My wife will be making home-made vanilla ice cream with our ice cream machine tomorrow. To celebrate the holiday, we wanted to make it red, white, and blue ice
A friend of mine once made Wasabi Ice-cream. I remember she was saying she had used some special 'Wasabi Powder' Unfortunately I can't reach her, and I wanna tr
I made this clementine cake a while back, and very much appreciated the fact that it uses the entire fruit. I found a good deal on clementines today, and was th
I just discovered the fascinating world of tempering chocolate. I've read about it before, but I never tried it until recently. So, being the adventurous fello
What are the key techniques when adding chunks of fresh fruit to homemade ice cream? How do I prepare the fruit, and when is the best time to add it to the ice
What are the key techniques to create a smooth ice cream that's flavored with fresh fruit? How do I prepare the fruit, and when is the best time to add it to t
If I buy a soft serve of ice cream (a single serving in a cone or tub) and put it in my home freezer, will it retain its shape and texture? What will happen to
I'm trying to make frozen yogurt manually (no machine), but I would like it to be soft-scoop. My first batches froze hard (tasty but hard), regardless of whethe
I have a few questions regarding egg yolk in ice-cream. I would love to try making homemde ice-cream but a lot of recipes I see have egg yolk. Is there a subs
Is it possible to keep it fresh during a long distance travel by train? Normal styrofoam boxes won't work I guess, what about thermos flasks?
I'm looking at recipes for Hot Buttered Rum, as I have plenty of rum and it's cold out. Several of the recipes call for vanilla ice cream. Is that traditional?
I have attempted to make coffee flavoured gelato. I have run into a problems specifically when the beaten egg yolk/sugar mixture is heated with the cream/milk
I have a new ice cream machine, and I have been having some difficulties creating decent ice cream. The latest recipe I have tried is: http://www.food.com/reci
My favorite ice cream flavor has swirls of gooey chocolate running through vanilla ice cream. What do I have to do to reproduce this effect with homemade ice c
For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bi
Recently I purchased and ice cream maker and have been making lots of sorbets with our surplus frozen fruit. Often I will follow a recipe however sometimes not:
I have heard that in Japan people eat some kind of salty ice cream. Is it true? If it is true, does anyone know the name of the dish or how to prepare it?
I would like to keep ice cream overnight, but I only have a refrigerator. When I've tried to store it in the refrigerator it looks like soup the next morning.
I've made ice cream with full-fat coconut milk twice in my KitchenAid ice cream maker with OK results. I've followed the instructions and have run the machin
A couple nights ago I was watching the Food Network show Chopped and one of the contestants made sherbet. Because the contestants are limited to 30 minutes to p