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Can You Make Ice Cream With Dry Ice Recipe - Yahoo Recipe Search
YummlyRequiring just four simple ingredients, this recipe for Quick Banana Ice Cream leaves you with a tasty, creamy frozen dessert that makes a fun refreshing treat on a hot summer day. Made from a combination of frozen bananas, honey, and your favorite nut butter blended together until smooth, this Quick Banana Ice Cream leaves you in charge of toppings. Top with chopped nuts, dried fruit, chocolate chips, or with your favorite sweet sauce. This Quick Banana Ice Cream is a healthy alternative to store bought ice cream that you can feel good about serving.Food52This recipe is bursting with Thai-inspired flavor. It's not quite savory and not overly sweet. I can't think of many better ways to cool off on a hot summer day, but be warned, it packs a mild heat that builds. Bonus points if you make yourself a float with a good, dry ginger beer.Food.comNow you can have carrot cake in a muffin! To make these even more like carrot cake, use your favourite cream cheese icing to take them over the top! You can even make them into tropical carrot cake muffins with a few substitutions. This recipe is adapted from "Scones, Muffins and Tea Cakes".Food52Macarons for me are whimsical beings......they choose when to succeed and when to fail! Having tried to conquer them as part of a new year's resolution, I've made them with varying degrees of success. Some tips I've picked up along the way? #1 – Age is everything! Macs work best when the egg whites are 'aged', so they turn from thick to thin and liquid. Various people leave them overnight on the counter to age/refrigerate them for a few days (always getting them back to room temperature before use). You can also (rather delicately) use the microwave to get them to a similar state in about 10 seconds but you'll need to watch rather carefully. Also, spread and leave the almond meal/flour to 'dry' on the counter for a week or pop in the oven at 150 deg C for 5 minutes to dry! #2 – Ensure everything is sieved. Sieve the eggs whites before you measure/weigh them. And keep extra on hand in case of emergency (accidents). Sieve the almond meal, and the icing sugar and the chocolate! #3 – Make it easy to get whole macarons by using a silicone mat/silpat! If you don't have a piping bag, a ziploc snipped at the end works FINE. #4 – Experts suggest doubling up your baking sheets! So instead of one baking tray, use two! This prevents the bottoms of the macarons from over-baking and over-browning!EpicuriousWho knew Cabernet and cranberries would make such a dynamic duo? Add dried figs (plumped in the Cabernet ahead of time), and you end up with a winey, fruity fig bar, minus the cookie. This sauce is so fine, you'll be spooning leftovers on ice cream or slathering it on toast in place of jam. It's worth buying extra cranberries and freezing them so you can make more to last you through the winter. _**Editor's Note:**_ This recipe is part of our _Gourmet_ Modern Menu for Thanksgiving for 2 or 20\. Menu also includes: Citrus-Sage Roast Turkey with Gravy ([whole turkey](/recipes/food/views/51137800) or [breast](/recipes/food/views/51137810) ); [Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad;](/recipes/food/views/51138000) [Mashed Potato and Cauliflower Gratin;](/recipes/food/views/51138010) [Challah, Sausage, and Dried Cherry Stuffing;](/recipes/food/views/51138030) and for dessert, [Apple Crostata with Spiced Caramel Sauce](/recipes/food/views/51138040) .Food52My dad’s favorite dessert (or, as we think of it, Daddy’s Favorite Dessert) is an old fashioned ice box pie made with packaged lady fingers (the soft ones) and layered with an airy chocolate mousse, and whipped cream lightened with egg whites. It’s one of the first desserts I learned to make, and either my sisters or I (mostly my sister who lives in New Orleans) have made it for his birthday for as along as I can remember. My parents were in Austin for a visit the weekend before my dad’s 90th birthday. Dad had radiation treatment for throat cancer a few years ago, so his taste sense has changed dramatically, as has his ability to swallow. So even though I re-worked the recipe (I wanted to avoid using raw eggs and packaged lady fingers.), I wanted to create the same sense memory as the old one. I’d like to think of this as the new and improved version. I remember when my dad turned 50. He was really upset about being 50--he was worried that he was old. His own father was in his 50’s when he died, and I’m sure that weighed heavily (I can see that now, but at the time, we all just thought he was crazy or vain for thinking that way.) I was in college, and I came home for the weekend to surprise him. We decorated an appliance box with wrapping paper, and during the party, I hid in the box and jumped out when he opened the front door. This year, my sister who lives in Colorado came to Austin for a day, and on his actual birthday, my brother, who lives in Florida, surprised him with a day trip to New Orleans. We’re big into surprises. I think he was surprised by this cake (but maybe not in a good way--he kept asking me where the lady fingers were!). Lady fingers are essentially sponge cake, so I was thrilled to find mrslarkin’s Master of Disguise Sponge Cake recipe, which I modified so that I could make two 8” round cakes, and flavored with vanilla extract. As she points out, it's a dry cake, so I brushed it with a couple of tablespoons of rum before assembling the dessert. For the mousse, I considered the brilliant Hervé This Chocolate Mousse, but in the original recipe, the mousse is very light (the chocolate is folded into a mixture of whipped cream and beaten-till-stiff egg whites). The first time I made it, I used Alice Medrich’s dark chocolate whipped cream recipe, to which I added a little powdered espresso. We liked it, but felt like the chocolate kind of got lost. The second time, I used a chocolate pudding that I make frequently. My husband liked that version so much that he was eating leftovers for dinner while I was out of town… For the whipped cream, I adapted Nancy Silverton’s Genius recipe. I made two layers so I could decorate the top with sponge cake. But it can of course be decorated any way you like.BettyCrocker.com<p>You might think you know Bisquick. After all, it’s the go-to solution to “what’s for breakfast?” Pancakes, waffles, and biscuits are quick and easy to make on a busy morning, if you have a box of Bisquick on hand. But did you know that Bisquick can also make dinner, or even dessert, a snap in the form of dumplings?