CAN ICE CREAM MOLD RECIPES
CONDENSED MILK ICE CREAM RECIPE - NYT COOKING
Provided by Julia Moskin
Total Time 15 minutes
Yield 6 servings
Number Of Ingredients 3
Steps:
- In a mixer, whip heavy cream just until it begins to thicken. Add vanilla and whip until soft peaks form. With mixer running, slowly pour in condensed milk and whip until high peaks form.
- Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.
Nutrition Facts : @context http//schema.org, Calories 351, UnsaturatedFatContent 7 grams, CarbohydrateContent 37 grams, FatContent 20 grams, ProteinContent 6 grams, SaturatedFatContent 13 grams, SodiumContent 99 milligrams, SugarContent 37 grams
COOKING WITH MANUELA: ITALIAN CREAM STUFFED CANNONCINI ...
Crispy and buttery puff pastry cannoncini filled with velvety and rich custard cream
Provided by COOKINGWITHMANUELA.COM
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Number Of Ingredients 9
Steps:
- Warm up the milk until hot (not boiling).
- In a medium sized pan, whisk the egg yolks with the sugar, vanilla extract and flour, until light and fluffy.
- Add the milk some at a time while whisking, making sure there are no lumps.
- Place the pan over medium heat and stir continuously until it reaches a slow boil. The cream will thicken, so be careful not to let it stick to the bottom. Lower the flame and cook for a couple of more minutes, until you reach the desire thickness.
- Pour the cream in a glass bowl, cover with plastic wrap and let it cool down. Refrigerate for at least one hour.
- Preheat the oven to 400°F (200°C).
- Sprinkle some sugar on the counter and on top of the puff pastry and roll it out to a rectangle about 9 by 12 inches.
- Cut into 12 stripes (about 1 inch thick). Easy way to do it: cut the pastry in three parts, and then each part into four strips.
- Roll each strip onto a horn mold (conical in shape). The pastry has to overlap (about half of the length).
- Place on a baking sheet lined with parchment paper with seem (end of the strip) side down.
- Beat one egg with one tablespoon of water. Brush lightly each pastry cone with the egg wash.
- Make sure you keep the egg wash away from the mold. It will make it harder to remove the pastry horn from the mold once baked.
- Bake at 400°F (200 °C) for about 15-20 minutes until golden on top.
- Let them cool down for a couple of minutes and gently remove from the mold. If the pastry sticks to the mold, you can press in the mold a little (to make the circumference smaller) and very gently turn it inside the pastry until it comes off.
- Before serving, fill with the cream using a piping bag. Sprinkle with powdered sugar if you like, and enjoy!
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