FROZEN CUSTARD
Provided by Ree Drummond : Food Network
Categories dessert
Time 8h40m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Using a paring knife, split the vanilla bean in half. Use the back of the knife to gently scrape the caviar out of the bean and into a large saucepan. Add the vanilla bean, half-and-half and sugar and heat over low heat, stirring occasionally, until the sugar has completely dissolved. Remove from the heat and set aside.
- Whisk the egg yolks in a mixing bowl until pale yellow and slightly thick, 2 to 3 minutes. Temper the yolks by slowly drizzling a ladle of the hot half-and-half mixture into the bowl, whisking the whole time. Repeat with a second ladle of the hot half-and-half mixture, again whisking the whole time.
- Pour the tempered yolks back into the saucepan with the remaining half-and-half mixture and cook over low heat, stirring gently with a wooden spoon, until it's thick enough to coat the back of the spoon, 3 to 4 minutes.
- Set a fine-mesh strainer over a clean bowl. Pour the custard through the strainer into the bowl. Add the heavy cream to the strained mixture and stir everything together. Refrigerate until chilled, about 2 hours.
- Pour the chilled mix into an ice cream maker and freeze according to the manufacturer's directions. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 6 hours (but overnight is best for nice scoopable ice cream). Serve on its own or with warm apple crisp.
ORANGE-VANILLA FROZEN CUSTARD
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the cornstarch and 1/2 cup milk in a small bowl until smooth. Whisk the eggs, sugar and salt in a medium saucepan; whisk in the cornstarch mixture and the remaining 1 cup milk until smooth.
- Cook the mixture over low heat, stirring, until thick enough to coat a spoon, 7 to 8 minutes (do not boil). Pour through a fine-mesh sieve into a bowl, then set the bowl in a larger bowl of ice water. Add the cream and stir until cool. Remove from the ice bath; stir in the vanilla, orange juice concentrate and orange zest. Cover and chill until cold.
- Freeze the custard in an ice cream maker according to the manufacturer's directions. Scrape into a pastry bag fitted with a large star tip and pipe into cups.
BLACKBERRY CRISP WITH CARDAMOM CUSTARD SAUCE
You could use a combination of berries (raspberries, blueberries and blackberries in equal parts) in this crisp, but it especially sings with just blackberries. (Wild blackberries, if you can find them, are even better.) Cardamom perfumes the accompanying rich custard sauce. The warm, musky spice adds a flavor that's perfect with berries. The crisp needn't be served piping hot straight from the oven; it's delicious served at room temperature or just slightly warm.
Provided by David Tanis
Categories custards and puddings, dessert
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the topping: Put flour, sugar, butter and ground cardamom in a medium bowl. Using your fingertips, work ingredients together until the mixture resembles wet sand with a few stray pebbles. (The topping can be made in advance and refrigerated for 1 week or frozen for up to 2 months.)
- Heat oven to 400 degrees. Toss the blackberries with ½ cup/100 grams sugar and transfer the mixture to an 8-inch square baking dish.
- Sprinkle topping over berries loosely, and transfer to the oven. Bake for 30 to 40 minutes, until the topping is well browned. Let cool for 10 minutes, or serve at room temperature.
- As the crisp bakes, make the custard sauce: Put half-and-half and sugar in a small saucepan over medium-high heat. Add the cardamom seeds and bring to just under a simmer, stirring. Put yolks in a bowl and whisk until smooth, then whisk in 1 cup of hot half-and-half mixture. Pour the contents of the bowl back into the saucepan and cook, whisking, on a very low flame until the mixture barely thickens, about 5 minutes. Strain through a fine-mesh sieve. Serve sauce hot, or let cool and refrigerate until ready to use. (Sauce can be made up to 2 days in advance.)
- To serve, scoop large spoonfuls of crisp into individual shallow bowls. Ladle the sauce around each serving or pass the sauce at the table.
ORANGE VANILLA FROZEN CUSTARD
Steps:
- 1. Whisk cornstarch and 1/2 c. milk in a small bowl until smooth. Whisk in eggs, sugar and salt in a med saucepan, whisk in the cornstarch and the remaining 1 c. milk. Cook over low heat, stirring until thick enough to coat a spoon. 7 or 8 min. (do not boil) Pour through a fine mesh sieve into a bowl. Set bowl in a larger bowl filled with ice water. Add the cream and stir until cool. Remove from ice water bath and stir in the vanilla and the orange juice. Cover and chill until cold.
