The Recipe Finder - Online Cooking Magazine » ICECREAM, SHAKES AND ICEES

Vanilla Yogurt Fruit Pops

admin — Wed, 22 Apr 2009 06:00:54 +0000

2 ½ cups vanilla yogurt
2 small bananas
2/3 cup frozen orange juice concentrate (undiluted)

Combine yogurt, bananas and orange juice in a blender or food processor and blend until smooth. Pour mixture into Popsicle containers and put in freezer.

Fun Facts About Ice Cream

admin — Fri, 10 Apr 2009 23:48:36 +0000

To this day, the history of ice cream remains a mystery. However, many say that the first ice cream is credited to Emperor Nero of Rome. It was a mixture of snow, nectar, fruit pulp, and honey. Others proclaim that Marco Polo, a 13th century adventurer, brought ice cream to Europe from the Far East. However, regardless of where it came from, today’s average American consumes 23.2 quarts of ice cream per year, with the first ice cream parlor in America opening in 1776 in New York City.

So, which countries like ice cream the most? The United States, New Zealand, Denmark, and Australia top the list. The favorite flavor is the classic vanilla. Then comes chocolate, strawberry, Neapolitan, and chocolate chip.

How do these line up with your own list of favorites?

The most popular topping for ice cream —- chocolate syrup. Who would of thought ; )

Around 13% of men and 8% of women will admit to licking the bowl clean after eating ice cream.

Biggest ice cream sundae – 12 ft tall! This one was made with 4,667 gallons of ice cream in California in 1985.

The average single-scoop ice cream cone takes 50 licks to finish. Try it out with the following recipe.

Quick Strawberry Parfait:

* 1 quart of strawberry ice cream
* 1 pint of whipped cream

Mix the strawberry ice cream with the whipped cream at serving time. Serve in a glass of your choice and top with whipped cream, with a strawberry on top. (Feel free to top your parfait with other fruits as well.)

This recipe will fill eight glasses.

For other parfait flavors, simply use a different flavored ice cream.

About The Author: GranMamma is the webmaster at the Baby Names Box – http://www.babynamebox.com – Where you can explore over 20,000 first names and their meanings. Read articles on parenting, family, home and gardening. Be sure to say hi to GranMamma! granmamma@babynamebox.com

Fresh Peach Ice Cream Pie

admin — Fri, 10 Apr 2009 22:36:46 +0000

Fresh peaches make this peach ice cream pie a sure winner.

3 c. sliced, fresh peaches
3 tbsp. sugar
3 oz. pkg. lemon jello
1 pt. good quality vanilla ice cream, cut up
9 or 10 inch baked pie shell
whipped cream (optional)

Add sugar to sliced peaches and let sit about 20 minutes. Then pour accumulated juice into 1 cup measure. Add water to fill cup. Bring to boil and pour over the Jello. When dissolved, add the ice cream. Stir until ice cream is melted. You may need to chill this a few more minutes until thick enough (starting to congeal) to add peaches Mix together and pour into 9 or 10 inch baked pie shell. Chill. Serve with whipped cream, if desired.

Easy Chocolate Ice Cream Soda

admin — Fri, 10 Apr 2009 17:50:14 +0000

1/4 CUP MILK
3 TABLESPOONS CHOCOLATE SYRUP
ICE CREAM (chocolate or vanilla)
CLUB SODA

IN A TALL GLASS, STIR MILK AND CHOCOLATE SYRUP UNTIL WELL BLENDED. ADD 2 SCOOPS ICE CREAM, FILL WITH CHILLED CLUB SODA.

Easy Orange Ice Cream Soda

admin — Fri, 10 Apr 2009 17:49:06 +0000

4 cups orange juice
4 scoops vanilla ice cream
1 cup chilled cream soda

Pour 1 cup of orange juice into each of 4 glasses. Top each with a scoop of vanilla ice cream and pour in 1/4 cup cream soda. Stir. Makes 4 servings.

Super Duper Strawberry Shake

admin — Fri, 10 Apr 2009 15:11:10 +0000

2 cups frozen strawberries
2 large ripe bananas, sliced and frozen
1 pint strawberry or vanilla ice cream
1 1/2 cups milk
1 teaspoon vanilla extract
2 T. wheat germ

Process all ingredients in a blender until smooth, stopping to scrape down sides. Serve immediately.

Granita de Limone (Sicilian Lemon Ice)

admin — Fri, 10 Apr 2009 15:09:22 +0000

1/2 cup granulated sugar
1 cup cold water
4 lemons

Begin the preceding night by squeezing the lemons into a strainer formed by placing a coffee filter in a strainer. Strain the lemon juice into a small bowl containing the cold water – this is a very slow (drop-by-drop) process. Add the sugar the next morning. Mix very well with a wooden spoon until the sugar is completely dissolved. Pour into a tin or aluminum pan. Place the pan in the freezer. Let rest for about 5 hours, breaking up the solid layer of ice which forms at least once every hour. Remove the pan from the freezer. Cut the ice into pieces with a knife. Place the ice pieces in an ice crusher (or into a blender running at low speed). The ice should form a smooth consistent texture of imperceptible grains (almost like ice cream – no large grains or chunks). Transfer to individual serving glasses.