Indholdsfortegnelse for Frozen - Special i Frozen

ICE CREAM ON A STICK PREP 20 minutes FREEZE 2 hours 55 minutes 15 chocolate sandwich cookies with white filling, crushed 3 Tbsp. melted butter, cooled½ of a 1.75-qt. container chocolate ice cream, softened (tip, page 66)½ of a 1.75-qt. container vanilla ice cream, softened (tip, page 66)½ cup chopped strawberries½ of a 1.75-qt. container strawberry ice cream, softened (tip, page 66) 1. Line a square baking pan with waxed paper, extending edges over pan. Stir together cookies and butter; press mixture into bottom of pan. Freeze 10 minutes. 2. Spread an even layer of chocolate ice cream over cookie layer; freeze 15 minutes. Repeat with vanilla ice cream. 3. Stir strawberries into strawberry ice cream. Spread over vanilla layer; freeze 15 minutes. Insert crafts sticks, evenly spaced. Cover loosely;…

TEST KITCHEN-APPROVED ice cream makers CUISINART FRUIT SCOOP Make the most of summer berries and stone fruits by turning them into 1½ quarts of frozen fruit dessert. If you’re feeling decadent, switch out the paddle and pour in a dairy base. $100; cuisinart.com BREVILLE SMART SCOOP For the frozen treat aficionado, the 12 settings turn out just the right texture for gelato, sorbet, ice cream, frozen yogurt, and more. Bonus: Prefreezing the container isn’t required. $400; brevilleusa.com ZOKU ICE CREAM MAKER Churn and freeze your ice cream base in the 5-ounce bowl in as little as 10 minutes. No sharing required, plus built-in portion control in a space-saving package. $26; www.zokuhome.com CHEF’N SWEET SPOT ICE CREAM MAKER Let littles stir together their own ice cream. With a little scraping and…

The classics VANILLA ICE CREAM PREP 50 minutes CHILL 4 hours FREEZE per manufacturer’s directions 8 egg yolks2 cups whole milk¾ cup sugar2 cups heavy cream2 Tbsp. vanilla½ tsp. kosher salt or¼ tsp. salt Kosher or rock salt and crushed ice (for hand-crank or electric ice cream freezers) 1. In a medium heavy saucepan combine egg yolks, milk, and sugar. Cook over medium heat, stirring constantly with a heatproof rubber spatula, until mixture coats the back of a spatula or clean metal spoon. 2. Strain mixture through a fine-mesh sieve into a bowl placed in a larger bowl of ice water. Stir mixture until cooled. Stir in cream, vanilla, and the ½ tsp. kosher salt. Cover and chill 4 to 24 hours. 3. Freeze chilled mixture in a 4- to…

NO-CHURN ICE CREAM PREP 20 minutes FREEZE 8 hours 2 14-oz. cans sweetened condensed milk¾ cup unsweetened cocoa powder (optional)1 qt. heavy cream1 Tbsp. vanilla2 cups coarsely choppedStir-In and/or 1 cup Ribbon (optional) (right) 1. Pour sweetened condensed milk into an extra-large bowl. If desired, stir in cocoa powder. In a large bowl beat cream and vanilla with a mixer on medium-high until soft peaks form (tips curl). Fold whipped cream into milk mixture. if desired, fold in Stir-In(s). 2. Spread half of the cream mixture into a 13×9 (3-qt.) rectangular baking dish. If desired, drizzle with Ribbon(s); top with remaining cream mixture. Cover and freeze at least 8 hours or until firm. Makes 24 servings (½ cup each). Stir-In (PICK ONE OR MORE) Chopped cookies (such as peanut butter…

VANILLA-CARDAMOM AFFOGATO WITH CANDIED PECANS PREP 25 minutes COOL 20 minutes CHILL overnight FREEZE 4 hours 20 minutes 2 cups heavy cream1 cup whole milk10 whole green cardamom pods, crushed1 vanilla bean, split lengthwise6 egg yolks¼ cup sugar¼ cup honey1 cup freshly brewed espresso or very strong coffee1 recipe Candied Pecans 1. In a 2-qt. saucepan heat cream, milk, cardamom pods, and vanilla bean over medium heat just until beginning to boil. Meanwhile, in a small bowl combine egg yolks and sugar. Gradually stir about 1∕2 cup of the hot mixture into yolk mixture; return to remaining hot mixture in saucepan. Cook and stir over medium heat 2 minutes or until mixture coats the back of a metal spoon (180°F). Remove from heat. Stir in honey. Transfer to a bowl;…

FRUITS BLUEBERRIES, RASPBERRIES & BLACKBERRIES Wash, pat dry, arrange on a baking sheet, and freeze until solid. Transfer to freezer containers. BANANAS Peel and slice, arrange on a baking sheet, and freeze until solid. Transfer to freezer containers. PEACHES Score and blanch in boiling water 30 seconds; transfer to a bowl of ice water to cool. Peel and slice, arrange on a baking sheet, and freeze until solid. Transfer to containers. CHERRIES Wash, stem, and pit; pat dry; arrange on a baking sheet; and freeze until solid. Transfer to freezer containers. STRAWBERRIES Wash and hull berries, pat dry, arrange on a baking sheet, and freeze until solid. Transfer berries to freezer containers. VEGETABLES ZUCCHINI* Wash and cut into chunks. Blanch in boiling water 30 to 45 seconds; transfer to a…

