Best Pink Ice Recipes

PINK LEMONADE ICE CREAM PIE WITH VARIATIONS

Steps:

• Preheat oven to 375°F.
• Combine graham cracker crumbs, butter and sugar.
• Press crumb mixture into two 9-inch pie plates.
• Bake 10 minutes; cool.
• Combine Cool Whip, lemonade and ice cream.
• Add a few drops of food coloring at this time (if using), mixing well, until you get the desired color.
• Mound mixture into pie crusts.
• Freeze for at least 4 hours.
• Variation 1: Use yellow lemonade and yellow food coloring.
• Variation 2: Use limeade and green food coloring.

PINK GRAPEFRUIT TART WITH EDAMAME ICE CREAM AND BLACK SESAME SEEDS

Steps:

• For pink grapefruit marmalade:
• Cook rind in heavy medium saucepan of boiling water 1 minute; drain. Bring more water to boil in same pan; add rind, boil 1 minute, and drain. Repeat 3 more times (for total of 5 times).
• Combine blanched rind, sugar, grapefruit juice, and star anise in same medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low and simmer until mixture is almost dry, stirring occasionally, about 18 minutes. Discard star anise. Transfer mixture to mini processor and puree until smooth. Transfer marmalade to small bowl. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.
• For pastries:
• Blend flour, powdered sugar, and salt in processor 5 seconds. Add butter; using on/off turns, cut in butter until fine meal forms. Add whipping cream; blend until moist clumps form. Shape dough into thin square; wrap and chill 30 minutes.
• Line small baking sheet with parchment paper. Roll out dough on lightly floured surface to 1/8-inch-thick square, trimming if necessary. Cut six 3x2-inch rectangles; transfer to prepared sheet. Cover and chill at least 30 minutes and up to 1 day.
• Preheat oven to 350°F. Bake pastries uncovered until pale golden but brown at edges, about 12 minutes. Cool pastries on sheet.
• For grapefruit:
• Preheat oven to 250°F. Line large rimmed baking sheet with parchment paper. Cut top and bottom 1/2 inch off each grapefruit. Stand each on 1 flat end. Following contour of fruit, cut off all peel and white pith. Working over bowl, cut grapefruits between membranes, releasing segments into bowl.
• Drain grapefruit segments well. Arrange segments, on sides and spaced apart, on prepared sheet. Bake segments until dry to touch but still moist inside, about 1 hour. Cool on sheet.
• Spread 1 tablespoon marmalade on each pastry. Place pastries on plates. Arrange 3 grapefruit segments on each. Scoop Edamame Ice Cream alongside, garnish with celery leaves, and sprinkle lightly with sesame seeds.
• *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

PINK ICE

Steps:

• In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth., Stir in the crushed candies, peppermint extract and food coloring. Spread onto waxed paper to cool completely. Break into small pieces; store in an airtight container.

PINK LEMONADE ICE CREAM PIE

Steps:

• 1. Mix ice cream and lemonade together in large bowl. Spoon into graham cracker crust, cover and freeze pie overnight.
• 2. If desired use this fruit topping before cutting and serving: wash, hull and cut strawberries into slices. Put powdered sugar in a tupper ware container, add strawberries. Cover tightly and gently toss berries in sugar to coat completely and to get the juices from the strawberries to combine with the sugar to make a light syrup. Spoon on to pie prior to cutting and serving.

PINK PEPPERCORN ICE CREAM

Steps:

• Bring milk, cream, sugar, and peppercorns to boil in heavy large saucepan, stirring until sugar dissolves. Remove from heat; let stand at room temperature 1 hour for flavors to blend.
• Bring milk mixture to simmer. Whisk egg yolks in large bowl to blend. Gradually whisk hot milk mixture into yolks. Return mixture to pan and stir over medium heat until finger leaves path on back of spoon when drawn across, about 3 minutes (do not boil). Strain custard into large bowl; cover. Refrigerate until cold, about 4 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. (Can be made 3 days ahead. Keep frozen.)

WARM CHOCOLATE TARTS WITH PINK PEPPERCORN ICE CREAM

Steps:

• For crust:
• Using on/off turns, finely grind almonds in processor. Transfer ground almonds to small bowl. Add butter and sugar to processor; blend until smooth. Blend in egg. Add ground almonds, flour, and salt; using on/off turns, process just to blend. Gather dough into ball and flatten into disk. Wrap dough in plastic and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.)
• Roll out dough on lightly floured surface to 1/4-inch thickness. Using 5-inch-diameter plate or bowl as guide, cut out rounds. Gather dough scraps and repeat to form 8 rounds total. Press each dough round over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter by 3/4-inch-high tartlet pan with removable bottom. Refrigerate 30 minutes.
• Preheat oven to 375°F. Arrange tartlet pans on large rimmed baking sheet. Bake crusts until golden brown around edges, pressing with back of fork if crusts bubble, about 20 minutes. Cool crusts 10 minutes.
• For filling:
• Preheat oven to 350°F. Stir chocolate and butter in double boiler over barely simmering water until melted and smooth; cool slightly. Beat eggs and sugar in large bowl to blend. Fold chocolate mixture into egg mixture. Fold in flour.
• Divide filling among crusts. Bake tarts on baking sheet until filling is puffed and set, about 13 minutes. Cool slightly. Remove tartlet pan sides. (Can be made 1 day ahead. Cool completely in pans. Cover tarts with foil. Let stand at room temperature. Rewarm on sheet in 350°F oven 5 minutes.)
• Serve tarts warm with Pink Peppercorn Ice Cream.

