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G-Switch 2 Flash. Photo by Allrecipes Magazine. Infuse herbs and spices into the mixture as you heat the milk. Strain them out before proceeding with the recipe.
If you're cooking a custard base, let it cool slightly before adding extracts, liqueurs, and flavoring oils citrus, peppermint, cinnamon.
To get the most flavor from a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds into the milk.
After the bean has steeped, remove the pod and rinse in cold water and pat dry. Add perfectly ripe fruits and berries to your ice cream base: Sprinkle fruit with sugar and crush it with a potato masher before mixing it in.
This adds much more flavor than plain chunks of fruit stirred into the mix. To add nuts, chocolate, crumbled cookies, or whole berries, let the ice cream reach the consistency of soft-serve, and then stir in the garnishes; pack in airtight containers and freeze until firm.
Be sure to sign up to use this feature. Heros through the ages like Alexander the Great and King Solomon both craved ice with honey and nectar, it is said.
With ice-cream factory games and ice-cream cooking games , you can have a whirl at recreating their recipes, or come up with your own combinations.
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Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required! By momtomany. Knowing that a custard ice cream base uses a cooked custard, and because commercial eggnog is cooked and thick in a similar way, I decided to try making ice cream with eggnog by adding cream and milk.
The result is this wonderful light and creamy eggnog-flavored ice cream. It makes one quart plus. Peppermint Stick Ice Cream with Hot Fudge Sauce The most delicious mint ice cream there is--tinted pink and studded with crushed candy canes or peppermint candies.
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By Jessie Sheehan. Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method.
To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time.
But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method. To my horror after an extensive search of the internet I could only fine one, and it was WAY to large for my 2-quart maker.
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