httpv://www.youtube.com/watch?v=naC854zbtIc

The basic formula for making ice cream at home is not very complicated.  The way homemade ice cream takes on its unique personality comes from either how it is made or what is added to the basic formula.  For fun, you can actually turn the production of ice cream into a great game the kids can play at a birthday party.  And when they are done, they can open up the makeshift "churn" and eat the ice cream with their birthday cake. 

For starters you use the age old recipe for homemade ice cream that most people are familiar with which includes one pint of Half and Half, one and a half tsps of vanilla and a little over a third cup of sugar.  Now this ice cream formula makes a very basic vanilla ice cream.  You can add fruit, cookies, chocolate chips and all kinds of other items to produce the flavors you want.  This is the fun part of making ice cream at home, you get to experiment with new flavors and variations on the basic recipe.

Now we will turn the actual churning into a birthday party game.  Take a one-pound coffee can that you thoroughly washed and mix up the basic recipe we just described in it.  Then seal the top and tape it with duct tape so it will not come open or leak under any conditions.  Now put the small can inside a three-pound coffee can, also cleaned out thoroughly so you don't have the smell of coffee permeate your ice cream. 

Fill the larger can with ice so it surrounds the smaller can.  Now put the lid on the bigger can and seal it up just as tightly as you did with the smaller can.  Now you have your make shift churn and the children at the party are your raw labor.  Wrap the can in a towel and lay out a sheet on the floor just to be safe in case the cans open.  Now the children can get down on the floor and roll that big can all over the place just as vigorously as they can.  Cheer them on that they are making their own birthday ice cream treat.  They will giggle because the can will be quite cold.  But that is part of the fun.

After ten minutes, open both cans and take a look.  If the ice cream is not perfect, seal everything up and give it another ten minutes of playful rolling on the ground.  After you open it up again, the ice cream should be frozen to the sides of the can.  This is a good game to play early in the party so you can put the finished product in the freezer to finish the job.  But save up those coffee cans because you may want to get three or four cans going to have various flavors of ice cream to serve with the cake.  The kids will love the flavor and they will go home with a story to tell that they made their own ice cream.

httpv://www.youtube.com/watch?v=g5XohLPk1e4

You would be hard pressed to find anyone who doesn’t like vanilla ice cream.  It is such a wholesome treat that has always been a big part of family life that its hard to imagine any home that doesn’t have a carton of ice cream in the freezer at all times for whenever an occasion comes up where sharing a small dip of ice cream is the perfect snack to made times of conversation special and fun.

If there was going to be any way to improve ice cream, making it yourself at home is the way to do it.  And if there were any criticism anyone would have about ice cream, it would have to be that it is based on sugar and heavy cream so it really is not a health conscious type of treat.  So we would like to submit a healthy way to make vanilla ice cream at home that is just as delicious as the kind you buy in the store. But by taking the time to make ice cream that does not introduce more fat to the diets of your loved ones, you retain the great social aspect of ice cream while reducing its impact on the heart and weight of your family.

The first step is to take three eggs and separate the yokes from the whites.  A standard egg separator device is always good for this chore.  First, beat the yokes manually in a small bowl until they are blended and then slowly add a half cup of honey and beat the yokes and honey together into a thick sauce.  Now take the white of the eggs and put them into a larger bowl and beat them manually also.  The egg whites will become stiff as you beat them and when that happens, then add the honey and egg yokes mixture to the whites and mix them together. 

Put this mixture into a medium saucepan and add four cups of light cream.  Cook this mixture together on medium heat for fifteen minutes stirring all the time to keep any of the blend from sticking to the bottom of the pan.  The last step is to add two teaspoons of vanilla extract and mix that in.  Now the homemade healthy ice cream is ready to freeze.  You can use a routine ice cream machine to freeze the mixture or you can just freeze it directly in the freezer.  If you do put it up to freeze without movement, take it out every hour or so and stir the ice cream as it cools for the first 2-3 hours.  After that, let it freeze all the way into a nice creamy solid ice cream. 

