#homemade ice cream recipe

[simmeringstarfruit]

Scotch Ice Cream

A rich creamy scotch ice cream that’s perfect any time of the year! This homemade scotch whisky ice cream features simple ingredients and offers both dairy and dairy-free options. It can be made in an ice cream machine, immersion blender, or even just by hand. Serve whiskey ice cream drizzled with scotch caramel sauce for perfect winter holiday, Christmas-themed, or romantic dessert. Jump to…

[fullcravings]

Homemade Ice Cream Sandwiches

[fatty-food]

Blueberry Cheesecake Ice Cream (recipe)

[foodshowxyz]

Buttermilk mango ice cream with caramelized hazelnut chunks

[tinykitchenvegan]

Vegan Strawberry Coconut No-Churn Ice Cream

[yuga2000]

I made homemade sour cream cookies! 🍪

Recipe below the cut♡

Sour Cream Cookies Recipe

₊˚ ‿︵‿︵‿︵୨୧ · · ♡ · · ୨୧‿︵‿︵‿︵ ˚₊

• 1/2 cup unsalted butter • 2 cups granulated sugar • 4 eggs • 2/3 cup sour cream • 2 teaspoons vanilla extract • 1 teaspoon of salt • 4 cups self-rising flour

Preheat oven to 350 degree and bake for 10-12 minutes

Icing Recipe

₊˚ ‿︵‿︵‿︵୨୧ · · ♡ · · ୨୧‿︵‿︵‿︵ ˚₊

• 1/2 cup butter • 2 1/2 cups powdered sugar • 1 teaspoon vanilla • 2 tablespoons of milk • Food coloring (Optional)

Tips and tricks

₊˚ ‿︵‿︵‿︵୨୧ · · ♡ · · ୨୧‿︵‿︵‿︵ ˚₊

• Do not roll them out • Add sprinkles if desired • Mix the wet and dry ingredients separately before mixing them together • When storing in a container put a piece of bread in there to keep them soft • Do not try to use cookie cutters. These are cakey cookies, and will not bake well as shapes.

[thegirl-in3z]

Brownies & ice cream

[castletown-cafe]

Although I’ve put Castletown Café on the backburner for a while, unsure of when to get back into it (I haven’t found a good opportunity and I’m running short of recipes - namely, easier ones, leaving me with the harder that require more practice, such as bread or candy, or mastery of cookie decorating). I haven’t stopped cooking however, with every season giving me tons and tons of ideas to use in cooking, such as the flavors of the season or the ingredients. I’ve been on a real matcha kick lately, and after getting an ice cream maker last summer, I began mastering the craft of ice cream! Pictured here is a homemade matcha ice cream with a fresh strawberry topping. I’ve even got my own “ice cream base” recipe that I use, where different flavors can be easily applied. The base is 3/4 cups milk with 3/4 cup granulated sugar, a pinch of to 1/8 tsp salt to make it soft and scoopable (at the expense of it being quicker to melt, so eat it fast, but not too fast or you’ll get brain freeze), however much is needed of the flavor itself, an optional teaspoon of vanilla extract, then, lastly, 1 & 1/2 cups of heavy cream!

Now then, it’s time I shared another recipe!

Matcha Ice Cream:

3/4 cups milk

2 tablespoons culinary grade matcha powder

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla

About 1/8 tsp salt

On day 1, and freeze the bowl of your ice cream maker. Freeze from overnight or up to 24 hours. If you don’t have an ice cream maker, you can use round metal cake pans.

On day 2, make the ice cream mixture. Whisk together matcha powder, sugars, salt, vanilla, and milk in a regular mixing bowl until sugar is dissolved and matcha is as lump-free and smooth as possible, and everything is blended together.

Add the heavy cream and stir together until well-combined. Cover and refrigerate overnight.

On day 3, grab your ice cream maker and use as directed. Give your ice cream mixture a stir before pouring it in your ice cream maker and watch as your ice cream slowly forms! If you don’t have an ice cream maker, pour your mixture into frozen metal cake pans, freeze, and take out to stir every 15 or so minutes and place back in the freezer until your ice cream forms.

