4 ounces Cruzan or Myers Rum 6 ounces simple syrup 1/4 cup lime juice 4 8 -
ounce cups of ice Lime slices for garnish
Not exact matches
1 Giant - sized Sara Lee pound cake, cold but not frozen 3 Klondike chocolate covered
ice cream bars 12 - 16 egg whites 1 teaspoon cream
of tartar 1
cup granulated sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 -
ounce jar
of raspberry jam 1 8 -
ounce jar
of chocolate fudge sauce
* 1-1/2
ounces rum * 1/2 banana (or one small apple Banana) * 1/4
cup cream
of coconut * 1 Tablespoon lime juice * 2
cups ice * 4 strawberries, pureed
Add a few
ice cubes and pour in 1 1/2
ounces (one shot)
of light rum and 3/4
cup seltzer.
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).
6
cups of vanilla
ice cream (divided) 4
ounces cream cheese (softened) 1
cup chocolate chips 1/4
cup milk 3/4
cup powdered sugar 8
ounces Cool Whip
Cherry
ice cream with white chocolate from here 1 1/2
cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4
cup (180 ml) milk 1 3/4
cups (420 ml) heavy cream 1/2
cup (100g) sugar pinch
of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4
ounces) white chocolate, melted Put cherries, milk, 1
cup (240 ml)
of the cream, sugar, and salt into a medium saucepan.
* Two 15 -
ounce cans full - fat coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4
cup sugar if you'd like it closer to traditional
ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1
cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for
ice cream base * 1/2
cup chopped chocolate
Vegan Mango Coconut
Ice Cream 1 can (14
ounces) unsweetened coconut milk (do not use light or cream
of coconut) 1/2
cup organic evaporated cane sugar 1/2
cup unsweetened almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
Makes about 40
ounces Ingredients 12
ounces frozen, pitted sweet cherries 1/2 ripe California Avocado 2
cups milk (or substitute unsweetened almond or soy milk) 1/4
cup almond flavored simple syrup (or substitute plain simple syrup, plus 1/2 — 1 teaspoon almond extract) 1 teaspoon vanilla extract 10
ice cubes Directions Place all
of the ingredients in a blender and blend at high speed until creamy and smooth.
12 lemons 1
cup sugar 6
ounces fresh or frozen cranberries 1
cup maple syrup 1 740 - ml bottle St. George Spirits dry rye 1⁄2 liter masala chai tea 1⁄2 liter water 1 large hunk
of ice Garnish: Freshly grated nutmeg
1 (9» x 9») pan
of regular chocolate brownies 1 (9» x 9») pan
of peanut butter brownies 1 (3 -
ounce) package chocolate pudding mix 1
cup milk 1/4
cup peanut butter 1/4
cup butter 1/4
cup brown sugar 1/4
cup peanut butter 3/4
cup heavy whipping cream 2 tablespoons powdered sugar 1
cup chocolate fudge
ice cream topping 12
ounces miniature peanut butter
cup candies
Put 12
ounces of filtered water (at body temperature — not
ice cold) in a bowl or glass measuring
cup.
In the US, Breyers is introducing new Breyers delights Minis, a 4 -
ounce cup of the Breyers delights
ice cream line.
My mom was there, telling me to rest and bringing me my 32 -
ounce hospital issued
cup of ice water to me.
Twelve grams doesn't sound like much, but it's actually the combined equivalent
of one - half
cup ice cream, half
cup Greek yogurt, half
cup cottage cheese, and an
ounce of hard cheese.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10
ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4
cup (2
ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful
of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4
cup (2
ounces) bean sprouts, soaked in
ice water and drained just before use
* Two 15 -
ounce cans full - fat coconut milk, divided * 3 full droppers
of Vanilla stevia (or 3/4
cup sugar if you'd like it closer to traditional
ice cream) * pinch salt * 2-1/2 Tablespoons cornstarch * 1
cup roughly chopped cherries (frozen is OK) plus 3 - 4 extra for
ice cream base * 1/2
cup chopped chocolate
You will need: about 8
ounces of coconut milk, 1 - 2 hands full
of ice cubes, one banana, 1/2
cup of frozen mango, 1/2
cup of frozen pineapple, 2 hands full
of spinach, and a heaping tablespoon
of almond butter.
Ingredients 2/3
cup (3
ounces) pistachios 2 tablespoons grated orange zest 1 teaspoon sugar 2
cups half - and - half or milk 4 large egg yolks 2/3
cup honey 1
cup heavy (whipping) cream 2 tablespoons Cointreau, Grand Marnier, or other orange liqueur (optional) Preparation Prepare a large bowl or pan
of ice water.