Ice Cream Recipe: Peach Ice Cream

Peach Ice CreamYou only need a few ingredients to make luscious-tasting peach ice cream recipes perfect for summer parties. In healthy recipes adapted from The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Alukins, peach ice cream is made with heavy cream, granulated sugar, medium peaches, and amaretto liqueur. This is ideal when peaches are in season and you can buy them at their freshest and least expensive. To make this recipe, you need an ice cream maker to get smooth and creamy consistency.

Homemade ice cream can often be syrupy or form ice particles, falling short of the creamy, firm and smooth suppleness that is often available in professionally made ice cream. Ice cream making machines may vary depending on the manufacturer and model so read the directions according to the label before making the ice cream. If you are already familiar with how your ice cream making machine works, then making this peach ice cream will be as easy as pie.

Ingredients: 1 ½ cups heavy cream, ½ cup granulated sugar, 8 medium peaches, 3 tablespoons amaretto liqueur

Preparation Instructions: Peach Ice Cream Recipe

In a medium saucepan placed over low heat, heat the cream and sugar. Stir until the sugar is dissolved. Remove from the stove and cool completely. Place a large pot filled with water on the stove over high heat. Bring to a boil. Gently drop the peaches into the boiling water and leave them for 2 minutes. Remove promptly with a slotted spoon and place in a bowl or sink filled with ice water. Slip off the peach skins. Cut each peach in half and remove its pit. In a food processor, process 6 peaches until smooth. Add the liqueur and process to combine. Combine the peach mixture and the cream mixture. Dice the remaining 2 peaches and stir into the cream mixture. Process in an ice cream maker, according to the manufacturer’s instructions.

Before placing it in the machine, the ice cream base should be cold. You can refrigerate it overnight or for about an hour or two. Before adding the ice cream base to the machine, you can also chill the machine bowl and beaters. Fill the container only ¾ to the brim to allow air to be properly incorporated in the ice cream. Chill or freeze the container that you will be using for storing the ice cream before placing the ice cream in it. The peaches should be fully ripe for making a sweet and delicious ice cream. If you use tart peaches, you will get sour-tasting ice cream, which is not so bad if you like tartness. If the peaches are not too sweet or intense in flavor, you can also add fruit extract for a deeper flavor. You can also use canned peaches if fresh peaches are not available.


Ice Cream Recipe: Exotic Sable with Cardamom Ice Cream

Exotic sable with cardamom ice-creamBeautiful and exotic ice cream recipes dish, pate sablee with vanilla cream and bananas, served with cardamom ice cream and garnished with coconut flakes, dried banana, coconut meringue, preserved kumquat and passion fruit is a colorful dessert full of fascinating and interesting flavors and textures. Serve this after a glorious dinner paired with a bottle of Côtes du Jura Vin de Paille 1996 for an unforgettably romantic and glamorous night.

Pâte sablée is a French culinary term that roughly translates to “rich sugar pastry crust” in English. Typically used to make flans and tarts, it is the richest of all the French short pastry crusts. Traditionally made with flour, eggs, butter, sugar, powdered almonds, and vanilla, this recipe uses grated lemon peel to flavor the rich cookie dough. Crumbly and very delicate, patee sable is soft to the bite and is even more extravagantly delicious when filled with exotic healthy recipes fruits. Prepare the dough ahead of time since you need to refrigerate it for at least four hours (or for as long as four days) after mixing all the ingredients. Use an electric mixer to get a smooth dough. The butter and sugar go first and are mixed on low speed until the consistency becomes light and fluffy. The egg yolk and salt are then added and beaten until combined. The flour and lemon peel are stirred in the mixture and mixed slowly until all the ingredients are well incorporated and the dough is formed. This dough is shaped into a ball, flattened into a disc, wrapped in plastic film, and chilled.