PINK LEMONADE ICE CREAM PIE RECIPE - (4.6/5)

Steps:

• Soften the vanilla ice cream, stir in pink lemonade until completely mixed in and dissolved. If you want to give it a brighter pink color, stir in a little bit of pink food coloring. Pour half into each pie crust. Cover and freeze at least an hour before serving.

PINK GOOSEBERRY, PEACH, AND ELDERFLOWER SOUP WITH VANILLA ICE CREAM

Steps:

• Pull off tops and tails of gooseberries and halve berries lengthwise. Transfer berries to a 1-quart heatproof jar or a heatproof bowl. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries. Cool mixture. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
• Peel peaches and cut into very thin wedges. Gently stir peaches into berry mixture and divide among 6 soup plates. Thinly slice basil and sprinkle over soup. Scoop ice cream into soup.

SEA SALT-CRUSTED PINK SNAPPER WITH ICE WINE NAGE

Steps:

• Using the bottom of a heavy pan, crush juniper berries and star anise. Add to a large bowl along with salt, fennel seeds, lemon, and orange zest; mix well. Add egg whites and stir until well combined.
• Preheat oven to 350 degrees.
• Coat fish with oil on oil sides. Spread 3 cups of salt mixture on a rimmed baking sheet large enough to hold the fish. Place fish on top of salt; cover fish completely with remaining salt. Bake until a the tip of a knife inserted in the thickest part of the fish feels warm to the touch when you remove it, 30 to 45 minutes.
• Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onions and cook, stirring, until translucent, about 4 minutes. Add endive and carrots and cook 2 minutes more. Add wine, lemon juice, orange juice, and saffron. Increase heat to medium-high and bring to a boil. Cook until liquid has reduced by one-third, about 5 minutes.
• Using a slotted spoon, transfer vegetables to a bowl; set aside. Reduce heat to medium-low and whisk remaining 10 tablespoons butter, 1 or 2 tablespoons at a time, into the nage, just until melted. Season with salt and pepper. Add vegetables back into the nage until just heated through.
• Using a knife and spoon, break the salt crust from the fish and remove it in sections. Lift fish away from bones and serve with nage and garnish with parsley.

PINK PEPPERCORN AND SAKE ICE CREAM

Steps:

• In a small heavy saucepan, heat the milk, sugar, peppercorns and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Quickly transfer to a bowl; place in ice water and stir for 2 minutes. Stir in cream and sake. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

PINK ICE CHRISTMAS CANDY

Steps:

• 1. Crush the mint.
• 2. melt white chocolate squares in mirowave i min or until just melted [dont over cook]
• 3. Stir in crushed star mints,food coloring and pepermint extract.
• 4. Spread on wax paper let harden,Brake into pieces.

CREME FRAICHE ICE CREAM WITH PINK PEPPERCORNS AND LEMON THYME

Steps:

• Combine milk, sugar, and lemon thyme in a saucepan. Bring the milk to a simmer over medium heat, whisking occasionally, until the sugar dissolves. Remove the pan from the heat, cover it and allow the milk to steep for at least 30 minutes.
• Return the milk to the stove and once again bring it to a simmer over medium heat. Meanwhile, in a large bowl beat the eggs. Once the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk into the yolks. Repeat, until half the milk has been added to the yolks. Whisk in the remaining milk then quickly pour the ice cream base through a fine strainer into a bowl set over ice.
• Chill the ice cream base thoroughly; then add the pink peppercorns. Process the ice cream in an ice cream maker according to the manufacturer's instructions. When the ice cream is thick, but not yet fully frozen, fold in the creme fraiche, then continue to process the ice cream. Spoon the ice cream into containers and freeze until ready to serve.

PINK PEPPERMINT STICK ICE CREAM

Steps:

• 1) In a large mixing bowl blend together the cream and milk. Add the eggs and sugar, whisking until the mixture begins to thicken. 2) Add the vanilla pudding mix or pastry cream filling mix and whisk until dissolved. 3) Stir in the peppermint oil and crushed candy canes, and continue to stir for about 1 minute. This will allow the smallest pieces of candy to dissolve and begin to turn the mixture pink. 4) If you want the ice cream to be brighter pink, add a few drops of food coloring. 5) Chill the ice cream base for 2 hours minimum, or up to overnight. A cold base will freeze faster, resulting in a smoother ice cream. 6) Freeze the base in your ice cream maker according to the manufacturer's directions. If desired, add extra crushed peppermints or more candy cane bits to the mix during the last 5 minutes of freezing.

PINK PEPPERMINT STICK ICE CREAM

Steps:

• In a large mixing bowl blend together the cream and milk. Add the eggs and sugar, whisking until the mixture begins to thicken.
• Add the vanilla pudding mix or pastry cream filling mix and whisk until dissolved.
• Stir in the peppermint oil and crushed candy canes, and continue to stir for about 1 minute. This will allow the smallest pieces of candy to dissolve and begin to turn the mixture pink.
• If you want the ice cream to be brighter pink, add a few drops of food coloring.
• Chill the ice cream base for 2 hours minimum, or up to overnight. A cold base will freeze faster, resulting in a smoother ice cream.
• Freeze the base in your ice cream maker according to the manufacturer's directions. If desired, add extra crushed peppermints or more candy cane bits to the mix during the last 5 minutes of freezing.
• Yield: 1 quart.

PINK ICE

Steps:

• Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick.

PINK ICE

Steps:

• 1. Cut the lemon into chunks and combine it with the sugar, coloring, and water in a blender half-full of ice.
• 2. After blending at high speed, add more ice if the drink is slushy. If it's too thick, add more liquid.
• 3. Top with a lemon slice.