It sure freezes
harder than ice cream but in an ice cream cake that's a good thing, because by the time you come to cut it it's soft and creamy.
Not exact matches
Employees at Whitey's
Ice Cream — founded in the depths of the Great Depression in 1933 by white - haired Chester «Whitey» Lindgren — work hard to do more than just manufacture and sell ice cre
Ice Cream — founded in the depths of the Great Depression in 1933 by white - haired Chester «Whitey» Lindgren — work hard to do more than just manufacture and sell ice c
Cream — founded in the depths of the Great Depression in 1933 by white - haired Chester «Whitey» Lindgren — work
hard to do more
than just manufacture and sell
ice cre
ice creamcream.
I really hate the way homemade
ice creams and sorbets freeze so much
harder than store - bought.
Besides the fat content, premium brands pack more
ice cream into each serving because they contain less air — they are denser and
harder to scoop
than regular brands — meaning more calories, fat and sugar per serving.
Once
ice cream reaches a consistency that is just a little
harder than soft serve, spoon it onto the crusts.
Homemade coconut
ice cream tends to be
harder than commercial
ice cream.
It is heavy duty and sturdy; it does cut trough
hard ice cream easier
than other scoops, and also it gives you the
ice cream scoops of perfect round shape.
Baskin - Robbins creates and markets innovative, premium
hard scoop
ice cream and soft serve, custom
ice cream cakes and a full range of beverages, providing quality and value to consumers at more
than 7,900 retail shops in 53 countries.
Baskin - Robbins creates and markets innovative, premium
hard scoop
ice cream and soft serve, custom
ice cream cakes and a full range of beverages, providing quality and value to consumers at more
than 6,700 retail shops in nearly 50 countries.
Otherwise you can leave overnight and just bring it out on the bench half an hour before serving each time to let it soften up a bit (straight from the freezer it will be
harder than regular store bought
ice cream).
Other
than the Hubba - Hubbas at the Buffalo Restaurant &
Ice Cream Parlor, local flavor is
hard to come by.
I think that that's how the
ice -
cream is - it does get
hard after more
than 4 hours in the freezer.
I made the recipe using Natvia rather
than sugar (which I can't have) in an
ice cream maker and it came out lovely, but when I retrieved from the freezer the part of it left over, it was / is rock
hard.
Besides the fat content, premium brands pack more
ice cream into each serving because they contain less air — they are denser and
harder to scoop
than regular brands — meaning more calories, fat and sugar per serving.
Realistic but without more intensity
than middle grade readers can handle, Sarah's pitch - perfect narration captures her frustration in trying to communicate with her distant father («He is
hard, frozen
ice cream and I am a weak spoon.»)
«It would be
hard to think of an American painter more stinted over here
than the Californian master Wayne Thiebaud, poet of the milkshake,
ice -
cream cone and cherried sundae, of the still life with pie and damn fine cup of coffee.
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