ORANGE CRANBERRY ICE CREAM
Cranberry lovers rejoice - a whole bag of fresh cranberries in this orange-y ice cream!! A cool tangy treat to enjoy this fall.
Provided by Chef mariajane
Categories Frozen Desserts
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine cranberries, sugar and water in saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Cool. Refrigerate until very cold.
- Whisk thawed concentrated orange juice together with Eagle Brand and whipping cream.
- Freeze in ice cream maker according to manufacturers directions. During the last few minutes of freezing, add cranberries and orange zest. Freeze.
Nutrition Facts : Calories 472.2, Fat 26.1, SaturatedFat 16.2, Cholesterol 97.1, Sodium 82.4, Carbohydrate 57.1, Fiber 2, Sugar 52, Protein 5.4
GAND'S STAR ANISE ICE CREAM
Entered for safe-keeping. Chef Gale Gand of Lake Forest, Illinois serves this with chocolate cake, especially molten chocolate cake. Note that the licorice flavor of anise inspires a love/hate reaction. I, for one, love it! Prep time includes chilling time. Cooking time is guesstimated.
Provided by KateL
Categories Frozen Desserts
Time 5h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- In a 2-quart saucepan over medium heat, put half and half, cream, star anise, ground cinnamon, vanilla and cinnamon stick. Heat, whisking occasionally to avoid burning or sticking to the bottom of the pan. DO NOT LET BOIL. When the mixture reaches a fast simmer, turn off the heat and let the flavors infuse for 10 minutes.
- Whisk together the egg yolks and sugar in a bowl. Still whisking, slowly pour half of the cream mixture in a thin stream to the egg mixture. Then add the egg-cream mixture to the saucepan containing the other half of the cream mixture.
- Heat over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When it reaches 180 degrees, it will be thickened and creamy, like eggnog. If you don't have a candy thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
- When the mixture is ready, quickly remove it from the heat.
- Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover. Rest a smaller bowl in the ice water. Pour the cream mixture through a fine sieve into the smaller bowl, removing the vanilla bean pieces and cinnamon stick.
- Chill 3 hours. Then freeze in an ice cream freezer according to the manufacturer's directions. (Don't have an ice cream freezer? After 3 hours, gently stir ice cream and transfer to desired freezer storage containers. Freeze 2-3 hours, or until desired hardness. High fat ice cream will not get rock hard.).
ALMOND COOKIE ICE CREAM SANDWICHES
Provided by Alex Guarnaschelli
Time 30m
Yield 12 regular-sized cookies, 4 ice cream sandwiches
Number Of Ingredients 11
Steps:
- For the cookies: Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and sugar together until smooth and increased in volume, 5 to 8 minutes (alternatively, use a hand mixer). Add the almond extract.
- Use a large strainer or sifter to sift together the flour, cornstarch, salt, and allspice. Remove the bowl from the mixer and use a spatula to mix in the dry ingredients. Stir until blended. Stir in the nuts.
- Roll the dough into small balls and gently flatten them onto a baking sheet. They do not spread a lot, but leave some room in between them just in case. Bake in the oven until light brown, 8 to 10 minutes. Set aside to cool slightly before serving.
- For the ice cream sandwiches: Preheat the oven to 350 degrees F.
- Arrange the almonds in a single layer on a baking sheet. Place in the oven and cook until golden brown, 5 to 8 minutes. Remove from the oven and set aside to cool. (Alternatively, you can also brown the almonds in a large pan over medium-high heat).
- Put the ice cream in a bowl and mash it with 2 wooden spoons so it softens up. Fold in the almonds and grated chocolate. Spread between 2 cookies.
STAR ANISE ICE CREAM
Steps:
- In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes.
- Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
- Temper hot liquid into egg mixture. Return all back into saucepan. Over low heat stirring all the while until mixture starts to thicken, strain through chinois. Chill immediately over ice bath.
- Churn in a standard ice cream machine.
