Tag: whipped cream

Strawberry Ice Cream – This is So Not Cheating

Many people consider this type of strawberry ice cream recipe a “hack” or a “cheat,” because we’re skipping the more time-consuming and sometimes temperamental egg custard step; but even if I didn’t want to save time, and possibly eggs, I’d still prefer this method.

To be clear, I’m only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I’ll take the classic French-style every time. But, for sweet, juicy strawberries, I’m not a big fan of the subtle egginess you get with the traditional method.

For me it muddles the fruitiness, and coats the tongue a bit too much. When I eat a bowl of this on a blazing hot summer day, I want nothing but pure strawberries and cream goodness. To achieve that you need to include a lot of strawberry puree, and all that extra liquid means the texture will not be quite as luxurious. It’s minor sacrifice.

Feel free to skip the 10-second blending of the cream, but I like how it very slightly thickens the mixture. A few seconds too long however, and you’ll have whipped cream, which is going to give you a frozen mousse effect; not something I’m into personally.

By the way, rumor has it that these make some pretty spectacular ice cream sandwiches, if you can get your hands on some shortbread cookies. So, as we head into another long, hot summer, I hope you give this fast, simple, and very delicious strawberry ice cream recipe a try. Enjoy!

Ingredients:

12 ounces trimmed strawberries (one of those baskets should get you close)

3/4 cup white sugar

very tiny pinch of salt

1 tsp vanilla extract
1 cup milk

2 cups heavy cream

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Blackberry Galette with Homemade Vanilla Whipped Cream:

by Pam on January 28, 2013

My doctor has been off duty since Thursday, (wish I would have known) which is why I haven’t heard back from her regarding the results of my MRI. Thankfully, she is back to work tomorrow and my fingers are crossed that she calls me with the results.

Originally posted: June 11, 2010

This recipe is so simple to make and is always a big hit with my kids and dinner guests. I found some beautiful organic blackberries on sale recently and couldn’t resist buying them. I used a store bought pie crust because it is a huge time saver for me. The kids and I made this galette for friends who were coming over for dinner, needless to say, it disappeared quickly.

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the blackberries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.

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Blackberry Galette with Homemade Vanilla Whipped Cream:

Ingredients:

1 pie crust
2 cups of blackberries
2 tbsp white sugar (more or less depending on the sweetness of the berries)
2 tsp corn starch
1 egg, beaten
Raw sugar
1 half a pint of whipping cream
Powdered sugar, to taste
1 vanilla bean, seeds removed

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Clean the blackberries then place into a bowl and sprinkle the sugar and corn starch on top. Gently stir the blackberries until the sugar and corn starch are evenly covering the berries.

Pour the blackberries inside the pie crust starting one inch from the edge. Fold the edge of the dough over the blackberries. Brush the dough with the beaten egg. Sprinkle the edges with the raw sugar. Bake in the oven for 40-45 minutes, or until golden brown.

While the galette is baking, make the whipped cream. Pour the whipping cream in a large bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.

Remove the galette from the oven and let cool for 5-10 minutes before slicing. Serve with homemade whipped cream. Enjoy.

Recipe and photos by For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

Recipe and photos by For the Love of Cooking.net

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Creme Egg milkshake

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Makes: 1 glass
Prep time: 5 mins
Total time: 5 mins
Skill level: Easy peasy
Costs: Cheap as chips

This gooey and delicious Creme Egg milkshake is super easy to make and tastes as good as it looks. You don’t need much to make this treat, just 1 Creme Egg, some ice cream and milk and you’re ready to go. It’s a cheap, quick and easy treat come Easter Sunday that the kids can enjoy for dessert. Top with half a Creme Egg or even grate some chocolate over the top of the foamy whipped cream topping for a posh finish. Chocolate ice cream would work just as well in this recipe as an extra chocolaty milkshake twist.

Ingredients

1x Creme Egg (plus 1 for decoration)
4tbsp vanilla ice cream
100ml milk
Whipped cream (optional)

Method

Using a blender or hand blender mix together the Creme Egg, milk and ice cream. If you want the milkshake to be looser add a dash more milk.
Serve immediately with whipped cream and half a Creme Egg on top.

By Holly Arnold & Jessica Dady

What do you think of this recipe? Leave us your comments, twist and handy tips.

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