For the pate sablee (cookie dough): 7 tablespoons flour, 7 tablespoons butter, 3 ½ tablespoons powdered sugar, 1 egg yolk, 1 grated lemon peel, 1 salt grain

For vanilla cream: 1/2 cup cream, 4 egg yolks, 2 tablespoons sugar, 1 vanilla pod

For cardamom ice cream: see Damassine ice-cream, replace the alcohol with 4 green cardamom grains, crushed and soaked for 10 minutes in milk

For garnishing: 4 round coconut meringue discs, 12 round, dried banana slices, fresh coconut flakes, 12 preserved kumkats, 4 passion fruits (emptied), 1 banana

For the topping: ¼ cup water, 11 lbs. sugar, pulp from 1/2 an orange, juice from 1 orange, juice from 1 lemon, 1 mature banana

Preparation Instructions:  Exotic Sable with Cardamom Ice Cream Recipe

Pate sablee preparation: In a bowl, mix the butter and sugar until light and fluffy. Add egg yolk and beat with a whisk. Stir in flour and lemon peel and mix until all the ingredients are well incorporated and a smooth dough is formed. Shape dough into a ball, flatten into a disc and wrap in plastic film. Chilled in the fridge for four hours. Roll out the dough to a thickness of about 1/10 inch and cut 4 circles of about 3 ½ inches in diameter. Cook on a buttered plate in a 350 degree F. oven. Store.

Vanilla cream preparation: Whisk the egg yolk with sugar over a bain-marie. Pour over the warm, vanilla-flavored milk. Warm and bind until it’s 187 degrees F. Strain and store cold. Topping preparation: Cook water with sugar. Add orange peel, orange juice, and lemon juice. Add the banana and cook it again. Stir.

Ending and presentation: Place some vanilla cream on the pate sablee and make a decorative flower with the banana pieces. Place on a serving dish and cover with some sauce. Place a scoop of cardamom ice cream next to it, garnished with coconut flakes, dried banana, and coconut meringue. Sprinkle some preserved kumquat and passion fruit around the dish.

The coconut meringue also needs to be prepared in advance. To make coconut meringue, whisk 2 egg whites in a bowl until stiff. Add 140 grams of castor sugar gradually and continue whisking until the mixture looks glossy. Fold in 5ml of white wine vinegar into the mixture. Spread thin disks of meringue on a silpad and sprinkle with dessicated coconut. Bake in a 284 degree Fahrenheit oven until crisp and golden, which will take about 20 to 35 minutes. Let cool when done.


Ice Cream Recipe: Cream Cheese Gratin with Strawberries and Vanilla ice cream

Cream cheese gratin with strawberries and vanilla ice-creamThis intricately prepared strawberry gratin and ice cream dessert is served in one of the world’s best restaurants, Die Schwarzwaldstub, which holds three Michelin stars. It was conceived by grand master chef himself, Harald Wohlfahrt, who is often rated as the best German chef and one of the finest in Europe. In this video, you will learn how to make glorious ice cream recipes so you can prepare it at home and serve it to your family and friends.

Healthy recipes require the use of an ice cream maker for making an exquisite ice cream flavored with chocolate and vanilla. The ice cream will serve as a garnish to decorate the dish and add to its sweet flavors. You can still make the strawberry gratin, however, even if you do not have an ice cream maker. Simply top the gratin with your favorite vanilla or chocolate ice cream. Be aware that the strawberry and cheese gratin will be sprinkled with ground pistachio nuts so choose an ice cream that will go well with all these ingredients.

Ingredients: 1 lb. cream cheese (40%), 3 ½ tablespoons flour, 5 ½ tablespoons sugar, 4 egg yolk, 2 tablespoons brown rum, 1 tablespoon vanilla sugar, 1/2 lemon peel (grated), 4 egg whites, 7 tablespoons sugar, 20 strawberries

For the ice cream: 1 cup milk, 1 cup cream, 12 ½ teaspoons sugar, 7 egg yolks, 6.4 oz. white chocolate, white chocolate chips, sugar, pistachios, 2 vanilla pods

Preparation Instructions: Cream Cheese Gratin with Strawberries and Vanilla ice cream Recipe

