YELLOW ICE CREAM RECIPES
YELLOW CAKE BATTER ICE CREAM RECIPE - FOOD.COM
I created this recipe because it is the number choice for my kids at the local ice cream shop! It's closed all winter so this is a good way to get us through til the summer!
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 2 pints, 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Whisk all ingredients together until smooth.
- Pour into a chilled ice cream maker (I use a Cuisinart).
- Let it run about 30 - 35 minutes until thick and creamy.
- Afterwards, I transfer it to another container and freeze it for a couple of hours to get a firmer consistency.
- Enjoy!
Nutrition Facts : Calories 858.2, FatContent 80.8, SaturatedFatContent 50.3, CholesterolContent 284.7, SodiumContent 136.8, CarbohydrateContent 28.6, FiberContent 0, SugarContent 17.1, ProteinContent 8.8
YELLOW SQUASH CREAM PIE | JUST A PINCH RECIPES
Never would think that this a sweet pie, but it sweet and delicious!!! Great with french vanilla ice-cream too!! YUMM-YUMM!!!!
Provided by Jenny Moretz @Ladysteelers
Categories Pies
Prep Time 45 minutes
Cook Time 1 hours 5 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Cook squash until tender. Drain squash. Excess water will make pie too "mushy." Allow squash to cool for 10-15 minutes.
- Put all ingredients into a blender or food processor and puree.
- Pour into pie shell & top with a sprinkle of brown sugar & cinnamon.
- Bake on middle rack @ 325 for 50-65 minutes. Let cool on pie rack.
- Top with Ice Cream or a slice of cheese, depends on the area you were raised! I have also topped it with some good condensed milk as well!! Just add your own flair to the pie whether it be sweet or spicy!!
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ICE-CREAM CAKE ROLL RECIPE - FOOD.COM
This was published in the feb 2009 issue of Family Circle. Try to use good quality ice cream, when I make this I usually use vanilla instead of mint. The freeze time is not included in the prep time; I've gotten away with only freezing for 2 hours.
From food.com
Reviews 4.5
Total Time 32 minutes
Calories 2238.4 per serving
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Reviews 4.5
Total Time 32 minutes
Calories 2238.4 per serving
- Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
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"The cake roll can be made and filled ahead of time, then thawed once company comes," says field editor Kathy Scott of Hemingford, Nebraska. "You can use whatever ice cream flavor you have on hand."
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Reviews 2.5
Total Time 55 minutes
Category Desserts
Calories 380 calories per serving
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Reviews 2.5
Total Time 55 minutes
Category Desserts
Calories 380 calories per serving
- Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper; grease and flour paper; set aside., In a large bowl, beat egg yolks on high for 3 minutes or until lemon-colored. Gradually add sugar and vanilla, beating until thick and pale yellow. Combine the flour, cocoa and baking powder; gradually add to egg yolk mixture Beat on low until well mixed (mixture will be thick). , In another large bowl and with clean beaters, beat egg whites and salt on high speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Spread batter evenly in prepared pan. Bake at 350° for 15 minutes or until cake springs back when lightly touched. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread with ice cream to within 1 in. of edges. Roll up again. Cover with plastic wrap and freeze until serving. , In a small heavy saucepan, melt chocolate and butter over low heat, stirring until smooth. Gradually add warm milk and sugar; stir constantly for 5 minutes or until completely dissolved. Serve with cake.
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CORN ICE CREAM RECIPE: HOW TO MAKE IT - TASTE OF HOME
You have to give this novel ice cream a try. It’s actually made with corn, sweetly flavored by vanilla extract and maple syrup. I plan to make this surprising treat every summer.—Diana Burrink, Crete, Illinois
From tasteofhome.com
Total Time 55 minutes
Category Desserts
Calories 221 calories per serving
From tasteofhome.com
Total Time 55 minutes
Category Desserts
Calories 221 calories per serving
- In a large heavy saucepan, heat the milk, sugar and syrup until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture reaches 160°. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in corn and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Strain custard, discarding corn. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
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YELLOW BASE FOR ICE CREAM - HOTMIXHOME
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