- 2. Freeze the custard in an ice cream maker according to the manufacturer's directions.
FROZEN ORANGE CUSTARD & BLACKBERRY SAUCE
A refreshing and delicious Spanish dessert. Although it's called a custard, it is more like a sherbet. COOK TIME IS FREEZING TIME IN AN ICE CREAM MAKER.
Provided by Lori Loucas
Categories Ice Cream & Ices
Time 1h5m
Number Of Ingredients 11
Steps:
- 1. In a small bowl, soften the gelatin in the cold water.
- 2. In a saucepan, combine the cream and just 1/4 cup of the orange juice. Add the gelatin and place over low heat, stirring, until gelatin has dissolved. Set aside to cool.
- 3. In a large bowl, beat together 1 cup of the sugar, egg yolks, and orange zest. Gradually add the dissolved gelatin mix, the remaining 1 1/2 cups of orange juice, and the Grand Marnier.
- 4. In a separate bowl, beat the egg whites with the remaining 1/2 teaspoon sugar, until stiff. Fold the egg white mixture into the other mixture.
- 5. Scoop the mixture into an ice cream machine, or simply freeze in a pretty mold. Freeze completely, covered.
- 6. Make the topping by combining the preserves and the Grand Marnier.
- 7. To serve, allow the custard to soften slightly. Unmold or scoop the custard into dessert bowls. Top each serving with some of the blackberry sauce.
BLACKBERRY CRISP
I adapted this comforting dessert from a recipe my mother-in-law gave to me. Hers fed a family with nine growing kids who were never full, so there was never any left. There aren't any leftovers when I make my downsized version, either! -Marliss Lee, Independence, Missouri
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place blackberries in a greased 1-qt. baking dish. In a small bowl, combine the sugar, cornstarch, water and lemon juice until smooth. Pour over berries. Combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over berries., Bake, uncovered, at 375° until filling is bubbly, 20-25 minutes. Serve warm with ice cream.
Nutrition Facts : Calories 576 calories, Fat 25g fat (14g saturated fat), Cholesterol 61mg cholesterol, Sodium 245mg sodium, Carbohydrate 87g carbohydrate (54g sugars, Fiber 6g fiber), Protein 6g protein.
BLACKBERRY BRANDY SAUCE
Fresh ingredients make a rich-tasting blackberry brandy sauce to serve over ice cream, cheesecake, pancakes, angel food cake ... the possibilities are endless, and it makes everything look gorgeous. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings (1/4 cup each).
Number Of Ingredients 6
Steps:
- In a large saucepan, mix sugar and cornstarch; stir in water. Add blackberries; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is thickened, stirring occasionally. Remove from heat; stir in brandy. Cool slightly. If desired, serve with ice cream.
Nutrition Facts : Calories 93 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
LEMON CURD-BLACKBERRY SWIRL ICE CREAM WITH BLACKBERRY SAUCE
Categories Milk/Cream Egg Dessert Frozen Dessert Blackberry Lemon Vanilla Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For ice cream:
- Boil berries, 1/4 cup sugar, 1 tablespoon lemon juice, and corn syrup in small saucepan over medium-high heat until thick, stirring often, about 8 minutes. Strain berry mixture into small bowl, pressing on solids; chill syrup.
- Meanwhile, combine cream, milk, and 1/2 cup sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Bring mixture to simmer. Remove from heat. Whisk egg yolks and remaining 3/4 cup sugar in large bowl to blend. Whisk in remaining 2/3 cup lemon juice and lemon peel. Gradually whisk hot cream mixture into yolk mixture. Return mixture to saucepan. Stir over medium heat until custard thickens enough to coat back of spoon (do not boil), about 12 minutes. Strain custard into clean large bowl. Set bowl of custard over large bowl of ice water. Stir custard until cold. Cover and refrigerate overnight.
- Process custard in ice cream maker according to manufacturer's instructions. Immediately spoon half of ice cream into 9x5x3-inch loaf pan. Spoon half of blackberry syrup atop ice cream in pan. Spoon remaining ice cream atop blackberry syrup. Top ice cream with remaining blackberry syrup. Cover and freeze until firm, at least 8 hours and up to 2 days.
- For blackberry sauce:
- Combine blackberries, sugar, and lemon juice in medium bowl. Let stand until sugar dissolves and juices form, stirring occasionally, about 1 hour. (Can be made 2 days ahead. Cover and refrigerate.)
- Scoop ice cream into dessert bowls. Serve ice cream with blackberry sauce.
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