Sentences with phrase «ice cream mixture about»

Not exact matches

Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom.

Using a small ice - cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart.

-- 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...)

If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours.

Transfer the mixture into the fridge for about 30 minutes then pour it into your ice cream maker and process according to the manufacturer's instructions.

-- Make sure your ice cream maker is in the freezer for at least 24 hours before starting this recipe — Stir the milk and sugar together in a medium - sized bowl until the sugar is dissolved, about 3 minutes — Mix in the cream and vanilla — Pour the mixture into the ice cream machine and let it run for the manufacturer's recommended time.

Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14 - 16 dumplings).

Form about 3 tablespoons of the mixture into a ball, using an ice cream or cookie scoop if desired.

You can easily make Stracciatella ice cream with Italian - style chocolate chips: Drizzle pure melted dark or milk chocolate (about 5 ounces, 140g) over the almost - frozen mixture, then stir, breaking up the ribbons of chocolate as they start to freeze, to create little «chips».

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Turn off ice cream maker and transfer mixture to serving bowls or if you like the ice cream firmer place in the freezer for about 1 hour.

Using a cookie scoop or small ice cream scoop, divide the mixture into even sized meatball portions about 1 1/2 inches in diameter.

I love adding just a tad (about 1/3 tsp) to dairy - free ice cream mixtures and let the blender amalgamate the gum fully.

Transfer the mixture into a bowl and refrigerate for about 30 minutes before pouring it into your ice cream maker.

ice cream scoop to portion if you like, roll beef mixture into golf ball — size portions and place on baking sheet, spacing 1» apart (you should have about 24).

Chill well in the fridge (otherwise you will have yourself a fig milkshake, we have tried that...) before you put the mixture in an ice cream maker for about 25 minutes or however long your brand of ice cream machine suggests.

Remove mixture from refrigerator and process in ice cream maker with frozen bowl according to manufacturer's directions, about 20 to 30 minutes.

In a small saucepan over medium heat, combine all remaining coconut ice cream ingredients until it starts to bubble, then stir in the arrowroot / coconut mixture and whisk very well for about a minute or until thickened.

The butter / ice cream / sugar mixture can be kept in a sealed container in the fridge for about two weeks, which makes it a cinch to prepare when you have unexpected company.

Stir the milk - egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan.

Pour the syrup into the cream cheese mixture and beat it on high for about one minute until a smooth icing is achieved.

It's about the closest thing to ice cream — the vanilla and coconut mixture is simply divine.

If you're using an ice cream machine, chill your mixture about an hour before you run it through the machine.

Using two spoons or a small spring - loaded ice cream scoop, drop heaping tablespoons of dough (about the size of an unshelled walnut) a few at a time into the sugar - cinnamon mixture.

5 Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, or, if you don't have an ice cream maker, pour the mixture into a large freezer bag and freeze until solid, about 4 hours.

Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes.