FIVE-SPICE CONES
These tasty cones are perfect for the [five-herb ice milk](/recipes/recipe_views/views/232330), but they also liven up plain old vanilla ice cream.Instead of forming the pizzelle into cones, you can serve them flat, like cookies.
Yield Makes about 20 cones
Number Of Ingredients 8
Steps:
- Whisk together all ingredients except additional butter in a bowl until smooth. Chill batter, covered, 1 hour.
- Heat pizzelle maker and lightly brush top and bottom of pizzelle molds with butter. Pour 1 tablespoon batter into bottom of each pizzelle mold. Close cover and cook batter until golden, about 2 minutes.
- Working quickly (pizzelle are pliable only while hot), peel off 1 pizzelle and wrap around cone mold, overlapping ends, and pinching tip closed. Hold cone in place until it hardens, about 5 seconds, then slip off mold and repeat with remaining pizzelle. Make more pizzelle and cones in same manner.
SIMPLE VANILLA ICE MILK
I've found that I often prefer a lighter ice cream without all the heavy cream and eggs. Here is a recipe I found for a simple ice milk that can be tweaked with variations (add your favorite fruit, nut, etc.) This originally had more sugar, but I found it too sweet, and now the sugar matches this similar recipe for "Tahitian Vanilla Ice Milk" on this site. Cooking time is freezing time.
Provided by Ames Shaps
Categories Frozen Desserts
Time 6h6m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Combine milk, sugar, and vanilla in a medium bowl. Stir till sugar is dissolved.
- If using Ice Cream Machine: Add milk mixture to an ice cream machine and process 20 minutes or until mixture thickens. Pour into tupperware and freeze 8 hours or overnight. Consistency may improve by stirring every 4 hours or so until fully frozen.
- If not using Ice Cream Machine: Pour into shallow freezer-proof dish and put in freezer. Stir every 2-4 hours once crystals form. Follow above directions for freezing.
Nutrition Facts : Calories 176.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 60.1, Carbohydrate 30.7, Sugar 25, Protein 4
TRUE VANILLA ICE CREAM
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 1/2 cups
Number Of Ingredients 7
Steps:
- Combine 1 1/2 cups heavy cream, 1 cup whole milk, 1/4 cup sugar, and a pinch of kosher salt in a medium saucepan. Split 1/2 vanilla bean lengthwise and scrape in seeds; add pod (or use 1 teaspoon vanilla extract). Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes. Whisk 5 large egg yolks and 1/4 cup sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2-3 minutes. Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.
HOMEMADE YOGURT
Provided by Megan O. Steintrager
Categories Milk/Cream Breakfast Brunch Vegetarian Yogurt Healthy Boil Candy Thermometer
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
- Prepare an ice bath, filling a large bowl or sink with ice.
- Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
- Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
- If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
- If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
- Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency-longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
- Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
- Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.
More about "five herb ice milk recipe epicuriouscom"
HOMEMADE HERBAL ICE CREAM RECIPES FROM 8 GARDEN HERBS
From balconygardenweb.com
FIVE HERB ICE MILK RECIPE - FRIENDSEAT
From friendseat.com
FIVE-HERB ICE MILK RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FIVE HERB ICE MILK RECIPES
From tfrecipes.com
FIVE-HERB ICE MILK - INFUSE YOUR OVERGROWN HERBS INTO A CREAMY …
From pinterest.co.uk
RECIPES & MENUS | EPICURIOUS.COM
From epicurious.com
FIVE HERB ICE MILK RECIPE EPICURIOUSCOM
From tfrecipes.com
HOW TO: MAKE AN HERB OR SPICE-INFUSED ICE CREAM | THE KITCHN
From thekitchn.com
EPICURIOUS – RECIPES, MENU IDEAS, VIDEOS & COOKING TIPS
From epicurious.com
FIVE HERB ICE MILK - SIDEWALK SHOES
From sidewalkshoes.com
FIVE-HERB ICE MILK - MEALPLANNERPRO.COM
From mealplannerpro.com
CREAMY VANILLA ICE MILK (ONLY 4 INGREDIENTS) | SIFT & SIMMER
From siftandsimmer.com
CLASSIC VANILLA ICE MILK RECIPE - SERIOUS EATS
From seriouseats.com
INGREDIENTS | EPICURIOUS.COM
From epicurious.com
10 BEST HOMEMADE ICE MILK RECIPES | YUMMLY
From yummly.com
FIVE-HERB ICE MILK RECIPE | EPICURIOUS
From anadifa.us.to
You'll also love