White Chocolate Ice Cream Recipe

Photo: White Chocolate Ice Cream Recipe

The home of tasty food recipes invites you to try White Chocolate Ice Cream recipe. Enjoy my collection of delicious food recipes and learn how to make White Chocolate Ice Cream.

Serves: 9 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Freezing time :     12 hours

Ingredients

200 g white chocolate, broken into pieces

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g, chilled

2½ cups liquid cream or 625 ml, chilled

2 teaspoons vanilla powder

lemon zest, one small piece

1 cup glazed dried fruits or 200 g

Preparation

Carefully melt the chocolate in a bowl over hot water, remove and set aside to cool slightly.

Combine NESTLÉ® Sweetened Condensed Milk , liquid cream and vanilla powder in a bowl of electric mixer. Beat over medium high speed for 10 minutes or until thick and creamy.

Carefully fold in the melted chocolate, lemon zest and the dried fruits.

Pour the mixture into foil lined 12cm x 23cm loaf pan. Cover with cling film and freeze for at least 12 hours until set.

Cut into slices to serve.

Nutritional Information:

Energy :     469.00 Kcal
Protein :     6.50 g
Carbohydrate :     72.00 g
Fats :     24.00 g

From Nestle Family

Turkish delight ice cream terrine recipe

Photo:Turkish delight ice cream terrine recipe

The home of tasty food recipes invites you to try Turkish delight ice cream terrine recipe . Enjoy my collection of delicious food recipes and learn how to make Turkish delight ice cream terrine.

This heavenly ice cream recipe is perfect for the warm months ahead.

Makes 1 litre

Ingredients (serves 8)
800g fresh ricotta cheese
3/4 cup (165g) caster sugar
300ml thickened cream
125g shelled unsalted pistachios
200g Turkish delight (see note) (we used pink (rose) and green (mint) flavours), cut into 1cm cubes
2 tbs rosewater (see note)
Persian fairy floss (pashmak) (see note), to serve
Rose syrup
1 cup (220g) caster sugar
1 tbs rosewater
A few drops of rose food colouring

Method
Lightly grease and line a 1-litre terrine or loaf pan with plastic wrap or baking paper, leaving some overhanging the sides.

In a large bowl, beat the ricotta and sugar with electric beaters until smooth. In a separate bowl, whip the cream to soft peaks. Gently fold cream into the ricotta mixture, keeping as much air in the mixture as possible, followed by the pistachios, Turkish delight and rosewater.

Fill the terrine mould with the ricotta mixture, packing it down firmly. Cover with the overhanging wrap or paper, then freeze overnight until fi rm.

For the rose syrup, stir the sugar and 1 cup (250ml) water together in a small saucepan over low heat until the sugar has dissolved. Cool, then add the rosewater to taste and a few drops of food colouring until you have the desired colour. When ready to serve, unwrap the top of the terrine and turn out onto a serving platter. Decorate the top with the Persian fairy floss, then slice and serve with the rose syrup to drizzle over.

Notes

Rosewater, Persian fairy floss and Turkish delight are available from Middle Eastern and gourmet shops.

Begin this recipe a day ahead.

Freeze frame: Homemade ice cream is best eaten within 1 week after you've made it be, as its texture will deteriorate over time. Allow ice cream to soften slightly before serving to give a creamier texture and better flavour. Tightly cover ice cream in the freezer to prevent ice crystals from forming and stop the mixture absorbing other odours from the freezer.

Source
delicious - November 2009, Page 124
Recipe by Valli Little

Mango ice-cream recipe

Photo:Mango ice-cream recipe

The home of tasty food recipes invites you to try Mango ice-cream recipe. Enjoy my collection of delicious food recipes and learn how to make Mango ice-cream.

Transport yourself to Indochine with just one bite of this fruity and aromatic ice-cream dessert.

Preparation Time
10 minutes

Cooking Time
30 minutes

Ingredients (serves 6)
300ml thickened light cream
250ml (1 cup) skim milk
8 cardamom pods, crushed
800g can sliced mango, drained
400g can Nestle Skim Sweetened
Condensed Milk
Tropical fruit, to serve

Method
Line a 11 x 21cm (base measurement) loaf pan with 2 layers of plastic wrap, allowing the sides to overhang. Combine the cream, milk and cardamom in a saucepan and bring to a simmer over medium-high heat. Remove from heat and set aside for 30 minutes to infuse.

