If not using immediately, place bowl
in larger bowl of iced water.
Remove eggs from the saucepan, and place
them in a large bowl of ice water.
Using a slotted spoon, remove hard boiled eggs and place
in a large bowl of ice water.
Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place
in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.
Immediately dip the bottom of the saucepan
in a large bowl of ice water for a few seconds to stop the cooking.
Set a colander
in a large bowl of ice water (this will make it easier to strain the basil later).
Not exact matches
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.
Quick - chill by putting
bowl in a
larger bowl of ice and cold
water and stirring occasionally until cold, 15 to 20 minutes.
Make an
ice bath by putting some
ice and a small amount
of water in a
large bowl.
Meanwhile, place
bowl of berry blue gelatin
in larger bowl of ice and
water.
Bring 4 quarts
of water to boil
in a
large pot over high heat and prepare an
ice bath (
ice & cold
water)
in a
large bowl.
Place
bowl of red gelatin
in larger bowl of ice and
water.
Drain
in a colander and immediately plunge the beans into a
large bowl of ice water to stop the cooking.
Then cook the green beans
in a
large pot
of boiling salted
water until crisp - tender (3 - 5 mins), drain them, and transfer them to the
bowl of ice water.
Milk Chocolate
Ice Cream with Reese Whoppers (Adapted
Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces
of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch
of salt 4
large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream
in a
large, heatproof
bowl and set over a saucepan
of simmering
water (I can't lie I just put it right
in a saucepan over medium heat and skipped the simmering
water).
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)
Optionally, make an
ice bath by placing a few handfuls
of ice cubes and a splash
of cold
water in a
large bowl and placing the
bowl with the custard inside
of it.
To chill the juice, set the
bowl in a
larger container
of ice water or refrigerate.
First blanch your asparagus: bring a pot full
of salted
water to a boil, toss
in the asparagus and let cook for about 2 minutes, then remove and shift the stalks into a
large bowl filled with
ice water (save the cooking
water!)
If you like, you can create an
ice bath by placing
ice cubes and a bit
of cold
water in a
large bowl, placing a slightly smaller
bowl inside, and pouring the
ice cream into the smaller
bowl.
Set
bowl with filling
in a
larger bowl of ice and cold
water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.
Immediately transfer to a
large bowl of ice water and swish around
in water to cool down as quickly as possible.
Pour mixture into a
bowl and set
bowl in a
larger bowl of ice and cold
water, stirring mixture gently until it is cold and slightly thickened but not set.
Put the fennel
in a
large bowl of ice - cold
water with a squeeze
of lemon juice.
Transfer the syrup to a
bowl set
in a
larger bowl of ice and cold
water and stir occasionally until the syrup until cold.
I usually add
ice and cucumber slices
in a
large bowl of water, dunk my face
in for 10 - 15 seconds about 3 times.
(To cool the stock quickly, set the
bowl in a
larger one filled with
ice water, or fill a sink with about 2 inches
of ice water.)