Whisk together 2 eggs, ½ cup sugar, ¼ cup vegetable oil, 3 Tbsp. milk, and 1 tsp. vanilla. Add 1/3 cup all-purpose flour and ½ tsp. salt; whisk until smooth. Lightly brush an 8-inch skillet with additional oil; heat over medium heat. Spoon about 2 Tbsp. of the batter into skillet, tilting skillet to coat bottom. Cook 2 minutes or until golden. Loosen sides and carefully turn; cook 2 minutes more or until golden. Remove from skillet. Let cool slightly until cool but pliable. Roll one edge toward the center, tightening roll at the bottom to form a point. Cool, upright, in a small glass or jar (cone will crisp as it cools). To ripen, for a traditional ice cream freezer, after churning remove lid and dasher. Cover top with…

1. Preheat oven to 350°F. Grease and flour three 9-inch round pans. Prepare one pkg. 2-layer-size cake mix according to directions. Spread batter into pans. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool cakes in pans 10 minutes. Remove from pans; cool on wire racks. 2. Place one cake on the bottom of a 9-inch springform pan, trimming to fit if needed; attach side of pan. Spread half of a. gal. ice cream over cake. If desired, spread or sprinkle. to ⅓ cup desired filling onto ice cream. Top with another cake layer; spread with remaining ice cream and ¼ to ⅓ cup desired filling. Top with remaining cake layer. Cover and freeze 3 to 4 hours or until firm. 3. For frosting, beat…

BRANDIED STRAWBERRY FREEZER JAM PREP 25 minutes STAND 30 minutes 8 cups fresh strawberries1⅔ cups sugar5 Tbsp. instant powdered fruit pectin3 Tbsp. brandy½ tsp. lemon zest 1. In a large bowl crush 1 cup of the strawberries with a potato masher. Continue adding berries and crushing until you have 4 cups crushed berries. 2. In a small bowl stir together sugar and pectin. Add pectin mixture, brandy, and lemon zest to strawberries; stir 3 minutes. 3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature 30 minutes. Store in freezer up to 1 year or in refrigerator up to 3 weeks. Makes 5 half-pints. PER TABLESPOON 26 cal., 0 g fat, 0 mg chol., 8 mg sodium, 6 g carb., 0 g…

HOT FUDGE SAUCE In a small heavy saucepan combine 1 cup heavy cream, ¼ cup light-color corn syrup, a dash salt, and, if desired, 1 Tbsp. coffee liqueur. Bring just to simmering over medium heat, stirring occasionally. Remove from heat. Add 8 oz. chopped semisweet or bittersweet chocolate (do not stir); let stand 5 minutes. Stir until smooth. If not using coffee liqueur, stir in 1 tsp. vanilla. Serve warm over ice cream. Makes 2 cups (sixteen 2-Tbsp. servings). SALTED CARAMEL SAUCE In a 2-qt. heavy saucepan combine ¾ cup packed brown sugar, ½ cup butter, ½ cup heavy cream, and 3 Tbsp. light-color corn syrup. Bring to boiling over medium-high heat, stirring to dissolve sugar and melt butter. Reduce heat to medium. Boil, uncovered, at a moderate steady rate…

PREMIUM ICE CREAM A richer and denser rendition of ice cream with 11 to 15 percent milk fat REDUCED-FAT ICE CREAM Required to have 25 percent less fat than the regular ice cream produced by the same vendor LIGHT ICE CREAM Required to have either 50 percent less fat or 2∕3 of the calories of the vendor’s regular ice cream SOFT-SERVE Starts from an ice cream base but is served at a higher temp and has at least 50 percent air whipped into the mixture for a smooth, light texture FROZEN CUSTARD Starts from an ice cream base but egg yolks are added for a more creamy and dense texture GLACÉ French-style ice cream with eggs added to the custard base for silkiness…

TOASTED COCONUT ICEBOX CAKE PREP 30 minutes CHILL 8 hours 1 cup shredded coconut2 14-oz. cans unsweetened coconut milk, unshaken and chilled overnight1 cup heavy cream½ cup powdered sugar1 tsp. vanilla1 6.75-oz. pkg. crisp caramel cookies (such as Pepperidge Farm Bordeaux) or 24 square shortbread cookies Hot fudge-flavor and caramel-flavor ice cream toppings Toasted unsweetened shaved or shredded coconut 1. Preheat oven to 350°F. Spread the 1 cup coconut in a 15×10-inch baking pan. Bake 5 minutes or until light brown, shaking pan once or twice; cool. 2. Scrape hardened coconut cream from top of coconut milk into a large bowl (reserve coconut liquid for another use). Beat coconut cream with a mixer until smooth. Add heavy cream, powdered sugar, and vanilla. Beat on medium to high until stiff peaks…