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3 answers

Here's an old cub scout trick.

2007-09-20 02:31:12 · answer #1 · answered by Ralfcoder 7 · 1 0

It really is not the recipe that makes using an ice cream maker unnecessary, it is the technique you use to freeze it.

Chill your mixture in the refrigerator in a covered bowl, then pour it into clean ice cube trays without the ice cube dividers .....cover each tray with cling film and put into the freezer .....every half hour, stir the mixture with a fork to break up the crystals....they will form on the outside of the tray first: push that to the middle of the mixture and let the softer parts go to the outsides of the tray (don't foreget to stir up the bottom) .... you will probably need to do this four times .....when it is all frozen to your liking, pack it into a suitable air-tight container and leave in the freezer // certainly is an inexpensive technique!

For good recipes, you might check
www.williams-sonoma.com

2007-09-20 02:48:11 · answer #2 · answered by Anonymous · 1 0

Look for Jamie Oliver's recipe for semifreddo, it's lovely and really easy!

2007-09-20 02:42:52 · answer #3 · answered by jess b 4 · 1 0

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