Sentences with phrase «cream mixture in»

Add to the cream mixture in the skillet.

An hour before you want to finish the ice cream, put the container of ice cream mixture in the freezer.

Adding 1/4 cupful at a time, whisk in one - third of hot cream mixture, then whisk egg mixture into remaining cream mixture in saucepan.

Slowly pour the egg mixture back into the remaining cream mixture in the saucepan, whisking constantly.

PB mixture seemed so dense, but folding in whipped cream mixture in many additions lightens it up very well.

Once the other components of the peanut butter cups are ready, freeze the chilled ice cream mixture in your ice cream maker according to manufacturer's instructions.

Poor the ice cream mixture in the popsicle form and place in freezer for at least 1 hour.

Divide the potato / sour cream mixture in the same way.

Since I don't have an ice cream machine, this time I used Donna Hay's method of freezing the ice cream mixture in a zip - lock bag, and laying it flat on a tray.

To dazzle your guests, remove the cake from the springform pan and mound whipped cream mixture in the center of the cake.

put about two tablespoons of the chicken and sour cream mixture in the middle of one small tortilla and fold in half.

Churn the ice cream mixture in an ice cream maker following the manufacturer's instructions.

I think what you can try instead is freezing the ice cream mixture in a wide, shallow dish.

Not exact matches

Transfer the mixture to large bowl and, using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.

After the sherbet is frozen, let the mixture «ripen» in the ice cream maker's cylinder for at least an hour in the refrigerator before serving.

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minuteIn a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutein lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combineIn a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combinein the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combinein the finely diced apples and fold them into the batter until well combined.

Place the cream mixture and cherries in a bowl and chill for 2 - 4 hours, then pour mixture in your ice cream maker and follow the steps recommended by the manufacturer.

For the «cream» mixture, in a large bowl combine coconut cream, mayo, lemon juice, onion powder, cayenne, nutritional yeast, 3/4 tsp salt.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Hi Nouf, what you do is alternating with the flour mixture and the cream (start with the flour mixture) gently fold it into the egg mixture, then fold in the peel, vanilla and melted butter.

You'll also add cinnamon to the coating of the apples, which are placed on top of the cream cheese mixture in the center of the pastry.

Churn the mixture in an ice cream maker according to the machine's instructions.

Chill mixture in refrigerator for 2 hours, and then freeze in your ice cream maker.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

Remove from heat and stir in vanilla cream and a pinch of fleur de sel (mixture will bubble vigorously, then the heat will drop quite a bit).

The mixture is back in the ice cream maker now.

Pour mixture in an ice cream maker along with the chocolate chips and churn according to manufacturers instructions.

In the center of the dough, I then spread my cream cheese mixture.

Once the mixtures evenly whipped fold in the whipped cream then add it to the cooled pie shell and top with the basil whipped cream.

Also the mixture should be chilled before churning or it won't set up in the ice cream maker.

Using a food processor and working in batches, puree the cauliflower and the leek mixture with the cream.

Chill the mixture thoroughly before freezing in an ice cream maker, depending on the machines instructions.

Spoon peanut butter cream cheese mixture in dollops on top of the brownie mixture and lightly spread.

Hi Jamie, if you look on the instructions # 5 I wrote «In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula», let me know how it turns out.

Whisk in a few tablespoons of the hot cream mixture, then slowly whisk in another 1/4 cup of the cream.

Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it's fluffy delicious marshmallow happiness.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

In a large mixing bowl combine squash, remaining stuffing mixture, sour cream, soup, green onions, and water chestnuts and combine.

Once all the milk is added in and the mixture is completely smooth and thick, add in the sour cream.

Heat the milk, cream, and salt until the mixture reaches 190 degrees F. Gently stir in 3 tablespoons of lemon juice.

If the mixture seems too thick, add in 1 tablespoon milk or cream

Step 2: In a high powered blender or food processor add the frozen strawberries, sweetened condensed milk and heavy cream and gelatin mixture.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

I find it hard to believe that you were able to capture the flavor of doughnuts by soaking them in the ice cream mixture.

With a spatula, stir in the whipped cream mixture until the frosting is smooth.

When completely melted, whisk in the 1/4 cup of cream and the coffee / sugar mixture.

One source said yes and gave these reasons: gelato is made with more milk, less cream and contains 5 - 7 % fat compared to 10 % in most ice cream; it's churned more slowly than ice cream resulting in less air being whipped into the mixture, creating a denser, «creamier» texture; finally, it's not kept frozen solid and is softer when served.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mMixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixturemixture.