Recipes Involving Melting
Find a wide selection of great Creaming Recipes @ The #1 Recipe Site 123easyaspie.com
Q: WHAT IS CREAMING AND WHY DO YOU CREAM INGREDIENTS IN SOME RECIPES?
What does the term “cream” mean? I’m referring to creaming ingredients in a recipe..like pancakes for example. And why do you cream ingredients in some recipies?
A: You cream butter and sugar together to incorporate air into the batter. Having air bubbles in there will make your end product light and fluffy as the air bubbles expand in the heat.
Complete details here: http://www.baking911.com/howto/cream.htm
Q: Ice Cream recipes without eggs or gelatin wanted?
I have a Cuisinart ice cream maker. I am looking for ice cream/ sorbet recipes that do not require eggs or gelatin. Thanks!
A: I love making ice cream in my Cuisinart ice cream maker – but never put eggs in my ice cream. I guess my mom did a good job of scaring me about eating raw eggs when I was a kid!
Here’s a recipe for a vanilla ice cream without eggs or gelatin.
You can also add fun mix-ins like crumbled Oreos for Cookies and Cream or Chocolate Chips and Cookie Dough Balls for Chocolate Chip Cookie Dough Ice Cream.
1 cup milk
1/2 cup granulated sugar
2 cups heavy whipping cream
1 1/2 – 2 tsp vanilla extract
Just pour this mixture into your ice cream maker for 25 min.
If you want a different recipe – you can check out
All the recipes on this site are “egg-less.”
You should be able to find all the help you need!
Enjoy your ice cream…just try not to eat it all at once!
Q: Trying to find recipes for the Deni Ice cream maker?
I just received this wonderful gift in the mail. The booklet came with about 30 recipes but I was wondering where I could find some other recipes? I am looking for the yogurt/nonfat ice cream recipes. . .
I have the recipe book for the models # 5010, 5012, 5013. Received from QVC.
A: HOMEMADE ICE CREAM OR YOGURT
2 c. sugar
2 boxes instant pudding
1 (9 oz.) carton Cool Whip
1 tsp. vanilla
1/2 gal. milk
20 pkgs. Equal
2 boxes sugarfree pudding
2 cartons plain yogurt
1 tsp. vanilla
1/2 gal. skim milk
Beat eggs. Add sugar and pudding. Add topping and vanilla. Gradually add milk. Pour into ice cream freezer can and freeze according to instructions
BLUEBERRY YOGURT ICE CREAM
1 qt. blueberries
2 1/2 c. sugar
1 qt. milk
1 can evaporated milk
1 can condensed milk
1 tsp. vanilla
2 c. plain yogurt
Boil berries in enough water to not quite cover, mash and strain off juice. While juice is warm, add sugar and let dissolve. Add rest of ingredients and pour into freezer or churn. This can be stored in individual containers with tops and it will stay creamy; not hard as ice.
APRICOT FROZEN YOGURT
Servings: Makes about 1 1/2 qt.
1 1/2 cups sugar
1 3/4 cups cold water
2 cups packed soft dried California apricots (10 oz)
1 (32-oz) container whole-milk plain yogurt (3 1/2 cups)
2 1/2 teaspoons unflavored gelatin (from a 1/4-oz envelope)
Special equipment: an ice cream maker
Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes. Drain apricots in a sieve set over a bowl, then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)
Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved. Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature.
Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.
Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.
Freeze apricot mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.
Frozen yogurt can be made 1 week ahead
hope these help. good luck and enjoy.
Q: Why do home made ice-cream recipes state the mixture needs to be heated before putting into an ice cream maker?
I’ve recently bought an ice cream maker, and i’ve noticed most of the recipes (in various different books and places online) it says to heat all the ingredients before cooling and putting into the ice cream maker.
Why does the mixture need to be heated? Will the recipe not work if I just put all the ingredients in a bowl cold and mixed together?
A: It’s called pasteurization. To kill any possible harmful bacteria.
Q: I just bought an ice cream maker. Anyone have any good recipes to share?
I nned good ice cream recipes for my ice cream maker. I need web sites or recipes. Thanks to all who answer!
A: HEAVENLY BANANA SPLIT ICE CREAM
1 carton frozen strawberries
1 can chunk pineapple
6 oz. chopped pecans
1 quart half and half
1 can sweetened condensed milk
3/4 tsp. vanilla
1 small lime
Mash 3 bananas and cut the other one in (round) slices. Add the juice from one small lime. Add vanilla, half and half and the can of sweetened condensed milk. Add can of pineapple and its juice. Add the frozen strawberries and pecans. Add milk to finish filling ice cream freezer Pour into freezer and freeze as any other ice cream.
Q: Does anyone have any good ice cream recipes?
I have a soft serve ice cream machine, but of course, you need a recipe to put in it so it will make the ice cream. Anyone have any really good soft serve ice cream recipes?
A: I’m not sure if there is any difference in the ice cream mixtures for soft serve and regular ice cream machines. I do have some recipes that I use in my cuisinart ice cream maker (which is not a soft serve machine). If it’s okay to use regular recipes, you can try these.
