You can craft a satin-smooth butter almond ice cream that’s pure comfort. Start with a creamy base of whole milk and heavy cream, sweetened just right, then temper yolks for a glossy texture. Fold in roasted almonds, a touch of…
You can whip up a simple cookie cake using flour, brown sugar, butter, and eggs. Start by creaming butter and sugar until fluffy, then add eggs one at a time. Gently fold in flour and chocolate chips, pour the batter…
For Milky Way ice cream, start with a base of 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, and 2 teaspoons vanilla, mixing cold to guarantee smooth emulsification. Chill the base at least two hours, then gently…
This butter brickle ice cream blends rich cream and vanilla with a kiss of salt, then folds in crisp buttered toffee for crunch and caramel notes. You’ll simmer cream and butter to just-warm, whisk in sugar and salt, and temper…
You’ll love making Ohana Bread Pudding by cubing 6 cups of soft French or brioche bread, then soaking it in a custard mix of 4 eggs and milk. Add sweet toppings like brown sugar and raisins, spread evenly in a…
Whisk a velvety base of heavy cream, milk, and espresso until smooth, then fold in melted chocolate and a kiss of sugar for a lush mocha foundation. Chill, temper, and churn, letting the swirl of vanilla and a pinch of…
To make Lucky Charms ice cream, you’ll start with a creamy vanilla base using 2 cups milk, 1 cup cream, plus 1 cup Lucky Charms marshmallows, and your chosen stabilizers, sweeteners, and eggs or substitutes. Chill a clean bowl, then…
You’ll start by cubing 6 cups of slightly stale bread and soaking it in a mix of 4 eggs, 2 cups milk, ¾ cup sugar, and 1 tsp vanilla. Next, pour the custard-soaked bread into a baking dish, cover with…
You can whip up an easy bread pudding without eggs by soaking 4 cups of cubed stale bread in 2 cups of milk (or your favorite dairy alternative) mixed with ½ cup maple syrup or brown sugar. Pour this custardy…
Crush ripe pineapple to bright, sunny bits and fold in a silky custard of cream, milk, and a touch of sugar. You’ll simmer gently, letting the pineapple bloom into tangy sweetness, then temper yolks for a rich, smooth custard. Freeze…