How to Make Chocolate Brownie Ice Cream

By Joy Almond

I love Chocolate Brownies, but you can't really get them in France. You can get something similar from Patisseries, a slice of chocolate torte which has the luscious taste of dark, dense chocolate and melts in the mouth, but it doesn't have that combination of dry crisp outside and soft gooey centre that makes a brownie so irresistible.
Because I can't buy them I make my own brownies and they are a real favourite to make when we have guests round for coffee. It's probably a good thing I can't buy them as one of the things that I have discovered living in France is that with time on your hands every guest expects homemade treats if they are invited for coffee. Throwing a packet of biscuits on the table and telling them to help themselves is not really the done thing.
A few months back I had the idea to try and make a chocolate brownie ice cream. Well actually I was a little bit tiddly after one particular afternoon coffee session had turned in to a bit of a boozy evening. Far too much wine and cognac had flowed and as midnight approached yours truly got the munchies. With left over brownies on the kitchen counter and a tub of chocolate ice cream in the freezer I decided to combine the two. The taste was divine, although not appreciated as it should have been at the time.
The morning after the night before, and with a hazy recollection of sitting on the sofa with a large bowl of chocolate ice cream and brownies I decided to try and make it properly. And so this dessert was born. In this article I have given my recipe for Chocolate Brownies, but for a good quality homemade chocolate ice cream you will need to visit my website the address of which is at the bottom of this page. I'm not precious about my chocolate ice cream so if you have your own recipe, or want to get a recipe from elsewhere then this will work just as well.
To make the Chocolate Brownies
150g or 5oz Dark Chocolate
100g or 1/2 Cup Butter
4 Eggs
100g or 1 Cup Plain Flour
100g or 1 Cup Ground Almonds
300g or 1 1/3 Cups Sugar (Superfine)
Line a baking tin with parchment paper and preheat your oven to 200C or Gas Mark 5.
Put the chocolate on a plate on top of a saucepan of simmering water, add the butter and let it all melt.
Whisk the eggs and the sugar together until you have a frothy mix. Stir in to the melted chocolate and butter.
Bash the almonds with a rolling pin, or blitz in a food processor. Add these to the chocolate, eggs, sugar and butter.
Add the flour to the mix a tablespoon at a time, stirring each time to ensure the mixture is well blended.
Pour the mixture in to your baking tin and bake for 45 minutes. This is longer than you would usually bake brownies for but they go better in the ice cream if they are just a little bit drier than normal.
Once cooked take out and turn on to a cooling rack. Once cooled, cut in to small bite sized pieces. They can be stored for up to 4 days until you are ready to make your ice cream.
To make the ice cream follow your normal recipe for chocolate ice cream. With just a few minutes remaining in the ice cream maker add the small pieces of chocolate brownie. Serve on the same day.

For my delicious recipe for chocolate ice cream please visit my website http://myhomemadeicecream.com/

Article Source: http://EzineArticles.com/?expert=Joy_Almond

Jello Dessert Recipes: How To Make Fruit Ice Cream Jello Salad

By Christine Szalay Kudra

Jello dessert recipes are easy to make and they make anything you make taste even that much better. You can use jello puddings as well as the gelatins to create some interesting and mouthwatering desserts for you and your family. Adding such ingredients can add just the right texture and flavors you need to enhance the foods and snacks you are preparing for home and family. They also make wonderful treats for any type of party environment. You can make all sorts of delicious dishes that are sure to please even the most difficult to please when you include puddings and gelatins in the mixture.
Adapting Dessert Recipes is Easy
You can learn how to use these different ingredients to create a scrumptious fresh fruit ice cream jello salad. It includes fresh fruits such as apples, tangerines, and pineapples. However, you can always adjust this recipe just as you can so many others. For instance, if you are not interested in adding the flavors of apples, tangerines and pineapples, you might prefer to substitute them with such ingredients as bananas, kiwis, and peaches. Then again, you may have other fresh fruits that you would rather use while making this particular recipe.
The only cooking involved with making this delicious dessert is by melting the strawberry gelatin in boiling water. Of course, you can always choose to use different flavors of gelatin to create a different flavor of fruit and ice cream. Since there is little cooking involved you might want to teach the children how to make this dessert as well. Kids generally like to help out in the kitchen, especially when they are helping to create something as delicious and comforting as an ice cream jello salad for dessert or afternoon snacks. So be open to helping them learn how to make these types of snack for the family.
Recipe for Fruit Ice Cream Jello Salad
What You Need

• 2 packages strawberry jello gelatin 3 ounce
• 2 Tablespoons cottage cheese small curd
• 3 Tablespoons vanilla ice cream
• 3 apples
• 3 tangerines
• 1 large can crushed pineapple
• ½ cup chopped walnuts or pecans
• 1 small container whipped topping

How to Make It
Follow the directions on the strawberry jello gelatin to dissolve it in hot water in a large mixing bowl. Fold in the small curd cottage cheese and the vanilla ice cream into the jello mixture.
Peel the apples and tangerines and then dice them up into small pieces and then fold them into the jello mixture. Fold in the can of pineapples along with the juice and then stir in the chopped nuts.
Pour this mixture into a jello mold and then place in the refrigerator overnight to chill completely or for at least 4 to 6 hours before serving. After allowing the jello mixture to set, you can remove the dessert from the mold and then top it with the whipped topping before serving.

You can make so many different types of recipes while using jello pudding and gelatins. For instance, you might enjoy making and serving a jello cake recipe. It is easy to do, we can show you how when you visit our website to find even more delicious recipes.
JelloRecipes.net - We Don't Make the Products We Just Make Great Desserts with Them!

Article Source: http://EzineArticles.com/?expert=Christine_Szalay_Kudra

Top 7 Ice Cream Sandwich Recipes

By Hugh McInnes

There aren't many people out there who don't like a good frozen dessert. Whether it is ice cream, frozen yogurt or sherbet, recipes abound to help tantalise your taste buds and answer your cravings for something ice cold and sweet. Nothing is better than a list of top recipes to help you create the frozen sweet you want. If you like your sandwiches sweet and frozen, here are a few recipes to keep you happy.
1. There is nothing like a traditional vanilla frozen sandwich. Assembling it with a brownie crust makes it highly delectable. Just remember, it doesn't have to be plain to be delicious. Use the finest ingredients for a truly great ice cream sandwich.
2. A close second to the vanilla sandwich is the good Dutch chocolate sandwich made with your choice of crust. You can go with the standard devil's food or brownies or perhaps go for a vanilla or peanut butter flavoured crust to take it to the next level.
3. If you'd like to try something a little different, you might want to go for a lemon filled sandwich with a blueberry swirl. Encase the frozen goodness with a blonde brownie recipe for a really enjoyable treat. Lemon zest makes a tasty extra that goes so well with the blueberries.
4. If you're looking for that perfect chocolate and banana combination with a little extra, check out a chocolate chip and banana sandwich recipe. Making the filling using well ripened bananas with a delicious chocolate chip cookie crust is what makes this treat worth your while.
5. When trying out new recipes, you can't go wrong with the Sicilian. Made with a brioche crust known for its buttery goodness, use hazelnut or pistachio gelato along with delicious bittersweet chocolate chunks to make a sandwich worthy of its Italian heritage.
6. If you decide to go for something on the culinary cutting edge, a gingersnap crust with a tart lemon filling might just be what you're looking for. Make the lemon flavoured filling from scratch with whole milk and fresh ingredients for the best result. Make your gingersnaps from scratch too for the freshest tasting crust.
7. Top your list of favourites with a truly wonderful and fresh Almond Florentine crust with a black raspberry chip filling. Chocolate coated florentines are what gives this recipe that special classic raspberry/chocolate combination.
As you can see, ice cream sandwich recipes abound in the dessert world. You're really only limited by your own imagination. If you can think of a combination, it surely can be made. Keep that in mind the next time you're in the mood for a delicious ice cream sandwich, and your options will be endless.

The article is written on the topic of the top 7 ice cream sandwich recipes. This includes inspirational recipes such as chocolate coated Almond Florentines sandwiches through to the good old fashion plain vanilla in chocolate crust. Try out your favourite recipe.