If you let it freeze over night to be ready by the next day's dinner, you will have a delicious natural ice cream treat that will have everyone saying "Wow, what a great recipe".  You can decide whether to tell your family it is sugar free and much healthier than regular ice cream.  Or you can just relax and enjoy how much they like your secret recipe for homemade ice cream and celebrate quietly that you are also taking good care of your family's health even while making them special treats.

httpv://www.youtube.com/watch?v=_s-UY8LBYbg

When you first heard of fried ice cream, you probably thought, "That's crazy!"  After all, how can you fry something that is cold?  You would think that it would melt before it could ever be served.  But when you first tried fried ice cream, probably in a Mexican restaurant as that seems to be where they are served the most, it’s an amazing experience.  They really can fry the ice cream so the outside is hot and fried and inside is nice, cold ice cream.  What melting there is oozes into the crust, which makes them even tastier. 

Now it is possible to make fried ice cream at home.  Just think of the fun of serving this treat at a special dinner and hearing the amazed expressions of "Wow" and "This is great" all directed at you for pulling off this exciting desert.  It isn’t that hard but it will take some preparation.  So get all the stuff together well in advance so you can prepare the treat as early as the morning before the dinner.  Then you will be completely ready to serve when you want to spring your surprise on your family and friends.

It all starts with the ice cream.  Vanilla is a good choice although you can play with flavors as you get experienced with this desert.  Use a standard ice cream scoop that you can create completely round ice cream balls with.  You might have to practice with the scoop to make perfectly round balls by rolling the ice cream when you scoop it.  Using a cookie sheet, scoop out 8-12 ice cream balls.  Put them immediately into the freezer to become solid in that shape.  This is important because freezing works differently for a small ball of ice cream than when it is in the tub and you want the ice cream tube very hard when you are ready to fry it.

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Let the ice cream balls freeze for at least an hour before the next step.  Now you know why we had you start early.  Now in a medium sized bowl, combine three cups of corn flakes and crush them into tiny pieces for the coating.  Combine the flakes with a teaspoon of ground cinnamon.  Now in a separate bowl, break three eggs and whip them until the yokes are blended with the whites.  Now take out the ice cream balls and dip them into the egg mixture and then cover the ice cream with the corn flake coating.  Get them completely coated and return them to the cookie tray and freeze it all for another 3 hours.

When it is time to make the desert, prepare your fryer with cooking oil.  Using a frying basket, dip a few ice cream balls at a time into the hot oil.  Cook them for no more than fifteen seconds.  Do them all quickly so there isn’t much time from when you start to when you serve.  Now put them all on a serving dish.  Cover them with whipped cream and drizzle some honey over them and top with a cherry.  Then serve your guests and just wait for the "Wows" to come rolling in.

Ice cream is often called The Great American Dessert find out the history behind ice cream - sundaes and cones. Ice cream structure is both fascinating and confusing. The way we perceive the texture of ice cream when we consume it (smooth, coarse, etc.) is based on its structure, and thus structure is probably one of its most important attributes. Ice cream made at home in a Cuisinart Ice Cream Maker

makes all the difference!

Fried Banana ice cream has been so hot recently that my thoughts have turned to ice cream. Ice cream is about the simplest recipe I know for a cool desert. Smooth, creamy cherry ice cream with heart-shaped chocolate covered cherry candies and a thick chocolate sundae sauce swirl. I have served baked bananas as dessert many times. Slit bananas sprinkled with brown sugar, lemon juice, and cinnamon, baked till soft, served with or without ice cream. That sugary lemony sauce looks and tastes divine, full of the ripeness of bananas. But banana in ice cream sounded intriguing.

The banana ice cream is really should be unsweetened. Find high quality chocolate if possible. The result was an ice cream we all allowed ourselves to like. The taste of bananas in ice cream was new to us all, and the garden lemon added an interesting and fragrantly refreshing note. It was concluded a winner!

