Who doesn’t love ice cream? These 16 dessert recipes, each built around ice cream, are perfect for a hot summer night—or, honestly, pretty much anytime. If you want to make ice cream from scratch, try these delicious (and easy!) homemade ice cream recipes.
(Besides, whoever heard of a cheesecake made with Neufchâtel?) Indeed, c heesecake is in the collective consciousness of eaters everywhere in America. Heck, there's even a huge restaurant franchise that sprung out of making this calorie-laden dessert.
This bread pudding is very versatile and lovely in texture. Christmas time can inspire a bread pudding by simply substituting a good-quality eggnog for the milk (or part of it). Also add a pinch of nutmeg and mace to produce a sumptuous holiday dessert. Otherwise, enjoy this just as it is with a dollop of whipped cream.
The sundae ( / ˈ s ʌ n d eɪ, ˈ s ʌ n d i /) is a sweet ice cream dessert. It typically consists of one or more scoops of ice cream topped with sauce or syrup, and in some cases other toppings including sprinkles, whipped cream, peanuts, maraschino cherries, or other fruits (e.g., bananas and pineapple in a banana split.).
Strawberry Panna Cotta from Bakeless Sweets. 5 Reasons Why Panna Cotta Is the Perfect Dessert for Everyone. The reasons that make this a good restaurant dessert also make this a great dessert for home cooks. Let me count the reasons . Panna cotta is easy and quick.
Step 1, Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes. Step 2, In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
We made mini Banoffee Pies for a dinner party a long time ago and hoped to make it again one day … so I could share with you! Banoffee Pie (a portmanteau or combination of the words “banana and toffee”) was invented sometime in the 1970’s by a chef in England. There are many variations but the basics are usually the same.
His black forest gâteau recipe includes a sumptuous flourless cake with a kirsch milk chocolate mousse and chocolate glaze. Why not hold your own seventies-inspired dinner party and serve this as a lavish dessert – prawn cocktail would make a great starter and chicken Kiev could be your main.
Baklava is a delicious dessert found in many restaurants and delis around the nation, yet it is still an enigma to most people. Many nations can claim the bragging rights to this sweet and savory dessert because the history of Baklava is not well documented.
Step 1, Preheat oven to 350 degrees F (175 degree C). Step 2, Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Step 3, Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Step 4, Bake at 350 degrees F (175 degrees C) for about 45 minutes.
Semifreddo (pronounced [ˌsemiˈfreddo], Italian: half cold) is a class of semi-frozen desserts. The principal ingredients are usually eggs, sugar and cream. It has the texture of frozen The principal ingredients are usually eggs, sugar and cream.
In large bowl, combine cream cheese, sugar, vanilla and almond extract. Mix well. In a medium bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread over cooled crust. Dot with cherry pie filling, and smooth with knife or spatula to cover. Chill in refrigerator until serving.
Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. 5 December is National Sachertorte Day.
A cherry baked Alaska. The dish is made of ice cream placed in a pie dish lined with slices of sponge cake or Christmas pudding and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue.
A "Yule log" (or bûche de Noël French pronunciation: [byʃ də nɔɛl]) is a traditional dessert served near Christmas, especially in Belgium, France, Lebanon, Switzerland, Quebec, and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade.
The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc. in a champagne coupe.
Cookbook: Floating island Media: Floating island A floating island is a dessert of French origin, consisting of meringue floating on crème anglaise (a vanilla custard). The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached.
Now, though, we’re seeing babka (and creative adaptations of it!) in cafes, bakeries, and food blogs everywhere. Even Trader Joe’s sells babka! Perhaps what makes babka so irresistible is the contrast between the slightly-dry layers of bread and the sticky, delicious swirls of chocolate spread.
Sugar pie is a typical dessert of the western European countries of Northern France and Belgium; the Canadian province of Quebec, where it is called tarte au sucre; and Midwestern United States states such as Indiana, where it is known as sugar cream pie (other names are Hoosier sugar cream pie, Indiana cream pie, Indiana farm pie, and finger pie).
Christmas pudding is a rich British dessert traditionally served on (or at least near to) Christmas Day. It is also known as plum pudding or simply Christmas pud. It is made from dried fruits, suet, molasses (treacle), a variety of spices, flour, eggs, sugar, a number of other optional ingredients and usually some form of alcohol.
A Danish pastry or just Danish (especially in American English) is a multilayered, laminated sweet pastry in the viennoiserie tradition. The concept was brought to Denmark by Austrian bakers and has since developed into a Danish specialty.
A Paris–Brest is a French dessert, made of choux pastry and a praline flavoured cream. History. The round pastry, in the form of a wheel, was created in 1910 by Louis Durand, pâtissier of Maisons-Laffitte, at the request of Pierre Giffard, to commemorate the Paris–Brest–Paris bicycle race he had initiated in 1891.
Mooncake recipe is a traditional Chinese dessert, usually eaten during the Mid-Autumn Festival. for the dough | Mooncake recipe. To prepare the Chinese mooncake dough use a large bowl, mix the golden syrup, alkaline water and oil well. Sift in the flour.
Dame blanche (French, "white lady") is the name used in Belgium and the Netherlands for a sweet dessert consisting of vanilla ice cream with whipped cream, and warm molten chocolate. In Germany and the German-speaking part of Switzerland, the same type of dessert is known as a Coupe Dänemark.
Cookbook: Mince pie Media: Mince pie A mince pie is a sweet pie of British origin, filled with a mixture of dried fruits and spices called "mincemeat", that is traditionally served during the Christmas season in the English-speaking world, excluding the USA.