The Untold Secrets To Making Homemade Ice Cream

Written by Beth Scott

Continued from page 1

Whenever you want to make more ice cream just getrepparttar extract out ofrepparttar 151086 freezer and thaw inrepparttar 151087 refrigerator until a few tablespoons or so are thawed, then refreezerepparttar 151088 rest before it thaws out.

Now I値l give you my vanilla ice cream recipe, followrepparttar 151089 instructions carefully and you値l get wonderful results.

Vanilla Ice Cream

You値l need: 3 eggs, withrepparttar 151090 egg whites and yolks separated, 1/2 cup honey, 4 cups light cream, and 2 teaspoons vanilla extract.

1. In a medium size bowl beatrepparttar 151091 yolks until smooth. Gradually add honey, beating until well-blended and thick. In a different small bowl beatrepparttar 151092 egg whites until stiff, stir beaten whites in withrepparttar 151093 yolk and honey.

2. Then addrepparttar 151094 cream and egg mixture together in a saucepan, cook on medium heat, stirring constantly for 15 minutes.

3. Stir in vanilla extract, and either process in an ice cream maker or just freeze in a bucket container overnight, stirringrepparttar 151095 ice cream every few hours at first and then allowingrepparttar 151096 ice cream to freeze on its own.

Serve with an ice cream scoop.

This ice cream is rich, creamy, natural, and very healthy I知 sure you値l enjoy it.

For more amazing recipes and baking how-to's visit or

Chinese Eight Treasure Rice Pudding

Written by Jacklyn Chen

Continued from page 1
  • 1 cup (200cc) water
  • 6 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • Method:
    1. Wash and soak glutinous rice 5 ~ 6 hours. Drain. Add proper amount of water. Steam for 1 hour.
    2. Add sugar and lard to rice while hot. Mix well.
    3. Sieve bean, add lard and sugar. Mix well.
    4. Chop dried fruits. Coat deep bowl with lard. Arrange fruits to be displayed attractively.
    5. Place rice in bowl. Add bean filling in center. Close with remaining rice. Steam again for 15 minutes.
    6. Place plate over bowl. Turn over (rice is now onrepparttar plate). Boil 6 tablespoons sugar with 1 cup water. Thicken with cornstarch diluted with water. Pour over pudding and serve hot.
    Cooking time: 1 2/3 hours

    Nutritional information: Yield: 4 servings Each serving provides: Calories: 756 Protein: 24.4 g

    Note: You may freely republish this recipe as long as author bio and active hyperlinks are kept inactive. Thank you.

    Jacklyn Chen - Webmaster of, satellite info, and She is a full time mom who works very hard to make living with multiple web sites. For more information and articles about fine living, visit

        <Back to Page 1
 © 2005
    Terms of Use