The banana Ice creams are very taste, however, was quite good. A cheap and easy ice cream recipe without cream: just evaporated milk, skim milk and sugar. I flavored the basic ice cream recipe with vanilla and banana puree to get rid of the evaporated milk taste but feel free to improvise! The pure banana ice creams in a blender or food processor with the lemon juice and the sugar. Please purchase online www.indomunch.com in NewYork city.

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Tan Wei Loo asked:

"10 Simple D.I.Y Steps on Mcflurry Ice Cream Maker Recipes"

Since I'm a child i have been fond to Mac Donald's Mcflurry. I have discovered my own 10 simple d.i.y steps on Mcflurry Ice Cream Maker Recipes.Now i present to you 10 simple d.i.y steps on Mcflurry ice cream maker recipes.

Ingredients for this simple recipes are 2 cups of vanilla ice cream and 1/4 cup of milk. Note that any brand of vanilla ice cream and milk will do.

The 1st steps on making Mcflurry ice cream are a bowl and 16 oz of glass are chilled in the freezer for 1 hours.

Then remove the bowl and 16 oz glass from the freezer.

Frozen crushed candy or other crushed crunchy ingredient must be added to the bowl 1st. These crush crunchy ingredient can be achieved by putting it into a bag or between a wax paper and roll it with rolling pin to get chunky shards. But do remember, don't overdo it.

Now we add milk and the vanilla ice cream in the bowl and mix it in order to make our Mcflurry ice cream maker recipes.

After it's mixed put the Mcflurry ice cream into the chilled glass and served it with a spoon.

Other serving suggestion for 10 simple d.i.y steps on Mcflurry ice cream maker recipes included:

1) 1 chilled and crushed Butterfingers bar.

2) M&Ms candy

3) Reese’s Pieces

4) Oreo or any types of cookies.

Other customization that can also be done on McFlurry ice cream maker recipes included adding  chunks of chocolate

fudge brownies and moss green M&Ms. The color of the M&Ms depends on you.

York peppermint patties and Polo Candy can also be use in these 10 simple d.i.y steps on Mcflurry Ice Cream Maker

Recipes.Mint extract can be added to the ice cream on 1/4 or 1/2 teaspoon, a few drop of green food coloring and if possible add 2 crushed oreo cookies into the Mcflurry Ice Cream Recipes.

The ingredient in 10 simple d.i.y steps on Mcflurry Ice Cream Maker Recipes can also be changed from using vanilla flavored ice cream to other flavored ice cream and use light ice cream and skim milk as well

This article on10 Simple D.I.Y Steps on Mcflurry Ice Cream Maker Recipes is brought to you by www.icecreammakerrecipes.net

Shana Shane asked:

In today's world, it seems that almost any topic is open for debate. While I was gathering facts for this article, I was quite surprised to find some of the issues I thought were settled are actually still being openly discussed.

You may not consider everything you just read to be crucial information about chocolate. But don't be surprised if you find yourself recalling and using this very information in the next few days.

CHOCOLATE ICE-CREAM Recipe

For about two quarts and a half of cream use a pint and a half of

milk, a quart of thin cream, two cupfuls of sugar, two ounces of

Walter Baker & Co.'s Premium No. 1 Chocolate, two eggs, and

two heaping tablespoonfuls of flour.

Put the milk on to boil in a double-boiler. Put the flour and one cupful of the sugar

in a bowl; add the eggs, and beat the mixture until light.

Stir this into the boiling milk, and cook for twenty minutes, stirring often.

Scrape the chocolate, and put it in a small saucepan. Add four tablespoonfuls of

sugar (which should be taken from the second cupful) and two tablespoonfuls of

hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture.

When the preparation has cooked for twenty minutes, take it from the fire and add

the remainder of the sugar and the cream, which should be gradually beaten into the

hot mixture. Set away to cool, and when cold, freeze.

Take time to consider the points presented above. What you learn may help you overcome your hesitation to take action.