Article Source: http://EzineArticles.com/?expert=Hugh_McInnes


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Recipes for Sweet Treats: Blueberry Ice Cream Muffins, Walnut Squares, Oreo Truffles, Cherry Sorbet

By Linda Carol Wilson

Everyone has a sweet tooth, at least now and then. This article offers recipes for various sweets to satisfy even the most aching sweet tooth. Below are recipes that are easy and tasty enough for anyone from family to company! Blueberry Ice Cream Muffins are ridiculously easy to make and will surprise you with taste. Old-Fashion Walnut Squares are from my large collection of vintage recipes, yet they are as tasty today as they were many years ago. Oreo White Chocolate Truffles start with crushed Oreos; you know that has to be good! An finally a delicious homemade Cherry Sorbet with a Chocolate Covered Cherry Center. Delicious!
BLUEBERRY ICE CREAM MUFFINS
1 cup vanilla ice cream
1 cup self-rising flour
1 cup fresh blueberries
Combine the ice cream and flour, stirring just until moistened. Fold in blueberries. Spoon batter into paper-lined muffin pans, filling each 2/3s full. Bake at 350 degrees for 20 to 25 minutes.
OLD-FASHION WALNUT SQUARES
1 egg
1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped
Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.
In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325 degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.
*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend
Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.
OREO WHITE CHOCOLATE TRUFFLES
1 pkg (18-oz) chocolate sandwich cookies with white filling, finely crushed
1 pkg (8-oz) cream cheese, softened
1 lb white baking chocolate, melted
In a large mixing bowl, combine the crushed cookies with cream cheese. Beat with an electric mixer on low speed until well blended. Form into 1-inch balls. Dip balls in the white chocolate; place on a baking sheet covered with waxed paper. Refrigerate for 1 hour or until firm. To store, cover and refrigerate.
Yield: 50 truffles. Per truffle: 115 calories, 13 g carbs, 2 g protein, 7 g fat (3 saturated)
CHERRY SORBET
1 lb bag frozen pitted tart red cherries, thawed
2/3 cup sugar
1/4 cup light corn syrup
6 milk chocolate-covered cherry candies
Hard shell chocolate ice cream topping
Maraschino cherries as garnish, if desired
In a blender container, puree tart red cherries with the sugar and corn syrup. Refrigerate mixture until cold, about 1 hour.
Remove the mixture from the refrigerator and put into an ice cream maker. Freeze mixture according to the manufacturer's directions. Remove mixture to a freeze-proof container and freeze for two hours. Place a nonstick foil-lined baking sheet in the freezer.
Using an ice cream scoop, scoop sorbet into the scoop filling it completely. Make an indentation in the center and insert one of the chocolate-covered cherry candies. Cover the cherry with more sorbet. Release the scooped sorbet onto the frozen baking sheet. Repeat to make 5 more scoops. Return to freeze and freeze.
To serve the sorbet servings, place each on a serving plate. Squeeze some of the chocolate ice cream topping over the sorbets. Top each with one of the long-stemmed maraschino cherries, if desired. Serve immediately.
Enjoy!

For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

Milkshake Recipes - An Easy Drink Recipe

By Andrew Goligher

An easy drink recipe is always good to have because it very easy to make, is fun to make and can be used for different occasions. This includes a good milkshake recipe to cool you down on a nice hot summers day, or lots of these easy drink recipes to help you make all your favourite milkshake recipes such a chocolate, strawberry, raspberry or vanilla milkshakes.
Milkshake recipes can also be made a bit healthier by including fruit in the recipe, for example including strawberries in the strawberry shake, or putting a bit of avocado in the recipe. A milkshake is a sweet, cold drink which can be made from milk, ice-cream, flavorings or sweeteners and pieces of fruit. They can be served in a tall glass with a straw with cream or sugar added for extra taste.
The most well known of milkshakes are vanilla, strawberry and chocolates milkshakes, although, with all the different types of ice-cream available in the shops nowadays, there are literally thousands of flavours available.
A milkshake is very refreshing and tastes great, more so on a warm summer day. They are very easy to make and mainly consist of ice-cream, milk, sugar but can also be made of fruit. When making them, you may not get it perfect the first time but it's good to learn from that.
You don't need to have special skills or anything and it can be fun making them, especially with kids. You also get to control what's in them which is the greatest advantage. It means you can experiment with as many flavours as you want and you can also make them as healthy as you want. It's easy to go to a cafe and order a milkshake but, as with so many things, homemade is often best.
It is easier and faster to make your milkshake in a blender, it doesn't have to be a fancy one if it's just ice-cream and milk you're blending. Premium ice-cream, with a high butterfat content, makes the best milkshakes. Cows' milk is also best, compared to goats, sheep milk or soy milk.
Easy Vanilla Milkshake Recipe:
- 1 cup of vanilla ice-cream
- 1/2 a cup of milk
Put into a blender and blend. Single cream can be used as an alternative to milk.
Complicated ingredients aren't required to make any of these easy drink recipes. The simpler the ingredients the better, and with all them ice cream flavours available, or by making your own, you can make any milkshake recipe you want. Have a go at these easy drink recipes and milkshake recipes, it's fun.

More information and milkshake recipe are available at [http://www.easydrinkrecipes.net] which also has lots of easy drinks recipes [http://www.easydrinkrecipes.net] covering easy fruit smoothie, juice recipes and the best cocktails. If you register you will also receive a FREE ICE-CREAM RECIPE e-book.

Article Source: http://EzineArticles.com/?expert=Andrew_Goligher

Free Recipe for Homemade Ice Cream - Green Tea Ice Cream Recipe

By Donna Monday

Green tea ice cream is a unique and refreshing change from the regular ice cream flavors. It's commonly served in Asian restaurants.
1/3 cup water
1/3 cup sugar
2 teaspoons powdered green tea
1 cup heavy cream
1 cup light cream
Directions
In a saucepan, combine the water and sugar. Cook over low heat, stirring constantly, until the sugar melts. Simmer the mixture for 5 minutes.
In a bowl, mix together 1 teaspoon of the sugar water with the powdered green tea. Add green tea mixture to the saucepan and stir until all is completely mixed.
Add the heavy cream and the light cream and stir until well mixed. Pour mixture into an ice cream maker and follow manufactuer's directions.
=> Free Recipe for Homemade Ice Cream: Cool Lemon Ice Cream Recipe
Like any recipe for making ice cream, this recipe can be adjusted to your own personal tastes. Some like it sweet, and some like it a little bit tart - whichever way you make this ice cream, it'll be delicious.
2 1/2 quarts half and half cream
2 1/2 cups sugar
1 cup fresh squeezed lemon juice
1 tablespoon lemon rind
Directions
Combine ingredients in a bowl and stir until completely blended. Refrigerate overnight. Pour mixture into an ice cream maker and follow manufactuer's directions.
=> Free Recipe for Homemade Ice Cream: Creamy Coconut Ice Cream Recipe
You put the lime in the coconut and shake it all up . . . oh wait. That's for another recipe. Still, you're taste buds will be singing a happy tune when you enjoy a spoonful of this creamy confection.
1 cup milk
1 (14 oz.) can Cream of Coconut (do not use coconut milk)
1 1/2 cups heavy cream or half and half cream
1 1/2 cups sweetened flaked coconut (optional)
1 teaspoon vanilla (optional)
Directions
In a blender or food processor, combine the milk and cream of coconut. Blend until completely mixed. Stir in the cream or half and half, the flaked coconut and vanilla (if you are using it).
Pour mixture into an ice cream maker and follow manufactuer's directions.
=> Free Recipe for Homemade Ice Cream: Magnificent Mango Ice Cream Recipe
You'll be doing the mango tango after tasting this refreshingly tropical ice cream.
1 (32 oz.) jar mangos
2 cups sugar
1 cup sour cream (optional)
1 can sweetened condensed milk
1 pint heavy cream or half and half
1 quart milk
Directions
In a blender or food processor, combine the mangos, mango juice, sugar, sour cream, condensed milk, heavy cream or half and half and milk. Blend until completely mixed. Pour mixture into an ice cream maker and follow manufactuer's directions.

Easy to make – fun to drink
[http://www.1st-milkshake-n-smoothie-recipes.com]

Article Source: http://EzineArticles.com/?expert=Donna_Monday

Ice Cream Pie Recipe - How To Make This Easy, Elegant Party Dessert

By Linda Kling

re you looking for an easy, showstopping, summer dessert recipe that's impressive enough for a party? Here's how to make an ice cream pie, including directions for a cookie crust (with variations), plus ideas for fillings and toppings. Everyone will love it!

