Making ice cream at home without needing an ice cream maker is possible by using ice and salt together.
Is salt really necessary to make ice cream?
Yes. Salt lowers the freezing temperature of water. So your ice with salt together end up being colder than frozen ice cubes. This makes the ice cream freeze much faster than if you were just using ice cubes without the salt.
To make instant ice cream you’ll need to gather a few items:
4 trays of crushed ice cubes – approximately 1 Litre of ice cubes
90 mL coarse salt
1-3 L Ziplock bag
1-975 mL Ziplock bag
Instant Ice Cream
125 mL heavy cream
30 mL sugar
2 mL vanilla extract
50 mL fruit (chopped frozen fruit)
In a 3 L Ziplock bag, place both the salt and ice together.
In a 975 mL bag, place heavy cream, sugar, vanilla, and frozen fruit and seal completely.
Place the small bag inside the big bag.
Massage the bags together for 5-10 min. Wear oven mitts to prevent your hands from getting too cold.
Serve immediately. Recipe has enough ice cream for up to 2 people.
Dessert croissants can be made by using vanilla custard, chocolate, almond paste, and cream cheese with jam to create a sweet stuffed croissant.
You can stuff croissants right before baking, or after you’ve baked the croissants.
There is no need to make your own croissant dough until you’re ready to take on that task. Purchase croissant dough in the freezer aisle and thaw it out until it’s ready to be worked with.
It’s best to use freshly baked croissants that are flakey, buttery, and melt in your mouth.
Making croissants is quite the process! It’s about 3 days to make the croissant dough, but it’s worth all of the effort! You can also use store bought croissant dough if you want to.
The vanilla custard needs to be chilled prior to using, therefore it’s ideal to make the custard the day before you need to fill the croissants.
Once the croissants have been baked and cooled to room temperature, you’re ready to fill them with your custard using a piping bag fitted with a medium sized round tip.
Each side of the croissant needs to be filled with custard, so you can see 2 entry points to fill the croissants.
Press the piping tip as far into the croissant as possible, and begin piping the custard. The croissant will fill up, and then remove the piping tip from the croissant.
Repeat on the other side of the croissant.
Store vanilla custard stuffed croissants in the fridge, until you’re ready to serve them for dessert.
Chocolate Croissants
Chocolate croissants are made with rectangular cut croissant dough.
You can use semi-sweet chocolate for a more sweet flavor, or bittersweet chocolate if you don’t want a ton of sweetness for your stuffed chocolate dessert croissant.
Do not overfill the croissant with chocolate, or it will end up melted all over your pan.
You can use chocolate chips, or a bar of chocolate. The chocolate should be about 1 cm in diameter, and then should run the length of the croissant dough.
Cut the croissant dough into 2″ x 5″ sections to make chocolate croissants. Stretch the dough with your hands, and then arrange the chocolate on the short end of the croissant dough.
Begin rolling the dough, and end with the seam edge down.
Make an egg wash with 1 egg + 1 tsp water. Whisk together, and then brush the egg onto the croissants.
Let the dough proof on the counter for 2 hours.
Bake the croissants at 410 degrees for 7 min, then bake at 375 for 13 min. Or, follow the directions on the package if you’re making croissants with store bought dough.
Almond Stuffed Croissants
Almond stuffed croissants are made by using day old croissants. The croissants are cut in half, and then they are dipped in a sugar syrup on each side.
The croissants are stuffed with an almond paste made of almond flour, butter, sugar, salt, and eggs.
On the top of the croissant, the almond paste is spread with a knife, and then sliced almonds are sprinkled on top.
Almond croissants are baked in the oven, and can be served for dessert warm, right out of the oven.
Olive oil is one of the most commonly used oils for eating. It is the foundation of my different recipes. Extra virgin olive oil is best used for salads and pesto. If you want to be tasting olive oil, use extra virgin olive oil. If you don’t care about the flavor, you can use regular olive oil for cooking vegetables/meat, etc.
Use a small plate and pour 3-4 tbsp of olive oil on it. Add a bit of balsamic reduction on top of the oil. It should be about 1/3 balsamic reduction to olive oil ratio. Dip focaccia bread into the olive oil and balsamic reduction. Toast the bread just a bit before serving.
What type of breads are best for dipping in olive oil?
