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In heavy saucepan stir together cream, milk, half the sugar, and the salt. With a small knife split the vanilla bean lengthwise and scrape seeds from bean.
Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, sundaes, milkshakes, and ice cream cakes—or in baked items such as Baked Alaska.
The French used vanilla to flavor French vanilla ice cream. Vanilla ice cream was introduced to the United States when Thomas Jefferson discovered the flavor in France and brought the recipe to the United States. [5] During the 1780s, Thomas Jefferson wrote his own recipe for vanilla ice cream. The recipe is housed at the Library of Congress. [7]
Alternately, it is often prepared and sold as butter vanilla-flavored ice cream with tiny flecks of butter toffee instead of chunks of Heath bar. Butterscotch [1] Butter pecan is a smooth vanilla ice cream with a slight buttery flavor, with pecans added. Cake batter [1] Chocolate; Chocolate chip - vanilla base, with chunks of solid chocolate ...
Cuisinart (/ ˈ k w iː z ɪ n ɑːr t / KWEE-zin-art) is an American kitchen appliance and cookware brand owned by Conair Corporation. Cuisinart was founded in 1971 by Carl Sontheimer and initially produced food processors, which were introduced at a food show in Chicago in 1973. [1] The name "Cuisinart" became synonymous with "food processor."
An icebox cake (also known as a chocolate ripple cake or log in Australia) is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator. The recipe for one particularly well-known version used to be printed on the back of boxes of thin and dark Nabisco Famous Chocolate Wafers. [1] [2]
Biscuit Tortoni is an ice cream made with eggs and heavy cream, often containing chopped cherries or topped with minced almonds or crumbled macaroons. It is believed to be named after an Italian café owner in Paris in the 18th century. [1] The dish has appeared on restaurant menus in the United States since 1899, [2] if not earlier.
Bisque (French pronunciation: ⓘ) is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. [1] It can be made from lobster, langoustine, crab, shrimp, or crawfish. The French bisque is one of the most popular seafood soups around the world.
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