Sentences with phrase «ice cream mixture in»

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

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.

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.

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

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.

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.

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.

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.

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

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

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.

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

Chill for 1 hour, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

If mixture is already too frozen to properly mix, just stop the ice cream maker and finish mixing in the chocolate by hand.

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.

Chill mixture for several hours, freeze in an ice cream maker according to manufacturer's directions, transfer to a covered carton, and chill for several hours to «ripen.»

Pour the mixture in an ice cream maker and churn according to your manufacturer's instructions.

Custards are egg and cream based mixtures that prepared on the stove top can be the basis for ice creams and sauces, or baked in the oven for decadent creme brulees («burned cream»), flans, and pots de creme («pots of cream»).

Process the mixture in your ice cream maker according to the manufacturers» instructions.

-- 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...)

Using your spoon, spoon the mixture on top and over the mounds of frosting in each candy cup to enclose the cream cheese icing inside of the candy cup.

Blend the chilled mixture until very smooth (unless you are okay with bits of chia seeds in your ice cream) and transfer to a shallow air tight freezer safe container.

Pour the mixture into an ice cream maker and follow the instructions in the manual (mine for example needs to churn for 20 minutes).

Method Two: If using an ice cream machine, first cover and chill the mixture in the refrigerator for several hours until cold.

Churn the mixture in an ice cream maker according to the manufacturers instructions.

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.

If you don't have an ice cream maker, no problem; you can freeze the mixture, break it up into chunks, then blend it smooth in a food processor.

After your ice cream is all mixed and ready to go, turn on your ice cream maker and then pour in your mixture.

(I also put the vanilla bean pod in and fish them out before I put the ice cream mixture into the ice cream maker.)

If they were in an eton mess or the recommended ice cream you wouldn't be able to tell at all The center of our meringues were a little soft still, but they were still lovely, and I expect the softness was caused by a not - quite stiff enough mixture.

If not using an ice cream maker: pour mixture into a baking dish, and place it in the freezer.

Spread cooled chocolate mixture over ice cream in plate.

Freeze the mixture in your ice cream maker according to the manufacturers directions.

Note: you will need to chill the custard mixture over night before putting it in your ice cream maker.

... except that you can also layer the mixture into a freezer - safe container, swirl in some graham cracker crumbs, and have No - Churn Key Lime Pie Ice Cream.

Alternatively, if the coconut milk has not be chilled, you can mix all the ingredients together and chill the mixture before putting it in your ice cream maker for freezing.

The following day place chilled mixture in an ice cream maker and follow machine instructions.

Then blend mixture in frozen ice cream maker ** for twenty minutes.

Turn on the ice cream maker and then slowly pour in the milk mixture.

If you don't have an ice cream maker, freeze the yogurt mixture in ice cube trays.

Turn on the ice cream maker with the frozen bowl in place and pour mixture in.

Purée in a food processor with peanut butter until combined — mixture will have reached a soft ice cream consistency.

Once the ice cream mixture is chilled, remove the vanilla bean and then freeze the mixture in your ice cream maker 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).