CREAM PUFF ICE CREAM RECIPES

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CREAM PUFF SHELLS RECIPE | ALLRECIPES



Cream Puff Shells Recipe | Allrecipes image

Choux pastry -- fill with sweetened whipped cream or custard.

Provided by GINGER P

Categories     World Cuisine    European    French

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 large puffs

Number Of Ingredients 5

½ cup shortening
? teaspoon salt
1 cup boiling water
1 cup sifted all-purpose flour
4 eggs

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
  • Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.

Nutrition Facts : Calories 137.3 calories, CarbohydrateContent 8.1 g, CholesterolContent 62 mg, FatContent 10.3 g, FiberContent 0.3 g, ProteinContent 3.2 g, SaturatedFatContent 2.7 g, SodiumContent 47.8 mg, SugarContent 0.2 g

PEPPERMINT ICE CREAM RECIPE: HOW TO MAKE IT



Peppermint Ice Cream Recipe: How to Make It image

With flecks of mint candy, this peppermint ice cream recipe is perfect for the holidays. —Berneice Metcalf, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 quart.

Number Of Ingredients 8

1-1/2 cups half-and-half cream
3/4 cup sugar
1/4 teaspoon salt
4 egg yolks
2 cups heavy whipping cream
4-1/2 to 6 teaspoons vanilla extract
1/4 to 1/2 teaspoon peppermint extract, optional
1 to 1-1/4 cups crushed peppermint candy

Steps:

  • In a large saucepan, heat half-and-half cream to 175°; stir in sugar and salt until dissolved. Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, vanilla and peppermint extract if desired. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the peppermint candy. Freeze 2-4 hours or until firm.

Nutrition Facts : Calories 416 calories, FatContent 28g fat (18g saturated fat), CholesterolContent 183mg cholesterol, SodiumContent 121mg sodium, CarbohydrateContent 34g carbohydrate (30g sugars, FiberContent 0 fiber), ProteinContent 5g protein.

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