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Baking 101 Baking 101

*~ Frozen Treats ~*

Posted by on Mar. 25, 2011 at 2:14 AM
  • 68 Replies


                    Share your best frozen treats here ~

   

                       

by on Mar. 25, 2011 at 2:14 AM
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Replies (1-10):
dntbgmeb4cofe
by on May. 2, 2011 at 12:28 AM

  • Making Ice Cream Without A Machine

    People have been making ice cream far longer than the invention of electricity so there's no reason you can't make ice cream and sorbets at home without a machine.

    The advantage to using an electric or hand-cranked machine is that the final result will be smoother and creamier. Freezing anything from liquid-to-solid means you're creating hard ice crystals, so if you're making it by hand, as your ice cream or sorbet mixture freezes, you want to break up those ice crystals as much as possible so your final results are as smooth and creamy as possible.


    Vanilla Ice Cream

     


    Machines are relatively inexpensive nowadays with models costing less than $50, and yes, I've seen the ball, but if I started tossing one of those around the streets here in Paris, I'd probably get even more strange looks than I normally get. (Plus you'll need to lug some rock salt home as well.)

    But not everyone has the space or the budget for a machine, so here's how you can do your own ice cream at home without a churner. I recommend starting with an ice cream recipe that is custard-based for the smoothest texture possible. You can use my Vanilla Ice Cream or another favorite, or even this Strawberry Frozen Yogurt recipe using Greek-style or drained yogurt. The richer the recipe, the creamier and smoother the results are going to be.

    Ice cream made this way is best eaten soon after it's made-which shouldn't be a problem.


    Cooking Custard

     

    Making Ice Cream Without A Machine

    1. Prepare your ice cream mixture, then chill it over an ice bath.

    2. Put a deep baking dish, or bowl made of plastic, stainless steel or something durable in the freezer, and pour your custard mixture into it.


    Vanilla Ice Cream

     


    3. After forty-five minutes, open the door and check it.

    As it starts to freeze near the edges, remove it from the freezer and stir it vigorously with a spatula or whisk. Really beat it up and break up any frozen sections. Return to freezer.

    4. Continue to check the mixture every 30 minutes, stirring vigorously as it's freezing. If you have one, you can use a hand-held mixer for best results, or use a stick-blender or hand-held mixer.

    But since we're going low-tech here, you can also use just a spatula or a sturdy whisk along with some modest physical effort.

    5. Keep checking periodically and stirring while it freezes (by hand or with the electric mixer) until the ice cream is frozen. It will likely take 2-3 hours to be ready.


    Stracciatella

     


    You can easily make Stracciatella ice cream with Italian-style chocolate chips:
    Drizzle pure melted dark or milk chocolate (about 5 ounces, 140 g) over the almost-frozen mixture, then stir, breaking up the ribbons of chocolate as they start to freeze, to create little 'chips'. Transfer the ice cream to a covered storage container until ready to serve.


    Vanilla Stracciatella Ice Cream

     


    More low-tech methods for making ice cream: 

  • Squeeze in two Zip-Loc freezer bags.  
  • Toss 'The Ball'.  
  • Roll a couple of coffee cans around and around.
dntbgmeb4cofe
by on Jun. 6, 2011 at 8:55 PM

made ice cream sandwiches

bigblueeyes
Posted by 
 on Jun. 6, 2011 at 2:45 PM 
Member
made ice cream sandwiches with the kids this afternoon....we had fun!.....we cheated and used store bought chocolate chip cookies but you could use your favorite cookie or brownie recipe too.....take a cookie and lay it flat side up.....top with a small scoop of ice cream (we used chocolate)....place another cookie flat side down on top of the ice cream and squish it a little....roll the edges through sprinkles then put back in the freezer for at least two hours (we're still waiting on our two hours to be up!....lol)
dntbgmeb4cofe
by on Jun. 6, 2011 at 9:04 PM

Georgia Peach Homemade Ice Cream
 
recipe image
Rated: rating
Submitted By: NANCED35
Photo By: Allrecipes
Prep Time: 15 Minutes
Ready In: 1 Hour
Servings: 32

  • "Made in a gallon ice cream freezer, this ice cream is fruity and creamy, and can be made in an hour - start to finish."
    INGREDIENTS:
2 1/2 pounds fresh peaches - peeled,
pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed
milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed

  • DIRECTIONS:
1. Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
2. In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
3. Follow the manufacturer's instructions to freeze the ice cream.

