EsyRecipes

Discription:This is tasty icecream recipe.Try it and Enjoy!!!!!!!!!!!!
Ingredients:

• 1 scoop quick vanilla ice-cream
• 1 scoop strawberry ice-cream
• 1 scoop coffee ice-cream
• 2 to 3 tablespoons strawberry sauce
• ½ cup whipped cream
• few strawberries, halved
• 1 teaspoon almonds , slivered
• 2 chocolate wafer rolls

How to make:

• Assemble the sundae in a tall sundae glass.
•  Place a few strawberries at the bottom of the glass and then top with all whipped cream and the strawberry sauce.
• Top with the ice-cream scoops and sprinkle the nuts on the ice-cream.
• Serve immediately garnished with chocolate wafer rolls.

Discription:Macapuno is also known as “mutant coconut” because the meat inside of this naturally occurring oddity is more abundant and softer than the meat found in normal coconuts. Despite its unfortunately icky-sounding English name, Macapuno is an incredibly delicious fruit.
Ingredients:

• 1 ¾ cup (14oz can) unsweetened coconut milk
• 1 cup heavy cream
• 1 cup half and half
• Pinch of salt
• ¼ cup coconut-flavored rum (e.g. Malibu rum)
• 6 egg yolks
• ½ cup sugar
• ¾ cup Macapuno, plus more for serving (Macapuno is shredded coconut that can be found in jars at Asian markets)

How to make:

• Place the coconut milk, cream, half and half, and salt in a medium saucepan over medium heat.
•  Stirring occasionally, bring to a bare simmer (just about when it starts to steam and barely bubble) and remove from heat. 
•  Add the rum to the milk mixture.
• In a medium mixing bowl, whisk the egg yolks until they lighten in color. 
•  Slowly add the sugar while continuing to whisk the eggs.  
• Whisk until all the sugar is incorporated.
• Temper the eggs by slowly adding, one ladle at a time, the warm milk mixture to the eggs, whisking continuously.  
• When about a third of the milk mixture has been added to the eggs, pour the remaining milk mixture into the eggs, then return the entire mixture back to the saucepan over medium low heat. 
•  Continue to cook and whisk until the mixture reaches 170 degrees Fahrenheit on an instant-read thermometer.  
• If you don’t have an instant-read thermometer, cook the mixture until it thickens slightly and coats the back of a spoon. (You can test for doneness by running your finger across the coated spoon. 
• If your finger leaves a definite trail on the spoon, then the custard is done.
•  If the trail flows back together, continue to cook the custard until it thickens some more.)
• Pour the custard through a fine mesh sieve into a large bowl. 
•  Add the Macapuno to the custard and mix well. 
•  Allow the mixture to sit at room temperature for 15 minutes. 
•  Cover and place the mixture in the refrigerator for at least 4 hours, though overnight is better.
• Pour the cold custard mixture into an ice cream maker and process according to the manufacturer’s directions.  (Optional) Top ice cream with more Macapuno before serving.

Discription:Refrigerated pie dough makes this recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.
Ingredients:
Filling:

• 3/4  cup  packed brown sugar
• 1 3/4  teaspoons  pumpkin pie spice
• 1/4  teaspoon  salt
• 1  (12-ounce) can evaporated low-fat milk
• 2  large egg whites
• 1  large egg
• 1  (15-ounce) can unsweetened pumpkin

Crust:

• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• Topping:
• 1/4  cup  whipping cream
• 1  tablespoon  amaretto (almond-flavored liqueur)
• 2  teaspoons  powdered sugar

• Position oven rack to lowest position.
• Preheat oven to 425°.
• To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk.
• Add pumpkin, and stir with a whisk until smooth.
• To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
• Pour pumpkin mixture into the crust. Place pie plate on a baking sheet.
• Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes.
• Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
• To prepare topping, beat cream with a mixer at high speed until stiff peaks form.
• Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Discription:Apricot Ice Cream, a happy result of the water-sodium chloride eutectic.
Ingredients:

• 1½ pounds fresh, ripe apricots
• 4½ tbsp water
• 2¼ cups granulated sugar
• 3 cups whipping cream
• 9 egg yolks
• 1 tsp (approx.) vanilla extract
• 1 tbsp (approx.) kirsch

