HEAVY WHIPPING CREAM HALF GALLON RECIPES

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PISTACHIO ICE CREAM RECIPE | EPICURIOUS



Pistachio Ice Cream Recipe | Epicurious image

This recipe originally accompanied Warm Chocolate Soufflés with Pistachio Ice Cream .

Provided by EPICURIOUS.COM

Yield Makes about 3 1/2 cups

Number Of Ingredients 7

1 cup unsalted shelled pistachios
3/4 cup sugar
2 cups milk (do not use low-fat or nonfat)
1/2 teaspoon almond extract
4 large egg yolks
1 cup whipping cream
3/4 cup unsalted shelled pistachios, toasted, coarsely chopped

Steps:

  • Finely grind 1 cup pistachios and 1/4 cup sugar in processor. Bring milk and ground pistachio mixture to boil in heavy large saucepan. Remove from heat. Mix in almond extract.
  • Whisk egg yolks and remaining 1/2 cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return custard to saucepan. Cook over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 10 minutes (do not boil). Strain into large bowl. Chill until cold, about 2 hours.
  • Stir 1 cup whipping cream and chopped pistachios into custard. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. (Ice cream can be prepared 3 days ahead.)

BAILEYS COOKIES AND CREAM PARFAITS - HOMEMADE HOOPLAH



Baileys Cookies and Cream Parfaits - Homemade Hooplah image

Layered chocolate and Baileys cream paired with crumbled Oreo cookies. This delicious Baileys parfait is the perfect weekend retreat!

Provided by Chrisy

Categories     Dessert

Total Time 20 minutes

Prep Time 20 minutes

Yield 3

Number Of Ingredients 6

15 Oreos
4 ounce semi-sweet chocolate (roughly chopped)
1/2 cup milk
2 cup heavy whipping cream (very chilled)
1/3 cup Baileys Irish Cream (very chilled)
1/4 cup powdered sugar

Steps:

  • Using a food processor (or Ziploc bag + rolling pin or meat tenderizer), crush the Oreo cookies into crumbles, then set aside.
  • Place chopped semi-sweet chocolate in a small bowl. Heat milk until steaming, then pour over chocolate. Let sit for 2-3 minutes, then stir. If any chunks of chocolate remain, heat in the microwave for 30-second intervals until all the chocolate has melted. Mixture will be very liquid, like chocolate milk. Set aside and let cool to room temperature.
  • Using a stand mixer (or hand mixer + large bowl), add in chilled heavy cream, Baileys, and powdered sugar and beat on high until stiff peaks form, about 5-7 minutes.
  • Divide cream mixture in half. The first half of the whipped cream will be left alone and is ready to use in the parfait. The second half will be mixed with the chocolate. When ready, slowly add the chocolate mixture over this half of the whipped cream, gently (yet thoroughly) folding them together until completely mixed.
  • To assemble the parfaits: Using a pastry bag (or just a spoon), add layers of the cream and crushed cookies as you see fit. To do this as pictured, I layered chocolate, then cream, then cookies, then cream again, then chocolate again, then cream again, and finally finish with any remaining cookie crumbles on top.
  • Parfaits can be served immediately. If you'd like the chocolate layer to be firmer, chill parfaits for 2-3 hours before serving.

Nutrition Facts : Calories 1320 kcal, CarbohydrateContent 100 g, ProteinContent 10 g, FatContent 98 g, SaturatedFatContent 56 g, CholesterolContent 219 mg, SodiumContent 344 mg, FiberContent 6 g, SugarContent 68 g, ServingSize 1 parfait

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