For the very basic recipe:
1 cookie crust (store-bought or made from scratch - recipe follows)
1 tub ice cream, frozen yogurt, gelato, sherbet, etc. (1 quart - 1/2 gallon)
toppings
Soften the ice cream, until it's just soft enough to scoop out easily, then put into prepared pie shell. Smooth out the top. Cover lightly. Freeze until firm, at least two hours or overnight. Remove from freezer 15 minutes before serving. Then garnish with desired toppings (whipped cream, chocolate or caramel sauce, magic shell, crushed cookies, fresh fruit, etc.
Of course, you could just buy a pie shell and fill it with ice cream and it would be a nice dessert. But if you want to impress your guests, then you can make a delicious cookie crust from scratch and fill your pie shell with interesting flavor combinations, mix-ins and toppings.
HOMEMADE COOKIE CRUST
1 1/2 cups fine crumbs (from graham crackers, ginger snaps, vanilla wafers, chocolate cookies, shortbread - any crisp cookie, store-bought or homemade)
1/4 cup granulated sugar
6 tablespoons butter, melted
Crush crumbs in a food processor or the old fashioned way - in a large, heavy-duty resealable bag. (Leave a small opening in the top of the bag to allow air to escape.) Roll a rolling pin over the plastic bag until the cookies are broken into crumbs.
Mix crumbs and sugar together, stir in melted butter. Line pie plate with mixture, pressing firmly into place. Bake at 350 degrees for 8 minutes. Cool thoroughly before adding ice cream.
PRETZEL CRUMB CRUST
2 cups crushed (very fine) pretzels
1/2 cup melted butter
1/3 cup sugar
Combine all crust ingredients. Press crumbs over bottom and up sides of 9-inch pie plate. Bake for 8-10 minutes. Cool completely.
NO-BAKE OREO CRUST
13 Oreo cookies, crushed
1/4 cup butter (1/2 stick), melted
Mix Oreos and butter together and firmly press into a 9-inch pie pan over the bottom and all the way up the sides. Chill for 20 minutes to set.
Now, for the fun part. Get creative and come up with some combinations for some truly spectacular desserts:
* MUD PIE - Oreo crust, coffee gelato, topped with thick chocolate syrup
* PEACH MELBA PIE - Nilla wafer crust, peach ice cream, topped with raspberry sauce, garnished with fresh peaches
* BANANA-SPLIT PIE - Chocolate cookie crust, layer of thinly sliced bananas, followed by strawberry ice cream, freeze - before serving, top with drained crushed pineapple, whipped cream and maraschino cherries.
* SNICKERS PIE - Make chocolate cookie crust, adding 1/4 cup peanuts to the recipe. Mix into softened vanilla frozen yogurt - 6 (2 oz) coarsely chopped Snickers bars. Spread mixture in pie shell, freeze. Before serving, drizzle with chocolate and caramel sauce and additional chopped snickers bars to top.
* LEMONADE PIE - Mix 1/2 gallon softened vanilla frozen yogurt with a 12-oz can lemonade or limeade, slightly thawed and spread in a pretzel crust.
* PEANUT BUTTER PIE - Mix 1/2 gallon softened vanilla frozen yogurt with 1 cup peanut butter (smooth or chunky) until combined. Swirl in peanut butter chips, fudge chunks and fudge ice cream topping. Spread mixture in chocolate cookie pie shell. When ready to serve, top with chocolate magic shell.
* PUMPKIN PIE - Mix 1/2 gallon softened vanilla ice cream with 1 cup canned pumpkin, 1/2 cup packed brown sugar, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Spread in a gingersnap cookie crust. Freeze until firm..
* LAYERED PIE - Spread 3 cups of any flavor frozen dessert in prepared pie shell, top with crushed candy, cookie crumbs or sundae sauce - freeze for 30 minutes. Remove from freezer, spread 3 cups of a different flavor on top. Refreeze 2 hours - overnight. Some ideas: orange sorbet and vanilla frozen yogurt layers for a creamsicle pie; or layers of chocolate and coffee ice cream for a mocha pie. How about chocolate layered with cherry vanilla for a chocolate-cherry pie (garnish with chocolate covered cherries).
With your imagination, you can make your own signature version of this ice cream pie. Use your favorite cookies (for the crust), frozen dessert flavors, mix-ins and toppings to put together this super-easy dessert. It's sure to be the hit of any party!

Linda Kling, as the owner of http://www.photo-party-favors.com/, has offered ideas to people planning parties since 1992. Visit her website for more information on unique party favors, plus free printables, party recipes, quotes, trivia, more. Follow Photo Party Favors on Facebook at https://www.facebook.com/PhotoPartyFavors for even more free party stuff, including the cupcake recipe of the month.

Article Source: http://EzineArticles.com/?expert=Linda_Kling

Homemade Malted Vanilla Ice Cream Recipe With Chocolate Cookie Chunks

By Laura Warnke

This malted vanilla ice cream recipe is perfect for pleasing the entire family. You may want to make two batches right away, because the first one won't last very long. Smooth homemade vanilla ice cream with malt flavoring and crushed chocolate sandwich cookie chunks make this better than any ice cream concoction you can buy. You'll get high ratings from your friends and family with this recipe. It will become an ice cream recipe you will make over and over again.
3/4 cup granulated sugar
1 cup whole milk
6 Tablespoons malt powder (you may use more or less to taste)
2 cups heavy cream
2 Teaspoons pure vanilla extract
1 cup crushed chocolate sandwich cookies (about 12-14 cookies)*
Mix the granulated sugar and malt powder in a medium bowl with a whisk or hand mixer to make sure there are no lumps in the malt powder. Stir in 1 cup whole milk and whisk until the sugar and malt powder is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours.
When ready, pour the mixture into your ice cream maker freezer bowl, turn on machine and let mix for about 15 to 20 minutes. Add your crushed chocolate sandwich cookies through the ingredient spout and mix for an additional 5 minutes. Transfer to an air tight container and let freeze for 2 hours. Garnish each serving with an extra chocolate sandwich cookie. Enjoy!
*To crush chocolate sandwich cookies, place the 12-14 cookies in a heavy plastic freezer bag and gently smash with the heel of your hand until pieces are somewhat uniform in size.

Laura Warnke is owner of an online gourmet retail store, The Topping Shoppe LLC. Here you will find a great selection of dessert sauces and ice cream sundae toppings to purchase. Visit my website at All-About-Dessert-Sauces.com to find out more about dessert sauces and how to serve them, along with easy ice cream and dessert sauce recipes to make yourself.

Article Source: http://EzineArticles.com/?expert=Laura_Warnke

Blender Ice Cream: 3 Tasty Recipes

By Erika Finks

The Ninja Blender 1100 is an ideal kitchen appliance for making homemade ice cream. With this Ninja Kitchen System, you can save money by making this delicious frozen treat from home. The following recipes are ones you can quickly make in a blender and then chill in the freezer. Feel free to substitute ingredients for your own dietary needs or tastes. Remember, the possibilities are endless. Use any kind of fruit you like, any type of sweetener including liquids and powder sweeteners. There is very little you can do to ruin this type of recipe, so have a little adventure and add something new!
Banana Cream Pie
This recipe is so easy that it only requires you to have 2 frozen bananas (chopped into either quarters or halves) and 1 cup of light coconut milk on hand. To start, just pour the coconut milk into your high-speed Ninja Blender 1100. Then include the quartered or halved frozen bananas. Proceed to blend this on medium-high until a soft-serve consistency is achieved. To turn this into hard ice cream, just freeze for approximately 4 hours overnight.
Blender Strawberry
This recipe requires 1 tablespoon of lemon juice, 1 tablespoon of grated lemon peel, 1 10-ounce package of frozen strawberries (thawed), 1 can of whipped, heavy cream and two-thirds of a cup of sweetened and condensed coconut milk. Put the strawberries, lemon juice and lemon peel into your Ninja Blender 1100. Blend at high speed for 20 seconds or until it gets smooth. Turn down the speed to low and remove the blender's cover. Add the condensed milk in a regular stream into this mixture. Finally, remove the strawberry mixture by folding it onto whipped cream. To make into hard ice cream, allow it to sit in the freezer for 4 hours.
Low-calorie Version
The Ninja Blender 1100 is also ideal for making this low-calorie version. For this recipe, you only need a third of a cup of non-fat dry milk, one-third of a cup of water, 2 packages of artificial sweetener, half a teaspoon of vanilla and 12 frozen strawberries. All ingredients may be added at the same time into the blender, and you should simply blend them together until the mixture becomes smooth. While you can serve this immediately, you may also place this into the freezer for about 4 hours if you want it to become hard ice cream. This recipe serves 2 people.
This Ninja Kitchen System blender can create numerous kinds of ice cream right in your own home. This will help you save money and also create healthier treats for your family and friends.

Being a frugal, health-conscious mom, I love learning about foods I can make at home rather than buy at the store. Ice cream is just one such food. With my amazing Ninja 1100 blender, I make all kinds of yummy ice cream for the kids and it's easy! If you want to learn more about high quality blenders, look no further than the Ninja kitchen system 1100 as it is going to save you hundreds of dollars over the Blendtec or Vitamix brands.