• Pit the apricots and slice them up. 
• Put the sliced apricots in a saucepan with the 4½ tbsp water and simmer until soft, 30-45 minutes.
• The water is there to prevent the fruit from sticking until it gets hot enough to release its juices.
• Dump the apricots into a food processor, blender, or food mill, and purée thoroughly.
• Press the purée through a sieve and set aside.
• In a non-reactive saucepan or double boiler, add the sugar to the cream.
• Heat on low heat and stir until the sugar is dissolved completely. 
• In a large bowl, whisk the egg yolks to mix and then gradually whisk in the warm cream.
• Put the egg-sugar-cream mixture back in the saucepan or double boiler and cook until the mixture coats a spoon. 
• Take the custard off the heat and whisk in the apricot purée.
• Add about a teaspoon of vanilla extract, more or less, to taste, along with about a tablespoon of kirsch.
• Now put the mixture in the fridge for a couple of hours and chill thoroughly.
• Time to get out that ice cream freezer again. 
• Freeze the mixture according to the directions that came with your freezer...directions that will, like as not, involve the use of ice and salt.
• Now taste...and smile. That’s an ice cream you won’t ever see in any stoopidmarket: perfumed with the delicate flavor of one of the summer’s most subtle fruits. Don’t forget to lick the dasher!

Disciption:Olive oil ice cream, enriched by pasture-raised egg yolk, fresh cream and whole milk, is dense in vitamins, minerals and antioxidants.  The combination of unrefined extra virgin olive oil and blood oranges, with their fruity and floral perfumes, adds a beautiful flavor to a special and unique dessert.
Ingredients:

• 2 blood oranges
• ¾ cup unrefined, extra virgin olive oil
• 2 cups heavy cream, preferably fresh not ultrapasteurized
• 2 cups whole milk, preferably fresh not ultrapasteurized
• 6 egg yolks, beaten
• 1/3 to 1/2  cup raw honey, preferably wildflower or orchard blossom
• 6 to 8 drops organic, food-grade orange essential oil
• dash unrefined sea salt

• Zest the blood oranges and reserve the zest.
• Tenderly segment the oranges, removing the white pith and tough membranes and reserving the tender, colorful orange flesh. Set aside.
• Whisk unrefined extra virgin olive oil, heavy cream, whole milk and beaten egg yolks together until thoroughly combined and gently emulsified.
• Vigorously whisk honey into the milk and egg mixture.
•   If your milk and eggs are very cold, the honey may harden and you may find it challenging to combine it thoroughly with the milk and eggs.  
• If that is the case, you may gently warm the mixture of milk and egg yolks over very low heat which enables the honey to blend more efficiently into the cream, milk and egg yolks.
• Stir in reserved orange zest, food-grade organic essential oil and sea salt into the honey-sweetened mixture of milk, cream, olive oil and egg yolks.
• If you’ve warmed the mixture, cool it in the refrigerator until it becomes quite cold – about twenty minutes.
• Fold reserved blood orange segments into the olive oil ice cream mixture, then freeze it according to your ice cream maker manufacturer’s instructions.

YIELD:  About 1 ½ quarts olive oil ice cream or about 12 servings.

Discription:This is very tasty recipes.Try it and Enjoy!!
Ingredients:

• Crushed pista
• 3 Cups milk
• 5 tbsp Corn flour
• 3/4 Cups sugar
• Vanilla essence
• 1 Cup cream
• Yellow and green color

• Dissolve corn flour in little water.
• Boil the milk and add the diluted corn flour. Cook until it becomes thick.
• Mix sugar and remove the milk from the flame and let it cool.
• Now add vanilla essence and colours to it.
• Beat the mixture and add cream.
• Keep the icecream in refrigerator for about an hour.
• Remove and beat it again.
• Add crushed pista. Again keep it for cooling.
• Pista Icecream is ready.

Discription:This is tasty ice-cream.Try it and Enjoy!!
Ingredients:

• 4 cups chopped fresh pineapple (one pineapple, my 4 cups were 25 ounces)
• 2 cups low fat cottage cheese
• Juice of one lime
• 3/4 cup sugar (or to taste)
• 1/2 cup toasted shredded coconut
• 2 cups chopped strawberries

• Place pineapple, cottage cheese, lime juice, and sugar in a food processor and pulse until sugar is dissolved and mixture is smooth. 
• Place mixture in the fridge and chill until cold, about 2 hours.
• Place mixture in the ice cream maker and churn according to the machine directions. 
• Transfer to a freezer-safe container and freeze for at least 2 hours before serving. 
• Layer pineapple ice cream with toasted coconut and strawberries to make mini sundaes. 

