ICE CREAM AND PANCAKES RECIPES
ICE CREAM SUNDAE RECIPES - BBC GOOD FOOD
See our best ice cream sundaes with indulgent chocolate, strawberry and nut toppings. Including kid-friendly sundae bars and boozy options for adults.
Provided by Good Food team
Number Of Ingredients 1
HOW TO MAKE ICE CREAM RECIPE - BBC FOOD
Home-made ice cream is surprisingly easy, and tastes totally delicious with creamy vanilla flavours.
Provided by William Leigh
Prep Time 2 hours
Cook Time 10 minutes
Yield Serves 6
Number Of Ingredients 6
Steps:
- Make sure that you have plenty of room spare in the freezer. First, separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)
- Add the sugar to the egg yolks and whisk until pale and thick.
- Add the cornflour (if using) and whisk well to incorporate into the egg yolks.
- Put the cream and milk into a medium saucepan.
- Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the cream and milk.
- Heat the cream and milk until just below boiling. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go.
- Sieve the custard into a clean pan, and set it over a very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.
- Tip the custard into a large, shallow, freezer-proof container, and allow to cool to room temperature (you can speed this up by sitting the tub of custard in a large bowl of iced water).
- Once at room temperature, place a lid on the custard and chill in the fridge overnight.
- Once chilled, transfer the custard to the freezer and take it out every hour, for three hours, to whisk it with an electric handheld whisk. This will disperse the ice crystals and keep it smooth.
- Then leave the ice-cream in the freezer for a final freeze, until it is solid.
- Remove the ice cream from the freezer 10 minutes before serving, so that it’s easy to scoop.
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CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
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CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
See details
CONDENSED MILK ICE CREAM RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Calories 351 per serving
Reviews 4
Total Time 15 minutes
Calories 351 per serving
- Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.
See details
HOW TO MAKE ICE CREAM RECIPE - BBC FOOD
Home-made ice cream is surprisingly easy, and tastes totally delicious with creamy vanilla flavours.
From bbc.co.uk
Reviews 4.5
From bbc.co.uk
Reviews 4.5
- Remove the ice cream from the freezer 10 minutes before serving, so that it’s easy to scoop.
See details
CLASSIC CUSTARD ICE CREAM BASE RECIPE - NYT COOKING
Rich, creamy and deeply satisfying, there is nothing better than a classic custard ice cream. Sometimes called French-style, this base incorporates eggs, which improve the texture and help prevent ice crystals from forming. This recipe for ice cream base may be churned on its own, but it is meant to have flavors added. See the chart here for flavor options and directions for incorporating them into the base recipe.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
- Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers’ instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
See details
CONDENSED MILK ICE CREAM RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 15 minutes
Calories 351 per serving
Reviews 4
Total Time 15 minutes
Calories 351 per serving
- Transfer into a container or bowl for freezing. Freeze at least 4 hours or overnight.
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DANISH PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Brunch, Desserts
Calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Brunch, Desserts
Calories per serving
- In a large bowl, whisk eggs, milk and butter. In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure three-fourths with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Sprinkle with 1/8 teaspoon sugar., Repeat with remaining batter and sugar, greasing pan as needed. When cool, stack pancakes with pieces of waxed paper or paper towels. Top each pancake with 3 tablespoons ice cream. Roll up; top with berries. Serve immediately.
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