PINK ICE CREAM
Don't miss out on this simple no churn pink ice cream recipe!
Provided by Kelli Miller
Time P1DT10m
Number Of Ingredients 4
Steps:
- Using a mixer, add the condensed milk and whipping cream and mix until peaks form. Put in the food gel and mix. Add the pink mixture to a pan and freeze overnight.
Nutrition Facts : Calories 558 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 36 grams fat, Fiber 0 grams fiber, Protein 9 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 135 grams sodium, Sugar 51 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
PINK PEPPERCORN ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Spice Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 5
Steps:
- Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavors to blend.
- Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. (Can be made 3 days ahead. Keep frozen.)
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