Free Recipes Archive
Ice Cream, Frozen Yogurt, Gelato, Sorbet, etc
from Chef Eric Kim of Cong-Du Restaurant – Seoul, South Korea Green Apple Sorbet: 1 green apple, cored and chopped Lemon juice 10 millimeters simple syrup Pinch salt Red Bean Jelly: 25 grams red bean paste 70 milliliters water 3 Read More …
This uses the same template as the Plum Crazy ice cream. Instead of dried fruit, we used frozen. Instead of plum syrup, we used blueberry. 1-1/4 cup individually frozen blueberries 2 cups heavy whipping cream 1/2 cup sweetened condensed milk Read More …
5 cups diced nectarines (about 8-10 medium nectarines) 1 cup frozen fruit juice concentrate (experiment! try orange, or raspberry, or white grape) 1/2 cup sugar Combine in a food processor or blender nectarines, frozen fruit juice concentrate and whirl until Read More …
Serving Size : 10 1 quart vanilla ice cream, softened 1/4 cup chopped pecans, toasted 2 tablespoons chopped red maraschino cherries 2 tablespoons chopped green maraschino cherries 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1/2 cup M&Ms. plain chocolate Read More …
2/3 cup boiling water 2/3 cup sugar 2 cups fruit puree, (peach, apricot, berries, etc, 4 cups fresh) Pour boiling water over sugar in a small bowl. Stir till sugar is dissolved. Cover and chill. Sieve fruit puree, if necessary. Read More …
1-1/2 cups peeled, pureed, kiwi, with seeds (about 6 to 7 kiwi) 4 tablespoons lime juice (about 1 lime) 1 cup sugar 1/2 cup water 1 tablespoon blackberry liqueur 1 generous cup frozen blackberries For best consistency, all ingredients should Read More …
2 cups Sugar 2/3 cup Hershey’s Cocoa 1/4 cup All-purpose flour 1/4 teaspoon Salt 2 cups Milk 2 Eggs, slightly beaten 1 Tablespoon Vanilla extract 1 quart Light cream 1/2 pint Whipping cream In medium saucepan, combine sugar, cocoa, flour Read More …
350 ml orange juice 1 teaspoon gelatine 2 tablespoons honey 1 orange; zest only 100 g sugar 350 g natural yogurt mint sprigs and orange zest; to decorate Yield: 4 servings Switch freezer onto fast freeze. Place 2 tablespoons of Read More …
Serving Size : 16 12 ounces frozen orange-pineapple juice concentrate, thawed or concentrate of your choice 1 cup nonfat dry milk powder 2 teaspoons superose, liquid sweetener 3 cans water In a large container ( I use a 5 quart Read More …
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 Preheat the oven to 300 degrees. Spread the coconut over the bottom of the inside of Read More …
1/2 cup sugar 1 teaspoon unflavored gelatin 1 papaya (about 1 lb), peeled, seeded, and cubed, about 1-3/4 cup cubes 4 teaspoon lemon juice In a small saucepan, combine sugar and gelatin. Add 1/2 cup water. Cook and stir over Read More …
This ice cream was made and served at Miller’s Drug Store, Junction City, Kansas, from the early 1900s until around 1935. 3 cups whipping cream 3 cups milk 3 cups granulated sugar Juice of 3 lemons Juice of 3 oranges Read More …
16 ounces Milky Way candy bars 1 quart whipping cream, divided 4 eggs 1-1/2 quarts whole milk 1 package (3.4 ounces) instant vanilla pudding mix 1 package (3.9 ounces) instant chocolate fudge pudding mix In a double boiler, melt candy Read More …
2 eggs 1-1/4 cup milk 1/3 cup sugar 2 ounce unsweetened chocolate 1-1/2 teaspoon instant coffee dissolved in 1 teaspoon hot water 1-1/4 cups whipping cream Whisk sugar and eggs in saucepan. Add in milk. Break up chocolate and add Read More …
3 ripe bananas 1-1/2 cups sugar 1/2 cup fresh lemon juice 2 cups water 1-1/2 cups fresh orange juice Place bananas in food processor; process until smooth. Add sugar and lemon juice; process until well-blended. Pour mixture into the freezer Read More …
12 ounces low fat yoghurt 8 ounces light “petite-suisse” cheese 6 ounces maple syrup 1 tablespoon vanilla 4-5 ounces clean mulberries 4-5 ounces clean blackberries In an electric mixer, beat yoghurt and cheese. Add maple syrup and vanilla and mix. Read More …
