4Combine 1 cup heavy whipping cream, 1 cup whole milk, and
Combine the yogurt, cream and zest in the canister of the ice cream maker and follow individual machine's operating instructions.
If there is no ice cream maker, mix everything by hand and place it in a metal container in the refrigerator. Mix it by hand six times, about once every half hour, over the course of the day.
Scoop ice cream onto a slice of honeycomb, drizzle with honey and garnish with a sprig of lavender.
Serve.
Mix the ingredients and pour into a the container of an ice cream maker. Follow manufacturer recommendations for freezing. Place in into freezer and allow to rest at least 2 hours before serving.
Alternately, pour the mixture into a shallow freezer container and freeze, uncovered, for 1 - 2 hours, or until the mixture begins to set around the edges. Turn the mixture into a bowl and, with a fork, stir until smooth. Return to the freezer container, cover, and freeze for another 2 - 3 hours, until firm.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
old lime syrup in an ice cream machine, following the manufacturer's
ale. In a saucepan, heat cream until nearly, but not quite
ool slightly. Stir in the yogurt, coconut milk and 2 tbsp
ool slightly. Stir in the yogurt and coconut milk. Reserve 2
Combine the yogurt and 4 tbsp sugar in a large bowl. Scrape in the vanilla seeds and mix well. Freeze for 1 1/2- 2 hours. Stir the yogurt mixture every 20-30 mins.
Meanwhile, mix the strawberries and raspberries with the remaining 1 tbsp sugar. Chill for 15-20 mins. Divide the berries among four dessert dishes. Using an ice-cream scoop, top each portion with some frozen yogurt. Garnish with the mint and serve.
he paddle attachment, blend together cream cheese and sugar.
Add
Grease and line base of 23 cms springform pan with baking paper.
Toast almonds till golden for about 3 minutes in small non stick frypan.
Spoon ice cream into large bowl. soften for 10 minutes.
Add yoghurt and cinnamon to softened ice cream.
Combine well then fold throght Turkish Delight and 1 cup of almonds.
Spoon into pan, top wit rest of almonds.
Cover with foil.
Freeze overnight.
Cut into wedges to serve.
Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.
br>Combine 16 oz of Greek yogurt (rBGH free) together with the
br>Combine 16 oz of Greek yogurt (rBGH free) together with the
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and
1 cup butter = 1/4 cup Greek yogurt plus 1/2 cup butter.
1 cup buttermilk = 2/3 cup Greek yogurt plus 1/4 cup buttermilk.
1 cup oil = 3/4 cup Greek yogurt.
1 cup sour cream = 1 cup Greek yogurt.
1 cup mayonnaise = 1 cup Greek yogurt.
1 cup cream cheese = 1 cup Greek yogurt.
Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls. Drizzle each with about 1 Tbs. honey. Add strawberries on top then sprinkling with nuts.
arge mixing bowl, combine butter, yogurt, melted chocolate and both sugars
1. Transfer ice cream to bowl; place in refrigerator
et into a basin containing ice water.
Stir custard frequently