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Honey and Nut Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:37:39

Honey and Nut Ice Cream

Ingredients
2 ounces hazelnuts
4 1/2 ounces bittersweet chocolate, chopped
4 eggs, separated
1/2 cup honey
1 1/2 cups heavy cream
1 teaspoon vanilla extract


Directions

1 Preheat oven to 325 degrees F (165 degrees C).
2 Spread nuts on a baking sheet and toast in preheated oven, watching carefully, until golden, about 10 minutes. Rub the skins from the toasted nuts using a tea towel, then coarsely chop.
3 Line a baking sheet with foil. Spread chopped nuts evenly on foil. Melt chocolate in a double boiler over simmering water. Pour chocolate evenly over nuts. Place in freezer until firm. Then break into bite-size chunks.
4 Line a 8x8 inch dish with foil.
5 In a small bowl, beat egg yolks until light yellow. Beat in honey. In a separate bowl, beat egg whites until stiff. In a third bowl, beat cream with vanilla until stiff. Fold cream into egg whites, then fold egg yolks into cream mixture. Fold in chocolate covered nuts, then pour into prepared pan.
6 Freeze 8 hours or overnight until firm. To serve, invert onto a platter, remove foil and slice.

 

Ice Cream Tiramisu Cake

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:38:28

Ice Cream Tiramisu Cake

Ingredients
1 cup white sugar
2/3 cup water
1 1/2 cups brewed espresso
1/3 cup coffee flavored liqueur
1 (9 inch) sponge cake
1/4 cup finely ground espresso beans
2 pint espresso ice cream
2 pint coffee ice cream


Directions
1 In a small saucepan over medium heat, combine sugar and water. Bring to a boil, then remove from heat and stir in espresso and coffee liqueur. Let cool completely.
2 Split the sponge cake in half horizontally to make two layers. Place bottom layer in a serving dish. Brush with 3/4 cup coffee syrup. Sprinkle 2 tablespoons ground espresso evenly over surface of cake. Beat the espresso ice cream with the paddle attachment of an electric mixer until spreadable. Spread over bottom cake layer. Place the top cake layer over the ice cream. Brush with remaining coffee syrup. Place in freezer 30 minutes.
3 Beat the coffee ice cream until spreadable. Spread the ice cream over the frozen cake, and swirl to make pretty. Return cake to freezer until firm.

 

Kulfi Indian Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:39:28

Kulfi Indian Ice Cream

Ingredients

1 1/4 cups evaporated milk
1 1/4 cups sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
4 slices white bread, torn into pieces
1/2 teaspoon ground cardamom


Directions

1 Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.
2 Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

 

Orange Sherbet

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:40:12

Orange Sherbet

Ingredients
1/4 cup cold water
1 teaspoon unflavored gelatin
3/4 cup boiling water
3/4 cup sugar
2 1/4 tablespoons grated orange zest
1/2 cup orange juice
1/4 cup lemon juice
1 egg yolk, beaten
1/2 cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white


Directions

1 Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
2 In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
3 In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.

 

Orange-Pineapple Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:40:57

Orange-Pineapple Ice Cream


Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) can crushed pineapple
1 gallon orange soda


Directions

1 Combine condensed milk, pineapple and orange soda in freezer canister of ice cream maker. Freeze according to manufacturer's directions.

 

Rum Raisin Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:41:39

Rum Raisin Ice Cream

Ingredients
1/2 cup raisins
1/4 cup rum
1 (3.4 ounce) package instant vanilla pudding mix
2 cups eggnog
1 cup heavy cream


Directions


1 Place raisins in a small bowl and cover with rum. Set aside.
2 Prepare vanilla pudding mix according to package directions, using eggnog in place of the milk. Stir in the heavy cream. Chill in refrigerator until quite cold.
3 Freeze eggnog mixture in an ice cream maker according to manufacturer's directions. Stir in drained raisins just before ice cream begins to set. When ice cream is done, pack in a container and place in the freezer for 3 hours before serving.

 

Strawberry Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:42:35

Strawberry Ice Cream

Ingredients
1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup


Directions
1 Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
2 Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
3 Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

 

Vanilla Ice Cream

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:43:13

Vanilla Ice Cream

Ingredients
2 cups heavy whipping cream
2 cups half-and-half cream
3/4 cup white sugar
1 tablespoon vanilla extract


Directions
1 In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2 Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3 Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

 

Vanilla Ice Cream 2

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:44:07

Vanilla Ice Cream 2

Ingredients

5 eggs
2 (12 fluid ounce) cans evaporated milk
1/2 pint heavy cream
1 (14 ounce) can sweetened condensed milk
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 (3.5 ounce) package instant vanilla pudding mix
4 cups milk


Directions

1 In large bowl, beat together eggs, evaporated milk, cream, condensed milk, sugar and vanilla, with electric mixer. Beat in pudding mix until smooth. Pour into freezer canister of ice cream maker and add enough milk to bring mixture to fill line. Freeze according to manufacturer's directions.

 

Vanilla Ice Cream 3

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:44:53

Vanilla Ice Cream 3

Ingredients

4 eggs
2 1/2 cups white sugar
2 cups heavy cream
2 cups evaporated milk
5 cups whole milk
2 1/4 teaspoons vanilla extract
2 1/4 teaspoons lemon extract
1/2 teaspoon salt


Directions

1 In a mixing bowl, beat eggs and sugar until stiff. Stir in cream, evaporated milk, whole milk, vanilla, lemon extract and salt until well combined. Pour into the freezer canister of an ice cream maker and freeze according to manufacturer's instructions.

 

Vanilla Ice Cream 4

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:45:40

Vanilla Ice Cream 4

Ingredients
2 quarts half-and-half cream
1/2 pint heavy cream
1 1/2 cups white sugar
4 teaspoons vanilla extract
1 pinch salt


Directions


1 Combine half-and-half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to manufacturer's instructions.

 

Vanilla Ice Cream 5

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Country of the Food: | Email to Author               Posted on 22 April 2003 @ 09:46:34

Vanilla Ice Cream 5


Ingredients

1 (8 ounce) container frozen whipped topping, thawed
1 (12 fluid ounce) can evaporated milk
1/2 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract


Directions


1 Beat whipped topping with evaporated and condensed milks and vanilla in a large bowl until smooth. Pour into a round or rectangular container, seal tightly, and place in freezer for 24 hours.

 

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