Meanwhile, process the mango in a food processor until smooth.

Strain the cream mixture into a small bowl, using the back of a spoon to press the cardamom pods in the sieve. Add the condensed milk. Use an electric beater to beat the cream mixture for 15 minutes or until it thickens slightly. Fold in the mango. Spoon into the prepared pan. Cover with plastic wrap and place in the freezer overnight or until firm.

Remove the ice-cream from the freezer 10 minutes before serving. Turn the ice-cream onto a serving platter. Remove the plastic wrap and discard. Top the ice-cream with tropical fruit.

Notes
Cook's tip: For a zesty citrus twist, substitute the cardamom pods for coarsely chopped lemon grass. Allow overnight freezing time.

Cardamom pods infuse this deliciously creamy dessert with a hint of spice.

Source
Good Taste - September 2011, Page 72
Recipe by Alison Adams

Salted Caramel Ice Cream Cone Cake Recipe

Photo: Salted Caramel Ice Cream Cone Cake Recipe

The home of Tasty Food Recipes invites you to try Salted Caramel Ice Cream Cone Cake Recipe. Enjoy my collections of delicious food recipes and learn how to make Salted Caramel Ice Cream Cone Cake.

Total Time: 6 hr 30 min
Prep 6 hr 30 min

Yield: 6 to 8 servings
Level: Easy

Ingredients

Unsalted butter, softened, for the pan
14 pizzelle (thin Italian waffle cookies) or thin butter cookies
3/4 cup chocolate fudge sauce
1 quart vanilla-caramel swirl ice cream, slightly softened
1 quart chocolate ice cream, slightly softened
1/2 cup dulce de leche or caramel sauce
1/2 teaspoon flaky sea salt
5 sugar cones
1/4 cup toffee bits

Directions

Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.

Cover the bottom of the pan with half of the pizzelle cookies, breaking them into smaller pieces as needed to cover the surface. Spread 1/4 cup fudge sauce over the cookies.

Pack about half of the vanilla-caramel and chocolate ice cream into the pan, alternating scoops of each flavor, until the bottom is covered. Drizzle with 1/4 cup dulce de leche and sprinkle with 1/4 teaspoon sea salt. Top with the remaining pizzelle cookies, pressing gently to pack in the ice cream and create an even surface.

Spread 1/4 cup fudge sauce over the pizzelle cookies. Top with scoops of the remaining vanilla-caramel and chocolate ice cream. Drizzle with the remaining 1/4 cup each dulce de leche and fudge sauce and sprinkle with the remaining 1/4 teaspoon sea salt. Arrange the ice cream cones, point-side up, on top. Freeze until firm, at least 6 hours or overnight.

Remove the side of the springform pan and the parchment. Press the toffee bits into the side of the cake. Serve immediately or freeze for up to 2 days.

Photograph by Kana Okada

Recipe courtesy Food Network Magazine 

More Desserts Recipes:  

Neapolitan Ice Cream Sandwich Cake 
Ice Cream Steak Frites
Coffee-Coconut Ice Cream Bombe 
Blackberry Chip Ice Cream 
Frozen Banana Ice Cream Sandwiches
Peanut Butter and Nanner Ice Cream 

Coffee-Coconut Ice Cream Bombe Recipe

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The home of Tasty Food Recipes invites you to try Coffee-Coconut Ice Cream Bombe Recipe. Enjoy my collections of delicious food recipes and learn how to make Coffee-Coconut Ice Cream Bombe.

Total Time: 3 hr 0 min
Prep 3 hr 0 min

Yield: 8 servings
Level: Easy

Ingredients

1 1/2 quarts vanilla ice cream, slightly softened
1 quart coffee ice cream, slightly softened
1 10-to-12-ounce pound cake, cut lengthwise into 1-inch-thick slices
3 tablespoons bourbon (optional)
2 cups sweetened shredded coconut, toasted

Directions

Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes.

Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top.

Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours.

Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.