MistressMinerva
by on Jun. 9, 2011 at 3:16 PM

Mai Tai Tiki Pops

Coconut Colada Layer
1 container (6 oz) Yoplait® Original 99% Fat Free piña colada or Key lime pie yogurt
1/4 cup canned coconut milk, well stirred (not cream of coconut)
1 teaspoon dark rum
Mango Mai Tai Layer
1 fresh mango, peeled, pitted and cubed (about 1 cup)
3 tablespoons sugar
3/4 cup mango nectar, chilled
2 tablespoons dark rum
2 tablespoons light rum
2 tablespoons fresh lime juice
1 tablespoon orange liqueur
1 teaspoon amaretto liqueur

  1. 1 In small bowl, beat coconut colada layer ingredients with whisk until smooth. Divide mixture among six 5-oz paper cups. Cover with foil; insert craft stick (flat wooden stick with round ends) through foil into center of pop. Freeze 2 to 3 hours or until frozen.
  2. 2 Meanwhile, in blender, place mango mai tai layer ingredients. Cover; blend on medium speed about 45 seconds, stopping frequently to scrape sides, until smooth. Cover and refrigerate while waiting for first layer to freeze.
  3. 3 When first layer is frozen, remove foil from pops. Pour mango mixture over frozen layer. Return foil to pops to help support sticks. Freeze about 8 hours or until frozen before serving. Store remaining pops covered in freezer.

Expert Tips

Be sure to allow the coconut colada layer to freeze completely before adding the mango mai tai layer.

Be patient when freezing these spiked ice pops. They take longer to freeze because of the alcohol, but they are worth the wait.

MistressMinerva
by on Jun. 9, 2011 at 3:17 PM

Fruity Fro-Yo Fun Bars

1 can (14 oz) sweetened condensed milk (not evaporated)
2 containers (6 oz each) Yoplait® Original 99% Fat Free Key lime pie yogurt
2 containers (6 oz each) Yoplait® Original 99% Fat Free strawberry yogurt
1 cup Trix® cereal

  1. 1 Line 8x4-inch loaf pan with foil, leaving edges of foil hanging over sides of pan. Divide condensed milk evenly between 2 medium bowls. Stir Key lime pie yogurt into 1 bowl. Stir strawberry yogurt into remaining bowl.
  2. 2 Spread Key lime pie mixture into foil-lined loaf pan. Sprinkle with cereal. Gently spoon and spread strawberry mixture on top. Freeze at least 8 hours until firm.
  3. 3 To serve, use foil to lift frozen loaf from pan. Pull back foil and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch slices. Serve immediately.

Expert Tips

Here's a colorful new take on an ice cream bar--fruity Trix® cereal sandwiched between layers of homemade frozen yogurt.

Be sure to let the frozen yogurt cake stand at room temperature for several minutes for easier slicing. Use a heavy-duty chef knife.

MistressMinerva
by on Jun. 9, 2011 at 3:19 PM

Beer Snow Cones

2 bottles or cans (12 oz each) beer, chilled

Syrup (choose from recipes below)

  1. 1 Pour beer into 8- or 9-inch square glass baking dish; freeze 45 minutes. When ice crystals begin to form at edges of dish, stir mixture with fork. Freeze about 3 hours longer, stirring every 45 minutes, until completely frozen. Should be granita texture.
  2. 2 To serve, scoop into snow cone papers or lowball cocktail glasses. Drizzle with desired syrup.

    Red Raspberry-Lemon Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water. Using vegetable peeler, remove strips of lemon peel (yellow part only) from 1 lemon; add to saucepan. Squeeze juice from lemon; add juice and 1 cup fresh or frozen red raspberries to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 3/4 cups.