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 This is a Must Try, it is Excellent and Very Easy,great Kid Recipe

Chef Shelley R. Pogue asked:

I made this dessert for my final class in culinary school. We had to prepare a dessert with a four course meal, that we had to complete before we were able to move on. We had to select out of a hat, the items we were to prepare, and do so in a slotted time period to be graded. We knew that we had to make a dessert, and were allowed to bring any items into class that we wanted to use within reason. I decided to bring in rock salt, coconut milk, and shredded coconut. We always had fresh ginger, nutmeg and sugar at our disposal, so I knew that I would have that at my disposal for any dish. I very much believe that my instructors loved my coconut dessert dish, due to they ate every last bite, and I made a perfect score.

This is a great recipe, and it is very fun to make, and probably the easiest to make, too. I am glad that I am able to share this recipe with you!

Ingredients you will need:

1 Can of coconut milk (or) 16 ounces

1/4 Teaspoon of fresh ginger

1/2 Cup of shredded coconut

1/8 Teaspoon of nutmeg

1/4 Cup of sugar - you can go much less on the sugar if you like. Adjust it to you taste. If you want to totally remove it that is an option too. You can use a sugar substitute, but follow the directions on the box.

2 Cups of rock salt

4-5 Cups of cubed or crushed ice.

4 small ramekins

2 Large zip lock bags

1 mixing bowl

You are now ready to make your ice cream. You will add in a mixing bowl the 16 ounces of coconut milk. It is always best to shake the can of coconut milk before you open it, to get the built up coconut milk fat solids incorporated back into the liquid. You will ten cut off a piece of ginger and peel it, and then cut it, and make a paste, and add it to the milk. Add you nutmeg, and sugar, and give it a good mix. You will need to taste it to make sure it has the flavor component you want. If you want to add more nutmeg, or ginger now would be the time to do so.

If you are a diabetic you could use a sugar substitute, or no sugar at all. I have not tried it without the sugar, so I would be interested in any feedback on this matter. I do believe that it would work though.

You will now need to get ready for the fun to start. You can roast of your coconut before or after. Just get a small saute pan, and add your coconut to a pan over med to med high heat and toss until golden brown. Remove from pan and save for topping your finished ice cream later.

Add your milk ice cream mixture to the first zip lock bag and make sure it is sealed very well. If you have a rubber band to go around to keep it from flapping around this is a good thing. In your second bag you are going to add half of the rock salt, and half of the ice to the bag. Next ad your 1st zip lock bag with the milk mixture, and then the rest of the ice, and rock salt. You will then let the kids take over if they are helping you out.

This is best done outside in an area that is not going to matter if things get a little out of hand. You will need to shake vigorously for around 5-10 minutes, or until the milk starts turning into a frozen solid. You will then remove from the bag of ice, and rock salt. Mix very gently with cold water, and pat dry. Immediately put the semi-frozen mixture into the ramekins, and put into the freezer for about 5-10 minutes. Pull from freezer and add your roasted coconut to the top and dig in.

I love this recipe, and it is so fun to make. It is also one of the best desserts I have ever eaten as well.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

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Tan Wei Loo asked:

"The Secert Of Tasty Ice Cream Cone"

Most of enjoy eating ice-cream since we are still young.But do we know that ice cream cone flavor and taste contributes a lot whole new ways of eating ice cream.It will make the ice cream more tasty and it give add points to the overall ice cream itself.As we can see, most of the commercial ice cream cone doesn't suit our flavor and some of them taste like cardboard as well. So what is the secert for tasty ice cream cone? Well today i'm going to reveal some of my finding and experience on tasty ice cream cone recipes.

For the first recipes we will begin with Classic Pizzelle ice cream cone.This ice cream cone recipes basically will be in vanilla flavour but we can change the flavor to our liking. The flavours that we can change to are such as anise,almond and lemon extract.