Photograph by Kana Okada

Recipe courtesy Food Network Magazine 

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Blackberry Chip Ice Cream 
Frozen Banana Ice Cream Sandwiches
Peanut Butter and Nanner Ice Cream
Margarita Ice Cream 
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Espresso Ice Cream 

Neapolitan Ice Cream Sandwich Cake Recipe

Photo: Neapolitan Ice Cream Sandwich Cake Recipe

The home of Tasty Food Recipes invites you to try Neapolitan Ice Cream Sandwich Cake recipe. Enjoy my collection of delicious food recipes and learn how to make Neapolitan Ice Cream Sandwich Cake.

Total Time:    4 hr 25 min
Prep    4 hr 25 min

Yield:    8 servings
Level:    Easy 

Ingredients 

10 3.5-ounce rectangular vanilla ice cream sandwiches
1 pint strawberry ice cream, slightly softened
1 pint mint chip or pistachio ice cream, slightly softened
1/2 cup finely crushed chocolate wafer cookies (about 12 cookies)
Chocolate shell topping, for spreading

Directions 

Line a 9-by-5-inch loaf pan with heavy-duty foil, leaving an overhang on all sides. Arrange 5 ice cream sandwiches snugly in the bottom of the pan. Spread the strawberry ice cream on top in an even layer. Press the remaining 5 ice cream sandwiches on top, then spread the mint chip ice cream evenly over the sandwiches. Top with an even layer of crushed cookies, pressing gently.

Cover the cake with plastic wrap and freeze until set, about 4 hours. Uncover, then lift the foil to remove the cake from the pan. Invert onto a platter, remove the foil and spread with the chocolate shell topping. Serve immediately or cover and freeze for up to 2 days.

Photograph by Kana Okada

Recipe courtesy Food Network Magazine

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Ice Cream Steak Frites 
Coffee-Coconut Ice Cream Bombe 
Blackberry Chip Ice Cream 
Frozen Banana Ice Cream Sandwiches  
Peanut Butter and Nanner Ice Cream  
Margarita Ice Cream   

Ice Cream Steak Frites Recipe

Photo: Ice Cream Steak Frites Recipe

The home of Tasty Food Recipes invites you to try Ice Cream Steak Frites Recipe. Enjoy my collections of delicious food recipes and learn how to make Ice Cream Steak Frites.

Total Time: 1 hr 10 min
Prep 1 hr 10 min

Yield: 4 plates (serves 8)
Level: Easy

Ingredients
For the steaks:

1 1 1/2-quart cylindrical carton chocolate ice cream
1/2 cup finely crushed chocolate wafer cookies

For the fries:

2 12-ounce frozen pound cakes, thawed
1 stick unsalted butter, melted
1/2 cup seedless strawberry jam

Directions

Make the steaks: Using a serrated knife, slice the carton of ice cream crosswise into 4 rounds, dipping the knife in hot water as needed. Snip off the carton with kitchen shears.

Tightly wrap each ice cream round in plastic wrap, then form into a steak shape with your hands (the warmth of your hands will soften the ice cream). Freeze until firm, about 30 minutes.

Unwrap one ice cream steak and transfer to a piece of parchment or wax paper. Dip a metal skewer in hot water, then press into the ice cream to create parallel diagonal grill-mark lines.

Make lines in the opposite direction to form a crosshatch pattern, dipping the skewer in hot water as needed. If the ice cream gets too soft, return to the freezer until firm.

Fill the lines with the chocolate wafer crumbs. Transfer the steak to a baking sheet and freeze until firm, about 30 minutes. Repeat with the remaining ice cream steaks.

Make the fries: Using a crinkle vegetable cutter or a chef's knife, trim the sides of the pound cakes, then cut each cake crosswise into 1/4-inch-thick slices.

Cut each cake slice into strips. Divide between 2 parchment-lined rimmed baking sheets.

Drizzle the melted butter over the pound cake fries and toss. Bake in a 350 degrees F oven until lightly toasted, about 8 minutes, tossing halfway through; let cool slightly.

Arrange the steaks, the pound cake fries and strawberry jam on plates. (Each plate serves 2.)