Article Source: http://EzineArticles.com/?expert=Erika_Finks

3 Easy Strawberry Ice Cream Recipes

By Kara Kelso

If you are in the mood to make ice cream with your ice cream maker, these three easy strawberry ice cream recipes can make a nice summer treat. Each are different, so you have options depending on the ingredients you have at home.
Recipe #1 - NON-DAIRY STRAWBERRY
2 teaspoons kosher gelatin
1/4 cup apple-strawberry juice
2/3 cup all-fruit strawberry jam
3 cups vanilla soy milk
1 teaspoon vanilla
1. In a small bowl, sprinkle gelatin over apple juice. Let sit, stirring occasionally, until gelatin is dissolved and softened, about 10 minutes.
2. In a medium saucepan, whisk together jam and 2 cups soy milk. Cook until just hot, stirring frequently; remove from heat. Add softened gelatin to hot milk mixture, stirring until gelatin is completely dissolved. Stir in remaining soy milk and vanilla; let cool, cover, and refrigerate until very well-chilled.
3. Spoon chilled mixture into the canister of an ice cream maker and freeze according to manufacturer's directions.
Makes about 1 quart.
Recipe #2 - OLD-FASHIONED STRAWBERRY
1 pt Strawberries
1 c Sugar
1 Egg
1 c Half and half
1 t Vanilla
3 c Heavy cream
Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. Transfer puree to a bowl and cool in the refrigerator.
Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions.
When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes slightly more than 1 quart.
Recipe #3 - STRAWBERRY SORBET
You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints strawberries, washed and hulled
1 cup plus 2 tablespoons superfine sugar
1/4 cup fresh lemon juice
Purée the strawberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
Enjoy!

Kara Kelso is the mother of two, and owner of http://www.idea-queen.com/ . For more quick and easy recipes, visit:
http://www.idea-queen.com/recipes-for-mom.html

Article Source: http://EzineArticles.com/?expert=Kara_Kelso

Homemade Caramel Ice Cream Recipes and Healthy Cherry Ice Cream Recipes

By Lucille Green

The mean reason why almost everyone likes ice cream is because it can come in many delicious flavors. Caramel, caramel almond, cherry and cherry berry ice cream recipes being 4 popular and delicious recipes.
Below are the recipes for you to prepare and see what i mean:
1. Caramel
Ingredients:
- 5 large egg yolks
- 1/6 t. salt
- 8 t. water
- 2/3 cup + 4 t. sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy whipping cream
Directions:
- Place the egg yolks in a large mixing bowl.
- Add the salt and whisk until smooth. Set aside.
- Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. - Dissolve the sugar in the water over low heat.
- This may take a while.
- An alternative is to use the microwave, and then transfer the sugar solution to a saucepan.
- Increase to high heat and cook the syrup until it is golden amber colored.
- While the sugar is caramelizing, scald the milk and cream.
- As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time.
- Be very careful, as the mixture will bubble up.
- Whisk the caramel cream into the eggs.
- Strain and refrigerate until cold.
- Freeze according to ice cream machine instructions.
2. Caramel Almond
Ingredients:
- 1 cup sugar
- 1 cup boiling water
- 4 cups heavy cream
- 1/2 cup sugar
- 6 egg yolks, lightly beaten
- pinch of salt
- 1 tsp. vanilla
- toasted almonds
Directions:
- In heavy pan, heat 1 cup sugar until it melts and becomes golden in color.
- CAREFULLY add boiling water to syrup (partially cover pan while doing this so the caramel doesn't splash on you.) - Stir until dissolved.
- Bring to boil and cook until thick(9-10 min.) Set aside.
- In another pan scald cream. Add sugar and mix well.
- Pour cream slowly over egg yolks, stirring constantly.
- Return to saucepan and cook over medium heat, stirring constantly, until thickened.
- Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well.
- Freeze in ice cream maker according to instructions.
Serve topped with remaining caramel syrup and toasted almonds.
3. Cherry
Ingredients:
- 3/4 cup dried cherries
- 1/2 cup rum
- 2 1/2 cups light cream
- 1/2 cup sugar
- 4 egg yolks
- 1/4 teaspoon vanilla
Directions:
- Place the cherries in a bowl and cover with rum.
- Allow to soak for several hours or overnight.
- Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot.
- Whisk yolks until creamy.
- Add 1/2 cup of the warm cream to the egg yolks.
- Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon.
- Do not boil the mixture or it will curdle.
- Stir in the vanilla, allow to cool completely, then chill.
- Pour into the ice-cream maker and freeze according to manufacturer's directions.
- Drain the cherries.
- When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.
4. Cherry Berry
Ingredients:
- 2 Env unflavored gelatin
- 1 1/2 c Sugar
- 1/2 c Water
- 10 oz Frozen sliced strawberries
- 2 c Dark sweet cherries
- 4 c Light cream or half & half
- 2 c Whipping cream
- 2 ts Vanilla
Directions:
- In a small saucepan combine unflavored gelatin and sugar.
- Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil.
- Remove from heat and cool to room temperature.
- Meanwhile, chop cherries.
- In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries.
- Freeze according to manufacturer's direction or place in freezer containers and freeze at least 4 hours.
Makes about 3 quarts.
Enjoy!

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Article Source: http://EzineArticles.com/?expert=Lucille_Green

Low Fat Ice Cream Recipes You Can Try At Home

By Jasmine Banks

Are you longing to eat an ice cream without feeling guilty after having one? Do not fret! Many low fat ice cream recipes are now available. There are also easy to make low fat ice cream recipes you can easily follow. Some recipes are also made by dairy companies and you can always grab one of their products in supermarkets.
More and more people are weight conscious nowadays. If there is low fat milk, there is also low fat ice cream! Learn from the following recipes and enjoy making one at home.
Low Fat Strawberry Ice Cream
You will need to prepare 2-3 cups of strawberries and apples (crushed), 5-6 cups of skimmed milk (soya milk is also good for this one), 2 cups of honey or maple syrup, 1 can of evaporated milk, instant sugar-free vanilla pudding (optional). Mix all ingredients together, make sure to mix it well so that a good flavor consistency is achieved. Put it in a container and freeze for 30 minutes to one hour. Enjoy! You can also try other fruit combinations.
Banana Ice Cream
Peel Cavendish Bananas (ripe) then cut it into small slices and freeze it in one or two hours. Remove the sliced Bananas and transfer it to the blender. Blend the fruit until you get the consistency of an ice cream. Sprinkle in some of your favorite nuts and dried fruits to enrich the flavor. You can try this recipe with fruits like Mango or Lychee.
Low Fat Pineapple Ice Cream
In this recipe, you will need, one half cup of Pineapple (crushed), two tablespoon of non-fat dry milk, 4 packets of low calorie sweetener, 12 ice cubes, one chunk of Pineapple, one slice of Banana (according to your choice) and one piece of Maraschino cherry. Combine all ingredients in a blender. Blend it until you achieve the desirable consistency. You can also make it pulpy (bits and pulp of fruit ingredients) emphasizing the flavor of each fruit. Freeze it for thirty to forty five minutes, garnish and serve.
Traditional Homemade Ice Cream
You will need one half cup of skimmed milk, 3 teaspoons of honey (instead of using sugar), one fourth vanilla extract (you can choose other flavors), fifteen pieces of ice cubes (crushed), and a pint of salt. Mix together the skimmed milk, honey and vanilla extract, add the pint of salt, and mix it well with the crushed ice cubes. To make your traditional homemade ice cream, mix it with nuts (almonds, pistachios, and walnuts), berries or granola if you want. Freeze for thirty minutes to one hour. Share it with friends and enjoy.
Low fat ice creams can be enjoyed by anyone. Instead of using sugar, a good alternative to it is honey or you can use the maple syrup. With these easy low fat ice cream recipes, the first teaspoonful experience is a taste of sweet-creamy dessert slowly melting in your mouth. Have as much as you want, guilt-free!

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Jasmine is a top expert on weight loss, health living, and diets. She has written numerous articles on the topics of weight loss, health, fitness, and diet.

Article Source: http://EzineArticles.com/?expert=Jasmine_Banks

3 Easy Vanilla Ice Cream Recipes

By Kara Kelso

Looking for some different versions of vanilla ice cream? The following are three completely different recipes to use with your ice cream machine.
Recipe #1 - FRENCH VANILLA BEAN
This is an extremely rich custard ice cream in the best French tradition and flavored with real vanilla beans.
In a large mixing bowl, whisk three eggs, add 1 can Eagle Brand sweetened condensed milk, 1/4 cup brown sugar, 1 pint whipping cream, 1 pint Half and Half, and 1/8 tsp salt. Mix thoroughly and transfer to large saucepan.
Take one long vanilla bean, split lengthwise and chop into 1/4" lengths, then add them to the saucepan. Heat the mix while stirring constantly to a low simmer and continue to simmer for about 15 minutes. Strain into a large bowl, straining out the larger pieces of vanilla bean. Allow to cool and age in the refrigerator for about four hours and then freeze in an ice cream freezer according to the manufacturer's directions.
Recipe #2 - OLD TIME VANILLA
In a large mixing bowl whisk two eggs*, add 1 can of sweetened condensed milk and whisk together until thoroughly mixed. Then add 1/4 cup sugar, 1/4 cup brown sugar and again mix thoroughly. Don't pack the brown sugar into the measuring cup, let it stay loose just as it comes out of the box. Then add 1 pint of heavy whipping
cream, 1 pint of half and half, 1/4 tsp salt and 2 1/2 tablespoons of real vanilla extract.
For the very best results (who wants anything less?), let the mix chill in the refrigerator for about four hours which allows the mix to "age"
before freezing according to the directions with your ice cream freezer..
*If you are concerned about the possibility of Salmonella from uncooked eggs, substitute an equivalent amount of Egg Beaters.
Recipe #3 - HONEY VANILLA
A big hit at the Highland Games in Kansas City it's a honey/oatmeal flavor.
Prepare a 2 qt batch of the Old Time Vanilla mix and then add 1 cup of honey. Mix thoroughly and set in the refrigerator to age the mix. While the mix is aging, take 1/2 cup oatmeal and boil for about fifteen minutes in 1 1/2 cups of water. Strain the water through a fine strainer and save the water. The cooked oatmeal can be eaten or
discarded. Add the water to the ice cream mix and let it chill in the refrigerator for three hours. Freeze in an ice cream freezer according to the manufacturer's directions.
Enjoy!

