Latest recipes with photos
Homemade Peach Ice Cream
Homemade peach ice cream with fresh chopped peaches folded into a microwave-thickened custard base of milk, half-and-half, sugar and egg. Smooth, scoopable and a Southern summer ritual.
Lemon Verbena Ice Cream
Lemon verbena ice cream steeps fresh herb leaves into a rich egg-yolk custard base for a smooth, floral-citrus frozen treat. An elegant homemade custard ice cream that tastes like the herb garden in summer.
Mango Ice-Cream
Mango ice cream made without a machine, blending ripe mango and papaya with a whipped egg-yolk custard, thick cream, coconut milk and ground almonds, then frozen in a mould until scoopable.
Beet, Walnuts, Dry Prunes & Garlic Salad
This is Eastern European recipe of a very tasty salad. It is known to be beneficial for digestion. Enjoy.
Spinach Tortellini with Creamy Mushroom Sauce
Spinach Tortellini with a creamy mushroom sauce topped with plump and juicy peas. Store-bought tortellini make this recipe a breeze to prepare.
Coffee Liqueur Ice Cream
Coffee liqueur ice cream churns a rich evaporated milk custard infused with instant coffee and a half cup of Kahlúa for a creamy, grown-up frozen dessert. Boozy enough to soften past freezing, smooth enough to scoop on demand.
Double Almond Ice Cream
Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.
Easy Butter Pecan Ice Cream
Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.
Favorite Peach Ice Cream
Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.
French Style Ice Cream **
French style vanilla ice cream built on a rich egg-yolk custard, lightened with whipped whites and folded with cream, then cooked just to coat a spoon. Churn it for silky, deeply vanilla homemade ice cream.
Fresh Apricot Ice Cream
Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.
Fresh Fruit Ice Cream
No-churn fresh fruit ice cream blends pureed fruit with sweetened condensed milk and whipped cream for a creamy summer dessert. No ice cream maker needed, freezes in a loaf pan.
Homemade peach ice cream with fresh chopped peaches folded into a microwave-thickened custard base of milk, half-and-half, sugar and egg. Smooth, scoopable and a Southern summer ritual.
Lemon verbena ice cream steeps fresh herb leaves into a rich egg-yolk custard base for a smooth, floral-citrus frozen treat. An elegant homemade custard ice cream that tastes like the herb garden in summer.
Mango ice cream made without a machine, blending ripe mango and papaya with a whipped egg-yolk custard, thick cream, coconut milk and ground almonds, then frozen in a mould until scoopable.
This is Eastern European recipe of a very tasty salad. It is known to be beneficial for digestion. Enjoy.
Spinach Tortellini with a creamy mushroom sauce topped with plump and juicy peas. Store-bought tortellini make this recipe a breeze to prepare.
Coffee liqueur ice cream churns a rich evaporated milk custard infused with instant coffee and a half cup of Kahlúa for a creamy, grown-up frozen dessert. Boozy enough to soften past freezing, smooth enough to scoop on demand.
Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.
Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.
Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.
French style vanilla ice cream built on a rich egg-yolk custard, lightened with whipped whites and folded with cream, then cooked just to coat a spoon. Churn it for silky, deeply vanilla homemade ice cream.
Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.
No-churn fresh fruit ice cream blends pureed fruit with sweetened condensed milk and whipped cream for a creamy summer dessert. No ice cream maker needed, freezes in a loaf pan.