To make the ice cream, split the vanilla pods in two and extract the seeds. Place in the saucepan with some liquid cream and heat on low temperature for about five minutes. Meanwhile, put the egg yolks and sugar in a bowl and whip them together until foamy. Use three egg yolks for six people and about 30 grams of sugar. Add the warm cream and vanilla to the egg yolk mixture letting it pass through a sieve to strain the vanilla seeds. Continue whisking. Cook the mixture in the bain-marie. Be careful; it must not be overcooked. The idea is to bind everything together with the hot water underneath. The eggs will gently thicken. Stir with a spatula. When you blow on the spatula, you know the liquid is sufficiently fluid if it spreads out like a rose. The mixture is then ready. Add the fine chocolate and chocolate ice cake which will dissolve in the mixture. Stir well. Place in the ice cream maker and place in the freezer to freeze. To make the gratin, put the fromage blanc in the pan. Add the egg yolks, then the icing sugar. Add a touch of vanilla for flavor. Blend together until you get a smooth and even texture. In a separate bowl, whip the egg whites with granulated sugar until you get thick mousse-like foam. Fold this mixture in with the fromage blanc and egg yolk mixture. Place the mousse in a dessert dish. Slice strawberries into two and lay them on the mousse decoratively. Cook In the oven for 12-15 minutes at 200 degrees. Once cooked, sprinkle icing sugar on the gratin and decorate it with finely chopped pistachios and fresh strawberries. Add a sprig of mint on the top and a scoop of ice cream in the middle. Serve.

The gratin is made of a special kind of French-style cheese called fromage blanc or fromage frais, which is fresh cow’s milk cream cheese. It is similar to yogurt but thicker and creamier with the same consistency as American cream cheese. Fromage blanc translates to “white cheese,” while fromage frais translates to “fresh cheese.”


Easy Dessert: Lemonade Pie

Lemonade PieThis lemonade pie is designed for the busy modern lifestyle and uses frozen lemonade concentrate, instant lemon pudding mix, and ready made graham cracker pie crust. This cool and refreshing dessert is the perfect finale for a rich and spicy meal. One of wonderful easy desserts dish. Slightly sweet, tangy, with just the right crunch, lemonade pie is a piece of heaven on a hot day.

Healthy recipes are super easy that even first-time cooks can make it without a problem. You need a food processor or kitchen blender to make the filling smooth and obtain a nice consistency. Before starting, allow the frozen lemonade to thaw just until it is easy to work with. After making the pie, you can place it in the refrigerator to chill overnight and serve it to your guests the next day. To make it look prettier, garnish the pie with a candied lemon peel on top of each slice. Serve with some mint tea, cool lemonade, or hot coffee.

Ingredients: 1 cup evaporated milk, 1 cup frozen lemonade concentrate, 1 package (8 oz) cream cheese, cut into chunks, 1 small pkg. instant lemon pudding mix, 1 graham cracker pie crust

Preparation Instructions: Lemonade Pie Recipe

Combine evaporated milk and lemonade concentrate in a blender container. Add cream cheese chunks, one at a time, blending until smooth after each addition. Add pudding mix. Blend until smooth. Pour mixture into pie crust. Garnish with lemon twists, if desired. Chill for at least 3 hours. Serve.

Lemonade concentrate is readily available in the grocery, but if you can’t find it you can easily make one at home. All you need is freshly squeezed lemon juice, sugar, water, and citric acid or tartaric acid. For every cup of lemon juice, you need a cup of sugar and a cup of water, and a teaspoon of citric acid. Use a saucepan to melt the sugar in the water over low medium heat. Heat until the water boils and the sugar is completely dissolved then let the mixture cool. Once the sugar syrup has cooled, add the lemon juice and stir and then place in a plastic container and store in the freezer. This concentrate can be stored for up to six months. Simply defrost the concentrate and mix one part concentrate to four or five parts water to make yourself a refreshing lemonade drink. Otherwise, use it to make this lovely lemonade pie.


Easy Dessert: Roasted Plums Topped with Basil Yogurt Sauce

Roasted Plums Topped with Basil Yogurt SauceDelicious and elegant easy desserts that is low in calories, roasted plums with basil yogurt sauce is perfect for the late summer or fall when plums are in season. This simple recipe is made with ripe plums, pitted and halved and sweetened with sugar. Low fat vanilla yogurt is combined with honey and basil and served with the beautifully roasted pears. You can also choose to omit the sugar in the plums if you want to cut down even more calories. As an alternative, you can also make this recipe using pears instead of plums.

