RECIPES FOR HOME MADE VANILLA ICE CREAM


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Gingerbread Cookies
These cupcakes have a very nice and different touch, you will enjoy them a lot and if you like ginger then they surely will become your favorite cupcakes. Just follow the recipe step by step and then you will be enjoying from a delicious dessert at home.

You will need:
Unsalted butter (5 tablespoons, softened)
White sugar (1/2 cup)
Unsulfured molasses (1/2 cup)
Egg (1)
Egg yolk (1)
All-purpose flour (1 1/4 cups)
Dutch process cocoa powder (1 tablespoon)
Ground ginger (1 1/4 teaspoons)
Ground cinnamon (1 teaspoon)
Ground allspice (1/2 teaspoon)
Ground nutmeg (1/2 teaspoon)
Salt (1/4 teaspoon)
Baking soda (1 teaspoon)
Hot milk (1/2 cup)
Unsalted butter (2 tablespoons, softened)
Cream cheese (2 ounces, softened)
Sifted confectioners' sugar (2/3 cup)
Lemon extract (1/4 teaspoon)

How to do it:
Before anything else preheat the oven to 350 degrees and then you can butter or line with paper liners a 12-cup muffin tin. After this you can cream 5 tablespoons of the butter with the white sugar and add the molasses and the egg and egg yolk. Now that you have that sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt, then you can dissolve the baking soda in the hot milk. After this you need to add the flour mixture to the creamed mixture and stir until just combined, also add the hot milk mixture and pour the batter evenly into the prepared tin. Finally you can bake at 350 degrees F for 20 minutes or until it is slightly springy to the touch. Now you can allow them to cool a few minutes in the pan and remove to a rack to cool.

If you would like to see more cupcake recipes like this one, then please check here: Cupcake Recipe

Article Source: http://EzineArticles.com/?expert=Byul_Im

RECIPES FOR HOME MADE VANILLA ICE CREAM

January 31st, 2009

Ingredients:

* 3 cups milk
* 2 3/4 cups sugar
* 3/4 teaspoon salt
* 3 cups half and half
* 2 tablespoons vanilla extract
* 6 cups whipping cream

Preparation:
Scald milk until bubbles form around the edge of pan. Remove from heat; add sugar and salt, stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate. Freeze according to manufacturer’s instructions or see “How To Use A Rival Ice Cream Maker”.

For lower fat and cheaper recipes: you can substitute whole milk for the half and half, and canned evaporated skim milk for the whipping cream. Makes enough for a 6 quart ice cream maker.

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