Whisking constantly, gradually add 1/2
cup warm cream mixture to egg yolks.
Not exact matches
Top each base with 1/4
cup (50 mL)
warm pear
mixture, whipped
cream or ice
cream.
Chuck rinsed cashews, coconut
cream, maple syrup, grated ginger, lime juice,
warm agar
mixture and an extra 1/4
cup / 60 ml of water into a blender.
Add malted milk powder and remaining 1/4
cup cream and purée, stopping to tamp down ice
cream as needed, until smooth but very thick (if you blend for too long,
mixture will
warm up and become soupy).