Discription:This is very tasty ice-cream.Try it and Enjoy!!!
Ingredients:

• 3 pints premium cherry ice cream
• 8 sugar cones
• 1 11.5-ounce package bittersweet chocolate chips
• 1/4 cup vegetable oil
• 2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
• 1 1/2 cups coarsely chopped toasted almonds

• Spoon some ice cream into 1 cone, packing gently to fill. Dip large (1/4 cup) round ice cream scoop into bowl of hot water.
• Scoop large mounded ball of ice cream onto cone, pressing gently. 
• Stand cone in small glass; place in freezer.
• Repeat with remaining cones and ice cream, placing each cone in individual glass.
• Freeze 2 to 8 hours.
  Place bittersweet chocolate and oil in small glass bowl. 
• Microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes.
• Let stand just until cool, about 10 minutes. 
• Place white chocolate in another small glass bowl; melt in microwave on medium-high, stopping occasionally to stir, about 1 minut
  Place nuts on plate. 
• Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice cream end of cone into chocolate, turning to coat.
• Gently shake cone, allowing excess chocolate to drip back into bowl. Immediately roll bottom half of chocolate-dipped scoop in nuts. 
• Dip fork into white chocolate; drizzle lines over top of cone. 
• Place cone in glass; return to freezer. Repeat with remaining cones.
• Freeze 1 hour.

DO AHEAD: Can be made 1 day ahead. Wrap cones in foil; keep frozen.

Discription:Making ice cream and sorbet without an ice maker creates a product that goes rock hard with too much freezing.Try it and Enjoy!!!!
Ingredients:

• 2 large, very ripe mangoes
• 1½ cups caster sugar
• 250ml unsweetened natural yoghurt

• Pulp/juice mangoes thoroughly, including squeezing off excess pulp from seed with hands.
•  Put pulp/juice into processor and purée.
•  In a pan, add a small amount of mango juice and the sugar. 
• Heat until dissolved
• Add sugar mixture to remaining mango pulp in blender and purée again.
• Add yoghurt and blend until well mixed.
•  Pour mixture into a metal slice tin, cover with plastic wrap and put in freezer. 
• Use metal because it is a better conductor of cold and heat.
•  When almost frozen (about 3 hours), put mixture in processor and blend until smooth. Return to freezer as quickly as possible.
•  Repeat process again when almost frozen (about 2 hours).
•  Repeat process again when almost frozen (about 1hr).
•  Return to freezer for another hour and now it’s ready to eat.

Discription:This is very tasty and easy to make.Try it and Enjoy!!!
Ingredients:

• 1 mango
• 1 TBS lemongrass pulp
• 1 cup heavy whipping cream
• 4 egg whites
• 4 TBS sugar

• Peel mango and cut into cubes. 
• Using a blender or food processor, turn the mango into a baby food consistency.
• Add lemongrass pulp and mix well. Pour in the cream and stir until mixed.
• In a separate large bowl (Great if it has a spout!) beat 4 egg whites until frothy, and then beat in the sugar gradually.
• Fold in the fruit and cream.
• Freeze and mix according to your ice cream maker instructions.

Discription:This is very tasty ice-cream.Try it and Enjoy!!!!
Ingredients:

• One 12-count box sugar ice cream cones
• 4 tablespoons unsalted butter, melted
• 3/4 cup almonds, toasted and chopped
• One 3-ounce bar semisweet chocolate, plus more for shavings
• 3 cups coffee ice cream, softened
• 1/2 cup chocolate-covered espresso beans, finely chopped
• 1/2 cup heavy cream
• 1 tablespoon icing (confectioners) sugar

• Using a food processor, grind the ice cream cones into fine crumbs. 
• Transfer to a medium bowl and stir in the butter. 
• Divide the crumb mixture among the cups of a 6-cup jumbo muffin pan and press about three-quarters of the way up the sides of each cup.
• Spoon 1 tablespoon almonds into each cup.
•  In a small, microwaveable bowl, melt 3 ounces chocolate at medium power in intervals, stirring occasionally. Top the almonds with the melted chocolate to cover.
• Freeze for 10 minutes.
•  Spoon about 2 tablespoons ice cream into each muffin cup.
• Sprinkle 1 tablespoon chopped espresso beans onto the ice cream and flatten with the back of a spoon. 
• Add another 2 tablespoons ice cream and the remaining almonds and flatten again. 
• Add the remaining ice cream and espresso beans, and flatten. 
• Freeze for at least 1 hour.
•  Whip the cream and confectioners’ sugar until soft peaks form.
•  Run a knife around the edges of the muffin cups to remove from the pan. 
• Top the cakes with the whipped cream and chocolate shavings.
•  Sit back, feet up and enjoy!

Discription:This is Cool, creamy, and pink.It is Dotted with red strawberriesThis is Tastes like the summer.This is tasty and Enjoy!!
Ingredients:

• 1 small box instant vanilla pudding (made with box directions, milk added)
• 2 cups mashed berries
• 2 cups sugar
• 1 pint whipping cream
• 1 can evaporated milk

• Mix all the ingredients together and chill until very cold. 
• Then pour into your ice cream maker’s canister. 
• Churn until thickened, then freeze for a couple hours to firm it up.
• Pudding mix is an interesting ingredient, but it works — this ice cream is good. 
•  Be sure not to overfill your ice cream maker — fill it 3/4 full only to leave room for the ice cream to aerate and grow.