Photograph by Kat Teutsch

Recipe courtesy Food Network Magazine  

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Coffee-Coconut Ice Cream Bombe 
Blackberry Chip Ice Cream 
Frozen Banana Ice Cream Sandwiches  
Peanut Butter and Nanner Ice Cream  
Margarita Ice Cream 
French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles 

Chocolate-Hazelnut Ice Cream Cupcakes Recipe

Chocolate-Hazelnut Ice Cream Cupcakes Recipe

The home of Tasty Food Recipes invites you to try Chocolate-Hazelnut Ice Cream Cupcakes Recipe. Enjoy my collections of delicious food recipes and learn how to make Chocolate-Hazelnut Ice Cream Cupcakes.

Total Time: 1 hr 35 min
Prep 1 hr 25 min
Cook 10 min

Yield: 6 servings
Level: Easy

Ingredients

1/2 cup blanched hazelnuts, plus chopped nuts for topping
3/4 cup packed sweetened shredded coconut
1 cup crispy rice cereal
1/4 cup sweetened condensed milk
Cooking spray, for the pan
1 pint coconut or vanilla ice cream, slightly softened
2 pints chocolate ice cream

Directions

Preheat the oven to 400 degrees F. Spread the whole hazelnuts and coconut on a baking sheet and toast until deep golden, 8 to 10 minutes. Let cool, then transfer to a food processor. Add the cereal and condensed milk and pulse until the mixture is finely ground.

Lightly spray 6 muffin-tin cups with cooking spray. Divide the coconut mixture among the cups. Wet your fingers, then press the coconut mixture into the bottom and up the side of each cup. Freeze until firm, at least 20 minutes.

Remove the muffin pan from the freezer. Fill the crusts with coconut ice cream, smoothing the tops. Freeze until firm, about 40 minutes.

Top each ice cream cupcake with a scoop of chocolate ice cream (make the scoop flat on the bottom so it sits on top of the coconut ice cream). Serve immediately or cover and freeze for up to 2 days. To unmold, run an offset spatula around the edge of each cup, then pry out the cupcakes. Top with chopped hazelnuts.

Photograph by Kana Okada

Recipe courtesy Food Network Magazine 

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Blackberry Chip Ice Cream 
Frozen Banana Ice Cream Sandwiches 
Peanut Butter and Nanner Ice Cream  
Margarita Ice Cream 
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Espresso Ice Cream  

Blackberry Chip Ice Cream Recipe

Photo: Blackberry Chip Ice Cream Recipe

The home of Tasty Food Recipes invites you to try Blackberry Chip Ice Cream Recipe. Enjoy my collections of delicious food recipes and learn how to make Blackberry Chip Ice Cream.

Total Time: 4 hr 40 min
Prep 15 min
Inactive 4 hr 0 min
Cook 25 min

Yield: 12 servings
Level: Easy

Ingredients

2 pints fresh blackberries
1 1/4 cups sugar
Juice of 1/2 lemon
1 1/2 cups half-and-half
5 egg yolks
1 1/2 cups heavy cream
4 ounces semisweet chocolate

Directions

Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.

Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.

Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.

Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.

Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.

Freeze the mixture according to your ice cream maker's instructions.

When it is frozen, chop the chocolate into chunks and stir into the ice cream.

Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.

2012 Ree Drummond, All Rights Reserved
Show: The Pioneer Woman Episode: Ladd's Birthday 

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Frozen Banana Ice Cream Sandwiches 
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Mango ice-cream 

Frozen Banana Ice Cream Sandwiches Recipe

Photo: Frozen Banana Ice Cream Sandwiches Recipe

The home of Tasty Food Recipes invites you to try Frozen Banana Ice Cream Sandwiches Recipe. Enjoy my collections of delicious food recipes and learn how to make Frozen Banana Ice Cream Sandwiches.

Total Time: 6 hr 8 min
Prep 15 min
Inactive 5 hr 30 min
Cook 23 min

Yield: 6 servings
Level: Easy

Ingredients

1 pound chocolate chip cookie dough (recommended: Nestle Toll House)
1 1/2 cups semisweet chocolate chips
1 teaspoon peanut or vegetable oil
2 (1 1/2 ounces) chocolate-toffee candy bars, chopped into 1/4-inch pieces (recommended: Skor)
2 medium bananas, peeled and sliced into 1/4-inch rounds
1 pint vanilla or banana ice cream, softened

Directions

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.

