Chill
the mixture over ice to cool it a little before putting it in cooled cups and it'll chill faster and suspend the seeds better.
Pour tequila
mixture over ice cubes.
Spread cooled chocolate
mixture over ice cream in plate.
Cool
the mixture over an ice bath and stir in the almond extract.
Stir
the mixture over the ice bath until completely cooled.
Pour the sugar
mixture over the ice, then do the same with the Bourbon / Rye and bitters.
You can either place
the mixture over an ice bath, or pop it in the fridge.
Add ice to a margarita glass and pour tequila
mixture over ice.
If serving in individual glasses, place a few ice cubes in each glass and spoon
the mixture over the ice with bubbly water.
Sprinkle reserved crumb
mixture over ice cream; gently press mixture into ice cream.
3) Fill the margarita glass with ice and pour the margarita
mixture over the ice through the strainer.
Chill the cream
mixture over an ice bath, stirring occasionally, until it's at room temperature or slightly cool.
Not exact matches
Fill the glass with crushed
ice and pour the blended
mixture over it.
Place the
ice in a goblet and pour the
mixture over it.
If you aren't using an
ice cream machine, once the
ice cream base reaches a soft - serve consistency, pour the raspberry puree
over the
ice cream and gently swirl the two
mixtures together.
If the
mixture is still a little thin, I whisk
over an
ice bath until it's the consistency of a thick Anglaise before molding it.
Sprinkle 4 tablespoons of the
ice water
over the
mixture.
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.
You could totally make these treats with regular marshmallows because it's really the added cinnamon / brown sugar / butter
mixture that is spread
over them before rolling them up and the drizzled
icing on top that makes them so cinnamon roll - like.
Sprinkle 2 tablespoons of the
ice water
mixture over the dough.
Leave this
mixture to cool completely (I do this in the fridge overnight, or you could whisk it
over an
ice bath).
Note: you will need to chill the custard
mixture over night before putting it in your
ice cream maker.
Drizzle the
ice water
over the flour
mixture and pulse just until the dough starts to come together.
Whisk egg with 1/4 cup
ice water, then drizzle evenly
over flour
mixture and gently stir with a fork until incorporated.
Strain the
mixture through a fine mesh sieve into a large bowl
over an
ice bath.
Continue to stir
over ice bath until cool — I just let the
mixture reach room temperature then refrigerated it, covered.
Strain
mixture into a bowl sitting
over an
ice bath and allow to cool completely.
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».
Slowly drizzle
ice water
over the flour
mixture a few tablespoons at a time and rub
mixture together with your fingers, gently squeezing the liquid into the dough.
Set this
mixture over water and
ice and chill until cold.
Scatter banana slices
over batter, fold in to incorporate and, using an
ice cream scooper, fill muffin cups 3/4 full with
mixture.
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)
I've made this recipe in small cups and served in parfait glasses; made
ice cubes with the
mixture and dropped into seltzer for spritzers; and let it defrost a bit to serve
over vanilla
ice cream!
Pour the
mixture back into the saucepan and, while constantly whisking, cook
over medium heat until the
ice cream base is formed and coats the back of a spoon, 5 to 8 minutes.
Spread
ice cream
over cereal
mixture; sprinkle with peanuts.
Drizzle 3 tablespoons
ice water
over mixture.
Spread remaining
ice cream
mixture over crushed cookies.
Drizzle 1/4 cup
ice water
over mixture and rake it in with your fingers until evenly dispersed.
Sprinkle 2 tablespoons of
ice water
over the
mixture.
Drizzle 2 tablespoons
ice water evenly
over mixture and gently stir with a fork until incorporated.
ice water in a small bowl and drizzle
over flour
mixture, running your fingers through the flour as you drizzle to evenly distribute (think of running your fingers through your hair).
ice water in a small bowl and drizzle
over flour
mixture, tossing with a fork to distribute.
ice water in a small bowl and sprinkle
over flour
mixture; toss with a fork to incorporate.
Optional: If adding the fudgy ribbon, add it
over top the
ice cream just before placing it in the freezer and swirl it into the
mixture be hand.
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.
ice water
over remaining flour
mixture in bowl and knead again to bring it together.
Drizzle 1/2 cup
ice water
over mixture and, using your hands, mix thoroughly (as though you were kneading) until no dry spots remain and dough stays together when pressed.
Combine vinegar and 1/2 cup
ice water in a small bowl and drizzle
over flour
mixture, mixing with a fork to combine.
In a series of images taken
over three days in January 2016, Hubble showed 25 fragments consisting of a
mixture of
ice and dust that are drifting away from the comet at a pace equivalent to the walking speed of an adult, said UCLA astrophysicist David Jewitt, who led the research team.
Leave the
mixture to chill in the fridge and serve
over ice.