Roasting the plums brings out its inherent sweetness, caramelizing the exterior and resulting in exquisite tasting healthy recipes dish. For added texture and flavor, you can also sprinkle the dish with chopped or shaved almonds. You can also use other nuts for garnish such as pecans or walnuts. If you are not fond of yogurt, you can also use fat-free sour cream instead. The basil gives aroma and a bright flavor to the yogurt and is an excellent complement to the plums. For a pretty presentation, serve the plums and yogurt in shallow soup plates and garnish with fresh basil leaves or mint leaves.

Ingredients: 1 teaspoon canola oil, 4 ripe plums, pitted and halved, 4 teaspoons natural sugar, 1 cup low-fat vanilla yogurt, strained in a colander over a bowl overnight, 2 tablespoons finely chopped fresh basil, 1 teaspoon honey

Preparation Instructions: Roasted Plums Topped with Basil Yogurt Sauce Recipe

Preheat oven to 400F degrees. Oil a large baking dish and place plums, cut side up, inside and sprinkle 1 teaspoon sugar over each. Bake, uncovered, for 35 minutes. While plums are baking, stir together drained yogurt, basil, and honey. Divide 1/2 of yogurt mixture onto bottom of each of 4 plates, or a large serving platter. When plums are finished baking, remove from oven and place 2 halves over yogurt on each plate. Fill holes with yogurt mixture and serve warm.

Plums are the juiciest of all the stone fruits and come in different varieties. Some are sweet while others are slightly tart. If you have plums on the tart side you can sweeten it with brown sugar before roasting, but if you find the plums already sweet then there is no need to use sugar. Before cooking the plums, you need to slice it in half and remove the pit or the hard stone in the center. With a sharp knife, cut the plums in half following the line of the dimple and then gently twist each half apart. Pull out the stone or ease it out with the tip of the knife. The skin of the plum is edible and is needed to keep the plums in shape while roasting in the oven.


Easy Dessert: Texas Sheet Cake

Texas Sheet CakeMost of us have a sweet tooth. As a mid-day snack or to top off a meal, a little bit of sugary goodness makes everyone feel a little better. While everyone has different favorite for easy desserts, nothing beats cake for a fun and festive treat. If you are lucky, you grew up in a home where someone baked. Store bought treats are nice but having someone at home in a chef shirt making something with love really makes it special. Cakes have the added benefit of being relatively easy to make. Many can be made with one bowl and one pan meaning minimal mess to deal with. Home-made cake is easy to fake as well. A cake mix makes baking even simpler and very few can tell the difference between a box mix and something made entirely from scratch.

Not everyone has the time and enthusiasm to bake at home. There are also occasions when it is just easier to hire someone in a chef pant to bake for you. This is especially true of last minute occasions like an early morning discovery that it is a co-worker’s birthday. Most grocery stores have a bakery where you can get a good cake at an affordable price. Some are pre-made with generic sentiments on them or you can have a cake personalized. A lot of times, grocery store sheet cakes healthy recipes are two or more flavors so if you have a large group, everyone is sure to find a flavor they like. Keep in mind that some of the workers at the grocery store might not have any training in cake decoration so be sure to be clear on exactly how you want the cake decorated and what the store’s policy is if the decoration is not done properly.

Ingredients: 2 sticks of unsalted butter, 2/3 cup of water, ½ cup of cocoa powder, 2 cups of all purpose flour, 2 cups of granulated sugar , 1 teaspoon of salt , 2 eggs, 1 cup of butter milk, 1 teaspoon of baking soda, 2 teaspoons of vanilla , 4 tablespoons of half-and-half, spray oil (grape seed/vegetable), 2 cups confectioner’s sugar (sifted), 1 cup of chopped pecans

