icecream

This quintessential summer pie consists of nothing more than a blueberry filling enclosed in a pastry shell. Recipes vary in the amount and type of ingredients added to the filling, as well as the type of pie crust used. It is not uncommon to see a single-crust blueberry pie, or one that has a double crust with a lattice top. The blueberry filling is traditionally thickened with flour, however most modern recipes use cornstarch or tapioca flour instead. The pie can be served either cold or warm, typically with a scoop of vanilla ice cream or a dollop of whipped cream and a few fresh blueberries.

Blueberry Pie

all-purpose flour,

sugar

tsp salt

tbsp (2-1/4 sticks) chilled unsalted butter,

water

blueberries

tbsp flour

lemon juice

½ tbsp butter

The traditional version contains only the above mentioned ingredients. The following recipe is by Sophie Godwin and has been adapted from BBC's Good Food website (www.bbcgoodfood.com).&nbsp;

Eton Mess

120 g caster sugar

strawberries,

450 ml double cream

tbsp icing sugar

This recipe is adapted from SeriousEats.com. The recipe suggests using chocolate ice cream, but you can use whichever one you like.

Ice Cream Sandwich

ice cream, slightly softened

all-purpose flour

cocoa powder

salt

unsalted butter

tsp vanilla extract

This creamy Basil Ice Cream takes me straight back to Italy! There's something magical about the combination of cream, basil and this hint of lemon! You will love this unusual ice cream flavor!

Creamy Basil Ice Cream | Italian Gelato Recipe

lemon

g basil leaves

500 ml cream

250 ml full fat milk

Measure out the sugar. Zest lemon directly into the sugar and rub everything together for about a minute or so, until the sugar gets fragrant.&nbsp;

Use a food processor to grind the basil leaves with the lemon sugar and one cup of the heavy cream, until the leaves are ground as fine as possible. Be careful not to whip the cream already. Feel free to pre-grind the basil with a bit of the milk from the recipe before adding the cream. Pour half of the mixture through a strainer into a large bowl. Add the remaining 1 cup of heavy cream.

Heat the other half of the basil lemon&nbsp;puree in a saucepan along with the whole milk and salt over medium heat. In another bowl, whisk together the egg yolks. When the basil mixture is steaming, slowly pour into the egg yolks while whisking constantly. Return the mixture back into the saucepan.

Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until it is thick enough to coat the back of a spoon, about five minutes. Pour the custard through the strainer into the bowl with the cream mixture. Cool custard over an ice bath while stirring.

Chill completely, then freeze in an ice cream machine according to the manufacturer's instructions. Let harden in the freezer for a few hours before serving.

For an easy dessert that presents well, you can go past this parfait.

Raspberry ripple parfait with white chocolate shards

eggwhites

(110 grams) caster sugar

thickened cream

white chocolate, chopped

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

Two-berry ice cream

1kg strawberries, hulled (to give 900 grams)

raspberries

(200 grams) pure icing sugar

Waffle ice cream cones,

Only three ingredients and a doddle to make, try serving in crisp pistachio cones so they look extra special

Strawberry crème fraîche ice cream

strawberries

caster sugar

tub crème fraîche

Remove the tops from the strawberries and put in a food processor with the sugar. Blitz to make a rough purée – a few chunky bits add texture to the ice cream.

Tip the crème fraîche into a bowl and stir in the strawberry purée. Put in an ice-cream maker to churn or put the bowl into the freezer until the ice cream is firm 3cm in from the edge – about 1-2 hrs. Remove from the freezer and whisk to break down the ice crystals, return to the freezer for 1 hr longer, then whisk again. Transfer the ice cream to a freezerproof container with a lid and freeze until firm.

To serve, transfer the ice cream to the fridge for about 20 mins until it is soft enough to scoop.

A few simple ingredients and you can make ice cream in a bag. A fun activity for kids!

Ice Cream in a Bag

milk

vanilla

sized Freezer Zip-loc bags (could use smaller bags)

Mix the milk, sugar, and vanilla together in one of the quart sized bags. Seal, removing as much air from the bag as possible. Place this bag inside the other quart-sized bag, remove air and seal (double bagging to prevent leaking and ensuring success).  Put the two bags inside the larger gallon sized bag along with the ice (we filled the bag with ice and then about 1/4 cup rock salt. Remove air and seal tightly.  Wrap the bag in the towel or put your gloves on, and shake, shake, shake.

Simple apple tart

Sweet pastry sheet (Main)

Apricot jam

Apples, cored,

Tbsp Melted butter

Tbsp Caster sugar

Toasted walnuts, chopped roughly

Ice cream

Roll pastry on a lightly floured bench to fit a 22cm tart tin. Line with baking paper and beans or rice. Bake blind for 15 minutes. Remove pastry and turn the oven down to 165C.

Spread jam over base of warm pastry. Layer the apples in a circle, continuing until they are all used.

Brush with melted butter and sprinkle on the sugar. Return to oven for 25 minutes until the apples are completely soft.

Sprinkle with toasted walnuts and serve with vanilla icecream.

This classic daifuku mochi is stuffed with either a fine (koshian) or coarse (tsubuan) sweet red bean paste (anko) and can easily be prepared at home in less than an hour using a microwave or a steamer.&nbsp;
&nbsp;

Daifuku

(100 grams) shiratamako rice

(180 ml) water

(50 grams) sugar (do not omit sugar

(100 grams) potato starch/cornstarch

½ cups (480 grams) red bean paste (anko)

Everyone will be impressed by this smooth and creamy classic ice cream

Classic vanilla ice cream

vanilla pod

double cream

golden caster sugar

Place a container in the freezer. Split the vanilla pod lengthways, scrape the seeds out with the point of the knife and tip into a pan with the milk, cream and pod. Bring to the boil, then remove heat and leave to infuse for at least 20 mins. For the best flavour, this can be done a few hours beforehand and left to go cold.

