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  <title>Latest Ice-Cream Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/ice-cream-recipes/31/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <item>
   <title><![CDATA[Recipe: Easy Ice Cream Recipe ]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/easy-ice-cream-recipe-/286/index.html</link>
   <pubDate>Tue, 13 Oct 2009 15:27:06 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/easy-ice-cream-recipe-/286/index.html</guid>
   <description><![CDATA[ Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container, (plastic works best), store in freezer at least over night. ]]></description>
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  <item>
   <title><![CDATA[Recipe: Vanilla Ice Cream ]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/vanilla-ice-cream-/152/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:59:45 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/vanilla-ice-cream-/152/index.html</guid>
   <description><![CDATA[ Slowly heat the milk and vanilla pod (bean), halved lengthwise. When almost boiling, remove the pan from the heat and set aside to infuse for about 20 minutes. Beat the egg yolks, sugar and salt together, until the mixture is very pale and the whisk leaves a trail. Slowly add the strained warm milk, whisking all the time. Return the mixture to the pan and cook over a very low heat, stirring constantly, until the custard is thick enough to coat the back of wooden spoon. Set the custard aside and stir it occasionally while it cools. Add the vanilla essence (extract), if using Pour into freezer trays and still freeze, whisking the mixture once or twice during freezing ]]></description>
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  <item>
   <title><![CDATA[Recipe: Green Tea Ice Cream]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/green-tea-ice-cream/124/index.html</link>
   <pubDate>Wed, 16 Sep 2009 14:06:54 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/green-tea-ice-cream/124/index.html</guid>
   <description><![CDATA[ Bring milk to a boil. Remove from heat and add green tea. Mix well. In a separate bowl, beat egg yolks and sugar together until they form a ribbon. Combine egg mixture and milk, then strain into a saucepan. Cook over mediumhigh heat until just before the mixture reaches a boil. Remove from heat and cool completely over ice water. Beat heavy cream and half and half over ice water until frothy. Pour into egg mixture and mix well. Process in ice cream maker according to manufacturer's instructions. Freeze 2-3 hours before serving. 
Recommend serving with the following raspberry sauce:

Raspberry Sauce:
1 1/2 pints raspberries
1 cup sugar
1 cup water

Place all in a saucepan, boil for 15 minutes, stirring occasionally. Puree in a food processor, strain and cool in refrigerator before using.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Custard Ice Cream Base]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/custard-ice-cream-base/109/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:31:28 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/custard-ice-cream-base/109/index.html</guid>
   <description><![CDATA[ Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the specific recipes. Stir in the nuts.
Makes 1 quart.

This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar. 
It is important that the jar be well sealed or the base will pick up flavors from other foods. If you prefer to use turbinado sugar, substitute it for the granulated in the recipe.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Hazelnut-Espresso Ice Cream ]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/hazelnut-espresso-ice-cream-/85/index.html</link>
   <pubDate>Sat, 12 Sep 2009 16:53:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/hazelnut-espresso-ice-cream-/85/index.html</guid>
   <description><![CDATA[ In a heavy-bottomed saucepan, bring the milk, cream and 1/4 cup of the sugar to a scald. In the meantime, put the remaining sugar, egg yolks and coffee extract in a large bowl and whisk just to blend.

Slowly whisk 1/3 of the hot cream mixture into the yolks. Return the mixture to the saucepan and, while constantly scraping the bottom of the pot with a wooden spoon, cook until the custard has slightly thickened and coats the back of a spoon.

Strain the custard into a bowl set into a larger bowl of ice and stir until cool. Freeze in an ice cream maker according to the manufacturer's instruction. In the meantime, melt the chocolate. Let the chocolate cool but not harden. Remove the ice cream to a chilled bowl. While constantly folding the ice cream, drizzle in the melted chocolate.

Fold in the hazelnuts and marshmallow pieces. Freeze until hard. Makes
2 quarts.

Hazelnut Flatbread:
Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 12-inch by 18-inch cookie sheet to anchor the paper and line it with parchment paper. Lightly grease the paper.

Put the flour, cocoa, and sugar in a large bowl and stir together with a whisk. Whisk in the nuts. Gradually whisk in the coffee and Frangelico until smooth.

With an offset metal spatula, spread half of the batter onto the cookie sheet in an even 1/16-inch thick layer. Bake for 15 minutes, or until crisp. Set on a rack to cool.  Repeat with the remaining batter. To serve, break the sheets into pieces.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Banana Peanut Butter Ice Cream]]></title>
   <link>http://freerecipes.eu/free-recipe/ice-cream-recipes/banana-peanut-butter-ice-cream/26/index.html</link>
   <pubDate>Tue, 8 Sep 2009 16:28:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/ice-cream-recipes/banana-peanut-butter-ice-cream/26/index.html</guid>
   <description><![CDATA[ Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool. Stir 1 cup of milk mixture into peanut butter to make peanut butter more liquid. Pour peanut butter mixture into milk mixture. Mix in machine. While mixing, mash bananas. Add juice of lemon to bananas. 

When ice cream almost solid, add bananas and freeze until done.
]]></description>
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