Focaccia bread
French bread
Baguette
Ciabatta
How to use olive oil for salad dressings?
Making salad dressing is simple to do when using extra virgin olive oil as your base.
Always air on the side of caution when adding vinegar to your salad dressing. Add it sparingly, otherwise it will be too powerful and will not taste sweet. It will be a more bitter, harsh flavor
Olive oil to Vinegar ratio is 3:1
Use red wine vinegar, white wine vinegar, or balsamic vinegar as your vinegar for your dressing
Add a few drops of lemon juice if desired
Pinch salt and pepper to taste
Other possible additions and combinations to try out: Dijon mustard, minced garlic, honey
What else can you make with olive oil?
Focaccia bread is made with infusing herbs into olive oil over heat. The smell of the infused oil will fill your kitchen. A small portion of the olive oil is then used within the bread dough. After the dough is done rising, the oil is used to oil the pan. The dough is then placed into the pan, dimpled with your fingers. After, the rest of the herb infused olive oil is placed on top of the dough. The oil will cover the dough completely, then it will bake and infuse into the dough. The dough will come out dry, with no remaining oil on top. The oil gives focaccia bread a moist, fresh, light bread texture that is perfect for dipping into more olive oil and balsamic reduction.
How to make focaccia bread with olive oil infused with herbs at home in only 2 hours.
Prep Time25 minutesmins
Active Time20 minutesmins
Rising Time1 hourhr20 minutesmins
Total Time2 hourshrs5 minutesmins
Course: Appetizer, Side Dish, Snack
Keyword: bread, focaccia bread
Yield: 10slices
Equipment
Oven
Saucepan
13" x 9" Pan
Materials
1/2cupolive oilextra virgin
2garlic clovesminced
1tspthymedried
1tsprosemarydried
1/4tspblack pepper
1cupwarm water(100-110 degrees F)
2 1/4tspinstant yeast
1/4tsphoney
2 1/2cupsflour
1/2tspsalt
pinchfinishing saltoptional
Instructions
In a small saucepan on low heat combine olive oil, garlic, thyme, rosemary and pepper. Cook for 5-10 min until fragrant stirring occasionally.
In a large glass bowl combine warm water, yeast, and honey. Let sit for 5 min until frothy.
Add the flour, salt and ¼ cup of the herb olive oil to the yeast mixture. Mix only until just combined and knead only 10-15 times. Don’t overwork the dough.
Cover the bowl with a towel and let sit for 1 hour to rise.
Preheat oven to 450 degrees F.
Pour 2 tbsp of the herbed oil into a 9×13’’ pan. Use a paper towel to spread the oil to the entire bottom of the pan, and into the corners. Transfer the risen dough to the baking pan and use your fingers to dimple the dough all over. Pour the remaining oil over the dough. Spread the oil all over using the back of a spoon.
Let rise for 20 min.
Add a sprinkle of finishing salt if desired.
Bake focaccia bread for 15-20 min. Let cool on a wire rack. Serve immediately or store in an airtight container. Place the container in the fridge to make it last longer. Best served the day of or use within 2 days.
Coconut ice cream is just about as rich and creamy as regular ice cream. Usually regular ice cream is made by tempering egg yolks, heavy cream and half and half.
Coconut milk ice cream doesn’t require any of that. It’s just as tasty and rich, with much less work.
When making coconut milk ice cream, you can pretty much add any extra flavoring you like:
lavender buds (cooking with coconut milk, then strain afterwards. Add food coloring if desired)
earl grey tea (steep for 3-4 min)
rose petals (cooking with coconut milk, then strain afterwards. Add food coloring if desired)
basil (cooking with coconut milk, then blend in a food processor afterwards. Add food coloring if desired)
espresso (add coffee into the coconut cream mixture when heating + 1 1/2 tsp vanilla extra when cooling to room temperature)
vanilla (add vanilla extract into the coconut cream mixture when it’s cooling at room temperature, before refrigerating)
raspberry/blackberry (add berries at the end, when the ice cream mixture is churning in the ice cream maker, or blend berries with coconut cream in a food processor)
chocolate (add 1/4 cup cocoa powder per 1 coconut milk can + 1/4 cup sugar/honey + 1 tsp vanilla extract)
caramel (add caramel when it’s churning to marble the caramel throughout the ice cream)
mint chocolate chip (2 tsp peppermint extract + 1/2 cup honey + 1 tsp vanilla extract [when cooling], add 3 ounces of shaved [use a potato peeler] dark chocolate when it’s churning the ice cream)
Does coconut milk taste coconuty
When you’re adding flavors to it – no. The flavor you’re adding to it will overpower the coconut taste. If you’re not adding any flavors, yes it will taste like coconut. But it’s a fairly neutral flavor that will not be too strong of a flavor
Is coconut milk ice cream dairy free
yes and it’s vegan!
