TANGERINE-VANILLA FLOATS
Here is a refreshing twist on a Creamsicle: a swirl of vanilla ice cream (either store-bought or homemade, your preference) doused in fresh tangerine juice and seltzer. Get an industrious child to help juice the tangerines. Their reward will be sprightly, sweet and satisfying.
Provided by Julia Moskin
Categories easy, non-alcoholic drinks, dessert
Yield 6 servings
Number Of Ingredients 3
Steps:
- Divide ice cream among 6 medium-size glasses or cups. Add 1/2 cup tangerine juice to each cup and top off with seltzer. Serve with a straw.
SAUTEED PINEAPPLES IN DARK PUERTO RICAN RUM ANDCOCONUT FLAMBE SAUCE ON VANILLA ICE CREAM
Steps:
- Preheat the oven to 350 degrees F. Bake the puff pastry rounds until golden brown, about 10 to 15 minutes. When golden, remove and let cool.
- Saute pineapple with coconut cream, brown sugar, pineapple juice, coconut, and cinnamon sticks. When pineapple caramelizes, remove from the heat and carefully add the dark rum. Return to the heat and carefully flambe. Cook until the alcohol cooks off and the flames die out. Remove from heat.
- To assemble, in large serving bowl or cup, place puff pastry round first in the center. Scoop out ice cream and place on round. Serve warm pineapple-rum sauce over ice cream. Garnish with some extra toasted coconut or with half cinnamon stick.
VANILLA ICE CREAM WITH FLAMBEED FRESH MINCEMEAT
Steps:
- Peel, core and dice the apple and mix it in a large bowl with the grated lemon rind and juice so the apple does not discolor. Stir in the grapes, dark and golden raisins, sugar, almonds, candied orange peel, cinnamon, allspice, and cloves until evenly mixed. Scoop the ice cream into individual bowls. Melt the butter in a large frying pan and add the mincemeat.
- Fry it, stirring constantly, until very hot and the juice runs from the fruit, 3 to5 minutes. Pull the fruit to one side of the pan and add the rum in the other. Heat it until almost boiling, then flame it. Stir it into the hot fruit so the whole pan flames. Let the flames die, then spoon the mincemeat over the ice cream.
ULTIMATE VANILLA ICE CREAM
Is Angela Nilsen's vanilla ice cream the smoothest, creamiest homemade ice cream in history?
Provided by Angela Nilsen
Categories Dessert, Dinner, Lunch, Treat
Time 2h
Yield 8 big scoops
Number Of Ingredients 6
Steps:
- Put the canister from the machine into the freezer a day before you want to make the ice cream. Next day, pour the cream and milk into a medium heavy-based pan, then tip in half the sugar. Slit the vanilla pod down its length with a small sharp knife and scoop out as many of the tiny black seeds as you can into the cream mixture. Cut the pod into three and drop it into the pan.
- Heat the cream and milk over a low heat, stirring occasionally, until it almost boils - you'll see a few bubbles at the edge. Take off the heat and set aside for 30 minutes so the vanilla can infuse.
- Put the egg yolks into a bowl with the rest of the sugar and beat with an electric hand beater for about 2 minutes until the mixture has thickened, is paler in colour and falls in thick ribbons when you lift the beaters. Using a measuring jug, scoop out about 125ml/4fl oz of the cream mixture and beat into the egg yolks to slacken them. Reheat the cream until it just comes to the boil, take off the heat and stir in the egg yolk mixture.
- Return the pan to a low heat and cook, stirring all the time with a wooden spoon, for 8-10 minutes, until the custard is thick enough to coat the back of the spoon. Watch that it doesn't boil - as soon as you see any bubbles about to burst to the surface, it should be thick enough, so take the pan off the heat so the mixture doesn't curdle.
- Pour the custard into a heatproof bowl, then sit it in a bigger bowl one third full of iced water to cool (this takes about 20 minutes). Stir occasionally to stop a skin forming. Put the bowl of custard in the fridge for 3-4 hours, preferably overnight, so it gets really cold.
- Get the ice cream machine running, scoop out the vanilla pod pieces, then slowly pour in the cold custard. Leave it to churn for 10-30 minutes (depending on your machine). When it stops, it is probably too soft to eat, so spoon into a plastic container, cover with cling film, then a lid, and freeze for a minimum of 3 hours. (It will keep in the freezer for 3 months but don't take it out, then refreeze.) Remove from the freezer 15 minutes before serving.
- To make it by hand: in step 1, heat the milk, vanilla, and half the sugar without the cream (the custard will be slightly thicker). At the start of step 6, whip the cream so it's light and floppy, not too stiff, and fold it into the cold custard. Freeze for 3-4 hours, stirring once an hour until almost frozen, then freeze as above.
Nutrition Facts : Calories 269 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
HOW TO MAKE VANILLA ICE CREAM
Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 2h35m
Yield 4
Number Of Ingredients 4
Steps:
- Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
- Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
- Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.
- When ice cream is softly frozen, serve immediately or place a piece of plastic wrap directly on the ice cream and place in freezer to ripen, 2 to 3 hours.
Nutrition Facts : Calories 425.3 calories, Carbohydrate 45.8 g, Cholesterol 92.5 mg, Fat 24.7 g, Protein 5.8 g, SaturatedFat 15.4 g, Sodium 79.1 mg, Sugar 44.2 g
TANGERINE ICE CREAM
A rich, custard-based ice cream. Try to find "honey" tangerines for a truly remarkable flavor.
Provided by Martha Stewart
Yield Makes 1 quart
Number Of Ingredients 7
Steps:
- In a small pot over a low flame, heat the milk, 1/2 cup of cream, the sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Let cool.
- Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custardlike consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining tangerine zest.
- Add the tangerine juice and up to 2 teaspoons lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer's instructions.
More about "flambeed tangerines with vanilla ice cream recipes"
CREAMSICLE ICE CREAM | COOKING ON THE WEEKENDS
From cookingontheweekends.com
TANGERINE ICE CREAM RECIPE - LOS ANGELES TIMES
From latimes.com
TANGERINE ICE CREAM - IMBIBE MAGAZINE
From imbibemagazine.com
FLAMBEED TANGERINES RECIPE - COOKING INDEX
From cookingindex.com
LEARN HOW TO FLAMBé AT HOME: THE 12 BEST FLAMBé RECIPES
From masterclass.com
TANGERINE GRANITA WITH VANILLA BEAN CREAM RECIPE | BON APPéTIT
From bonappetit.com
ASTRAY RECIPES: FLAMBED TANGERINES
From astray.com
FLAMBEED TANGERINES WITH VANILLA ICE CREAM - BRENNANS MARKET
From brennansmarket.com
TANGERINE SMOKED FLANS RECIPE - BARBECUEBIBLE.COM
From barbecuebible.com
FLAMBEED TANGERINES WITH VANILLA ICE CREAM | RECIPE
From pinterest.com
FLAMBEED TANGERINES WITH VANILLA ICE CREAM – RECIPES NETWORK
From recipenet.org
FLAMBEED TANGERINES WITH VANILLA ICE CREAM | RECIPE
From pinterest.com
FLAMBEED TANGERINES WITH VANILLA ICE CREAM - PINTEREST
From pinterest.com
BAKED ALASKA FLAMBé | SAVEUR
From saveur.com
HOMEMADE STRAWBERRY ICE CREAM WITH FROZEN SWEETENED BERRIES …
From cincinnati.com
FLAMBEED TANGERINES WITH VANILLA ICE CREAM RECIPE | ALEX …
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love