Candy Glass Ice Cream Cups Recipe By Tasty Recipes

CEREAL ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Lightly grease a 6-cup nonstick muffin tin with nonstick spray.
• In a large pot, melt the butter over medium heat. Add the marshmallows and stir until completely melted and combined with the butter. Stir in the cereal until well coated.
• Divide the cereal mixture into 6 equal portions and roll into balls. Flatten each ball into a disc, then gently press each disc into a cup of the prepared muffin tin. Press the bottom of a small glass into each cup to pack the mixture slightly against the bottom and up the sides of the molds. Let cool to room temperature, about 20 minutes.
• When ready to serve, remove the cereal cups from the muffin tin and scoop the ice cream into the cups.
• Enjoy!

CANDY CAP

Steps:

• In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the ground candy caps. Remove from the heat and let steep for at least 1 hour or up to 2 hours.
• When you feel like your mushrooms are in a good place, return the pan to medium heat and bring the mixture back to hot.
• Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
• Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
• Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
• Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
• When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.

MAGIC CHOCOLATE BALL RECIPE BY TASTY

Steps:

• Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth.
• Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes.
• Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. If you want to be extra careful, immediately after unmolding, place the ball back in the freezer for a few minutes.
• Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
• Twist back and forth with a gentle motion, making sure that you're not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
• On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
• Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
• Pour the chocolate sauce over the ball in a circular motion.
• Enjoy!

WHITE CHOCOLATE ICE CREAM CUPS RECIPE BY TASTY

Steps:

• In a heatproof medium bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
• Working one at a time, pour ¼ cup (60 ml) of the melted white chocolate into a silicone muffin mold. Carefully tilt the mold in a circular motion so the chocolate comes all the way up to the edge, without overflowing. If any chocolate spills over the mold, simply wipe it clean with a damp paper towel. Let any excess chocolate drip back into the bowl of melted chocolate. Set the filled cup on a baking sheet and repeat with the remaining molds and melted chocolate. Freeze the cups for at least 30 minutes, until solid.
• Gently peel the silicone molds away from the top of the chocolate cups and push up from the bottom to release the cups. If the chocolate starts to soften, immediately return to the freezer for 5-10 minutes to reharden. Set the chocolate cups on a tray and return to the freezer until ready to use.
• When ready to serve, scoop the ice cream into the white chocolate cups.
• Enjoy!

CANDY GLASS ICE CREAM CUPS RECIPE BY TASTY

Steps:

• In a heatproof liquid measuring cup with a pour spout, melt 7 candies of the same color for 30 seconds. Continue microwaving in 15-second intervals, if needed, until completely melted and bubbling.
• Wearing latex gloves to protect your hands, carefully pour the molten candy into a cup of the silicone muffin mold. Gently tilt the mold in a circular motion so the melted candy comes all the way up to the edge of the mold, without flowing over. If any candy, spills over the edge of the mold, carefully wipe it clean with a damp paper towel. Repeat with the remaining candy to make 5 more cups. Chill the cups in the refrigerator for at least 30 minutes, until set.
• Gently peel the silicone molds away from the top of the candy cups and push up from the bottom to release the cups. Carefully repeat with the 5 remaining cups. Place the candy cups on a tray and refrigerate until ready to use.
• To serve, scoop the ice cream into the candy cups.
• Enjoy!

COTTON CANDY ICE CREAM SANDWICH RECIPE BY TASTY

Steps:

• Make the cotton candy: Let the machine heat for 10 minutes before using, then turn off.
• Add the pink hard candies to the machine, then turn back on. When you see the cotton candy web begin, hold a cone in the center at a 45° angle. Move the cone around the bowl and spin while the candy collects on the end, then move the cone into a horizontal position and continue rotating to collect the rest of the candy, moving from side to side.
• Carefully remove the cotton candy from the cone and press into a 3-inch (7.5 cm) round mold to compact.
• Let the machine heat up again before using, about 5 minutes, then repeat with the blue hard candies.
• To assemble, use a serrated knife to cut a 1-inch (2.54 cm) disc crosswise from the pint of ice cream. Peel off the carton.
• Sandwich the ice cream round between the blue and pink cotton candy. Add the sprinkles to a shallow dish, then roll the edges of the ice cream sandwich in the sprinkles.
• Freeze for 30 minutes more before serving.
• Enjoy!