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Strain through a mesh strainer into a bowl and stir in the vanilla. The Spruce Eats / Cara Cormack Cover and refrigerate until completely cold, about 1 hour. Churn according to your ice cream maker's instructions. Freeze while you make the peanut butter sauce. ...
Place a loaf pan or the container you are planning to store the ice cream in into the freezer. Pour the chilled chocolate ice cream base into the bowl of your ice cream maker and churn according to manufacturer’s directions. Once the ice cream is churned, add the chocolate chunks and mi...
“isdead?” That afternoon I noticed children whispering and pointing. Some gave me extra room as they passed, as if I were carrying a population of head lice or a virulent strain of flu. Later, I found I’d been nicknamed—in that on-the-nose way of primary...
This is the best vegan ice cream I’ve made yet! I wanted to make candy cane ice cream but I didn’t have ant mint leaves on hand so I used about double the amount of peppermint extract and added crushed candy canes. I wanted to dye it green with a few drops of chlorophyll and ...
Making a custard-based ice cream can be tricky if it's your first time. Here are a few key tips for the creamiest results: Temper the eggs: Whisk the hot liquid into the egg yolks slowly to keep the eggs from curdling. Keep it smooth: Strain the custard after cooking to avoid any ...
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Once fully chilled, transfer mixture to your ice cream maker and freeze according to manufacturer's directions, mine is about 25 minutes. You'll want to have your cake ready to assemble when the ice cream is done in the ice cream machine, so review the following steps so you're ready to...