What type of coconut milk should I use for ice cream
Use full fat coconut milk so it’s rich and creamy texture and smoothness comes through
What types of sweetener can you use with coconut milk ice cream
honey
sugar
maple syrup
How to make coconut ice cream
Freeze ice cream bowl for minimum 24 hours
Measure out your coconut milk (usually 1 or 2 cans) and add it to your medium saucepan over low-medium heat.
Add sugar/sweetner to your coconut milk.
Add tea/lavender/herbs/coffee to mixture. Cook on medium heat until mixture coats the back of a spoon (8-10 min).
Remove from heat. Add extracts once your mixture has started to cool down.
Add berries and puree with food processor (be careful not to keep it closed in due to the steam).
Chill the mixture for minimum 6 hours.
Churn the mixture in your ice cream maker for 15-20 min. (Add berries/caramel towards the end of the churning process)
Freeze mixture for 3-12 hours before serving in an airtight container.
Thaw for 10 min at room temperature before serving.
How to make roasted tomato bruschetta with fresh basil, restaurant style
Prep Time30 minutesmins
Active Time22 minutesmins
Total Time52 minutesmins
Course: Appetizer
Keyword: appetizer, bread, bruschetta
Yield: 2people
Materials
1pkgcherry tomatoes
1/4cupolive oilextra virgin
1/8tspsalt
Pinchpepper
1/2cupfresh basilcut into strips
1/2baguettesliced
1/4cupolive oilfor brushing bread
1garlic clovecut in half
1/4cupParmesan cheesegrated
Instructions
Place cherry tomatoes into a small bowl and drizzle olive oil on top. Add salt and pepper. Mix gently with a spoon until all the tomatoes are covered in oil.
On a baking sheet lined with parchment paper, place tomatoes evenly dispersed on the pan.
Bake at 400 degrees F for 20 min.
While the tomatoes are baking, slice half of the baguette. Brush each piece of baguette with olive oil on one side.
Once the tomatoes are finished baking, preheat the oven to broil on high.
Broil the bread for 1-2 min, watch carefully. Only toast them until your desired doneness.
Place the tomatoes into a small bowl and add fresh cut basil. Mix them together with a spoon.
After the bread has finished toasting, rub each piece of bread with the cut side of the garlic. This gives it just a hint of garlic flavor, without being overpowering.
Add tomato mixture onto the bread pieces.
Top with freshly grated parmesan cheese. Serve immediately.
Sweet basil has many uses in cooking, from appetizers to pizza and pasta, you’ll never run out of ideas to use it with! With it’s strong flavor, it spices up recipes with it’s aromatic fragrance.
Basil is used in pasta at the very end of making a pasta dish. Only the basil leaves are used in pasta. Cut off the stems and then place only the leaves into your dish.
When to put Basil into your Pasta Dish
Remove your pan from heat with your freshly made pasta sauce.
Add the basil and mix into the pasta.
Mix until it’s all wilted and shrunken in size.
This is when it will be releasing it’s flavors into the pasta.
The heat will penetrate the basil leaves and infuse it’s flavor into the pasta. Pasta is able to absorb flavors very well.
How to use Basil in Pesto for Pasta dishes
Basil can also be used to make fresh pesto. The fresh pesto can be used as a sauce for pasta.
Add in your vegetables – peppers and tomatoes for a delicious dinner idea.
Creamy pesto sauce is also an option for pasta.
To create a creamy pesto sauce begin by making a roux – ¼ cup butter + ¼ cup flour. Add 1 1/2 cups milk.
Mix together and add 2 tbsp pesto. Thicken with ⅓ cup freshly grated parmesan cheese.
Thai basil is a bit of a spicy herb that is mainly used in Thai, Vietnamese, Lao, and Cambodian cooking. If you’ve ever been to Southeast Asia, you’ll probably have eaten this herb in the local dishes they serve there. It’s a staple they use to create Thai red and green curries. Thai basil is usually served alongside Pho as a condiment, adding a bit of a licorice flavoring to the dish to season it how you like it.
