Sentences with phrase «transfer cream mixture»

Carefully transfer cream mixture and 2 cups corn with some of cooking liquid to a blender and puree (use caution when blending hot liquids).

Transfer cream mixture to a medium glass bowl.

Not exact matches

Transfer the mixture to large bowl and, using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Transfer the sweet cream base mixture to an ice cream maker and freeze following the manufacturer's instructions.

Chill mixture for several hours, freeze in an ice cream maker according to manufacturer's directions, transfer to a covered carton, and chill for several hours to «ripen.»

Blend the chilled mixture until very smooth (unless you are okay with bits of chia seeds in your ice cream) and transfer to a shallow air tight freezer safe container.

To make the ice cream, transfer the coconut mixture to an ice cream maker (See sidenote at the bottom of the recipe for making this recipe without an ice cream maker) and mix according to manufacturer's instructions.

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

Transfer half of the onion - cream mixture to a glass 13 by 9 - inch baking dish or casserole.

Alternatively, if you do not have a Pacojet, transfer the mixture to an ice - cream machine and churn until frozen, then put into a covered container and freeze until needed.

Transfer the mixture into the fridge for about 30 minutes then pour it into your ice cream maker and process according to the manufacturer's instructions.

Once chilled, transfer the mixture to the bowl of your ice cream maker and mix according to the manufacturer's instructions.

Transfer the onion mixture to a food processor, along with the beans and cream cheese.

If you don't have an ice cream maker, transfer mixture to a freezer safe container and place in the freezer.

Once the mixture is chilled, transfer it to the frozen bowl of an ice cream maker, and churn according to the manufacturer's directions.

Transfer ice cream mixture into a container.

With a spatula, transfer the chocolate mixture from the bowl of the food processor to the mixing bowl with the whipped cream.

Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt.

Turn off ice cream maker and transfer mixture to serving bowls or if you like the ice cream firmer place in the freezer for about 1 hour.

Transfer to a container and freeze for three hours, or until mixture turns into a creamy - cool ice cream.

Transfer egg yolk mixture to a heavy saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly more than heavy cream (about 175 degrees F).

Transfer the mixture to an ice cream maker and follow the instructions to prepare the ice cream.

Transfer to a bowl, and stir in the cream mixture and carrot juice (if using) until completely incorporated.

Transfer the mixture into a bowl and refrigerate for about 30 minutes before pouring it into your ice cream maker.

Once both the ice cream mixture and the blackberry - sangria syrup have chilled, turn the mixer on to the «stir» speed and then transfer them both to the frozen Ice Cream Mcream mixture and the blackberry - sangria syrup have chilled, turn the mixer on to the «stir» speed and then transfer them both to the frozen Ice Cream MCream Maker.

Add the cooled mixture to your ice - cream maker if making soft - serve (otherwise blend or whisk) and let it whip for 10 mins or according to maker instructions, and then transfer to a container.

Transfer chocolate mixture to a cool, large bowl and allow to cool to room temperature while you whip the rest of the cream — the mixture should still be soft and smooth.

Maybe I didn't let the coconut creamed coconut mixture cool quite enough but there was no way it was going to become «light and fluffy» so I transferred some of it - there was too much to handle in one go - to the food processor and beat it for a few minutes.

Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions until nearly frozen.

5 Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, or, if you don't have an ice cream maker, pour the mixture into a large freezer bag and freeze until solid, about 4 hours.

Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat.

3 Transfer the mixture to an ice cream maker and churn according to the manufacturer's directions.