5 cups blackberries 1 cup superfine sugar, divided 2/3 cup fresh lime juice, divided 1/4 cup vodka 1/4 cup fresh lemon juice 2 teaspoons Chambord (raspberry-flavored liqueur) 3 cups halved strawberries 3 cups blueberries 1/3 cup vodka Place blackberries in Read More …
4 cups fat free half-&-half 3/4 cup sugar 3 tablespoons cornstarch 2 egg yolks 1 tablespoon vanilla pinch salt Combine 3-1/2 cups of fat free half & half with sugar and pinch salt in a 2-quart heavy-bottomed saucepan. Heat over Read More …
3 tablespoon reduced margarine or butter, softened 3/4 cup sugar 1/4 cup applesauce 4 egg whites 1-1/4 tsps. vanilla 1/4 cup all-purpose flour 1/4 cup whole wheat flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon salt 1/4 cup finely chopped Read More …
1 pint nonfat mint chip ice cream 16 chocolate (2 1/1 inch) wafers 1/4 cup semisweet chocolate chips, melted Scoop 1/4 cup ice cream onto each 8 cookies. Top with remaining 8 cookies and press down gently. Swirl top of Read More …
1/2 pound each frozen raspberries and strawberries 1/4 Cup sugar syrup 3/4 Cup champagne Put the frozen berries in a medium sized bowl and thaw, save any accumulated juices. Put thawed berries in a food processor or blender. Puree berries Read More …
1/2 kg peeled lychees, with the seeds removed (this seems like a tedious chore at first, but it becomes easier without much practice). 1 cup white wine 1 cup sugar 1 cup water lemon or lime juice Cook the sugar Read More …
1-3/4 cups mango puree 1 tablespoon fresh lime juice 1 cup sugar 1-3/4 cups sour cream Blend puree, juice and sugar. Chill. Beat sour cream smooth and blend in. Freeze in ice cream maker according to manufacturer’s directions. Makes about Read More …
Makes 2 quarts 2-3/4 cups granulated sugar 3-1/2 cups water 2 cups freshly squeezed lemon juice In a medium heavy-bottomed saucepan, mix together 2 cups of the sugar and 1/2 cup water. Cook over medium heat [I use low heat] Read More …
1 quart of mango pieces 1 cup sugar 1/4 cup lemon juice 4 packets of Knox gelatin 1/2 cup boiling water Dissolve the gelatin in the hot water. Puree the mango in a food processor. Add remaining ingredients, buzz until Read More …
3 cup Sugar 3 Eggs 2 cn Evaporated milk 3-1/2 oz Lemon flavoring 1 teaspoon Clear Vanilla Extract Mix all ingredients and pour into ice cream maker fill to gallon line with cream or milk. Freeze as per instructions on Read More …
Peel and seed 2 large mangos and puree them in a food processor with 1/2 cup water. Place 3 cups of this mixture in a bowl with 1 cup sugar, 2 Tbl. lemon juice, and 1 Tbl. Triple Sec. Stir Read More …
Serving Size : 6 3 teaspoons lemon juice 2 teaspoons lemon rind, grated 3/4 cup sugar (to 1 cup) 1 pint half and half 1/8 teaspoon salt yellow food coloring (optional) (1 Lemon will yield the juice and rind needed Read More …
2 eggs 1/2 cup sugar 1/4 cup powdered milk 1 cup condensed milk 5 cups homogenized milk 8 ounces maraschino cherries, undrained Separate egg whites from yolks and beat until fluffy. Stir sugar, powdered milk, condensed milk and homogenized milk Read More …
2-1/2 cups water 1 cup + 2 tablespoon sugar 2/3 cups fresh lemon juice 1 teaspoon grated lemon peel Combine sugar and water. Bring to a boil and heat for 5 minutes. Cool and then add lemon juice and peel. Read More …
1-1/2 oz unsweetened chocolate 2 cups whole milk 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon salt 1-1/4 cups sugar 3 eggs 2 cups whipping cream 2 teaspoon vanilla extract 1/4 teaspoon almond extract Melt the chocolate squares Read More …
If you make ice cream with heavy whipping cream, it will be rich. (Some would argue that is what makes ice cream so great.) For those who asked for a lighter version, we went to work to reduce the amount Read More …
