of the vanilla ice-cream filling.
Provided by Sarah Carey
Time 9h
Yield Makes 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter a 9-by-13-inch rimmed baking sheet or baking dish. Line with parchment, leaving an overhang on two long sides. In a large bowl, whisk together butter, sugar, vanilla, and eggs.
- Whisk in flour, cocoa, and salt, then food coloring, until well incorporated. Pour batter into prepared pan, smoothing in an even layer with a small offset spatula.
- Bake until cake is dry to the touch, about 14 minutes. Let cool on a wire rack 5 minutes. Use parchment overhangs to lift out of pan, then transfer to rack and let cool completely. Transfer to a work surface; cut in half crosswise. Remove from parchment and place one half on a baking sheet lined with a piece of plastic wrap, bottom-side down.
- Beat ice cream with a mixer fitted with the paddle attachment until malleable, then spread evenly over layer of cake on sheet. Top with second piece of cake, bottom-side up. Wrap tightly in plastic; freeze at least 8 hours and up to 1 week.
- Use a serrated knife to trim edges straight. Cut in half lengthwise, then crosswise into 10 approximate 1 1/2-by-2 3/4-inch rectangles. Place on a wire rack set over a baking sheet; freeze 15 minutes.
- Melt chocolate with coconut oil or butter over a double boiler (or in a microwave). Remove sandwiches from freezer and dip one of cake sides in chocolate. Return to rack, chocolate-side up, then return to freezer to set, at least 10 minutes. If desired, dip second side and freeze (we like the dramatic stripes of color, so we only dipped about half of each side). Cake can be kept frozen, tightly covered, up to 1 week.
TEXAS RICE
It is not known where this recipe originated, but it has been used as a hot dish on outings and potlucks for at least 30 years. Rice and ground beef in tomato sauce, baked under a layer of shredded cheese. A great way to feed several with hamburger, and easy to keep on hand ingredients. Leftovers can be made into quick roll-ups by microwaving in a tortilla.
Provided by WGADSTAR
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
- Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 33.9 g, Cholesterol 69.1 mg, Fat 17.4 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 771.3 mg, Sugar 2.7 g
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