Recipes tagged with « Frozen Treat »
Vanilla Bean Frozen Custard
A rich, homemade vanilla frozen custard with a silky texture. Four egg yolks with less sugar, replaced cream with half-and-half for lighter mouthfeel. Vanilla bean plus a splash of bourbon adds depth. Cooked gently over a double boiler to avoid curdling. Cooled until thickened, then churned or manually frozen. Thorough stirring during manual freezing prevents large ice crystals. Temperature and look guide doneness, not strict timers. Suitable for all skill levels, with common ingredient swaps and tips for smooth results.
Chilled White Chocolate Coffee
Espresso or strong coffee blended with white chocolate and a splash of hot water, frozen into creamy chilled servings. Adjusted with less chocolate and added vanilla bean paste for aromatic depth. Coconut cream replaces espresso crema for a richer texture and subtle tropical hint. Frozen on sticks for easy sipping. A quick freeze then longer solidification ensures proper texture without icy hardness.
Pistachio Raspberry Ice Cake
Meringue base with toasted pistachios and potato starch. Layers of softened vanilla ice cream and raspberry sorbet. Fresh raspberries macerated with sugar. Cool, crunchy, fruity, creamy. Baked meringue disks sandwich sorbet and ice cream. Frozen solid then sliced. Slightly altered quantities, added lemon zest and chopped mint leaves in filling. Oven temp and times adjusted slightly. Substitute cornstarch with potato starch. Replace vanilla ice cream with coconut ice cream. Sorbet changed to strawberry for twist. Whip whites till soft peaks, sugar till stiff. Patience for freezing, slicing chilled.