BUTTERMILK-MOLASSES ICE CREAM
A not-too-sweet ice cream with a hint of molasses and plenty of buttermilk tang!
Provided by Kim
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk eggs and molasses together in a medium bowl until combined. Set aside.
- Combine cream, buttermilk, brown sugar, vanilla extract, salt, and cinnamon in a medium saucepan over medium heat. Cook, stirring frequently, until sugar is dissolved and mixture begins to bubble around the edges, about 5 minutes.
- Add 1/2 of the hot cream mixture very slowly into the egg-molasses mixture, whisking constantly. Pour the tempered egg mixture back into the pan with the remaining hot cream mixture. Reduce heat to medium-low and continue to cook until mixture is slightly thickened and coats the back of a spoon, about 8 minutes.
- Strain custard through a fine-mesh sieve into a medium bowl. Cover with plastic wrap touching the top of the custard to avoid forming a skin. Cool completely in refrigerator, 4 hours to overnight.
- Pour custard into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 29.1 g, Cholesterol 152.5 mg, Fat 24.2 g, Fiber 0.1 g, Protein 4.6 g, SaturatedFat 14.5 g, Sodium 235.3 mg, Sugar 25.2 g
CREAMED EGGS
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Provided by JOYCEJJ111
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 3
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts : Calories 311.5 calories, Carbohydrate 12.4 g, Cholesterol 405.4 mg, Fat 20.9 g, Fiber 0.2 g, Protein 18.6 g, SaturatedFat 10 g, Sodium 261.3 mg, Sugar 8.4 g
SUNDAY MORNING BAKED EGGS
These creamy, indulgent eggs are baked in individual ramekins with cream, cheese and tarragon - perfect for a lazy weekend brunch
Provided by Marcus Wareing
Categories Breakfast, Brunch, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
- Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.
Nutrition Facts : Calories 426 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 16 grams protein, Sodium 1.8 milligram of sodium
WHOLE-EGG LEMON BUTTERCREAM
Provided by Sam Worley
Categories Dessert Kid-Friendly Lemon Kidney Friendly Vegetarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Bring 1 cup water to just below a simmer in a medium saucepan over medium-low heat. Using a handheld whisk, combine eggs, sugar, and salt in the bowl of a stand mixer. Place bowl on top of saucepan (it should not touch water) and cook egg mixture, whisking constantly, until lightened in color, thickened slightly, and an instant-read thermometer registers 160°F. Remove from heat and beat with stand mixer fitted with the whisk attachment on medium speed until completely cooled and tripled in volume, about 10 minutes. Add butter, 1-2 Tbsp. at a time, beating well after each addition until fully incorporated. Add vanilla and lemon curd and beat on medium-low speed until just combined.
- Do Ahead
- Buttercream can be made and refrigerated up to 5 days in advance or frozen up to 1 month. To use refrigerated buttercream, let sit at room temperature until soft, at least 2 hours. Beat with stand mixer fitted with the paddle attachment on medium speed until smooth. If texture is not smooth, beat in a little water, 1 tsp. at a time. To defrost, transfer buttercream from freezer to refrigerator to thaw overnight. Then follow the instructions for using refrigerated buttercream.
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