Form the cookie dough into 12 equal-sized balls and place on an ungreased baking sheet. Bake for 16 to 18 minutes until lightly browned around the edges. Cool for 10 minutes. Transfer the cookies to a wire rack to cool completely, about 20 minutes.

In a small bowl, toss together the chocolate chips and oil. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 3 to 5 minutes.

Spread the melted chocolate on top of 6 of the cooled cookies. Place on a parchment or waxed paper-lined baking sheet. Sprinkle the chocolate-toffee candy pieces on top of the melted chocolate. Place the remaining cookies, flat-side-up, on the same baking sheet. Arrange the banana slices in a single layer on the flat side of the remaining cookies. Freeze all the cookies for 45 to 60 minutes until the chocolate has set and the banana slices are frozen.

Using an ice cream scoop, scoop about 1/3 cup softened ice cream on top of the frozen bananas. Place a chocolate covered cookie on top and gently press to form a sandwich. Repeat with the remaining ice cream and cookies. Freeze for 3 to 4 hours until firm.

Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Mother's Day Brunch  

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Key Lime Pie Ice Cream Recipe

Photo: Key Lime Pie Ice Cream Recipe

The home of Tasty Food Recipes invites you to try Key Lime Pie Ice Cream Recipe. Enjoy my collections of delicious food recipes and learn how to make Key Lime Pie Ice Cream.

Total Time: 6 hr 20 min
Prep 20 min
Inactive 6 hr 0 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

1 1/2 cups sweetened condensed milk
1 1/2 cups heavy whipping cream
1 cup lime juice
1 teaspoon lime zest
4 to 6 graham crackers, for garnish

Directions

Mix ingredients together and refrigerate until cold. Pour into ice cream maker and mix for 12 to 15 minutes. Transfer to another container and place plastic wrap on ice cream and cover container tightly with a lid. Place in freezer for several hours.

When ready to serve, garnish with graham crackers.

Recipe courtesy The Neelys
Show: Down Home With the Neelys Episode: Good Catch 

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White Chocolate Ice Cream 

Peanut Butter and Nanner Ice Cream Recipe

Photo: Peanut Butter and Nanner Ice Cream Recipe

The home of Tasty Food Recipes invites you to try Peanut Butter and Nanner Ice Cream Recipe. Enjoy my collections of delicious food recipes and learn how to make Peanut Butter and Nanner Ice Cream.

Total Time:    3 hr 5 min
Prep    5 min
Inactive    3 hr 0 min

Yield:    2 to 4 servings
Level:    Easy 

Ingredients 

2 to 3 ripe bananas
1 tablespoon creamy peanut butter
1 to 2 tablespoons honey (test banana sweetness) 

Directions 

Cut the bananas into 1-inch pieces and freeze. Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth. Add the peanut butter and honey and puree. Serve immediately or refreeze until ready to enjoy.

Recipe courtesy Claire Robinson, 2010
Show: 5 Ingredient Fix Episode: Resolutionary

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Margarita Ice Cream Recipe

Photo: Margarita Ice Cream Recipe

The home of Tasty Food Recipes invites you to try Margarita Ice Cream Recipe. Enjoy my collections of delicious food recipes and learn how to make Margarita Ice Cream.

This is a cinch to make, and easy-easy-easy to eat. It is, now that I come to think of it, in effect a no-churn version of the ice cream in Forever Summer. If you want to serve it in glasses dipped in sugar and salt, by all means do. But it is so good, that even as someone is not a committed ice cream eater and no kind of a drinker, I find I can spoon it straight into my mouth from the container I've chilled it in. In other words: no decorative touches or embellishments are remotely needed. This is truly the express way to dessert-deliriousness.

Total Time:    8 hr 20 min
Prep    20 min
Inactive    8 hr 0 min

Yield:    6 servings
Level:    Easy  

Ingredients

1/2 cup lime juice
2 tablespoons tequila
3 tablespoons orange liqueur (recommended: Cointreau or Triple Sec)
1 1/4 cups powdered sugar
2 cups heavy cream

Directions

Pour the lime juice, tequila and orange liqueur into a bowl and stir in the sugar to dissolve.

Add the cream and then softly whip until thick and smooth but not stiff.

