CANDY CAP
Provided by Jake Godby
Categories Milk/Cream Ice Cream Machine Dairy Egg Mushroom Dessert Freeze/Chill Frozen Dessert Party Advance Prep Required Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the ground candy caps. Remove from the heat and let steep for at least 1 hour or up to 2 hours.
- When you feel like your mushrooms are in a good place, return the pan to medium heat and bring the mixture back to hot.
- Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh strainer.
- Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.
- Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn't scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pan, 2 to 3 minutes.
- Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally.
- When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer's instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.
CANDY GLASS ICE CREAM CUPS RECIPE BY TASTY
Win the ice cream social with these customizable ice cream cups! Use with your favorite hard candy for an extra satisfying treat. You'll never want to go back to plain cones again!
Provided by Nichi Hoskins
Categories Desserts
Time 25m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a heatproof liquid measuring cup with a pour spout, melt 7 candies of the same color for 30 seconds. Continue microwaving in 15-second intervals, if needed, until completely melted and bubbling.
- Wearing latex gloves to protect your hands, carefully pour the molten candy into a cup of the silicone muffin mold. Gently tilt the mold in a circular motion so the melted candy comes all the way up to the edge of the mold, without flowing over. If any candy, spills over the edge of the mold, carefully wipe it clean with a damp paper towel. Repeat with the remaining candy to make 5 more cups. Chill the cups in the refrigerator for at least 30 minutes, until set.
- Gently peel the silicone molds away from the top of the candy cups and push up from the bottom to release the cups. Carefully repeat with the 5 remaining cups. Place the candy cups on a tray and refrigerate until ready to use.
- To serve, scoop the ice cream into the candy cups.
- Enjoy!
Nutrition Facts : Calories 404 calories, Carbohydrate 81 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, Sugar 56 grams
ALMOND ICE CREAM CUPS
For dessert, these dessert cups can't be beat. The recipe is a fun and delicious way to dress up plain vanilla ice cream.-Maribeth Edwards, Follansbee, West Virginia
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the ice cream, chocolate chips and extract; fold in whipped topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and almonds. Serve immediately or freeze.
Nutrition Facts :
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