Enjoy your ice cream plain, toped with fresh berries or sprinkles, with chocolate sauce or hot fudge, or in a waffle cone! Serve the way you like it.

[tea4ts]

psst,, did u know that if you take some heavy whipping cream, syrup or flavoring of your choice and whip with a hand frother until it thickens and freeze it then you get ice cream,, for like,, easy shit, man try it

[keepdiettips]

peach cobbler recipe

Hey there, fellow foodies! Today, we're going to dive into a scrumptious recipe that's perfect for summer: Peach Cobbler! This classic dessert is a crowd-pleaser and a must-try for anyone who loves peaches. So, let's get started! First, we'll need some fresh, ripe peaches. You'll need about 5-6 large peaches, depending on their size. Peel and slice them, and then toss them in a bowl with 1/2 cup of sugar and 1/4 cup of flour. Mix everything together until the peaches are coated. Next, let's make the cobbler topping. In a separate bowl, combine 1 cup of flour, 1/2 cup of sugar, 1 teaspoon of baking powder, and a pinch of salt. Mix everything together. Then, add 1/2 cup of cold butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Now, pour the peach mixture into a greased 8x8-inch baking dish. Sprinkle the topping mixture evenly over the peaches. Bake at 350°F for about 45 minutes, or until the topping is golden brown and the filling is bubbly. And there you have it! A delicious, homemade peach cobbler that's perfect for any summer gathering or family dinner. Serve it warm with a scoop of vanilla ice cream, and enjoy the sweet, tangy flavors of fresh peaches. Thank you so much for joining me in this tasty adventure! If you enjoyed this recipe, please give it a thumbs up, and don't forget to follow and subscribe for more mouth-watering recipes. Happy cooking, everyone!

[askwhatsforlunch]

Whisky Ice Cream

When cooking or flambé-ing with alcohol, I would normally not bring out the best bottle. Whilst not using bas de gamme products either --we don't have bas de gamme bottles in our liqueur cabinet anyways!-- I'd use blended whisky, for instance, rather than single malt, if it's literally going to go up in flames! But when you're making Whisky Ice Cream, you want the best flavour you can get, don't you? And since it's only going to require a few tablespoonfuls of it, you might happily open the 10 Years Peated Bowmore Single Malt Whisky from Islay Island like I did (the smokiness is sheer bliss!), or whichever is your favourite whisky! It makes the most luscious ice cream, a much-needed treat in this 34°C heat! Happy Saturday!

Ingredients (makes about):

3/4 cup double cream

3/4 cup semi-skimmed milk

1 plump vanilla bean

3 large egg yolks

3 heaped tablespoons caster sugar

3 tablespoons 10 Years Peated Bowmore Single Malt Whisky

In a medium saucepan, combine double cream and milk.  Scrape the seeds off the vanilla bean and stir into the milk mixture, adding the empty pod as well. Bring to a simmer over a low flame.

Meanwhile, energetically whisk egg yolks with sugar until pale yellow and the mixture falls from the whisk like a ribbon. Gently pour a bit of the hot milk and cream mixture over the eggs yolks, whisking constantly. While still whisking, add the rest of the milk, until well-blended. Pour mixture back into the saucepan, and return over medium heat. Stir constantly with a wooden spoon until custard thickens, about 5 to 7 minutes.

Remove from heat, and stir in Whisky.

Pour custard into a bowl. Cover with cling film directly on the custard to prevent a skin from forming. Chill in the refrigerator, at least a couple of hours.

Pour mixture in the bowl of an ice cream maker and follow manufacturer’s instructions (it should take about 30 to 45 minutes). 

Spoon Whisky Ice Cream in an airtight container. Store in the freezer at least a couple of hours before eating. 

[simmeringstarfruit]

Lemon Ice Cream

Creamy and tart lemon ice cream, the perfect dessert for lovers of all things lemon. This homemade lemon ice cream is made with fresh lemon and aromatic vanilla. Including options to make this ice cream treat with fresh cream or dairy-free coconut milk, plus instructions to make it with an ice cream machine, immersion blender, or even just by hand! Jump to Recipe Printable Recipe This lemon…

[fullcravings]

Ube Ice Cream Mooncake

[hopegillespie72]

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.