Thai basil leaves add a hint of spice to Vietnamese rice paper wraps. Make your own wraps at home by adding fresh herbs, noodles, and shrimp. Dip them in hoisin sauce or red Thai chili sauce.
Vietnamese pork lettuce wraps are not for everyone. They are filled with a red serrano chili sauce making it extra spicy! If you’re up for a hot food adventure try using your Thai basil in the lettuce wraps for a spicy culinary experience.
Thinly sliced Thai basil can be added to many asian salads. Try making this Thai salad with peanut ginger dressing. This tasty Thai salad is filled with cabbage, carrots, peppers, and fresh herbs. Topped with roasted peanuts it will keep you full and satisfied.
Thai basil resists high heat more than sweet basil does. When added to stir fry’s it adds an aroma of spiciness to the dish. Try making spicy Thai basil chicken pad krapow gai served over rice.
Thai basil is much more spicy and resists heat more than sweet basil. It’s a great addition to salads, lettuce wraps, stir fry’s, and rice paper wraps.
Basil is a such a fragrant herb that adds incredible flavor to everything from appetizers to dinner ideas.
Recipe Ideas for using Basil that are not Pesto
Margarita Pizza
Prosciutto Pizza
Garlic pasta with cherry tomatoes and fresh basil
Prosciutto appetizer with apples
Bruschetta
Basil is such a great addition to pizza! Even if you’re not making a margarita pizza, adding basil to your favorite pizza will give it a delicious favoring!
Prosciutto pizza with fresh basil, grilled nectarines, and balsamic reduction Margarita pizza
Any easy way to spice up your favorite pasta dish is to add basil. Try making this garlic pasta dish topped with fresh basil and cherry tomatoes. The flavor of the basil really comes out in it!
There are a ton of appetizer recipes to try with fresh basil.
Here are 2 of my favorite basil appetizer recipes.
How to make roasted tomato bruschetta with fresh basil, restaurant style
Prep Time30 minutesmins
Active Time22 minutesmins
Total Time52 minutesmins
Course: Appetizer
Keyword: appetizer, bread, bruschetta
Yield: 2people
Materials
1pkgcherry tomatoes
1/4cupolive oilextra virgin
1/8tspsalt
Pinchpepper
1/2cupfresh basilcut into strips
1/2baguettesliced
1/4cupolive oilfor brushing bread
1garlic clovecut in half
1/4cupParmesan cheesegrated
Instructions
Place cherry tomatoes into a small bowl and drizzle olive oil on top. Add salt and pepper. Mix gently with a spoon until all the tomatoes are covered in oil.
On a baking sheet lined with parchment paper, place tomatoes evenly dispersed on the pan.
Bake at 400 degrees F for 20 min.
While the tomatoes are baking, slice half of the baguette. Brush each piece of baguette with olive oil on one side.
Once the tomatoes are finished baking, preheat the oven to broil on high.
Broil the bread for 1-2 min, watch carefully. Only toast them until your desired doneness.
Place the tomatoes into a small bowl and add fresh cut basil. Mix them together with a spoon.
After the bread has finished toasting, rub each piece of bread with the cut side of the garlic. This gives it just a hint of garlic flavor, without being overpowering.
Add tomato mixture onto the bread pieces.
Top with freshly grated parmesan cheese. Serve immediately.
The size of a macaron tip you want to use is a ½” tip.
How to use the tip to pipe macarons?
Place the ½” tip into a large piping bag. Feed it down the bag until it’s at the end.
Make a mark on the bag where you should be cutting. This will be in the middle of the metal tip.
Put the tip a bit further back into the bag so you can easily cut it.
Cut the bag.
Put the tip back to its proper area at the end of the bag.
Twist the bag and fold the tip under.
Then place the bag into a glass so it’s ready for you to put the macaron batter in. By twisting the bag, the batter doesn’t fall through the bag as you’re trying to add the batter to it.
Once you have the batter all in the bag, twist the top of the bag to close it.
Lift the bag up and out of the glass.
Use your fingers to gently press the bag and pipe the macarons.
Let the macarons dry for 30 min. Bake the macarons for the required time in your recipe.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