STAR ANISE ICE CREAM
Star anise's licorice-like flavor is what sets this ice cream apart. This version is adapted from the one served at Geordy's restaurant in San Francisco, where the custard is made with all cream, no milk. Time given does not include chilling time for the custard. For the freezing time I'm going by my ice cream machine, yours may be different.
Provided by Annacia
Categories Frozen Desserts
Time 1h15m
Yield 1 1/2 quarts
Number Of Ingredients 6
Steps:
- In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat.
- In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan.
- Cook the custard over moderately low heat, stirring, until it registers 170ºF on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely.
- Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.
CHOCOLATE CHIP COOKIE ICE CREAM SANDWICHES
Provided by Ree Drummond : Food Network
Categories dessert
Time 35m
Yield 18 sandwiches
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F.
- In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together.
- In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet.
- Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.
- Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.
ANISE-ORANGE ICE CREAM PROFITEROLES WITH CHOCOLATE SAUCE
Anise is used liberally in Mediterranean and Middle Eastern desserts, but it is an underused spice in the American pastry repertoire. I find it adds an exotic touch, at once familiar yet a tad elusive. It seems especially intriguing to people who aren't used to it paired with orange or chocolate, or both, as it is in this twist on classic ice cream puffs.
Yield makes about 1 quart (1 liter) ice cream; 8 to 10 serv ings
Number Of Ingredients 9
Steps:
- To make the ice cream, crush the aniseed in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
- In a medium saucepan, warm the milk, the 1/2 cup (125 ml) cream, the crushed aniseed, sugar, orange zest, and salt, stirring to dissolve the sugar. Remove from the heat, cover, and let steep for 1 hour.
- Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer across the top. Reheat the milk mixture until it's warm.
- In a separate bowl, whisk the egg yolks, then gradually add some of the warm milk mixture, whisking constantly as you pour. Pour the warmed yolks back into the saucepan. Cook over low heat, stirring constantly and scraping the bottom of the pan with a heatproof spatula, until the custard is thick enough to coat the spatula. Pour the custard through the mesh strainer into the cream; discard the bits of aniseed and orange zest.
- Set the bowl containing the custard over a larger bowl of ice water. Stir the custard until cool, then cover and refrigerate until thoroughly chilled.
- Freeze in an ice cream machine according to the manufacturer's instructions.
- To serve, split each pâte à choux puff in half and place a scoop of ice cream on each bottom. Replace the tops and spoon warm chocolate sauce over the profiteroles.
More about "star anise ice cream and orange almond cranberry and semisweet chocolate chip cookie ice cream sandwiches recipes"
STAR ANISE ICE CREAM - THE SPICE HOUSE
From thespicehouse.com
STAR ANISE CHOCOLATE FONDANT WITH ORANGE ICE CREAM
From saturdaykitchenrecipes.com
ICE CREAM RECIPES - WAITROSE & PARTNERS
From waitrose.com
STAR ANISE ICE CREAM AND ORANGE ALMOND CRANBERRY AND …
From menuofrecipes.com
HOMEMADE CRANBERRY ORANGE ICE CREAM RECIPE - FROSTED FUSIONS
From frostedfusions.com
STAR ANISE ICE CREAM RECIPES
From tfrecipes.com
STAR ANISE ICE CREAM AND ORANGE, ALMOND, CRANBERRY AND …
From cookingchanneltv.com
STAR ANISE ICE CREAM AND ORANGE ALMOND CRANBERRY AND …
From tfrecipes.com
STAR ANISE ICE CREAM - THE CULINARY CHASE
From theculinarychase.com
ANISE ICE CREAM - BLOGGER
From chocolateitswhatsfordinner.blogspot.com
OATMEAL WITH ALMONDS AND STRAWBERRY STAR ANISE SAUCE RECIPES
From tfrecipes.com
STAR ANISE ICE CREAM AND ORANGE, ALMOND, CRANBERRY AND …
From chefsresource.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love