This 'ice cream ball' makes homemade sweets while you play with it
Get the scoop on these delicious recipes! 1. Classic Vanilla Ice Cream Balls. These classic vanilla ice cream balls are coated in a layer of chocolate, then rolled in chopped nuts. They're simple yet elegant and sure to please any crowd. Ingredients. 2 cups heavy cream; 1 cup whole milk;
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Pour the cereal into a medium-sized bowl or place on top of some plastic wrap. Using a medium-sized cookie dough scoop, scoop a small ice cream ball and place on top of the cereal. Use your hands to roll the ice cream ball around to get it coated well. Place each coated ice cream ball into the well of a mini muffin pan and freeze for at least 1.
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1/2 gallon vanilla ice cream, store-bought or homemade. 1 cup toasted pecans, finely chopped. 1 cup chocolate sauce or caramel sauce, store-bought or homemade. whipped cream, optional. cherries, optional.
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In a bowl mix together milk, sugar, cornstarch, and milk powder. Step 1. Pour the mixture into a pan over low-medium heat. Add the coffee. Cook over low heat until the mixture starts to thicken. Allow the mixture to cool completely. Step 2. Use a stick blender to blend the mixture until smooth.
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In a large bowl, whisk together cream, sugar and vanilla until well combined. Pour mixture into the ice cream ball. Fit with the lid, then fill the other end of the ball with ice. Pour in rock salt, tightly twist on lid, then roll, spin, toss, flip and shake the ball around for 10 minutes. Open the ball, stir the ice cream mixture, then twist.
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Pretty much everybody loves ice cream—a 2015 survey even confirmed it to be America's favourite dessert. While chocolate, vanilla, strawberry and mint chocolate chip are all enjoyable by the.
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Dip the balls in a chocolate shell, if desired. To give the balls a hard shell, melt 8 ounces (225 g) of finely chopped bittersweet or semisweet chocolate with 1 tablespoon (13 g) of vegetable shortening over low heat.
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Directions. Roll four 3/4-inch-thick slices pound cake with a rolling pin until about 1/4 inch thick. Place a small scoop of strawberry ice cream in the center of each. Working quickly, wrap and.
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Step 1: In a mixing bowl, pour in the milk and heavy cream to start making the creamy filling for the ice cream ball. Then mix properly with a stirrer to make a smooth and creamy mixture. Step 2: After that, add in salt, sugar, and vanilla extract in the bowl while stirring to add a sweet vanilla flavor.
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Put 4 cups of the cereal in a plastic zip top bag and crush with a rolling pin. Next melt the butter in a skillet, add the crushed cereal, and toast on medium heat stirring constantly for about 6-8 minutes. Transfer the toasted cereal to a pan or bowl to roll the ice cream balls in. Toasting cereal in butter. Step 3.
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Combine the graham cracker crumbs, peanut butter, sugar and cinnamon together in a bowl and mix well (or you can mix it in a food processor.). Using a good ice cream scoop, scoop mounds of vanilla ice cream and roll into balls (about the size of a tennis ball). Roll into graham cracker mixture and coat the entire ice cream ball really well.
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Make mochi: Combine flour, sugar, and powdered sugar in a microwave safe bowl. Add water and stir well until smooth. Cover the bowl with plastic wrap and microwave mochi dough for 1 minute. Wet your spatula to prevent sticking and use your spatula to repeatedly fold the mixture. Cover and microwave again for 1 minute.
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Combine ¾ cup shiratamako (glutinous rice flour/sweet rice flour) and ¾ cup water in a medium bowl and whisk all together. Tip: To use mochiko instead of shiratamako, substitute ¾ cup mochiko (glutinous rice flour/sweet rice flour) in the above step. Add ¼ cup sugar and mix well until combined.
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Rotate the Ball: To start, hold the ice cream ball securely with both hands and rotate it in a circular motion. Make sure to maintain a steady pace to evenly distribute the cold temperature inside the ball. 2. Roll the Ball: After rotating for a while, gently roll the ice cream ball back and forth on a smooth surface.
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Hot Fudge Sauce. In a 2-quart Pyrex batter bowl, melt ½ cup (113 g) butter in the microwave for 1 minute, 15 seconds on HIGH. Stir in 2¼ cups (270 g) powdered sugar. Lay the 6 ounces (170 g) bitter chocolate on top of the sugar mixture in a glass bowl and pour ⅔ cup (151 g) evaporated milk over all. DO NOT STIR.
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Instructions. Ball your ice cream and return to the freezer. Combine the last four ingredients and roll ice cream in the mixture. Return to the freezer and wait two hours to serve. Serve with hot fugde and caramel. Enjoy! Tweet. Email. If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog.
