Cooking Should Be Fun! ...remember?
WATERMELON-MINT ICE CUBES RECIPE
Ingredients:
6 cups 1-inch cubes seeded watermelon (about 1/4 large melon)
4 tablespoons (about) sugar
Fresh mint leaves
4 tablespoons (about) sugar
Fresh mint leaves
Directions:
Puree watermelon in processor (there should be about 4 cups). Mix in
sugar by tablespoonfuls to sweeten to taste. Pour into 2 to 3 ice cube
trays. Rinse mint leaves and place 1 leaf atop puree in each cube. Cover
and freeze until cubes are solid, at least 4 hours and up to 2 days.
yield: Makes about 24 ice cubes
active time:
15 minutes
total time:
4 hours 15 minutes
******************
Source (credit):http://www.epicurious.com/recipes/food/views/Watermelon-Mint-Ice-Cubes-235177
WATERMELON-MINT ICE CUBES RECIPE
CRANBERRY CHERRY POPSICLES RECIPE
Ingredients:
1 cup Ocean Spray® Cran•Cherry® Cherry Cranberry Juice Drink
1 cup frozen pitted cherries
1/3 cup Greek-style vanilla yogurt
1 teaspoon fresh lemon juice
1 teaspoon fresh lemon zest
1 cup frozen pitted cherries
1/3 cup Greek-style vanilla yogurt
1 teaspoon fresh lemon juice
1 teaspoon fresh lemon zest
8 craft sticks
Directions:
Combine all popsicle ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert sticks; freeze for 2 hours or until completely firm.
To serve, dip outsides of molds into warm water to loosen.
Makes 8 pops.
Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert sticks; freeze for 2 hours or until completely firm.
To serve, dip outsides of molds into warm water to loosen.
Makes 8 pops.
******************
Source (credit): http://oceanspray.com/Recipes/Corporate/Desserts---Snacks/Cranberry-Cherry-Popsicles.aspx
CRANBERRY CHERRY POPSICLES RECIPE
VANILLA CUSTARD ICE CREAM RECIPE
Ingredients:
1 tablespoon butter
6 cups milk
2-1/4 cups sugar, divided
6 tablespoons all-purpose flour
6 eggs, separated
3 cups heavy whipping cream
1 tablespoon vanilla extract
Sliced strawberries or other fresh fruit, optional
6 cups milk
2-1/4 cups sugar, divided
6 tablespoons all-purpose flour
6 eggs, separated
3 cups heavy whipping cream
1 tablespoon vanilla extract
Sliced strawberries or other fresh fruit, optional
Directions:
In a Dutch oven, melt butter. Pour in milk and 1 cup of sugar. Bring to a boil over medium-high heat, stirring occasionally.
Combine flour and remaining sugar; add to pan. Bring to a boil, stirring constantly. Cook and stir for 2 minutes; remove from the heat.
In a bowl, beat egg whites until stiff peaks form. While beating, gradually add yolks. Stir in 1 cup of hot milk mixture. Return all to kettle; cook and stir for 2 minutes (do not boil). Chill.
Add cream and vanilla; mix well.
Freeze in an ice cream maker according to manufacturer's directions. Serve with fruit if desired. Yield: about 3 quarts.
Combine flour and remaining sugar; add to pan. Bring to a boil, stirring constantly. Cook and stir for 2 minutes; remove from the heat.
In a bowl, beat egg whites until stiff peaks form. While beating, gradually add yolks. Stir in 1 cup of hot milk mixture. Return all to kettle; cook and stir for 2 minutes (do not boil). Chill.
Add cream and vanilla; mix well.
Freeze in an ice cream maker according to manufacturer's directions. Serve with fruit if desired. Yield: about 3 quarts.
******************
Source (credit): http://www.tasteofhome.com/Recipes/Vanilla-Custard-Ice-Cream
VANILLA CUSTARD ICE CREAM RECIPE
Subscribe to:
Posts (Atom)