23-oz. jar chunky apple sauce (unsweetened) 2 cups cut-up fresh fruit (strawberries, bananas, blueberries, pineapple, apples, pear or any combination). 8-oz. carton (1 cup) low-fat plain yogurt Cinnamon Toasted coconut, granola. Place 1/2 cup of apple sauce in each of Read More …
Makes 12 servings 3 lemons 1 fresh pear, medium sized, as ripe as possible 1 to 2 teaspoon granulated sugar replacement, or 1 packet or 2 teaspoons sugar 3 medium avocados, peeled, pitted and diced 3 cups pear nectar pinch Read More …
There are tin roof sundae ice creams, tin roof sundae pies, tin roof sundae cakes, and of course—tin roof sundaes. Or course, there are many recipes. What they seem to have in common is peanuts and chocolate. This sundae is Read More …
Ice box ice cream is very simple to make. It doesn’t take an ice cream freezer. Just beat, mix, and freeze. Because it is so easy, it makes a great, casual, summertime dessert. Here’s how to make it: 1. Beat Read More …
3 egg whites 1 litre thick cream (32fl. ounce or 4 1/4 cups) 2 tablespoon vanilla essence 2 heaped tablespoon icing sugar (confectioners sugar) 5 tablespoon Amarula liqueur A rich ice cream with a distinctly African flavour – if an Read More …
4 c rice crispies 1 stick butter (1/2 c) 1 c sweetened coconut flakes 1/2 to 1 c pecans chopped 1/2 to 3/4 c brown sugar 1/2 gallon vanilla ice cream Carmel sauce or topping Set ice cream out to Read More …
1 egg 1/2 cup sugar 1/4 cup milk 1 teaspoon vanilla snow Beat egg in a bowl until foamy. Add sugar; beat again. Add milk and vanilla. Add large spoonfuls of clean snow; continue stirring until ice cream is thick. Read More …
Serving Size : 4 2 cups any flavor ice cream 1-1/4 cups almond cluster multigrain cereal, coarsely crushed 2 teaspoons butter or margarine, melted 4 teaspoons honey 1/4 teaspoon ground cinnamon Using a large ice cream scoop, make four 1/2 Read More …
1 cup Water 1/2 cup Sugar 1/2 cup Light corn syrup 4 each Kiwifruit; pared 5 tablespoons Lemon juice 1/4 teaspoon Lemon peel; grated Combine water, sugar and corn syrup in saucepan. Cook and stir 2 minutes or until sugar Read More …
This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. Yield: 1 Quart 1/4 cup Sultanas 2 tablespoon Rum, dark 2/3 cup Milk 1/3 cup Sugar 2 Eggs 1/2 tablespoon Molasses, light 1 cup Read More …
1 c Water 4 Kiwifruits; pared 1/2 c Sugar 5 teaspoon Lemon juice 1/2 c Light corn syrup 1/4 teaspoon Grated lemon peel Yield: 4 servings Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or Read More …
1/4 cup fresh ginger root, peel and grate fine 1-1/2 cup sugar 2 cups water pinch cream of tartar 1 orange 2 lemons 1 egg white Zest the orange and lemons, then juice. Mix water, sugar and cream of tartar. Read More …
Yield: 6 Servings 3/4 cup Sweetened condensed milk 1/2 cup Cold Water 1/8 teaspoon Salt 1 teaspoon Vanilla extract 1/2 teaspoon Lemon Extract 1 teaspoon Ground Ginger 1 cup Heavy Cream, whipped Turn temperature control of freezer to coldest setting. Read More …
2 egg yolks 2/3 cup preserved ginger, chopped 1-1/2 teaspoons vanilla extract 3 cups heavy cream 2 tablespoons flour 1/8 teaspoon salt 1 cup sugar 2 cups milk In top of double boiler, mix together flour, salt, sugar, milk and Read More …
1 ripe pear 1/4 cup pear nectar 2 teaspoon minced fresh gingerroot 1/2 cup frozen nonfat vanilla yogurt In a saucepan, simmer pear in nectar and gingerroot until tender. Cool. Process in blender with frozen yogurt until chunky smooth. Pour Read More …
700 g fresh or frozen gooseberries; topped and tailed 110 g granulated sugar 50 ml water 1 tablespoon gelatine 300 g natural yogurt 2 egg whites Yield: 4-6 servings Put the gooseberries in a pan with the sugar and water. Read More …
2 tablespoons cornstarch 1-1/4 cups milk 1/4 teaspoon salt 1/4 cup corn syrup 1 cup dark brown sugar 2 tablespoons butter 1 teaspoon vanilla extract Combine cornstarch, milk, salt, and corn syrup in a medium saucepan. Cook and stir until Read More …