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Archive for the ‘Ice Cream Flavors’ Category

Celebrate – National Peach Ice Cream Day – 07/17

Peach Ice Cream from All Recipes

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INGREDIENTS:

6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt
DIRECTIONS:
  1. In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
  2. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer’s instructions.


Celebrate – National Corn Fritters and Ice Cream Day – 07/16

Todays Food Holidays

Spicy Corn Fritters Recipe from Betty Crocker

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Vegetable oil for deep frying
Ingredients
  • 2 cups Original Bisquick® mix
  • 1/2 cup cold water
  • 1 egg
  • 1 can (15.25 oz) Green Giant® whole kernel corn, drained
  • 1 can (4.5 oz) Old El Paso® chopped green chiles, well drained
  •  Old El Paso® Thick ‘n Chunky salsa, any variety
 Directions
  1. In deep fat fryer or heavy saucepan, heat 2 to 3 inches of oil to 375°F.
  2. In medium bowl, stir Bisquick mix, cold water and egg until blended. Stir in corn and chiles.
  3. Drop about 5 to 6 small spoonfuls of batter into hot oil; fry 2 to 3 minutes, turning as necessary, until well browned. With slotted spoon, remove fritters from oil; drain on paper towels. Repeat with remaining fritters. Serve warm with salsa.


Celebrate – Creative Ice Cream Flavor Day – 07/01

I believe this sounds like a great flavor combo for Ice Cream!

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Snickerdoodle Red Velvet Ice Cream

INGREDIENTS

  • 1 pint vanilla ice cream
  • 2 large snickerdoodle cookies, broken into chunks
  • 2 frosted red-velvet cupcakes, cut into chunks

INSTRUCTIONS

Soften the ice cream by leaving it at room temperature for 15 to 20 minutes, or microwaving it for 15 to 20 seconds. Once the ice cream is soft, scoop the entire pint into a large bowl. Add the snickerdoodles and mix well. Gently stir in the chunks of cupcake.

Transfer the ice cream to a quart-size food storage container. Press plastic wrap directly onto the surface of the ice cream, then place in the freezer until firm, about 1 hour.

 

 



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