quick chill ice cream maker image
paige
Answer
Sydney's Sinful Sundae
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries
1. Preheat the oven to 300 degrees.
2. spread the coconut over the bottom of the inside of a large oven pan.
Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light,
golden brown. You may have to stir or shake the coconut in the
last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a
large bowl. Roll each scoop of ice cream in the coconut until it is
well coated. Press down on the ice cream to help the coconut stick.
Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
Pour about two tablespoons over each scoop of ice cream.
Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving;
upside down on the whipped cream. Serve with a spoon.
Mango Sorbet Recipe
Servings
Vegetarian
Prep Time: 20 mins
Cook Time: 1 h 35 mins
Rest Time: 14 h 20 mins
Total Time: 16 h 15 mins
Ingredients
•3 medium mango(es), ripe
•1/2 cup(s) sugar
•1/2 cup(s) water
•1/3 cup(s) banana(s), coarsely mashed
•2 tablespoon lime juice
Preparation
1. Preheat oven to 350°F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.
2. Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.
3. When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup.
4. Cover and refrigerate until cold, 40 minutes or overnight.
5. Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes
Pizookies
Ingredients:
•cookie dough- any flavor, store bought or homemade
•ice cream- any flavor
•caramel topping
•chocolate topping
Preheat oven to 350 degrees. Fill ramekins half way full with cookie dough. Place ramekins on a baking sheet and cook until the tops turn golden brown, about 15-20 minutes (time could be more or less depending on your oven so just keep an eye on it). Remove from oven and place ramekins on a cooling rack to cool for 5-10 minutes. Top with ice cream and any other toppings and serve.
Sydney's Sinful Sundae
1 cup shredded coconut
4 large scoops vanilla ice cream
1/2 cup Hershey chocolate syrup
whipped cream (in a can)
4 large, ripe strawberries
1. Preheat the oven to 300 degrees.
2. spread the coconut over the bottom of the inside of a large oven pan.
Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light,
golden brown. You may have to stir or shake the coconut in the
last 10 minutes to help it brown evenly.
4. When the coconut has cooled, pour it onto a plate, or into a
large bowl. Roll each scoop of ice cream in the coconut until it is
well coated. Press down on the ice cream to help the coconut stick.
Put the ice cream into four separate bowls.
5. Heat up the chocolate syrup for 10-15 seconds in the microwave.
Pour about two tablespoons over each scoop of ice cream.
Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Cut the stems from the strawberries and place one on each serving;
upside down on the whipped cream. Serve with a spoon.
Mango Sorbet Recipe
Servings
Vegetarian
Prep Time: 20 mins
Cook Time: 1 h 35 mins
Rest Time: 14 h 20 mins
Total Time: 16 h 15 mins
Ingredients
•3 medium mango(es), ripe
•1/2 cup(s) sugar
•1/2 cup(s) water
•1/3 cup(s) banana(s), coarsely mashed
•2 tablespoon lime juice
Preparation
1. Preheat oven to 350°F. Place whole mangoes in a shallow baking pan and roast until very soft, 70 to 90 minutes. Refrigerate until cool, about 1 hour.
2. Meanwhile, combine sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat and refrigerate until cold, about 1 hour.
3. When the mangoes are cool enough to handle, remove skin and coarsely chop pulp, discarding pit. Place the mango pulp and accumulated juices in a food processor. Add banana and lime juice; process until very smooth. Transfer to a large bowl and stir in the sugar syrup.
4. Cover and refrigerate until cold, 40 minutes or overnight.
5. Freeze the mixture in an ice cream maker according to manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal pan until solid, about 6 hours. Break into chunks and process in a food processor until smooth.) Serve immediately or transfer to a storage container and let harden in the freezer for 1 to 1 1/2 hours. Serve in chilled dishes
Pizookies
Ingredients:
•cookie dough- any flavor, store bought or homemade
•ice cream- any flavor
•caramel topping
•chocolate topping
Preheat oven to 350 degrees. Fill ramekins half way full with cookie dough. Place ramekins on a baking sheet and cook until the tops turn golden brown, about 15-20 minutes (time could be more or less depending on your oven so just keep an eye on it). Remove from oven and place ramekins on a cooling rack to cool for 5-10 minutes. Top with ice cream and any other toppings and serve.
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