Kara Kelso is the mother of two, and owner of http://www.idea-queen.com/ For more quick and easy recipes, visit =>http://www.idea-queen.com/recipes-for-mom.html

Article Source: http://EzineArticles.com/281615

Chocolate Ice Cream Recipe - Homemade Chocolate Ice Cream Recipe

By Donna Monday

Chocolate lovers - this is some of the best home made chocolate ice cream you'll ever taste. You'll be proud that you made it all by yourself.
3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolks, beaten lightly
2 oz. semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract
Directions
In a saucepan, combine the sugar, milk, salt and cocoa powder. Cook over medium heat, stirring constantly. Bring mixture to a simmer.
Place the egg yolks into a small bowl. Gradually stir in 1/2 cup of the hot chocolate mixture. Pour egg and chocolate mixture into the saucepan. Heat until thick but don't bring to a boil.
Remove pan from heat and stir in the chopped chocolate. Keep stirring until all of the chocolate is melted. Pour chocolate mixture into a chilled bowl and refrigerate for two hours, until ice cream is very cold, stir occasionally.
After the chocolate mixture has cooled completely, stir in the cream and vanilla extract. Pour into an ice cream canister or maker and follow manufacturers instructions.
=> Home Made Ice Cream Recipe: Easy Strawberry Ice Cream Recipe
You won't believe how delicious this frozen strawberry tastes! If you love strawberry ice cream, you owe it to yourself to make this marvelous treat.
24 oz. frozen sweetened strawberries, cut up into large chunks
1/2 cup sugar
1 tablespoon sugar
1 1/2 cups heavy cream
Directions
Place the frozen strawberries into a blender. In a bowl, whisk the sugar into the cream. With blender on mediuim speed, slowly add the cream through the open lid. Blend until mixture is nice and smooth and berries are broken up into small pieces.
Pour strawberry mixture into a shallow pan and freeze for 2 hours, until ice cream is firm.
=> Home Made Ice Cream Recipe: Peanut Butter Ice Cream Recipe
This free ice cream recipe is so good, you'll be tempted to offer your very own brand of homemade gourmet ice cream. Pour a little chocolate syrup on top and mmm . . . a must for peanut butter lovers.
4 cups half and half cream
3 cups nonfat dry milk
3 cups milk
1 1/2 cups sugar
1 1/2 cups peanut butter
4 teaspoons vanilla extract
Directions
In a saucepan, combine the half and half cream, dry milk, and regular milk and cook over low heat. Heat thoroughly, stirring constantly, until dry milk is dissolved. Remove pan from heat.
Stir in the vanilla. Let mixture cool. Refrigerate until chilled.
Pour mixture into a blender and blend until smooth. Pour into an ice cream maker and follow manufactuere's instructions.
=> Home Made Ice Cream Recipe: Banana Ice Cream Recipe
This is a very creamy banana ice cream, you'll enjoy it.
1 quart half and half cream
1 can condensed milk
1 tablespoon vanilla
4 bananas, mashed
milk
Directions
In a bowl, combine the half and half cream, condensed milk and vanilla. Stir until mixure is smooth. Add in the bananas and the milk; mix completely. Pour into an ice cream maker and follow manufactuere's instructions.

Easy to make – fun to drink
[http://www.1st-milkshake-n-smoothie-recipes.com]

Article Source: http://EzineArticles.com/?expert=Donna_Monday

Homemade Coffee Ice Cream Recipe

By Joy Almond

Coffee Ice Cream can often be quite difficult to make. Firstly coffee strength is a personal taste and so it is sometimes very tricky to judge exactly how much coffee you need to put in to the ice cream. Secondly coffee as a flavour can be pretty bitter so you need to be very careful that you get the balance of bitterness and sweetness exactly right. And finally, to make a truly good coffee ice cream you have to make a really really strong cup of coffee, and no matter how many times you make it you always worry that it is going to be far too bitter and far too strong.
Hopefully after all this negativity I haven't put you off trying my recipe for coffee ice cream. This homemade ice cream has a wonderful grown up flavour and goes down really well at dinner parties. For me it is a winter dessert, just perfect to be eaten after an evening meal with friends and family. Perfect in its own right it is also great to add other ingredients to. Underneath this recipe I have written a tip for adding a liqueur and if you want to make a divine coffee and chocolate ice cream you can check out my Chocolate 7 heaven ezine article or find it on my website.
Recipe for Coffee and Cream Ice Cream
Measurements are in both metric, which I use being a Brit living in France and American. There is a difference in the cream and milk quantity for metric and american measurements because I use double cream in my recipes which is heavier than the american heavy cream.
375ml Milk / 1 1/4 Cups Milk
225ml Double Cream / 1 1/4 Cups Heavy Cream
4 Large Egg Yolks 125g / 1/2 Cup Brown Sugar
1 Vanilla Pod
1/2 teaspoon Ground Nutmeg
4 tablespoons Ground Coffee
200ml / 1 Cup Water
Boil the water and make the coffee either in your coffee maker or in a jug. Add the half teaspoon of nutmeg and let it stand for a few hours.
Scrape the seeds from the vanilla pod in to the milk and cream and heat until the liquid is almost boiling. DO NOT LET IT BOIL. Put to one side and let it cool.
Put the egg yolks and the sugar in to a bowl and mix until the sugar has dissolved. Add this to the cream and milk that has been reheated almost to boiling point again and then heat over a low heat for about ten minutes until you have a mixture that is thick enough to coat he back of a spoon.
Add your coffee to the mixture, if this has been made in a jug you will need to sieve the coffee liquid to ensure you get no grains in the mixture, and pour in to an Ice Cream Maker, churning as per your manufacturer's instructions. Freeze and use within a week.
To make a coffee liqueur ice cream add a 30ml or 2 tablespoons of your favourite liqueur to the coffee when it is standing in the jug. Tia Maria is my personal favourite, closely followed by Amaretto.

To see more of my ice cream dessert recipes, please visit my website at http://myhomemadeicecream.com/

Article Source: http://EzineArticles.com/?expert=Joy_Almond

Simple Paleo Ice Cream Recipe

By Daniel S Thompson

It's the festive season and watching relatives and friends gorge themselves on ice cream and tasty sweets can be painful when you're trying to stay healthy and stick to a rigid nutrition plan. I know as a follower of the paleo diet the hardest thing for me to adjust to was the lack of desserts and sweets for the paleo follower. However there is hope, by replacing regular milk with coconut milk and swapping the ultra heavy chocolate and sugar filling for natural fruits and nuts we can create gorgeous and equally delicious recipes for the paleo diet follower.
I got creative earlier and here's a simple tried and tested ice cream recipe to sate the sweet tooth of the Paleolithic patron. The trick with this is preparation and smoothness, as it's tricky at first to stop the eggs from scrambling, which completely ruins the dish. Make sure the temperature is warm enough to melt the ingredients but not too hot to make them curdle and boil, once you've got this right though you will never look back.
Ingredients:
* 400ml coconut milk
* 2 large eggs
* 3 tbsp honey
* 1/4 cup blueberries
* 1/2 cup processed strawberries
* 2 tsp cinnamon
How to make:
1. Place a heat proof bowl over a simmering pot of water. Make sure the bowl is wider than the pot so it sits on top comfortably and there is enough space under the bowl to ensure no part of it comes in direct contact with the water.
2. Place the strawberry, blueberry and honey into the bowl and heat until it's warmed through but ensure heat is low enough to prevent boiling.
3. Separately whisk the eggs. When they are thoroughly whisked slowly mix in a quarter of the wet mixture with a mixing spoon, slowly and delicately. Ensure the eggs don't scramble by maintaining a warm but not boiling temperature and constantly stirring with your spoon. Continue until all of the wet mix is mixed in and a thick creamy sauce is created.
4. Let the mixture cool off before placing into the fridge.
5. Place the mixture in a container and place in the freezer. Remove every 25 minutes for 2 and a half hours until you have a creamy ice cream.
This is a recipe that I love but it is easily customisable. Try varying the fruits in the mix and garnishing with nuts, cinnamon or any other flavours you fancy. Even sweeteners to help bring out the sharpness and taste.