Discription:This is very tasty ice-cream.Try it and Enjoy!!!
Ingredients:

• 4 bananas
• 150ml (5fl oz) fresh ready-made custard
• 75ml (2 1/2fl oz) double cream
• 4tbsp manuka honey

• Peel the bananas and roughly chop into small chunks.
• Put in a plastic sandwich bag and seal. 
• Place flat in the freezer and leave for about 2 hours, until they are completely frozen. 
• This can be done days in advance. however, the ice-cream itself can be made at the last minute, just before you serve it.
• You simply place the frozen bananas in a food processor with the custard, double cream and Manuka honey. 
• Blitz until you have a smooth, creamy ice-cream and serve straight away.
• If you happen to have any ice-cream left over, it can be frozen and used another day.

Discription:This is very tasty ice-cream.Try it and Enjoy!!!
Ingredients:

• 300ml (10fl oz) milk
• 1 vanilla pod, split, or 1/2tsp vanilla extract
• 4 large egg yolks
• 125g (4 1/2oz) caster sugar
• 300ml (10fl oz) double cream

• Pour the milk into a saucepan, add the vanilla pod or extract and gently bring to the boil. 
• Beat together the egg yolks and sugar until they are pale and creamy. 
• Stir in the milk, return the liquid to the saucepan and stir continuously over a low heat until it thickens and just starts to coat the back of your spoon (it should be the consistency of double cream). 
• Make sure you don't boil the custard because it may separate and curdle.
• if you feel it is getting too hot, remove from the heat and just continue stirring until it thickens.
  Remove the pan from the heat, take out the vanilla pod, if using (scraping out the seeds first), stir in the cream and leave to cool.
• leave the custard base to cool and then pour the mixture into an ice-cream machine and churn for about 20-30 minutes, until the ice cream is thick and scoopable. 
• This is ready to eat straight away, or can be made into a sundae as suggested on these pages, or transferred to the freezer in a covered container.
• If you don't have an ice-cream machine, place the mixture in a container (ideally metal) and freeze, beating well at 1 hour intervals, until scoopable.

Discription:This is very tasty.Try it and Enjoy!!
Ingredients:
For the summerberry ice-cream:

• 1 x vanilla ice-cream recipe
• 500g (1lb 2oz) fresh or frozen summer berries: strawberries, raspberries, blueberries and blackberries
• 100g (3 1/2oz) caster sugar

For the raspberry sauce:

•  250g (9oz) fresh or defrosted raspberries
• Juice of 1/2 lemon
• 3tbsp caster sugar

For the sundae:

• Handful of fresh summer berries
• 2-3tbsp whipped cream
• 2-3 hob-nob or digestive biscuits, crumbled

• To make the ice-cream, follow the instructions for the vanilla ice-cream given left, until the stage at which it is ready to churn.
• If you are using fresh berries, remove any stalks and rinse under the tap. 
• Frozen ones just need to be defrosted before using.
• Puree the berries and sugar in a food processor or blender, or mash well with a potato masher. 
• Push the puree through a sieve to remove any pips or seeds.
• Taste the puree and add more sugar if it isn't sweet enough. 
• Add the puree fruit to the vanilla custard and pour into an ice-cream machine and churn for about 20-30 minutes, until the icecream is thick and scoopable.
• To make the sauce, blend together the raspberries, lemon and sugar until smooth and then push through a sieve.
• now layer the ice-cream, raspberry sauce, some fresh berries, whipped cream and crumbled biscuits in a sundae glass.

Discription:An American innovation.......this flavour gets its name from the crunchy almonds and walnuts and chewy marshmallows that add a deliciously unusual element to the otherwise smooth texture of ice-cream.
Bring out your largest serving spoon.......your little devils are sure to ask for large helpings of this "bumpy" creation.
Ingredients

• 1 cup chocolate, grated
• 1 can (400 grams) condensed milk
• 1 cup water
• 2 cups (400 grams) fresh cream
• ¼ cup walnuts, chopped
• ¼ cup almonds, chopped
• ¼ cup chocolate chips
• ½ teaspoon vanilla essence
• 1/3 cup small marshmallows

• Combine the chocolate and condensed milk in a pan and melt over a slow flame till the chocolate melts completely.
• Allow it to cool slightly, add water and mix well. Cool completely.
• Add the cream and vanilla essence and mix again. Blend this mixture in a blender if necessary, to ensure that it is smooth.
• Pour into a shallow container and cover and freeze till it is almost set.
• Divide the mixture into 2 parts and churn each portion in a blender.
• Add the walnuts, almonds, chocolate chips and marshmallows and gently stir them in.     
• Transfer into a shallow container, cover and freeze till it is set. Scoop and serve.