First Recipe: Classic Pizzelle ice cream cone

This recipes call for:

1-3/4 cups of all purpose flour

2     teaspoons baking powder

3     large eggs

3/4   cup granulated sugar

1/2   cup unsalted butter, melted

1     tablespoon vanilla extract or anise extract

Process

1)First we need to preheat the Cusinart Pizzelle Press and prepare the batter

2)Flour and baking powder are put in a small bowl, stir it and make them combine.Reserve them

3)Eggs and sugar are place in a medium bowl.Using Cusinart SmartPower Handmixer,mix the mixtures at medium speed for 1 minutes until it thickened.On low speed add the melted butter and vanilla in a steady stream and mix until combined about 20 seconds.After that add the flour mixture and mix until just combined, about 10 to 15 seconds.Please note that don't overmix.

4)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.

5)The pizzelles are remove from press using a heatproof plastic spatula.

6)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cone

7)Tips:Marble Pizzelle: Add 2 ounces finely chopped bittersweet or semisweet chocolate to the batter.Bake as directed to make the ice cream cone.

Second Recipe: Double Chocolate Pizzelle ice cream cone recipe

For the second recipes we will touch on Double Chocolate Pizzelle ice cream cone recipe.This recipes call for:

1-1/2     cups all-purpose flour

1/4     cup unsweetened cocoa powder

2     ounces very finely chopped bittersweet or semisweet chocolate

2     teaspoons baking powder

3     large eggs

1     cup granulated sugar

1/2     cup unsalted butter, melted

1     tablespoon vanilla extract

Process

1) Preheat the Cusinart Pizzelle Press

2) Place flour, cocoa powder, chopped chocolate bar, and baking powder in a small bowl and stir with a whisk or fork to combine; reserve. Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower Hand Mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 20 seconds. Add the flour mixture and mix until just combined,about 10 to 15 seconds; do not overmix

3)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.

4)The pizzelles are remove from press using a heatproof plastic spatula.

5)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cones

6)Tips:Mocha Almond Pizzelle: Dissolve 1 tablespoon instant espresso powder in 2 tablespoons hot water. Add to batter along with 1/3 cup finely ground almonds. Use 1-1/2 teaspoons each of almond and vanilla extracts in place of 1 tablespoon vanilla extract.

Third Recipe:Hazelnut Pizzelle ice cream cone recipe

For the third recipe we will go on with Hazelnut Pizzelle ice cream cones recipe.This recipe call for:

1-3/4     cups all-purpose flour

2     ounces finely ground blanched hazelnuts (1/2 cup)

2     teaspoons baking powder

3     large eggs

3/4     cup granulated sugar

1/2     cup unsalted butter, melted

1     tablespoon Frangelico liqueur

2     teaspoons vanilla extract

Process

1)Preheat the Cuisinart Pizzelle Press on Setting 3 while preparing the batter.

2)Place flour, ground nuts and baking powder in a small bowl and stir with a whisk or fork to combine; reserve. Place eggs and sugar in a medium bowl. Using a Cuisinart SmartPower Hand Mixer, mix on medium speed for 1 minute, until thick. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined, about 10 to 15 seconds; do not overmix.

3)Lightly brush both the bottom and top grid with flavourless vegetables oil or melted vegetables shortening.Scoop the dough about 1-1/2-2 teaspoons and put it on one of the patterned cookie grids.Repeat the same steps to make the second cookies.Close the lid and lock.The cookies are ready when the Cusinart Pizzelle Press indicator change from red to green light.For lighter colour pizzelle bake for a shorter time and for darket color baked for a few more seconds.

4)The pizzelles are remove from press using a heatproof plastic spatula.

5)Warm pizzelle may be wrapped around the V455 Pizzelle-Cone Roller to make ice cream cones

6)Tips:Variation: You may vary the type of nut used.Try almond, pecan, walnut or pistachio. For Chocolate Marble Nut Pizzelle, add 2 ounces very finely chopped bittersweet or semisweet chocolate to the batter.Grind nuts as finely as possible without turning into nut butter. This can be done easily in a Cuisinart Food Processor or Mini-Prep Plus Chopper/Grinder. You may wish to add a tablespoon of the sugar from the recipe to the nuts when chopping

This article on The Secret Of Tasty Ice Cream Cone is brought to you by www.icecreammakerrecipes.net

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