...and process until smooth. Add yogurt and pulse until combined. Fill the cylinder of an ice cream maker two-thirds full and freeze according to the manufacturer’s direction. (Refrigerate any remaining...Read More

...let the mixture cool. Add the passionfruit puree to the syrup. Fold in whipped egg white into the fruit syrup mixture and pour into the freezing bowl of the ice...Read More

...strawberry purée with the hibiscus syrup. Strain the mixture through a fine mesh strainer. Fill popsicle molds, add sticks, and freeze. SOURCE: Recipe from Kendra Baker, The Penny Ice Creamery...Read More

...Grated zest of 2 lemons 8 large egg yolks Whipped Cream 2 cups heavy cream 1/2 teaspoon vanilla extract 1/4 cup confectioners’ sugar METHOD: Heat the oven to 325°F. To...Read More

...on the cream mixture to prevent a film from forming) and refrigerate for 2 hours. Just before serving, whip heavy cream and fold it into the cream mixture. To Assemble:...Read More

You can make this vegan version of “cream” to use in recipes that call for cream. There are many versions with coconut cream, tofu, soymilk, etc., but this recipe works...Read More

...cream. If it seems like there is not enough liquid to form a sauce with all the mushrooms in the pan, add the rest of the cream, and bring to...Read More

A simple, fall dessert — for a stunning presentation, plate with a dollop of whipped cream or a small scoop of vanilla ice cream. These baked pears are equally good...Read More

Here’s a light, refreshing fruit dessert using sweet, ripe strawberries that is easily made ahead – perfect for summertime. We discovered this recipe in an old Cooking Light magazine, and...Read More

...or juice 1/2 teaspoon fresh minced rosemary 6-8 oz heavy whipping cream** Salt and fresh ground pepper to taste Butter or neutral-flavored oil as needed METHOD: Heat the oven to...Read More