Sentences with phrase «ice cream bowls in»

seriously it's always running in the summer, but sometimes I forget to put the extra ice cream bowl in the freezer the night before I want to use it.

The day before mixing your ice cream, place a Cuisinart ice cream bowl in the coldest part of your freezer.

I've been keeping my ice cream bowl in the freezer lately, which, even though super practical, is really really dangerous;) so much ice cream, hooray for summer!

seriously it's always running in the summer, but sometimes I forget to put the extra ice cream bowl in the freezer the night before I want to use it.

Not exact matches

For example, if you have a habit of eating a large bowl of ice cream every night, stop keeping ice cream in your freezer.

Many people get into comfortable routines, like eating dinner in front of the TV or having a bowl of ice cream every night.

The law works like this: You eat one bowl salted caramel ice cream, and it's bliss in your mouth.

For example, make it a point to eat at the dinner table instead of in front of the TV, or replace your nightly bowl of ice cream with a hot cup of tea.

Other times he takes a sweeter approach and indulges in a bowl of ice cream to jump start his day.

Besides the Mickey Mouse - shaped bread bowl, you can also get off - the - menu ice cream nachos at the Golden Horseshoe and loaded tater tots at River Belle Terrace, both in Frontierland.

My husband Dan went in for a check - up the other day, and came back with strict instructions from his doctor to eat a bowl of ice cream before bed every night.

The ice cream isn't even frozen until the customer completes the order, which allows a patron to select flavors and mix - ins specific to their bowl.

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.

Strawberry Ice Cream: In a stainless steel bowl beat the egg yolks and sugar until light and fluffy.

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

I was using it on everything — smoothie bowls, breakfast sweet potato parfaits, sweet omelettes, in my protein ice cream, on toast... basically anything that needed some extra crunch got some chocolate granola.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

In a large bowl, mix chopped KitKats into softened ice cream.

When all is said and done, give me a bowl of Ben & Jerry's Coffee Heath Bar Crunch ice cream, or... gelato in a cone on a sunny afternoon.

Prepare the Icing: In a medium microwave - safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened.

It all went in my Vitamix bowl and blended beautifully into rich, silky ice cream.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Then, once cooled, you literally tear it up (note the bowl of cake bits above), knead in some chilled coconut milk (yep, that's that ice cream looking blob on the cake bits), and roll into bite - sized balls (see above).

I've made it in everything from mini mason jars and mugs to an ice cream bowl.

We've been sleeping more than usual (I actually went to bed with Matthew at 7 pm earlier this week, waking only long enough to scarf down a tiny bowl of pasta for dinner before drifting off to la - la - land again), eating our collective weight in local ice cream, and touring small, nearby towns in the afternoons before heading back to the cottage for happy hour snack time.

While the cinnamon rolls are baking, prepare the cream cheese icing by creaming the cream cheese and butter in a medium mixing bowl until creamy.

Serve this immediately in a giant bowl with ice cream and get ready for the compliments to roll in!

My grandmother's ice cream was the quintessential finale to a fourth of July celebration so in honor of the 4th of July I would like to present you all with none other than the most delectable, rich, intoxicating and freshest bowl of peach ice cream you have or will ever have!

In another bowl, cream together the butter, sugar and icing sugar.

Make an ice water bath in a bigger bowl and set the bowl of the chocolate cream mixture into it until it is very cold, whisking now and then.

Yeah I wanted to get a pic w / ice cream in a bowl, but the light was already dying so much I was just about at my limits of allowable exposure time w / o a tripod when it first came out of the oven... My parents live in a forest and so good light goes early, even in the summer!

Each fall, as soon as the Santa Anna winds subside here in Los Angeles and brisk weather arrives, I think about my autumns in New England and want to cuddle up with a warm bowl of fruit crisp, with vanilla ice cream melting into the tangy filling.

Delicious with plain yogurt or ice cream or all by itself in a bowl.

Serve the ice cream in bowls and divide all the various topping into small bowls and design you own perfect ice cream.

Celebrate with ice cream in a sweet bowl you can eat!

Put the buttery spread or oil, brown sugar, and melted ice cream in a mixing bowl and whisk or beat with a hand mixer until the sugar is dissolved.

For the Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T.Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T.cream cheese 1 tsp vanilla 4 T. milk

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring formCream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring formcream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring formcream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

I had to let the custard sit in my fridge overnight (as opposed to just 4 hours), as I needed time for the ice cream maker bowl to refreeze after having made the basil ice cream.

Place softened vanilla ice cream and remaining 2 tablespoons of malted milk powder in a bowl.

PREPARE ICING: In a small bowl, beat cream cheese and butter until smooth.

Before starting, be sure your ice cream maker freezer bowl has been in the freezer for the suggested amount of time based on the manufacturer's instructions.

I use a Kitchen Aid Ice Cream Maker Attachment for my Kitchen Aid stand mixer, eliminating the need for an extra appliance and I can store the bowl in my freezer ready for last minute ice cream makiIce Cream Maker Attachment for my Kitchen Aid stand mixer, eliminating the need for an extra appliance and I can store the bowl in my freezer ready for last minute ice cream maCream Maker Attachment for my Kitchen Aid stand mixer, eliminating the need for an extra appliance and I can store the bowl in my freezer ready for last minute ice cream makiice cream macream making.

Place softened chocolate ice cream and 2 tablespoons of malted milk powder in a bowl.

Mix the cream cheese, icing sugar (start with the lesser amount) and vanilla extract in a small bowl until smooth.

-- 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...)

Sometimes I'm craving a big bowl of ice cream in which case a sugar hit from fruit is perfectly perfect.

It is delicious served warm over a bowl of steaming hot porridge, but can also be served as a dessert over ice cream, or in a crumble or pie dish.

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.

Serve this decadent ice cream in pretty bowls, or maybe you would prefer to place a scoop, or two, in your favorite ice cream cone.