Sentences with phrase «milk cream mixture»

Let the tea milk cream mixture chill for 10 minutes.

Blend in the tea milk cream mixture slowly and re-heat on a low heat until the mixture becomes thick and creamy.

Not exact matches

Blend, adding 1 - 2 tablespoons of almond milk as needed to thicken it to a cream - like mixture.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

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.

Once all the milk is added in and the mixture is completely smooth and thick, add in the sour cream.

Heat the milk, cream, and salt until the mixture reaches 190 degrees F. Gently stir in 3 tablespoons of lemon juice.

If the mixture seems too thick, add in 1 tablespoon milk or cream

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

Step 2: In a high powered blender or food processor add the frozen strawberries, sweetened condensed milk and heavy cream and gelatin mixture.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

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.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.

A mixture of heavy cream and milk would work so that you can decrease the calories up a bit.

Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream.

Turn mixture to low and slowly pour in hot vanilla milk / cream mixture.

Yes, the «1/4 cup of milk» is referring to the heavy cream mixture.

Also if you have air conditioning or a fan it would be helpful to use it and maybe add less or none of the cream / milk to buttercream mixture if it's too runny.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

With a rubber spatula, gently fold condensed milk mixture into whipped cream.

Once the mixture starts getting thick, add in the cream or milk 1 tablespoon at a time while beating until you get the desired consistency.

Combine the cold milk and juice mixture and immediately pour into the bowl of the ice cream maker and freeze according to manufacturers instructions.

If you are having trouble finding it at the store, you can substitute a mixture of half cream, half 1 % milk.

Carefully beat about 1/2 of the sour cream & milk mixture into your oil & sugar mixture with the mixer on low speed.

The cream portion is an equal mixture of whole milk and half and half, which I find to be the perfect combination to achieve that luscious, smooth as silk texture we all love about classic green bean casserole.

Then beat in the flour mixture, followed by the rest of the milk & sour cream.

You could also just use whole milk if you had that, though it wouldn't be quite as rich, or you could try a 50:50 mixture of milk and cream.

With the mixer running on the lowest speed, add the pudding / milk mixture to the cream cheese mixture.

With a wooden spoon add the flour mixture, alternately with milk (in 3 parts, ending with the milk) to the creamed mixture.

Lightly fold the whipped cream into the condensed milk mixture until just combined, taking care not to mix too vigorously.

Into saucepan with brown sugar mixture, pour remaining 2 cups milk, heavy cream and stir to combine.

Continue until milk cream cheese mixture is smooth.

With the mixer running on low and fitted with the whisk attachment, gradually pour in the milk mixture into the cream cheese, stopping occasionally to scrape down the sides of the bowl.

For mine, I included the Gruyère, used a mixture of milk, cream, and broth, and steeped garlic and a large sprig of rosemary in the liquid before adding it to the layered potatoes.

Common variations include a melty cheese like Gruyère, eggs, and a mixture of milk and cream.

I chose to cut each piece of cake, place on a plate, add sweetened whipped cream on top, spoon milk mixture around each piece of cake and sprinkle with the purple, gold and green sugars.

Mix the milk and the flour until smooth, give it the vegetable stock - cream cheese mixture and bring everything to a boil while stirring all the time.

If your family eats dairy, you could absolutely substitute an equal part mixture of whole milk and cream for the coconut milk in this recipe.

Transfer a whiskful of whipped cream into the cocoa power and sweetened condensed milk mixture (1) and whisk until well mixed.

This cake is said to come from a Latin American country and is a light, airy sponge cake soaked with a mixture of three milks; evaporated, sweetened condensed and heavy cream.

Alternately add dry ingredients and milk into creamed butter / sugar mixture, just until ingredients are combined and batter is smooth.

Then pour the cocoa milk mixture into whipped cream all at once and fold until combined.

If needed, thin the mixture with cream or milk before frosting.

The next step is to add the room temaperature liquid, typically milk, butter, cream cheese, sour cream, etc., alternately with the flour until the mixture is smooth.

Hi Nas, what you have to do is starting with the sour milk, had a little to the creamed mixture, then add a little of the dry mixture to the creamed mixture and continue for 3 times (ending with the sour milk), then add the vanilla and combine all together.

Heat the cream, milk and malted milk powder in a saucepan until the powder has dissolved and the mixture is just simmering.

Pour the cream mixture through a fine mesh strainer into the bowl with the milk and stir in the vanilla.

No Churn Coffee Ice Cream Ingredients 300ml / 10fl oz double cream 175g / 6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur)(I use Tia Maria) Preparation method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè - latte - coloured airy mixture, and then fill an airtight container and freeze for six hours or overnCream Ingredients 300ml / 10fl oz double cream 175g / 6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur)(I use Tia Maria) Preparation method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè - latte - coloured airy mixture, and then fill an airtight container and freeze for six hours or overncream 175g / 6oz condensed milk 2 tbsp instant espresso powder 2 tbsp espresso liqueur (or coffee liqueur)(I use Tia Maria) Preparation method Whisk all the ingredients together until soft peaks form, and you have a gorgeous, caffè - latte - coloured airy mixture, and then fill an airtight container and freeze for six hours or overnight.

Turn the heat down to the lowest setting, add the popped buttered popcorn to the cream / milk mixture, and stir to coat / saturate the kernels.