http://paleobanquet.com/

Article Source: http://EzineArticles.com/?expert=Daniel_S_Thompson


Article Source: http://EzineArticles.com/6783739

Ice Cream Cake Recipe - Easy Ice Cream Cake Recipe

By Donna Monday

If you're in the mood for an ice cream cake, but don't want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.
1 (10-inch) angel food cake
1/2 gallon any flavor ice cream
Directions
Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).
Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you've used up all the cake and ice cream.
Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.
=> Ice Cream Cake Recipe: Ice Cream Sandwich Cake Recipe
A delicious and really easy to make ice cream sandwich dessert recipe. For a little variety, try caramel ice cream topping instead of, or in addition to, the chocolate topping. Additional garnishes - nuts, candy sprinkles and maraschino cherries
16 - 24 ice cream sandwiches
1 (16 oz.) container frozen whipped topping
1 (12 oz.) jar chocolate hot fudge topping
1 (1.5 oz.) chocolate candy bar, grated
Directions
In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.
Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.
Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.
=> Fried Ice Cream Recipe: Mexican Fried Ice Cream Recipe
You'll find this tantalizing dessert served in many Mexican restaurants. Try substituting caramel or butterscotch topping for the honey. Also you can try using 2 parts cornflakes crumbs mixed with 1 part crushed vanilla wafers.
1 quart vanilla ice cream
3 cups crushed cornflakes cereal or cornflake crumbs
1 teaspoon ground cinnamon
3 egg whites
2 quarts oil for deep frying
Whipped Cream
Honey
Maraschino Cherries
Directions
Scoop out 8 balls of ice cream and place on a baking sheet, return ice cream balls to freezer and freeze for 1 hour, or until firm.
In a shallow bowl or dish, combine the cornflakes and the cinnamon. Roll each frozen ice cream ball in half of the cornflake mixture, return to freezer for 15 minutes.
In a separate dish, beat the egg whites until foamy. Dip each frozen ice cream ball in the egg whites, then roll them in the remaining cornflake crumbs. Make sure the ice cream is covered up completely. For thicker coating, repeat the process. Freeze ice cream balls for 3 hours or until very firm.
When you are ready to serve the ice cream, heat up the cooking oil in a deep fat fryer or heavy saucepan to 375 degrees.
Place each ice cream ball into a wire frying basket or slotted spoon. Fry one or two of the balls at a time for 10 to 15 seconds, until the coating is a golden brown color. Drain on paper towels.
Serve immediately. Garnish with whipped topping, drizzled honey and maraschino a cherry on top.
=> Easy Homemade Ice Cream Recipe: Homemade Vanilla Ice Cream Recipe
This is an extremely light and simple ice cream recipe to make that is homemade and tastes really good considering there's only 3 ingredients. You can spice it up by adding crushed chocolate sandwich cookies or any kind of fruit.
8 cups milk
2 cups white sugar
1 tablespoon vanilla extract
Directions
In a freezer canister or ice cream maker, combine the milk, sugar and vanilla. Freeze according to manufacturers directions.
Note: For a richer tasting ice cream, add 1 can of evaporated milk and use 2 tablespoons of vanilla extract.
=> Homemade Ice Cream Recipe: French Vanilla Ice Cream Recipe
French vanilla ice cream is richer tasting than regular vanilla ice cream. This recipe will have you craving more of that smooth, creamy vanilla flavor.
1/2 cup sugar
1/4 teaspoon salt
1 cup milk
3 egg yolks, beaten
1 tablespoon vanilla
2 cups whipping cream, chilled
Directions
In a saucepan or double boiler, mix the sugar, salt, milk and egg yolks. Cook over medium heat, continuously stirring until bubbles appear around the edge of the pan.

Easy to make – fun to drink
[http://www.1st-milkshake-n-smoothie-recipes.com]

Article Source: http://EzineArticles.com/?expert=Donna_Monday

Deep Fried Ice Cream Recipe

By Lloyd Pinto

When I first heard about Fried Ice Cream, I thought I was daydreaming and in any case it did not sound too appealing. However, when I first tasted this scrumptious dessert, I could tell that this was going to make it to the top of the favorite dessert list. Please check out my favorite Deep Fried Ice Cream Recipe below:
Ingredients
- 4-5 scoops of your favorite Ice Cream. I prefer Vanilla
- 1/2 Cup cornflakes -crushed fine
- 1 tsp Cinnamon powder
- 2 tsp Sugar
- 3 egg whites
For the toppings
- Whipped Cream
- Chocolate Sauce
- Spliced almonds or cashew nuts
Method
1. Prepare nice round scoops of the vanilla ice cream and place it in the freezer (preferably overnight).
2. Mix the cornflakes, cinnamon powder and sugar together.
3. Roll the ice cream scoops till them are completely covered and refreeze for at least a couple of hours. If you have more time then you should keep it in your freezer for at least 4 to 6 hours.
4. Meanwhile, beat the egg whites till they are stiff.
5. Roll the ice-cream scoops in the egg batter and the rest of the cornflakes mixture and it is now time to refreeze one more time. After this the cornflakes mixture should cover the scoops much better. The minimum time for freezing should be at least 2-3 hours at this stage. You can freeze it for more hours depending upon the time you have. The longer you freeze, the better it will be.
6. When you are ready to fry - Heat enough oil in a wok or Kadhai (not too hot) and fry the ice-cream scoops until they are slightly golden
7. Place it in your plate or your dessert bowl and top it with some chocolate sauce and whipped cream.
8. Serve Immediately. You can optionally also garnish with some spliced almonds or cashew nuts.
There are several different versions to make this dessert. Although this version includes cornflakes and eggs as the outer insulation agent, there are other recipes which use batter to coat the ice-cream scoops before frying. The key here is the refrigeration time. The longer you are able to refrigerate the scoops, it will hold better while frying and the batter or coating will not come apart in the oil. Whether you use batter or cornflakes, the end result is equally yummy.

If you like this Fried Ice Cream Recipe, then please visit http://www.squidoo.com/deep-fried-ice-cream-recipe for a detailed recipe with step by step pictures and video instructions.

Article Source: http://EzineArticles.com/?expert=Lloyd_Pinto

Homemade Chocolate Orange Ice Cream Recipe With Optional Orange Liqueur

By Joy Almond

When I was a child we lived in Yorkshire, in the countryside between Leeds and York. Saturdays were shopping days and so my parents used to put my sister and me in the back of the car and drive in to the nearest town York to do the weekly shop.
For a child it was pretty boring, I used to hate Saturday mornings. This was well before the days of children's in car entertainment and so me and my sister used to have to amuse ourselves by playing games. I Spy was a favourite, as was a bizarre game we had of trying to spot car registrations alphabetically. Anyhow long before York the games used to turn from fun amusement in to some sort of childish argument and so the journey through the outskirts of York was invariably done in silence with me in one corner of the back seat and my sister in the other.
Because there was nothing for me to do I used to spend the last part of the journey looking out of the car window. Every week we used to pass the Terry's Chocolate Factory, a big red bricked building with a clock tower. It was a very imposing building and I used to fantasize that it was like the chocolate factory in Roald Dahl's book and I was being given a tour through all the different chocolate rooms ending of course in a room containing nothing but chocolate oranges on trees. I also used to fantasize that my sister was pushed in to a big chocolate machine by the Oompah Loompahs but when I turned 40 I stopped fantasizing about that.
Unfortunately the Terry's Chocolate Factory has now gone, moved I think to some giant production factory somewhere. I'm not sure what has happened to the old factory as I haven't been to York in years but I hope the facade has stayed the same, even if it has probably been turned in to executive flats.
Below is my homemade recipe for what I call Boozy Chocolate Orange Ice Cream. I have to confess there is no chocolate orange in it but it reminds me of chocolate orange, albeit a very potent one. I love eating this at Christmas as it always reminds me of Christmas morning in the days when I used to wake excited at the prospect of what was in my Christmas stocking. Now I wake up on Christmas morning worrying about what time I need to put the turkey in the oven and if I have got enough bread to see us through the holiday. A few scoops of this ice cream takes your cares away.
I hope you enjoy it
Recipe for Boozy Chocolate Orange Ice Cream
450ml Double Cream / 2 Cups Heavy Cream
150ml Full Fat Milk / 1/2 Cup Milk
1 Vanilla Pod
4 Large Egg Yolks
100g / 1/2 Cup Fine Brown Sugar
150g / 5 oz Dark Chocolate (good quality with a minimum of 70% Cocoa)
1 tablespoon Cocoa Powder
30ml / 2 tablespoons Orange Liqueur
1 tablespoon Orange Juice
Scrape the seeds from the vanilla pod in to the milk and cream, add half the sugar and heat until the liquid almost reaches boiling point, DO NOT LET IT BOIL. Take off the heat and let it cool.
Mix the remaining sugar in to the egg yolks until all the sugar crystals have dissolved. Reheat the milk and cream, add the egg yolks and sugar and heat gently over a low heat for about ten minutes until the liquid has thickened and easily coats the back of a spoon.
Break the chocolate in to chunks in a bowl, add the cocoa powder and place the bowl over a saucepan of boiling water until the chocolate has completely melted. Add the orange liqueur and orange juice to the melted chocolate and stir.
Add the melted chocolate to the cream and pour in to your Ice Cream Maker, churning as per the manufacturer's instructions. Place the ice cream in the freezer and eat within 1 week.

