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Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests.
Heat the milk, cream, and 1/2 cup sugar in a 2-quart saucepan, until the sugar dissolves and the milk starts to simmer. Add the cocoa powder and chocolate and whisk until smooth.
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar ...
In a saucepan, heat the milk and lemon peel to a simmer then turn off the heat and allow to infuse 10 minutes. Meanwhile, whisk the yolks with the sugar and salt till very light in color and fluffy.
Gelato made easy! Check out Food Network's most popular gelato recipes to round out your recipe box.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use. Recipe courtesy Raymond D' Ottavio at Aunt Lena's Creamery in Chandler, AZ
Churn the gelato in a gelato/ice cream maker, following manufacturer's instructions. Fold in desired mix-ins once the gelato has finished spinning in the machine. Transfer to a container and ...
In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up. Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan.
Place the pistachios and 2/3 cup sugar in a blender or food processor. Pulse until the pistachios are a fine powder. Add 1/2 cup milk and pulse until the mixture is thick and smooth like a paste.
To make the milk chocolate sauce: Combine the cream and honey in a small heavy saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate.