Sentences with phrase «ice cream scoop in»

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A Scoop (or Bowl) of Ice Cream How You Usually Dish It Out: Ice cream scoop in hand, you grab a bowl and start scooping from the container to bowl.

Lastly, dipping your ice cream scoop in hot water will make beautiful scoops every time.

Also, you will be able to clean your ice cream scoop in the dishwasher without worrying about damaging it.

Not exact matches

They met at the Luttrell Loop Maple Leaf Dairy Bar in Toronto, where he was a vice-president and she scooped ice cream.

#firstsevenjobs mowing lawns scooping ice cream working in a library programmer programmer programmer programmer

Add a scoop of vanilla ice cream and you're in heaven.

Using a 1 ounce ice - cream scoop, drop scoops of cookie dough in dollops about 3 inches apart.

It is as good served chilled in wedges with warm white chocolate sauce as it is slightly warm out of the oven, with caramel sauce or whipped cream or even a scoop of softened vanilla ice - cream.

Try banana splits with them, adding scoops of ice cream, fresh strawberries and a tad of chocolate syrup in between grilled bananas, or slice the grilled bananas and make banana s» mores.

The primary purposes for using a sweetener in ice cream are: to provide sweetness and enhance flavor, to develop smooth and creamy texture, and to make ice cream softer and easier to scoop.

I found some gluten free ice cream cones, and I just enjoyed my first scoop of ice cream on a cone in years!!!!

Once your ice cream has finished freezing in the machine, scoop it into a container and place it in the freezer for an hour or more before serving.

When you place a frozen scoop in your bowl, you will see lovely swirls of ruby red sauce running through the vanilla ice cream.

For a quick dessert, break one of these sweet treats in half and dollop a few scoops of your favourite vegan ice cream on top.

My favorite ice cream flavor (aside from pistachio) is Neapolitan because you get all three flavors in one scoop, without have to sacrifice one flavor over the other.

If you're making cones, either dip the bottoms in melted chocolate or fill the inside with some chocolate chips before scooping on the ice cream... this will keep the ice cream inside instead of running down your arm as it melts.

I've not tried it with other recipes in the book but you can follow the proportions in the recipe for Fleur de Lait ice cream in The Perfect Scoop.

It is after dinner here in Australia and I am seriously wishing I had one of those warm skillets with a scoop of melting ice cream in front of me right now!

Jessica: There are some coconut frozen and variations in The Perfect Scoop, including Toasted Coconut Ice Cream and a Chocolate - Coconut Sorbet.

Alternate scoops of ice cream in frozen pie crust in a single layer.

Top the first layer of pie with remaining ice cream, alternating scoops of flavors, and mounding in the center.

I made your chocolate ice cream (French custard - style) from the Perfect Scoop last night and discovered a serious flaw in the recipe.

Once you've churned your ice cream, scoop small, uniform scoops onto a frozen baking sheet covered in parchment paper or a silicone sheet.

Top a blonde brownie baked in the Wilton Giant Dessert Shell pan with scoops of ice cream and sundae toppings.

The sweet apples and tart cranberries were very tasty together in these crisps, and a scoop of ice cream added just a little more sweetness.

Or, eat it at home, on a plate, in your kitchen, with a hot cup of tea and a scoop of cold vanilla ice cream.

Is there a scoop of ice cream in that cocktail?

I sectioned the grapefruit to remove the tough membranes, arranged the citrus fruit in dessert glasses, sprinkled it with a little Fleur de Sel and some crumbled amaretti cookies and added a scoop of store - bought Vanilla Bean Gelato (Italian ice cream).

Divide the batter among the prepared tins (I use a level 2 1/4 - inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

In a hot skillet comes a delicious slice of white chocolate and walnut cake — it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the paIn a hot skillet comes a delicious slice of white chocolate and walnut cake — it's similar to a brownie in texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pain texture topped with a scoop of ice cream and warm maple butter sauce bubbling as it hits the pan.

Using a small ice cream scooper (about 1» in diameter) scoop the cookie batter onto the parchment paper, 1» apart.

Or if it really means that much to you throw a scoop of vegan ice cream in there, it certainly can't hurt.

When I wrote The Perfect Scoop, I was excited for the opportunity to be able to write a book on ice cream that included the basics of making ice cream at home, but made sure it had a special emphasis on all the mix - ins and sauces and toppings that go inside, outside, and on top of everyone's favorite dessert.

While there are people who will use an ordinary spoon to scoop ice cream, with some even slicing whole cartons of ice creams in portions, I would still stick to my reliable ice cream scoop.

Scoop a layer of ice cream in the bottom of your glass and drizzle some strawberry syrup on top.

This ice cream is delicious I couldn't stop eating it while trying to scoop in out of the ice cream freezer into a container to freeze.

You can spoon it over a scoop of vanilla ice cream, drizzle over freshly made waffles, use it to dunk pancake bits cooked in ebelskiver pan or use it in whatever else you like!

I served this caramelized beauty with a scoop of vanilla ice cream that I rolled in some toasted coconut — so easy to do, but such an elegant touch (coconut - flavored ice cream would be an even easier idea with the same flavor payoff)!

Sprinkle over ice cream, or alternatively, roll the scoop in the pretzels and return to the freezer to harden.

Ok, perhaps I exaggerate a little, but honestly, if there is one tool I find invaluable in the kitchen its my ice cream scoops.

Serve (with a scoop of vanilla ice cream rolled in toasted coconut, if you wish)!

Sometimes I use an ice cream scoop to make the cookies but sometimes I just feel like it's too much work, so I sometimes I make them like a bar cookie in my cookie sheets about 3/4 inch deep and it saves time.

We have Wheeler's Vegan Scoop book, and I've been slowly making every recipe in there... with only a ice cream ball.

On Thursday before I made this strawberry rhubarb coconut ice cream which we have been enjoying over the extra long weekend burning off calories in - between scoops.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Two chocolate chip cookies with a chocolate hazelnut butter schmear on each side of the cookie and a huge scoop of dairy - free vanilla ice cream sandwiched in between.

Its thick, smooth texture — almost reminiscent of soft scoops of ice cream, minus the melting — and rich chocolate cookie crumbles will tempt you to jump out of bed in the morning just to eat a bowl for breakfast.

With the help of an ice cream scoop drop the muffin batter into each muffin liner placed in the muffin tray.