Recipe manic

Peanut Butter Brownie Ice Cream Sandwiches Yield:   8 servings   Prep Time:   4 hours (includes freezing)   Cook Time:   30 min Ingredients: 10 tablespoons (1 1/4 sticks) unsalted butter 1 1/4 cups sugar 3/4 cup plus 2 Tablespoons unsweetened cocoa powder (natural or Dutch-process) 1/4 teaspoon salt 1 teaspoon vanilla extract 2 large eggs, cold 1/2 cup all-purpose flour 1 pint vanilla ice cream 1/2 cup smooth or chunky peanut butter (optional) Special equipment:  Two square 8-inch metal baking pans Directions: Preheat the oven to 325°F and line the pans with parchment paper leaving an overhang on two sides of each pan. Combine the butter, sugar, cocoa powder and salt in a heatproof bowl or saucepot. Set the bowl atop a saucepot of simmering water to create a double-boiler. Stir the butter from time to time until it's melted and the mixture is smooth and hot to the touch. Remove the bowl from the double-boiler and set it aside to...

Prep time 2 mins Cook time 5 mins Total time 7 mins Serves: 3-4 Ingredients (used american measuring cup, 1 cup = 250 ml) 4 tbsp coffee powder 1 tbsp cocoa powder (optional) 5 tbsp hot water 4 tbsp sugar 3 cups milk few ice cubes scoop of chocolate or any icecream of your choice (optional) Instructions First mix coffee powder and cocoa powder if using with hot water. Boil for 2 mins until all dissolves. Add sugar and boil for a minute more until sugar dissolves. Now strain the mixture with a mesh strainer. Combine 2 tbsp of the coffee solution with milk and icecubes. Blend until all blends well. Serve cold coffee in tall glasses with a scoop of icecream of your choice. Source

Time: total time: 4.5 hours active time: 30 minutes Serves 2 Ingredients: For raspberry sauce— 12 oz fresh raspberry, washed 1/2 cup water 3 tbsp sugar 1 tsp cornstarch 1 tsp fresh lemon juice 1/2 tsp vanilla extract 3 drops red food coloring (optional) for meringues— 3 egg whites, at room temperature 3/4 cup granulated sugar 1/4 tsp cream of tartar vanilla ice cream for serving additional raspberries for serving Directions: First, make the meringues. You can even do this a week ahead of time and keep them in the freezer! Meringues freeze wonderfully. To make the meringues, preheat your oven to 200 degrees. Line a baking sheet with either a Silpat or a piece of parchment paper. Set aside. Beat the egg whites until you can’t see the bottom of the bowl anymore. Then, with the mixer running, slowly add the sugar and cream of tartar. Continue beating until stiff, glossy peaks form (about 8 minutes). Drop spoonfuls of meringue onto your ...

Ingredients : Swiss Meringue Butter-cream Icing 6 egg whites 1 1/2 C. sugar 5 sticks  (2 1/2 C.) of butter, room temperature, sliced into 1 T. pieces 1 tsp. vanilla bean paste, or vanilla extract 1/2 tsp. salt Method : In the bowl of a mixer, combine the egg whites and the sugar and whisk.  Set over a small pan of simmering water and bring to 160 degrees F.  Whisking all the while. I use an instant read thermometer for this. Remove from heat and place bowl in mixer with a whisk attachment.  Whip the mixture on medium high until it is cooled, fluffy and light, about 10-12 minutes.   Add the butter one tablespoon at a time until all is fully incorporated.  Don't worry if the mixture looks curdled at some point.  Keep mixing and it will come back together.  Once the mixture is smooth and thickened add the vanilla and salt.  Combine, then place in a piping bag with a large round tip. Frost each cupcake, the...

  Ingredients :     20 chocolate wafer cookies, finely crushed     1/4 cup butter, melted     2 bananas, sliced     1 quart strawberry ice cream, softened     1 (20 ounce) can crushed pineapple, drained     1 cup heavy whipping cream     1/4 cup chopped walnuts     1/4 cup maraschino cherries (optional) Directions : Mix cookie crumbs with melted butter. Press into a 9-inch pie plate. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings. Source  

Ingredients :  1/2 (9 ounce) box chocolate wafer cookies  280 g ice cream, softened  180 g mini chocolate chips Directions : On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.   Source

      Ingredients: 1 ¼ lb strawberries ¾ cup superfine sugar (plus 2 tablespoons) 2 cups whole milk ...

Prep time: 3 hours Ingredients :     4 oz 60% baking chocolate     1/4 cup boiling water     1/3 cup unsweetened cocoa powder     1/2-cup sugar     2 cups milk     2 cups cream     Pinch of salt     1/4 teaspoon instant coffee (optional)     3 egg yolks, whisked     1 teaspoon vanilla extract Method : 1 Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water). When melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat. 2 Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the cho...

Peach Ice Cream Recipe Prep: 20 min. Process: 20 min. + freezing Yield: 8 Servings 20 20 40 Ingredients 1 tablespoon unflavored gelatin 2 tablespoons cold water 1-1/2 cups milk 1 cup half-and-half cream 1/2 cup evaporated milk 2 cups sliced peeled ripe peaches 1-3/4 cups sugar, divided 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/8 teaspoon salt Directions In a small microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds; stir. Let stand until gelatin is completely dissolved. In a large bowl, combine the gelatin, milk, cream and evaporated milk. In another bowl, m...