To see more of my ice cream recipes please visit my website http://myhomemadeicecream.com/

Article Source: http://EzineArticles.com/?expert=Joy_Almond

Home Made Ice Cream Recipe for Coffee Can Ice Cream

By Patricia Jensen

The very best thing about having birthday cake is the ice cream that goes along with it. This delicious home made ice cream recipe can be made with a few simple ingredients and a couple of coffee cans.
Learn how to make your own yummy blend! It's so easy to make and fun to eat! A great hands-on kids party activity!
There's always room for ice cream. (That's my motto!)
Home Made Ice Cream
Recipe
1 lb. Coffee Can
3 lb. Coffee Can
1/2 cup Rock salt
1 pint Half and Half
1 1/2 tsps. Vanilla
1/3 cup + 2 tblsps. Sugar
For flavored ice cream, choose one:
3 tblsps. of your favorite flavor of instant pudding
1/3 cup of fruit (such as, bananas, strawberries, peaches)
3 of your favorite cookies, crushed into pea-size pieces
1/4 cup finely chopped nuts
METHOD:
Mix the first three basic ingredients together and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.
Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.
Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.
If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.
YIELD: 2 cups ice cream
Note: This recipe can be effected by temperature,
humidity, and other environmental factors, so make a trial run before attempting
in a group setting.
Copyright 2005 Kids Party Paradise All Rights Reserved

Patricia B. Jensen is a mother of three and kids party enthusiast. She is the webmaster and owner of Kids-Party-Paradise.com - a complete resource for kids party ideas including invitations, cakes, decorations, games, costumes, favors, and food.
For all the latest party news, read her Kids Party Blog

Article Source: http://EzineArticles.com/?expert=Patricia_Jensen

Article Source: http://EzineArticles.com/40545

Delicious Ice Cream Recipes

By Norman Burr

A Bag of Ice Cream
A perfect for a summer snack for children or adults.
Ingredients and equipment:

• 1 Gallon size plastic bag with zipper closing
• 1 Pint storage bag
• ice cubes
• 1/2 Cup rock salt
• 1 Tbsp. Sugar
• 1/2 cup half&half
• 1/4 tsp. Vanilla or other flavoring

First fill the large bag about 1/2 full of ice cubes and add the rock salt. Place milk, sugar and vanilla into the small bag and be sure it is totally sealed. Seal the large bag and just shake, shake, shake for about 5-7 minutes. You will have created about 1 serving/scoop of ice cream.
Home Made Butter Pecan Ice Cream

• 1 can Sweetened Condensed Milk
• 2 cups heavy cream
• 1 1/2 cups chopped toasted pecans
• 1 tsp maple extract
• 4 tablespoons melted butter

Pecans can be toasted in a nonstick skillet over medium heat, shaking until slightly brown.
Combine and mix well the condensed milk, maple flavoring, pecans and butter in a large mixing bowl. Whip the cream to the stiff peak consistency in another bowl. Gently fold the whipped cream into the other mixture. Pour into a loaf pan or 2 quart container. Cover and Freeze for 6 hours or until it is firm. This must be stored in a freezer.
Pecan and Cherry Ice Cream

• 1 pint half&half
• 1 pint heavy cream
• 1 can sweetened condensed milk
• 1/2 cup pecans chopped
• 1 tbsp vanilla extract
• 1/2 tsp almond extract
• 1 jar (10 oz) stemless maraschino cherries, drained and chopped.

Combine all ingredients in your home made ice cream freezer container. Mix well and follow manufacturers' instructions.
This can also be made using just your freezer.
Do not use the half&half. Whip the cream to stiff peaks. Combine 1/2 cup chopped cherries, 1/3 cup toasted pecans, 2 tsp vanilla and 1/4 tsp almond extract. Mix well, fold in the cream and pour into a 2 quart container or a loaf pan. Cover and freeze for at least 6 hours or until firm.
Custard Based Vanilla Ice Cream

• 1 cup milk
• 1 cup heavy cream(whipping cream)
• 4 egg yolks
• 1/4 cup sugar
• 1 vanilla pod

Bring the milk up to a boiling point very slowly. Place the pod into the milk and leave for 20 minutes.
Meanwhile, mix together egg yolks and sugar. Beat until thick. Remove the vanilla pod from the milk and scrape seeds into milk. Pour the egg whites and sugar mixture into the milk, continuously stirring.
Pour entire mixture back into the pan and heat. Heat should be low. Stir until thickened. Do not allow this mixture to come to a boil. When your spoon is covered with a thin film remove the pan from the heat and allow it to cool. When cold, add the cream. Place entire mixture into an ice cream maker and following manufacturer's instructions, mix until the correct texture.
Crushed mint hard candies, chocolate melted or in chunks can be added for a great change of flavor.

For more help finding electric ice cream makers and to find additional information on the krups ice cream maker please visit our site today.

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How to Make Carrot Soup

By Lynne Evans

Carrot soup is a good winter warmer which is quick and easy to make. You can substitute the vegetable stock with chicken stock if you have some homemade stock in the freezer.
To make a good vegetable stock you need a large onion, sliced, a few whole cloves, about 12 whole black peppercorns, some mixed herbs, a bay leaf, torn a little but still intact, a little grated nutmeg which is optional and two celery stalks, cut in half thorough the middle. You can add a peeled, quartered carrot too, although this is carrot soup so it isn't necessary for this soup. However if you want a vegetable stock for another recipe, add the carrot or maybe two. Pour in water to cover (about a litre) add salt to taste and bring to the boil. Remove any scum which comes to the top and then turn down the heat, partially cover the pan and simmer for 45 minutes or an hour. Strain the stock before using it.
Carrot Soup
1 tbsp olive oil
½ tbsp sesame oil (optional)
1 lb carrots, scraped and sliced
1 large onion sliced thinly
2 cloves garlic, finely chopped
1 tsp crushed coriander seeds
2 pints vegetable stock
handful of fresh coriander leaves or flat-leaved parsley
salt and freshly ground black peppercorns
Method
Heat the oils in a large pan and add the onion, carrots and garlic, and sauté, stirring, for 3 or 4 minutes until the onion is beginning to be translucent.
Stir in the crushed coriander seeds and fry for a further minute.
Pour in the stock and bring to the boil, then turn down the heat so that the liquid is simmering, partially cover the pan and cook for 20 to 25 minutes, or until the carrots are tender. Add the salt and freshly ground black pepper to taste.
Blend the soup, then pour back into the saucepan and reheat with the torn coriander or parsley leaves.
Serve with onion bread or crusty rolls.
You can add cream to this when you blend the soup for a creamy carrot soup, and if you want a spicy carrot soup, with or without the cream, you can add your favourite curry powder mix to the carrots and onions when you fry them. Pour the stock onto the mixture slowly, stirring well to make sure there are no lumps.
You can also add broccoli to this soup for a different flavour, but cook it separately and add it when blending the carrot soup.
Enjoy!

http://www.herbs-treatandtaste.blogspot.com/ If you enjoyed this recipe why not click on the link to find more carrot recipes as well as information about the food we eat and the plants we can use for out health?

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How to Make a Hearty Vegetable Soup

By Lynne Evans

The beauty of a hearty winter soup is that you can throw in any vegetables you happen to have, carrots, onions, potatoes, parsnips, a swede, frozen green beans and peas, broccoli, whatever comes to hand. What you can't do without, however is a good stock, either homemade chicken stock or vegetable stock.
You can have a stock-making evening when you have cooked a chicken, and take the carcass, a large onion, whole or quartered, a large carrot peeled and halved of quartered, a celery stick or two snapped in half- keep any leaves on the stalk too for added flavour, a bay leaf, 12 black peppercorns and a teaspoon or two of dried mixed herbs. Cover all the ingredients with water, bring to the boil and skim off any scum that rises to the top, then reduce the heat to a simmer and partially cover the pan. Cook the stock for about an hour and a half, allow it to cool and then freeze it for future use. You don't have to stand over it while it cooks, leave it, relax and simply remember to turn it off at the appropriate time.
Making a vegetable stock is even easier, as you can use vegetable parings and even onion skins which will darken the colour of the liquid. You need carrots and an onion or two and celery and any other vegetable which you have in the kitchen, although the ones I have named will make a good stock on their own. This need about an hour of cooking time only and again all you have to do is turn it off after an hour.
With this hearty vegetable soup you can add oatmeal or pearl barley to thicken it and give it an interesting texture, and you can puree the finished soup if you want a creamier texture. Red lentils can be added too, which will give the soup added protein.
Hearty Winter Vegetable Soup
Ingredients
2 lbs of mixed root vegetables such as parsnips, carrots, swede, salsify
3 or 4 potatoes peeled and cubed
2 leeks, washed thoroughly and sliced
1 large onion roughly chopped
3 cloves garlic finely chopped (optional)
4 sprigs fresh thyme or 2 tsps dried
6 sage leaves or 1 tsp dried sage
1 handful of fresh parley, chopped or 1 tbsp dried
1 bay leaf
salt and freshly ground black pepper to taste
2 litres chicken stock
olive oil for frying
Method
Fry the onion and garlic for a few minutes in the heated oil. Remove from the heat and transfer them to the saucepan you will cook the soup in.
Put all the other ingredients in the pan, stir to mix and bring the liquid to the boil.
Turn the heat down so that the soup is simmering, partially cover the pan with a lid and cook for 20 minutes to half an hour until the vegetables are tender.
Serve while piping hot.
Enjoy!

http://www.herbs-treatandtaste.blogspot.com If you liked this recipe why not click on the link to find more recipes for all kinds of dishes? There is a lot of information about medicinal plants and the food we eat.