I hope this helps,
Q: Do you know any cool ice cream recipes usin ice cream maker?
I just bought an ice cream maker and need recipes for cool ice creams including pineapple, and other tropical fruits.
A: to make a really good premium ice cream, you should check out alton brown’s show “good eats” and theres an episode called “churn baby churn”. you can find it at www.foodtv.com
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar (normal sugar will do just fine though)
2 teaspoons pure vanilla extract
start off by mixing the cream and half +half in a sauce pan. bring it just to a simmer on medium heat, and as soon as you see bubbles, take it off the heat. mix 8 egg yolks in a bowl. whisk until its very creamy. then add sugar, and only add a little at a time. stir well, so that its smooth, and its gonna be THICK. now, add your cream thing to your sugar/egg thing. only put in about 1/3 of the cream into the eggs, and mix well. continue mixing, and add the rest as you go. DONT just put it all together. go slowly. when you’re done mixing it, toss it into a sauce pan again, and put on low heat. stir continuously, until it hits 175 degrees (no salmonella for us!). when its done, put a spoon in it, and see if the stuff coats the BOTTOM of the spoon. if it does, its just how you want it to be – its called “nappe”. lol. now, once its cooled down some what, add the vanilla.
ok, then you need to put it in the fridge for at least 4 hours. you want it to get down to 40 degrees, and you want it to take its time, otherwise it comes out kinda crappy. this seems like a long process, but believe me, its well worth it.
when its down to the right temp, put it in your machine. that will make a premium vanilla ice cream. he explains how to make others, but the base is the same for all of them (you just add something other than vanilla…. say, pineapple extract, or citrus oils or something).
and as the machine does its job, you can add stuff into it. cookie chunks, candy pieces, even fruit slices. but, if its something you think will get soggy (like oreos) wait until the ice cream is already pretty thick. if its something that wont get soggy (like the kind of mint you find on your pillow in a hotel) you can add it in early in the process.
Q: Can you give me vanilla ice cream recipes where I don’t have to use an ice cream maker or freezer?
I really don’t prefer to have half and half or heavy cream or whipping cream in the recipes, please.
A: Those are the vital parts of making ice cream. maybe not an ice cream maker, but at least a freezer! With out the cream or half and half, you could use milk, but it won’t come out like your “typical ice cream” texture. Any ways:
5 egg yolks
2/3 cups sugar
1 cup half and half (or milk)
2 tablespoons butter
1 cup whipping cream (or Milk)
2 teaspoons vanilla extract
Beat yolks and sugar until blended. Pour in top of double boiler. Stir in half and half/Milk. Cook and stir over boiling water until thickens. Set aside – stir in butter. While its cooling on a rack, stir occasionally until room temperature. Stir in whipping cream(or milk) and vanilla.
Once you have this solution, put it in a Plastic baggie/zip lock bag. Get another/ larger zip lock bag, and fill it 1/3 with cold ice and salt (thick kosher salt, or rock salt… or LARGE amount of table salt) and put the smaller baggie inside of that larger one. Make sure that no ice cream solution will get out of the smaller bag (duct tape may work=]) now zip up the zip lock bag and shake it up until your solution gets thicker. Once it is thickened , your ice cream is good to go!
***The Salt allows the ice to stay below freezing temperature, making the ice cream freeze quicker. The reason why at least Heavy cream (or half and half… or even light CREAM) is necessary is because shaking the solution thickens the cream, thus the name “ice CREAM” but in your defense, I made it with MILK my first time.
Q: Homemade ice cream recipes that don’t involve cooking?
I’m too lazy to do the recipes that involve cooking-lol! I just want to throw the stuff in the ice cream maker and make it.
I’ve made coconut ice cream several times and it has come out perfectly so I would like to try something different!
The ice cream maker I have is one with the metal cylinder you freeze overnight first, then dump the ingredients in and turn the crank periodically and in 20 minutes you have perfect ice cream–if it makes a difference for the recipes
A: This is a Tin Can Ice Cream recipe..I don’t see why you can’t use it in your machine.
Tin Can Ice Cream
1 cup milk
1 cup whipping cream 1/2 cup sugar
1/2 teaspoon vanilla
nuts or fruits, as desired
crushed ice and rock salt
Put all but ice and salt in a 1 pound coffee can with a lid. Place the 1 pound can inside a 3 pound can. Pack crushed ice around the 1 pound can.Pour at least 3/4 cup rock salt over ice. Put on lid. Roll back and forth for 10 minutes. Open cans. Stir mixture with spatula. Add more ice and salt around outside of smaller can. Replace lid and roll 5 more minutes.
look under Philadelphia style ice cream here:
Q: Can I substitute evaporated milk for light or heavy whipping cream in ice cream recipes?
I’m trying to make ice cream and all I have is whole milk, evaporated milk, and sweetened condensed milk. Can I make it work? Every recipe I have calls for half and half or heavy cream.