</p> <p>If you’re looking for the secret to the perfect dumpling, look no further --the answer is Bisquick. Even the most experienced cooks turn to Bisquick when they want perfectly fluffy drop dumplings to add to their favorite dishes.</p> <p>Our Bisquick Dumpling recipe is simple, convenient, and inexpensive to make. It turns an ordinary dish into a hearty meal that’s bound to satisfy both your cravings and your hunger.</p> <p>Chicken and dumplings have long been a staple in any comfort food lover’s repertoire, and for many, Bisquick dumplings, are an important part of the recipe. A lesser known fact is that these lighter-than-air dumplings are perfect in a wide variety of soups and stews.</p> <p>Try adding these dumplings to your favorite chowder or beef stew. Bisquick dumplings can turn a simple vegetable soup into a memorable meal. You can use dried herbs like thyme or Italian seasoning to tie them into the soup or stew. They can even be used for dessert. You can drizzle them with chocolate or sprinkle them with cinnamon sugar if you’re serving them for dessert. Add them to a batch of cinnamon apples or stewed dried fruits. All you need is a scoop of vanilla ice cream on top for a quick and easy sweet treat. The beauty of these dumplings is that they’re so versatile, you can dress them up in any way you like!</p> <p>Whether you're a novice, just getting your foot in the kitchen door, or a seasoned cook looking for simple and satisfying shortcuts that don’t compromise quality or taste, our Bisquick Dumpling recipe offers a no-fuss culinary experience. Using basic, inexpensive ingredients easily found in either your pantry or your local grocery store, anyone can whip up this comfort food classic. This dish is especially perfect for family gatherings when you’re looking to stretch your food budget and feed a crowd at the same time. Imagine treating your loved ones to a comforting, homemade dish like these hearty stew dumplings. You'll be surprised by how such a simple recipe can make such a grand impression. This recipe showcases the versatility of Bisquick, a staple ingredient for delicious, hearty meals in a pinch. We'll show you how quick it is to craft these Bisquick dumplings in your own kitchen.</p> <p>These dumplings are a fast and easy addition to any soup or stew you make! Need some inspiration? We recommend swapping out the “from scratch” dumplings with Bisquick dumplings in this <a href="/">Chicken Stew with Classic Dumplings</a> for a quick and easy shortcut. Or you can keep speedy simplicity in mind and add them to a can of <a href="/">Hearty Chicken Rotini</a> from Progresso.</p>Food52Datschi is a type of sheet cake that is widely popular in Southern Germany. The topping alternatives for a Datschi are endless. The most known version is made with Italian Prune Plums, called Zwetschgen, although an apricot version won my heart last summer. In honor of spring I decided to make a Datschi topped with spring ambassadors: tart rhubarb and juicy, sweet strawberries. The rhubarb and strawberries as well as the thin crust make this Datschi the more sophisticated, elegant sister of the traditional plum topped "Zwetschgendatschi". I made two slightly different versions: with and without cinnamon. It was, however, impossible to decide which one was more delicious, so I will leave it up to you. I strongly encourage you to serve it with whipped cream, although I'm sure coconut whipped cream or vanilla ice cream would be wonderful as well. On a different note, I like to make this dough by hand, but you can definitely make it in your stand mixer as well. The dough is adapted from Nicole Stich of delicious:days (for the recipe: http://www.deliciousdays.com/archives/2009/09/03/zwetschgendatschi-wherever-you-go/).Food.comThis recipe is for the traditional dutch apple pie, found on a Belgian website. It can be served both warm or cold, usually with whipped cream (but ice cream tastes great as well :D ). You will need a *springform* cake pan, or a lot of patience, or you will not be able to get the pie out! Because Dutch recipes generally use grams instead of cups for dry ingredients, I have included the measurements in grams as well. The dough is shortbread-like and may take a lot of time to get right. It took me ages to get it to form a ball, but it worked out fine in the end. If you're getting tired of it, add a little milk, but don't despair for with or without the milk, it *will* from a ball in the end. If you want, you can prepare the apple mixture the previous day and keep it in the fridge, the flavors will blend wonderfully. If you want to prepare the dough in advance, take it out of the fridge in time, because it's really hard to work with when it's just been in the fridge for a whole night. The preparation time is a rough estimate and assumes that you peel the apples while the dough is in the fridge. I'm quite slow at preparing so it could be anywhere between 1 and 2 hours for you. Last but not least, *do* make sure you have a bit of dough left over for the third to last step - you deserve a little something for all that hard work! :D