In a large bowl, whisk the sugar and egg yolks together for a few mins until they turn pale and fluffy. Put the vanilla cream back on the heat until it's just about to boil, then carefully sieve the liquid onto the yolks, beating with the whisk until completely mixed.

At this point, get a large bowl of iced water and sit a smaller bowl in it. Pour the custard back into the pan and cook on the lowest heat, stirring slowly and continuously, making sure the spoon touches the bottom of the pan, for about 10 mins until thickened. Strain the custard into the bowl sitting in the iced water and leave to cool, then churn until scoopable. Transfer to the container and freeze.

Adapted from the Austrian Tourist Board, this Viennese specialty can be made with strudel dough or puff pastry. The sliced apples are mixed with spices, raisins soaked in rum, ground hazelnut and buttered breadcrumbs to make the stuffing for the pastry which is then folded in and rolled up. When baked, the strudel sprinkled with icing sugar and served with some cream or ice cream.&nbsp; &nbsp;&nbsp;

Apfelstrudel

FOR THE STRUDEL

strudel dough pastry

FOR THE FILLING

approx. 1.5 kg (3.3 lbs) apples

tbsp raisins

cinnamon

cloves

icing sugar

butter egg

FOR THE BREADCRUMBS

(3.5 oz) breadcrumbs

tbsp butter

tbsp hazelnuts

One of the most popular kulfi flavors Pista Kulfi can now be easily made and relished in the comfort of your home!! Made using reduced milk, sweetener, cardamom and pistachios this thick, creamy, nutty Indian ice-cream is a perfect summer treat that you cannot have enough!! 

Pista Kulfi

milk (using whole milk)

cornstarch / cornflour

tbsp sugar

heavy whipping cream

tsp cardamom powder

pistachios

can condensed milk (adjust

green food coloring (optional)

In a heavy bottomed pot add milk, cornstarch and sugar. Give it a good mix so that there are no lumps.

On medium low heat get this mixture to a boil.

Stir in cream, cardamon powder and pistachios and bring this to a boil. Keep simmering while stirring intermittently to avoid the milk from sticking to the pot.

While the milk simmers, make sure to mix the layer of cream that comes on top and also scrape the sides.

Once you remove the cream layer another will form in some time.

Keep repeating above two steps till the milk mixture reduces almost to half and thickens.

Next add the condensed milk and green food color. Mix well

Switch off the flame and let it cool completely.

Once completely cool, fill in the kulfi moulds (or paper cups) and freeze for 6-8 hours

For serving, just hold the moulds under running water for 10 seconds or so and the kulfi should slide out easily.

Delicious creamy Pista Kulfi is ready- wait no more, enjoy!

This recipe gives directions for making the traditional Turkish ice cream dondurma with the help of an ice cream machine. The ice cream needs to be prepared one day in advance, and you can purchase salep and mastic from select delis and spice shops.

Dondurma

(1 tsp) mastic beads

(⅓ cup) salep mixture

750 ml (3 cups) milk

250 ml (1 cup) cream

(¾ cup) caster sugar

cinnamon and finely chopped pistachios, to serve

This next recipe is adapted from the Martha Stewart website (www.marthastewart.com).&nbsp;
&nbsp;

Brownie Sundae

oz (180 grams) bittersweet chocolate (61%), coarsely chopped

(300 grams) sugar

eggs

(30 grams) Dutch-process cocoa powder

(60 grams)

caramel sauce,

vanilla ice cream,

100 Calorie PB Fit Nice Cream Recipe

bananas (, fully ripe, about 400 grams)

almond milk (,

peanut butter (,

2-3 Tbsp monk fruit sweetener (**, optional.

Peel and freeze bananas until completely solid, about 8 hours

Slice the frozen bananas to 1 inch slices

In a food processor or high-powered blender with a tamper* blend frozen banana slices with almond milk, and powdered peanut butter.

Do a quick taste test, and blend in sweetener if desired**

Serve immediately, or store in an airtight container in the freezer until ready to eat

https://www.pinterest.com/pin/349591989843996601/

100-Calorie PB Fit Nice Cream Recipe

Top 17 icecream recipes from across the web

The most viewed icecream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Pie

Blueberry Pie

Eton Mess

Ice Cream Sandwich

Creamy Basil Ice Cream | Italian Ge...

Raspberry ripple parfait with white...

Two-berry ice cream

Strawberry crème fraîche ice cream

Ice Cream in a Bag

Simple apple tart

Daifuku

Classic vanilla ice cream

Apfelstrudel

Pista Kulfi

Dondurma

Brownie Sundae

100 Calorie PB Fit Nice Cream Recip...

Top 17 icecream recipes from across the web

The most viewed icecream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Pie

Blueberry Pie

Eton Mess

Ice Cream Sandwich

Creamy Basil Ice Cream | Italian Ge...

Raspberry ripple parfait with white...

Two-berry ice cream

Strawberry crème fraîche ice cream

Ice Cream in a Bag

Simple apple tart

Daifuku

Classic vanilla ice cream

Apfelstrudel

Pista Kulfi

Dondurma

Brownie Sundae

100 Calorie PB Fit Nice Cream Recip...

The most viewed icecream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine