HOMEMADE VANILLA ICE CREAM
We don't want to brag, but as far as vanilla ice cream recipes go, this one is the best. And with only four ingredients, it just might be the easiest, too. No ice cream maker? No problem. Just follow the directions below to learn how to make homemade ice cream by hand. It's the perfect base for our best ice cream sundae ideas, too. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/4 quarts.
Number Of Ingredients 4
Steps:
- Combine all ingredients, stirring to dissolve sugar completely. Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Serve immediately or store in covered containers in freezer.
Nutrition Facts : Calories 308 calories, Fat 22g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 37mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
DATE BUTTER TART
Provided by Christine Muhlke
Categories dessert
Time 3h30m
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Make the pâte sucrée: Whisk the cream and egg yolk together in a small bowl. In a stand mixer fitted with a dough hook, combine the flour, sugar, salt and butter on medium speed until you have a coarse meal. (Or use a food processor and pulse until you have a coarse meal.) Gradually add the cream and yolk and mix until just combined. Do not overwork the dough. Transfer to a large work surface and bring it together with your hands to incorporate completely. Shape it into a 1-inch disc and put in the refrigerator for 5 to 10 minutes to firm up a little. Place it on a lightly floured work surface, sprinkle a little flour over the dough and roll it out into a ¼-inch-thick circle, flouring as necessary. Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over a 10-inch tart pan. Gently fit the dough loosely into the pan, lifting the edges and pressing the dough into the corners with your fingers. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan for a nice, clean edge. Chill for 1 hour.
- Preheat the oven to 350 degrees. Prick the bottom of the dough with a fork and line the tart shell with a few coffee filters opened out, or with a piece of parchment paper. Fill the lined tart shell with beans or pie weights and bake 15 minutes, until set. Take the tart out of the oven and gently lift out the paper and beans. Return to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.
- Make a vertical slit in each date and carefully remove the pit. Use your fingers to press the dates back into their natural shape. Place the dates, slit side down, in concentric circles in the tart shell, leaving ½ inch between each date.
- Slice the vanilla bean in half lengthwise and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Heat a medium sauté pan over medium heat for 1 minute. Add the vanilla-streaked butter and the vanilla pod to the pan and cook 6 to 8 minutes, until the butter browns and smells nutty. Discard the vanilla pod.
- Whisk the eggs and 2/3 cup sugar together in a bowl. Whisk in the flour and salt and stir in the warm butter to incorporate.
- Pour the batter over the dates in the tart shell. Sprinkle the top with the remaining tablespoon sugar. Bake 30 minutes, until the filling puffs up, browns and is set. Cool the tart at least 20 minutes, then cut into wedges and serve with scoops of vanilla ice cream.
Nutrition Facts : @context http, Calories 758, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 28 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 17 grams, Sodium 116 milligrams, Sugar 99 grams, TransFat 1 gram
APPLE TARTS WITH VANILLA ICE CREAM
Easily made with puff pastry, these light, thin apple tarts provide just the right amount of dessert. The skins get added to the syrupy glaze, enhancing the tarts with a bit of sweetness and the faintest blush of pink.
Yield Makes 12
Number Of Ingredients 9
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
- Peel apples, reserving skins. Stir together water and 6 tablespoons sugar in a 1-quart heavy saucepan, then scrape in seeds from vanilla bean and add pod. Add reserved apple skins and bring to a boil, stirring until sugar is dissolved. Remove from heat and let stand 10 minutes. Pour through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
- Roll out 1 pastry sheet into a 10-inch square on a lightly floured surface with a lightly floured rolling pin, then cut in half and transfer to 1 of baking sheets. Repeat with remaining pastry sheet, transferring to second baking sheet.
- Halve apples lengthwise, then core with a melon-ball cutter or a small spoon and cut crosswise into very thin slices (1/8 inch thick or less), keeping apple halves intact. Fan apple slices slightly, keeping apple shape, then arrange 3 halves in a row on each piece of pastry, leaving a 2/3-inch border on all sides.
- Brush border lightly with syrup and fold over about 1/3 inch to touch edges of apples. Crimp edges with a fork, then brush apples and edges of pastry with syrup (reserve remaining syrup). Brush apples completely with melted butter, then sprinkle evenly with remaining 2 tablespoons sugar.
- Bake tarts in upper and lower thirds of oven 20 minutes, then switch position of sheets and reduce oven temperature to 375°F. Bake tarts until edges are golden, 15 to 20 minutes more. (If pastry edges aren't browning evenly, rotate tarts 180 degrees on sheets halfway through baking.)
- While tarts bake, boil remaining syrup over moderate heat until reduced to about 1/4 cup, 30 seconds to 1 minute.
- Let tarts stand 5 minutes, then brush warm apples with remaining syrup.
DATE BUTTER
Whip up this easy date butter with just a handful of ingredients. There's no cooking involved, it's delicious on toast or banana bread - and it's vegan if you make it with coconut oil
Provided by Cassie Best
Time 4m
Number Of Ingredients 5
Steps:
- In a small food processor, blend the coconut oil or butter, dates (we used medjool), maple syrup, cinnamon and salt. Chill until needed, will keep for up to a week.
Nutrition Facts : Calories 136 calories, Fat 12 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.04 milligram of sodium
DATE BUTTER TART WITH VANILLA ICE CREAM
Steps:
- Preheat the oven to 350°F.
- Line a tart pan with the pâte sucrée, according to page 196. Prick the bottom with a fork, and line it with a few coffee filters opened out, or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and gently lift out the paper and beans. Return the tart to the oven and bake another 10 to 15 minutes, until the crust is an even golden brown. Set aside on a rack to cool completely.
- Make a vertical slit in each date, and carefully remove the pit. Use your fingers to press the dates back into their natural shape. Place the dates, slit side down, in concentric circles in the tart shell, leaving 1/2 inch between each.
- Slice the vanilla bean in half lengthwise, and use a paring knife to scrape the seeds and pulp onto the butter. To make sure not to lose any of the seeds, run your vanilla-coated knife through the butter. Heat a medium sauté pan over medium heat for 1 minute. Add the vanilla-streaked butter and the vanilla pod to the pan, and cook 6 to 8 minutes, until the butter browns and smells nutty. Discard the vanilla pod.
- Whisk the eggs and 2/3 cup sugar together in a bowl. Whisk in the flour and salt, and stir in the warm butter to incorporate.
- Pour the batter over the dates in the tart shell. Sprinkle the top with the remaining tablespoon sugar. Bake 30 minutes, until the filling puffs up, browns, and is set.
- Cool the tart at least 20 minutes, then cut the tart into wedges and serve with scoops of vanilla ice cream.
- Note
- This tart is equally delicious served warm or cold.
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BUTTER TART ICE CREAM SUNDAE
From seasonsandsuppers.ca
5/5 (1)Total Time 40 minsCategory DessertCalories 285 per serving
- Prepare the sauce: In a medium bowl, whisk the egg and vanilla until light and frothy. Set aside.
- In a medium saucepan over medium heat, stir together the brown sugar, maple syrup, vinegar and pinch of salt. Add butter and heat, stirring, until butter is melted and mixture is just starting to bubble around the edges. Reduce heat to low.
- Using a ladle, begin adding some of the warm maple syrup mixture drop by drop at first, to the egg mixture, while continuously whisking the egg (If you are right handed, whisk with your right hand while you drizzle from the ladle with your left). It is important that you add the warm mixture to the egg VERY slowly (literally a drop at a time, at first), to avoid cooking the egg. Increase to a slow drizzle as you add more, still continuously whisking. Once the entire ladle is added to the egg mixture, pour the egg mixture in to the saucepan with the remaining maple syrup mixture. Increase heat to medium-low and cook, stirring until mixture thickens but DO NOT ALLOW THE MIXTURE TO BOIL. (you want to heat it to close to boiling, but not boiling. If you have a thermometer, that will be in the 190 F. range). Immediately pour the mixture through a fine mesh sieve and in to a clean bowl (this will catch any small pieces of cooked egg, if you have some). If using raisins, add them to the hot s
- Make the pastry shapes: Preheat oven to 375 F. Roll your pastry and using a cookie cutter or a knife, cut pastry into shapes and place on to a parchment lined baking sheet. Bake in pre-heated oven for 7-10 minutes, or until puffy and very lightly golden. Remove from baking sheet to a cooling rack to cool. Store at room temperature in an air-tight container, if making ahead.
DATE TART
From ricardocuisine.com
4/5 (2)Total Time 1 hr 20 minsCategory DessertsCalories 500 per serving
- In the bowl of a food processor, combine the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse, a few seconds at a time, until the mixture has a grainy texture. Add the milk. Pulse a few seconds at a time, adding a little milk if necessary, until the dough begins to form a ball.
- In a bowl, cream the butter with the brown sugar and vanilla for 3 minutes. Add the eggs and flour. Beat for 1 minute.
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