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Tips For Preparing Chicken Stock For Chicken-Based Soups

By Jeanette Chen

When people see a recipe using chicken stock, more likely than not, they open a can or box of chicken stock from the supermarket. What they might not realize is that making homemade chicken stock is really no more difficult than boiling water. The only difference is that you add some vegetables and spices to the water to flavor it. Once you make your own chicken stock, you will not want to go back to canned or boxed broth (except when you've run out of homemade stock from your freezer).
The basic ingredients in a good homemade chicken stock are chicken bones (and skin sometimes), onion, celery, carrots, peppercorns and bay leaves. You can also add parsley, ginger, and thyme. If you make roast chicken, save the bones and skin. While you're washing the dishes after a roast chicken dinner, simply put the chicken bones and skin in a stock pot, along with some onion, celery, carrots, peppercorns and bay leaves, and let it simmer for a few hours. If you don't have a roast chicken carcass, you can use chicken backs, chicken wings, or other chicken parts. After the chicken stock is done cooking, let it cool to room temperature, then strain the broth and divide it into containers that are can be stored in the freezer.
Once you have a batch of homemade chicken broth, you can either refrigerate the broth if you're planning on making some chicken-based soups over the next few days, or freeze it for later. Either way, it is best to skim off the fat that floats to the surface. It's easier to remove the fat layer when the soup is cold since it will solidify.
Some of my favorite chicken-based soups are Chicken Noodle Soup or Chicken Rice Soup with Vegetables, Lentil Soup and Minestrone Soup. The nice thing about making your own soup is that you can choose your favorite beans, grains and vegetables to add, and the sodium level is a lot lower than store bought soup.
Homemade Chicken Broth
Ingredients:
1 roast chicken carcass or 2 pounds of chicken parts
2 carrots, peeled, trimmed and cut into 3" pieces
2 celery stalks, cut into 3" pieces
1 large onion, cut up
1 teaspoon black peppercorns
1 bay leaf
1 one-inch chunk of ginger, crushed, optional
a few sprigs fresh thyme, optional
1/2 a bunch of fresh parsley, optional
Directions:
Put all ingredients in a large stock pot. Bring to a boil, then reduce heat and cook, covered, for 2 hours. Strain soup and store in freezer containers (4 cup containers work well for most soup recipes).
Note: If you use chicken parts such as chicken legs and thighs, cook the chicken parts for 35-40 minutes until cooked through. Then, take the chicken out of the pot and remove the meat for a different use. Return the bones and skin to the pot and continue cooking the broth. Chicken meat would be delicious added back to the soup if you make Chicken Noodle Soup, for example.
Copyright 2011 by Jeanette Chen

http://jeanetteshealthyliving.com/
Jeanette Chen lives in Connecticut, USA, and publishes healthy recipes and stories on her blog, Jeanette's Healthy Living. Jeanette's Healthy Living is all about delicious and healthy foods. Her journey began when she started cooking for friends with cancer, and then her 93-year old father-in-law who had Parkinson's Disease. Over the past year, her youngest son developed food allergies, and she learned to make gluten-free, dairy-free, and egg-free foods for him.

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Make Soup a Regular Part of Your Daily Diet

By Lloyd Ashley

As a child, when I was unwell or laid up in bed with the cold virus, my mother would insist that I had a bowl of warm thick nutritious soup. It is a great comfort food and maybe it was a placebo effect but I always seem to feel better after a bowl of warm soup. I particularly like having soups on cold bleak winter days. The great thing about soup is that you can make it with whatever food you have in your kitchen and that includes left overs. To make soups with good flavour make sure you have excellent soup stock.
If you are keen to make great soups, you will find thousands of recipes on the Internet or on the bookshelves. There is no great need to have special equipment to make great soups. A chopping board, a sharp knife and a pan is all you need sometimes. A blender will be a useful equipment to get the consistency of your choice.
Soup is international and the taste and ingredients vary. In the Far East lentils are used and although they have different names, it is basically a soup. With globalisation, we are now fortunate to enjoy all these fabulous soups and when making homemade soups, we can now continue to add new items from overseas.
Health experts tell us, we should have five portions of fruits and vegetables a day. Soup is an excellent way to reach your daily target. Fruits with high carbohydrate and fructose level are not the best choice for many. Vegetables, beans, nuts and lentils are recommended by all health professionals and they are the natural choice for soups. Most children are not keen to eat vegetables especially broccoli and other brain foods. In soups, you can add portions of these healthy food items and liquidise the end product and children will have no idea they are enjoying foods they consider yucky.
In the stores today are various soup makers. Some are very expensive but the price has dropped since Cuisinart, a company renown for reliability, joined the market. Now all you need to do is chop up your food items, add your stock to your soup maker and leave it in the soup maker and once completed, you can use the blender option to give your soup the consistency you want. The soup makers available in the shops will blend, cook and maker soup, and the entire process takes about one hour. If time is at a premium, then a soup maker is an excellent choice. It is also a wonderful small equipment in your kitchen if you have small children.

If you are interested in soup and soup makers, go to my website and read about soups and Cuisinart Soup Maker especially Cuisinart-SBC1000 Soup Maker.

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Come In From the Cold to a Hot Bowl of Soup

By Linda Carol Wilson

Nothing warms a person from the inside out like a nice hot bowl of soup. While soups that simmer all day are very tasty, it is also possible to make soup quickly and easily. Winters in the Midwest can be brutal and a good hot bowl of soup is enjoyed often during such times. As a child I loved getting off the school bus to a pot of mom's hot soup simmering on the stove! Here are some simple soup recipes you might like to try. The Farm Bowl Soup is very simple and easy yet tasty. Indiana is farm country, even more so when I was growing up, and we raised a lot of pork. That is reflected in this soup that uses bacon and ham. To make it quick and easy on busy days, canned soup is used, too.
FARM BOWL SOUP
2 slices bacon
1 cup chopped cooked ham
2 tablespoons chopped onion
1/4 tsp thyme
1 can (10 3/4-oz) condensed cream of chicken soup
1 can (10 3/4-oz) condensed chicken noodle soup
1 soup can of milk
1/2 cup water
2 hard-cooked eggs, coarsely chopped
1 cup cooked cut green beans
In a 2-quart saucepan over medium heat, cook the bacon until crisp. Remove the bacon and drain on paper towels. Crumble the bacon.
In the hot bacon drippings, brown the ham and cook the onion with the thyme until tender. Add the remaining ingredients. Heat thoroughly, stirring occasionally. Makes 4 servings.
IOWA CORN CHOWDER
This recipe is not from my home state of Indiana but another of our Midwestern neighbors. One of my childhood friends married a farmer from Iowa and moved there approximately 50 years ago. I call this Iowa corn chowder because we combined our love of potato soup and corn into this quick and easy soup for busy days. The sage gives it a distinctive flare.
2 tbsp butter
2 tbsp chopped celery
2 tbsp chopped onion
2 tbsp chopped green bell pepper
1/2 tsp rubbed sage
1 can (10 3/4-oz) condensed cream of potato soup
1 can (about 8-oz) cream-style corn
1/2 cup milk
1/2 cup light cream
shredded Swiss cheese (or Cheddar, if you prefer)
In a 2-quart saucepan over medium heat, in hot butter, cook celery, onion, and green pepper with sage until tender. Stir in potato soup.
In a covered blender container or a food processor at medium speed, blend soup mixture until smooth. Return mixture to the saucepan. Add the corn and gradually stir in the milk and cream. Heat thoroughly, stirring occasionally.
Garnish with the cheese.
Yield: 3 servings
Enjoy!

For more of Linda's old-fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com/
For slow cooker and crockpot recipes visit http://grandmasslowcookerrecipes.blogspot.com/

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