Spoon into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)

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French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles 
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French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles Recipe

Photo: French Vanilla Ice Cream with Sauteed
Bananas and Phyllo Triangles Recipe

The home of Tasty Food Recipes invites you to try French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles Recipe. Enjoy my collections of delicious food recipes and learn how to make French Vanilla Ice Cream with Sauteed Bananas and Phyllo Triangles. 

Total Time:    35 min
Prep    10 min
Cook    25 min

Yield:    4 servings
Level:    Easy

Ingredients
Triangles:

4 sheets phyllo dough, 13 by 17
3 tablespoons butter, melted, plus 2 tablespoons butter
1/2 cup sugar
2 teaspoons ground cinnamon
2 bananas, thickly sliced
2 bananas, sliced on an angle
2 tablespoons dark brown sugar
2 shots spiced rum
1 pint French vanilla bean ice cream

Directions

Preheat oven to 400 degrees F.

Spread a cookie sheet with parchment paper. Top with a layer of phyllo and brush the sheet with the melted butter. Mix sugar and cinnamon. Scatter a layer of sugar across the butter coated pastry. Repeat with 2 more layers of pastry, then top with a final sheet of dough then cut pastry into long triangles, working from side to side of the cookie sheet, using a sharp paring knife or pizza wheel. Cover the pastry with another sheet of parchment paper and another cookie sheet. Place pastry in the hot oven and bake 15 minutes or until golden. Remove pastry from oven to cool.

Begin other recipes in your menu while pastry bakes.

When you are ready to serve dessert, heat a medium nonstick skillet over medium high heat. Add 2 tablespoons butter. When butter melts, add bananas and saute 3 minutes. Sprinkle with brown sugar to coat bananas. When sugar melts around fruit, add rum and flame it. Pour rum from shot glass, not from the bottle, to prevent flame ups. When flame goes out and alcohol has evaporated, spoon warm bananas into cocktail glasses. Top with small scoops of French vanilla ice cream and garnish with phyllo triangles. Serve extra triangles on a pretty plate for sweet snacking.

Recipe, courtesy Rachael Ray
Show: 30 Minute Meals Episode: Glamour in 30

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Mango ice-cream
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Espresso Ice Cream Recipe

Photo: Espresso Ice Cream Recipe

The home of Tasty Food Recipes invites you to try Espresso Ice Cream Recipe. Enjoy my collections of delicious food recipes and learn how to make Espresso Ice Cream .

Total Time: 3 hr 25 min
Prep 10 min
Inactive 3 hr 0 min
Cook 15 min

Yield: 1 quart
Level: Intermediate

Ingredients

3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
Pinch salt
2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
1 tablespoon coffee liqueur (recommended: Kahlua)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Directions

Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.

Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
Show: Barefoot Contessa Episode: Jeffrey Home Alone 

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Honey and Dates Ice Cream Recipe

Photo: Honey and Dates Ice Cream Recipe

The home of tasty food recipes invites you to try Honey and Dates Ice Cream recipe. Enjoy my collection of delicious food recipes and learn how to make Honey and Dates Ice Cream.

Serves: 9 persons
Difficulty: Easy
Cost: Cheap

Preparation time :     20 minutes
Freezing time :     12 hours

Ingredients

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g, chilled

3 cups whipping cream or 750 ml, liquid, chilled

1½ teaspoons vanilla powder

1½ cups toasted almonds or 225 g, chopped

1 cup pistachio nuts or 100 g, ground

1 cup dried dates or 150 g, chopped

¼ cup date syrup or 60 ml

Preparation

Combine NESTLÉ® Sweetened Condensed Milk , liquid whipping cream and vanilla powder in a bowl of an electric mixer. Beat until thick and creamy.

Carefully fold in almonds, pistachio and dates.

Pour half the cream mixture into a foil lined 12cm x 23cm loaf pan.

Gently sprinkle with date syrup over the cream then spoon the rest of the cream mixture over.

Cover with cling film and freeze for at least 12 hours until set.

Cut into slices then serve.

Nutritional Information:

Energy :     677.00 Kcal
Protein :     14.00 g
Carbohydrate :     53.00 g
Fats :     48.00 g

From Nestle Family