Preparation Instructions: Add the two sticks of unsalted butter into a small sauce pan with 2/3 cup of water. Add ½ cup of cocoa powder to the butter and water. Mix the butter, water, and cocoa together until the butter melts and you have a nice and smooth batter. Sift two cups of the all purpose flour into the large mixing bowl. Add the two cups of granulated sugar and a teaspoon of salt to the flour. Mix the flour together with the sugar and salt. Next, whisk the two eggs together in a medium mixing bowl. Once that is done, add the buttermilk, baking soda, vanilla, and whisk it all together. To complete your cake batter, first add the cocoa and butter mixture to the flour. Then, proceed to slowly add your wet ingredients into the cocoa/flour mixture. Use a rubber or plastic spatchula and gently stir the ingredients together. Once the batter is completed, spray you large cake pan with cooking spray. Add one tablespoon of flour in the cake pan and spread it around. Tap the pan upside down to remove the excess flour from the cake pan. Pour the cake batter in your prepared pan and bake the cake for 30 minutes at 350*F. On another small saucepan add one stick of unsalted butter and three heaping tablespoons of cocoa together. Once the butter and cocoa have melted together, add the half-and-half to the mixture. Stir the mixture really well and then proceed to add one teaspoon of vanilla. Next, continue stirring the mixture adding the sifted confectioner’s sugar to the frosting. Take the cake out of the oven after 30 minutes and test to see if it is done with a toothpick. You can do this by poking the cake with the toothpick, and if the toothpick comes out with no cake residue, the cake is done. Let the cake cool on the wire rack. Pour the warm frosting on the cake and spread it out gently over the cake.Texas Sheet Cake Recipe

Of course for special occasions, you will want to go all out for a cake. Weddings and milestone birthdays or anniversaries call for something different made by someone in a women’s chef coat. These are times you want something that looks as fantastic as it tastes. It is never too early to start planning for a big party. When you go out to other people’s events and taste a particularly yummy confection, ask for the baker’s name. Friends and family are the perfect resources to tell you who are the best bakery chefs in town. Another good idea is to pull pages from magazines or the internet of cakes you think look fabulous so you can make sure your baker knows what style of decoration you are looking for. Your baker should also have a look book to show what kind of cakes they have made in the past and should be willing to have a tasting for you to make sure you will like the cake’s flavor.


Easy Dessert: Chocolate Pie

Chocolate Pie MakingThere are lots of different varieties of chocolate pie filling, and that’s not even considering the explosion of options when you add in fruit, nuts or other flavorings. Still, there is a base or core idea of filling for pies in the chocolate family that is commonly thought of as ‘normal’. The most basic fillings for chocolate pies are made up of some type of chocolate, sugar, butter and eggs. While the number of eggs and the amount of butter and sugar varies from recipe to recipe, it’s rare to find any interesting manipulation of those ingredients. The only place that you’ll see a significant range of options is in the chocolate itself.

Most easy desserts recipes use some form of baking chocolate. You can find those that suggest unsweetened, others that call for semi-sweet, and still more that call for regular sweetened or milk chocolate. Inevitably the chocolate will be melted down and combined with the other basic ingredients to form the filling. Which type of chocolate you choose will of course affect the flavor of your pie, but you also need to consider the amount of sugar being added in. There are alternatives to starting with baking chocolate to make chocolate pie filling healthy recipes. A few recipes start with chocolate pudding, or even chocolate ice cream. Other alternatives could be chocolate sauce or cocoa powder. You will also find many recipes that use some type of whipped topping or whipped cream, which will be used to lighten up the filling, and to give it a more firm texture. The more whipped topping that is added to the pie, the more it drifts towards the realm of being a chocolate cream pie rather than just a chocolate pie.

Ingredients: 1 Chocolate pie, 2-3 tablespoon dark chocolate shavings, 2-3 tablespoon whipped cream

Preparation Instructions: On a serving tray place the chocolate pie, garnish it with dark chocolate shaving and place 2 tablespoon of whipped cream in the center. Cut and serve with a dollop of whipped cream.Chocolate Pie Making Recipe

 As previously mentioned, all of this just gets you a basic chocolate pie filling. The adventure begins with all of the additives and additional ingredients from there. Mint extract will completely change the taste of the pie without making an impact on texture or consistency. On the other hand, some people like to mix whole or chopped fruit directly into the filling, altering not only the taste but also giving the pie a chunky, more interesting texture. Chocolate pie filling means something different to everyone; the important thing is to find something that tastes the way you like while still being able to make it in a time frame that fits your lifestyle. Try out something new, maybe you’ll like it.