SOUNDS LIKE YOU GUYS HAVE IT ALL OUT THER IM IN ANACONDA AND I HAVE BEEN TRYING TO GET ONE FOR A WHILE TRY THIS SITE
MAKEICECREAM.COM IT SCHOULD BE A GOOD ONE
I just tried my Cuisinart ice cream maker and it leave a thick film in your mouth. The ice cream was really good but the film is distracting. I was thinking maybe I need to reduce the amount of heavy cream. Any suggestions or reasons why this would happen?
Oreo Ice Cream Cake
2 C. Oreo chocolate cookie crumbs
1 C. Pecan pieces, toasted and chopped
1/2 C. Sugar
1/2 C. Butter, melted
1/2 C. Butterscotch-flavored topping
1/2 gallon ice cream of choice or frozen yogurt, softened
Prepared whipped topping
For garnish, maraschino cherries
In medium bowl, combine cookie crumbs, pecans, sugar and butter. Reserve 1
cup crumb mixture.
Press remaining crumb mixture on bottom and 2 inches up the side of 9-inch
springform pan. Spread butterscotch-flavored topping over crumbs. Top with
softened ice cream or frozen yogurt. Sprinkle reserved crumbs, pressing
lightly.
Freeze 4 hours or until firm. Garnish with whipped topping and cherries if
desired.
Note: Recipe can be halved and prepared in a 9-inch pie plate.
Ice Cream Cone Cake
1 small (9 ounce) package cake mix, any flavor
1 egg
12 ice cream cones (flat bottom)
6 tablespoons water
ice cream or frosting
Mix cake mix with egg and water according to directions. Place about two
tablespoons of batter in each cone (about half full). Put cones in paper-lined
plastic cupcake tray and microwave six at a time at 50% power for 2 to 3 minutes
or until toothpick comes out clean. Turn tray halfway through cooking time. Let
cool, then serve with scoop of ice cream or frosting.
Mud Cake Ice Cream
Ingredients:
1 scoop of your favorite ice cream
1 piece chocolate cake
Method:
Put scoop of ice cream in desert dish
Allow to soften, but not melt
Stir rapidly
Add the piece of chocolate cake
Stir again to break up the piece of cake, but leave large chunks for the pieces
of mud.
Definitely! Go for it…. Even if all you do is pour a big jar of fruit yoghurt into it and freeze that (which is gorgeous)….
Pumpkin Ice Cream
Ingredients
2 cups prepared Dari-Free
1/ 2 cup Dari-Free Powder
1 cup canned pumpkin
1 /2 to 2/3 cup brown sugar, packed
2 tablespoons margarine
1 1 /2 teaaspoon pumpkin pie spice
1 teaspoon xanthan or guar gum (optional)
Directions
In a medium saucepan, combine all ingredients and bring to boil while stirring constantly.
Boil until ingredients are dissolved, and remove from heat.
Allow to cool.
Transfer mixture to the canister of an ice cream maker and process according to manufacturer’s instructions.
For christmas i’m making my mom her favorite icecream that they discontinued making about three years ago. The recipe tells me to put it in a freezer. It doesnt tell me to put it in an icecream maker or icecream freezer it just says freezer. What should I do. I do not own an icecream maker or icecream freezer is there any other way too make it?
I found a recipe for ice cream that calls for a cup and a half of white sugar.. I know this is a lot, but the recipe makes 5 quarts of ice cream, so in proportion, is it really a lot? I’m only 13, experience has not yet come to me yet in the area of cooking/baking.
Where can I get ice cream containers that holds up to 1.5 quarts of “homemade” ice cream? Either cardboard ones or plastic ones. I just got an ice cream maker and i need something to store the ice cream.
Are there any in like target or walmart? I heard you can ask restaurants for some, but I wanna know if its at a store.
I recommend French Vanilla or Banana icecream w/ this cake
Hummingbird Cake With Cream Cheese Frosting
INGREDIENTS:
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana
.
Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioners’ sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans
PREPARATION:
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened.
Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.
the receipe calls for eggs and heavy whipping cream
