SWEET-CREAM ICE CREAM WITH TOASTED WHEAT BERRIES
Provided by Christine Muhlke
Categories ice creams and sorbets, dessert
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the egg yolks and sugar until well combined.
- Pour the cream into a medium pot set over low heat. Split the vanilla bean, scrape the seeds into the cream and add the pod to the pot. Heat until cream is scalded. Remove from heat and slowly whisk a small amount into the egg mixture. Slowly whisk the egg mixture into the cream mixture. Set aside to cool. Once cool, fold in the sour cream.
- Refrigerate for several hours or overnight. Strain into an ice-cream machine and spin to the desired consistency.
- Toast the wheat berries in a sauté pan over low heat until they pop, 4 to 6 minutes.
- To serve, place a large scoop of ice cream in a dish, sprinkle with a tablespoon of toasted wheat berries and some berries.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 49 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 29 grams, Sodium 61 milligrams, Sugar 22 grams
SIMPLE SWEET CREAM
The simplest sweet cream to add to your coffee or fruit and oatmeal!
Provided by Aniko
Yield 5 servings
Number Of Ingredients 3
Steps:
- Place your sugar and water in a saucepan over high heat.
- Bring to a boil and stir continuously until all of the sugar is dissolved- about 3 minutes.
- Allow sugar water (syrup) to cool.
- Combine syrup with milk and stir or whisk to combine well.
CARAMEL ICE CREAM
Provided by Julia Reed
Categories ice creams and sorbets, sauces and gravies, dessert
Time 30m
Yield About 1 1/2 quarts, 6 to 8 servings
Number Of Ingredients 7
Steps:
- To make the caramel: in a heavy-bottomed saucepan, scald the cream and keep warm. In another saucepan combine the sugar with 1/2 cup water over medium heat and stir until the sugar dissolves and the liquid is clear. Turn heat to high and boil the mixture, without stirring, until it is a light to medium amber color, about 10 minutes. Remove from the heat and slowly stir in the cream. (Protect your face and hands, because the cream will spatter.) Stir until smooth, whisk in the butter and let cool.
- To make the ice cream base: In a heavy-bottomed saucepan, scald the cream and milk. In the top of a double boiler set over simmering water, whisk egg yolks and sugar. Add the scalded cream mixture, turn up the heat until the water is boiling and whisk the mixture continuously until it is thick enough to coat the back of a spoon. Remove the pan from the heat and whisk in the caramel.
- Chill overnight and freeze in an ice-cream maker according to the manufacturer's directions.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 17 grams, Carbohydrate 61 grams, Fat 51 grams, Protein 5 grams, SaturatedFat 31 grams, Sodium 57 milligrams, Sugar 60 grams, TransFat 0 grams
VANILLA ICE CREAM
Provided by Matt Lee And Ted Lee
Categories ice creams and sorbets, dessert
Time 2h30m
Yield serves 6
Number Of Ingredients 5
Steps:
- In a large saucepan, warm the milk over low heat until steam rises. In a bowl, whisk together the sugar and eggs, then slowly whisk in the warm milk.
- Return the custard to the saucepan and cook slowly over low heat, stirring continuously, and when the custard is thick enough to coat the back of a spoon, about 8 to 10 minutes, turn off the flame and let cool to room temperature. Stir in the cream and vanilla and chill in the refrigerator at least two hours.
- Churn chilled custard in an ice cream maker.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 32 grams, Protein 5 grams, SaturatedFat 19 grams, Sodium 68 milligrams, Sugar 21 grams, TransFat 0 grams
RUM CRANBERRY ICE CREAM WITH WALNUTS AND CHOCOLATE CHUNKS
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work - particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 quart
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cranberries and dark rum. Cover and let stand at room temperature for 2 hours; drain, reserving 2 tablespoons of rum.
- In a large bowl, whisk together the egg yolks and sugar.
- In a medium, heavy-bottomed saucepan, bring milk and heavy cream to a boil; remove from heat and add sea salt. Whisking constantly, slowly drizzle the milk mixture into the yolks until completely combined. Scrape the custard back into the saucepan and simmer over medium-low heat, stirring constantly, until the custard is thick enough to coat the back of a spoon (do not let it come to a boil). Strain through a fine-mesh sieve into a bowl; stir in the reserved rum and cranberries and chill until very cold, at least 3 hours.
- Transfer the custard to an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is almost finished, pour the chocolate and walnuts into the machine and allow to incorporate completely. Freeze in an airtight container.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 14 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 130 milligrams, Sugar 22 grams
STEWED BERRIES WITH ICE CREAM
Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur, adds extra zing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.
- Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.
ROASTED HAZELNUT VANILLA ICE CREAM
This hazelnut ice cream is spiked with Cognac and vanilla. The aromatics make the hazelnuts taste like praline, and I adore the crunchy nuts against the cold milky base.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 30m
Yield About a quart
Number Of Ingredients 8
Steps:
- Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.
- Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar and the salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
- Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
- In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and purée until a paste forms, 3 to 5 minutes. Scrape paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.
- When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 7 grams, Sodium 101 milligrams, Sugar 14 grams
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