    Blueberry-Lime Syrup: In 1-quart saucepan, mix 1 cup sugar and 1 cup water. Using vegetable peeler, remove strips of lime peel (green part only) from 2 limes; add to saucepan. Squeeze juice from limes; add lime juice and 1 cup fresh or frozen blueberries to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 3/4 cups.

    Orange Syrup: To 1-quart saucepan, add 1 cup sugar. Using vegetable peeler, remove strips of orange peel (orange part only) from 1 medium orange; add to saucepan. Squeeze juice from 6 medium oranges (about 1 1/4 cups juice); add juice to saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; set aside 1 hour to cool. Strain syrup into glass jar; discard solids. Cover jar, and refrigerate until needed. About 1 1/2 cups.

Expert Tips

The beer snow is great made with lager, pilsner or Hefeweizen beer.

For a nonalcoholic option, replace beer with nonalcoholic ginger beer, ginger ale or lemon-lime soda.

Cover and chill any remaining syrups up to 2 weeks. The syrups are great added to iced tea or mixed with sparkling water for a homemade Italian fruit soda.

1busymomma03
by on Jun. 19, 2011 at 11:05 PM

Lemon/Orange Ice

Ingredients

  • 6 lemons, juiced
  • 7 oranges, juiced
  • 3 1/2 cups sugar
  • 1 pint whipping cream
  • 1 quart whole milk

Directions

  1. In a large bowl, combine juices, sugar, cream and milk. Mix well. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. Serve immediately for a soft consistency or place in refrigerator/freezer.
1busymomma03
by on Jun. 19, 2011 at 11:07 PM

Five Minute Ice Cream

Five Minute Ice Cream Recipe

Ingredients

  • 1 (10 ounce) package frozen sliced strawberries
  • 1/2 cup sugar
  • 2/3 cup heavy cream

Directions

  1. Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.
1busymomma03
by on Jun. 19, 2011 at 11:08 PM

Cinnamon Ice Cream

Cinnamon Ice Cream Recipe

Ingredients

  • 1 cup white sugar
  • 1 1/2 cups half-and-half cream
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

Directions

  1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
  2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.
1busymomma03
by on Jun. 22, 2011 at 9:13 AM

Chocolate-Peanut Butter Bombe

Chocolate-Peanut Butter Bombe

This irresistible frozen creation combines dulce de leche and peanut butter ice creams with sliced Snickers candy and crushed peanut butter cookies, then coats it all with a crunchy chocolate and peanut butter shell.

Recipe Ingredients

    • 2 pt chocolate peanut butter ice cream
    • 2 pt dulce de leche ice cream
    • 8 fun-size peanut chocolate candy bars (such as Snickers)
    • 8 peanut butter sandwich cookies, crushed (1 cup)
    • 1 bottle (7.25 oz) chocolate & peanut butter shell ice cream topping (Reese’s)

Recipe Preparation

1. Coat a 12-cup bowl with nonstick spray; line with plastic wrap, extending wrap over sides by at least the width of the bowl. Have a rimmed baking sheet ready.

2. Cut carton off chocolate peanut butter ice cream. Cut ice cream in 3⁄4-in.-thick rounds. Place slices in bowl to cover bottom and side to 1-in from top, cutting slices to fit. With a spatula, fill gaps. Freeze 20 minutes, or until firm. Meanwhile, refrigerate dulce de leche ice cream to soften slightly.

3. Cut candy bars in 1⁄4-in.-thick slices (total 1 cup). Use a potato masher or large spoon to stir ice cream to soften evenly; stir in candy. Spoon ice cream into bowl; spread level. Sprinkle crushed cookie crumbs over top; press into ice cream. Fold plastic wrap over ice cream to cover. Freeze overnight, or up to 2 weeks.

4. Up to 1 day ahead: Cut cardboard or a paper plate to fit on crumbs. Invert bombe and cardboard together onto a wire rack over a rimmed baking sheet. Remove bowl and plastic wrap. Quickly smooth any wrinkles. If ice cream starts to melt, refreeze before coating. Pour most of shell coating over bombe, using spatula to spread evenly to coat. Garnish with a drizzle of remaining coating. Transfer to serving plate. Freeze until serving.

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