Sentences with phrase «softened ice»

Served in a swish French restaurant under the guise of Vacherin «whatevers» (the names vary), with individually baked rings piled one on top of the other to form a very high case, filled with softened ice cream and then artfully decorated with fluffy whipped cream, it certainly is impressive and definitely does take more time and flair.

Fold the candied nuts into softened ice cream and then freeze again.

In a large bowl, add softened ice cream, whipped cream, and 1 - 2 teaspoons of cinnamon.

container of softened ice cream.

Leave the the bottom (un-scored) cookie layer in the pan and top with softened ice cream.

Meanwhile, place the softened ice cream into a large bowl and add 1/2 cup peanut butter, stir until the peanut butter is evenly distributed.

Clean out the food processor, combine softened ice cream and cream cheese and blend until smooth.

Spread softened ice cream on top brownies still in pan.

Step 3 - Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g chocolate and peanut butter morsels or chocolate chips, Crunchie shards and 100g of the Bourbon biscuit crumbs

Place remaining softened ice cream, 1 cup marshmallows, and 15 crushed candies in a large bowl; beat with a mixer at medium speed until well combined.

Step 3: Spread softened ice cream over cake pressing down to smooth.

Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth.

Spread softened ice cream into crust and freeze until firm.

Once completely cooled, scoop some softened ice cream or yogurt onto the bottom of one cookie and top with another (flat side to the ice cream).

With the underside of half the cookies face up, spoon softened ice cream about 1/2 inch thick to cover one side.

When filling is firm, spread softened ice cream over it.

No softened ice cream needed.

TO ASSEMBLE THE PIE In a large bowl, using an electric mixer, beat the softened ice cream on medium speed until it is spreadable but not runny.

Spread with your softened ice cream, smoothing the top with an offset spatula or back of a spoon.

Swirl together the softened ice cream and the cooled smash.

In a large bowl, mix chopped KitKats into softened ice cream.

To quickly soften the ice cream, place it in a microwave - safe bowl, and microwave at HIGH 10 to 15 seconds.

To serve, take container from freezer and leave in chiller compartment of fridge for about 20 minutes to soften ice - cream before serving.

In a medium bowl, soften the ice cream.

The sweetener also serves to soften the ice cream and make it less icy.

Soften ice cream slightly and scoop into 4 balls — roll round in your hand if needed, sprinkle each with a bit of cinnamon and freeze for one hour

It also has a soften ice cream button.

Soften the ice cream and place in a mixing bowl.

Not exact matches

It is as good served chilled in wedges with warm white chocolate sauce as it is slightly warm out of the oven, with caramel sauce or whipped cream or even a scoop of softened vanilla ice - cream.

Homemade ice cream will become quite hard after being frozen for any length of time so transfer it to the refrigerator to soften for about 30 minutes before serving.

If you allow to freeze until firm allow the ice cream to soften for 10 or so minutes before scooping it into bowls.

If freezing overnight, let the ice cream soften at room temperature for about 20 minutes before serving.

If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.

Add the blueberries into a small saucepan over low heat, allow ice to melt, and leave simmering with the pan open, for about 10 mins till the water has evaporated and the fruits are softened.

Prepare the Icing: In a medium microwave - safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened.

PS - apparently I didn't let the dough soften enough... Kinda broke my ice cream scoop on the batter but it was totally worth it

Stir ground cinnamon into softened vanilla ice cream.

Place softened vanilla ice cream and remaining 2 tablespoons of malted milk powder in a bowl.

;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda pinch of salt 125g unsalted butter, softened 125g granulated sugar 2 eggs 1 teaspoon vanilla extract 200 ml Ruby Port wine Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.

Place softened chocolate ice cream and 2 tablespoons of malted milk powder in a bowl.

If you refrigerate the extra icing it will get super hard and will need about an hour to soften again.

To make the coffee buttercream, place the softened butter in the bowl of an electric mixer, add the sifted icing sugar and dissolved coffee, and beat until smooth.

FOR THE ICING 2 tablespoons unsalted butter, softened 2/3 cup powdered sugar 2 teaspoons fresh lemon juice 1/2 teaspoon vanilla

If the ice cream becomes too hard, place in the refrigerator to soften for about 30 minutes before serving.

Once you have thawed your Cool Whip and have your strawberries ready to go, take out your ice cream so it can soften just a little.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.

Take the ice cream out of the freezer to soften slightly.

Add the softened butter to the food processor and beat for a couple of minutes before gradually mixing in the sieved icing sugar.