A: yes you can . it just wont get as creamy, but go to www.allracipes.com and they have ice cream made with cam milk and it is delicious
Q: Vegetarian and Homemade ice cream recipes?
Does anyone know where I can get some great low calorie and/or healthy vegetarian recipes? And also some great homemade ice cream recipes?
This website has vegetarian recipes for all meals.
1 eggplant, peeled and sliced into 3/4 inch rounds
1 tablespoon margarine
6 slices Monterey Jack cheese
6 hamburger buns, split
6 leaves lettuce
6 slices tomato
1/2 onion, sliced
1/2 cup dill pickle slices
1 (20 ounce) bottle ketchup
3 tablespoons mayonnaise
2 tablespoons prepared yellow mustard
Place the eggplant slices on a plate, and cook in the microwave for about 5 minutes, or until the centers are cooked.
Melt margarine in a large skillet over medium-high heat. Fry eggplant slices until lightly toasted on each side, and place one slice of cheese onto each one. Cook until cheese has melted, and remove from the skillet.
Place eggplant on hamburger buns, and allow each person to top with lettuce, tomato, onion, and pickles, and dress with ketchup, mayonnaise and mustard.
Homemade Ice Cream
2 & 1/2 Cup sugar
6 cups milk
3 cups light cream
1 cup heavy cream
2 Tablespoons vanilla
1/2 teaspoon salt
This recipe is handy if you have an old hand-turned ice-cream maker in your garage, attic or basement and have forgotten how to use it;
Beat the eggs until light and fluffy. Add the sugar gradually as you continue to beat. Do this until the mixture thickens.
Add the remaining ingredients and mix well.
Pour the mix into an old handcranked ice cream freezer, pack ice and salt around the sides of the bucket. Then grab the handle and start turning.
As soon as the ice cream thickens so much that you can hardly turn the crank, cover the whole ice cream maker with a heavy layer of newspaper (or equivalent) and let it sit for about 20 minutes.
Then just pull out the bucket, pry off the lid and it’s ready to eat!
Q: Why do some ice cream recipes tell you to refrigerate the mix before freezing?
I am making Homemade ice cream for a church event tonight. My recipe says to refrigerate for 2 hours. I don’t have time. What is the refrigeration step good for? Is it vital?
A: In my experience it just gets the mixture really cold to shorten the processing time in the ice cream freezer.
Q: Does any one have good homemade hair moisturizing cream recipes for curly hair, that will define the curls?
I would like the leave in hair treatment recipes, that can make my hair moisturized, nice, and soft. Thank you!
A: I haved used this on my hair,and it’s the best EVAR!
WHAT YOU NEED:
Pure Aloe Vera Gel
and a comb
One of the top ingredients in curl creams is aloe vera. It hydrates and coats curls so they look soft and defined!
To do: In the shower? Wet hair, then comb through a large dollop of the alo vera gel. Cup the ends and lightly scrunch curls upward. Air-dry without touching. Not in the shower? Fill 1/3 of a small spray bottle with aloe vera gel. Fill the rest of the way with warm water.Shake vigourously, then generously mist through hair. Comb through evenly to distribute,then air dry completely. Scrunch!
Q: Need Good Homemade Ice Cream Recipes?
I need some good homade ice cream recipes…. other than vinalla or chocolate….
My son is showing his cattle at a show in a couple of weeks and they are having a homemade ice cream contest….
So if you have any…. please lets us know ….
A: Easy Homemade Cookie Ice Cream:
6¼ hours 10 min prep
3 egg yolks
1 (14 ounce) can condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich style cookies, coarsely crushed
2 cups heavy cream, whipped
1. In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla.
2. Fold in the crushed cookies and whipped cream.
3. Pour mixture into a 9 by 5-inch loaf pan lined with foil.
4. Cover and freeze for 6 hours or until firm.
5. To serve, scoop ice cream from pan or cut into slices.
Q: Post any recipes for vegan ice cream?Oatmeal based ice cream?
someone was asking for a recipe for that and I found my recipe that I was working on years ago, sort of complicated and slightly gummy but …if they will a ask again…will post it. Meanwhile if anybody has other vegan ice cream recipes, please post them..
A: I made this for friends for a dinner party the other night and they seemed to enjoy it:
Coconut milk and vanilla “ice cream”
I can (440ml/14 fl oz) of coconut milk
30g/1oz/2tbs wholewheat flour
30-55g/1-2oz raw cane sugar (to taste)
1 tsp vanilla essence
Empty the contents of the can into a liquidiser/blender, add the flour and the sugar and blend thoroughly. Transfer to a saucepan and heat gently until slightly thickened and simmering. Remove from the heat, cool and chill thoroughly.
Once chilled, stir the vanilla essence into the mixture and pour into ice cream maker. Follow manufacturer’s instructions.
If you don’t have an ice cream maker, pour the mixture into a large glass or ceramic bowl and place in the freezer. During the freezing process, you will need to stir the mix about every 20-25 minutes.
Take it out of the freezer about 10 minutes before serving as it does become extremely hard in the freezer, but dishes up easily once slightly softened.
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