165298 homemade without heavy cream Recipes

heavy cream, whole milk, vanilla bean, cinnamon sticks, granulated sugar, egg yolks

strawberries, eggs, sugar, half-and-half, vanilla extract, heavy cream

heavy whipping cream, half-and-half cream, sugar, vanilla extract

heavy whipping cream, canned pumpkin, brown sugar, ground ginger, ground cinnamon, vanilla extract, salt

ripe peaches, peeled, pitted and chopped, water, peach nectar, sugar, sour cream, heavy cream, vanilla extract, lemon juice, praline pecan sauce , recipe follows, chopped pecans, light brown sugar, light corn syrup, butter, melted, salt, vanilla extract

heavy cream (1 litre, the best quality , and highest butterfat you can find) or 4 cups double cream (1 litre, the best quality, and highest butterfat you can find), plain yogurt (80ml, check the ingredients to make sure these do not contain any gums or stabilizers) or 1/3 cup creme fraiche (80ml, check the ingredients to make sure these do not contain any gums or stabilizers) or 1/3 cup buttermilk (80ml, check the ingredients to make sure these do not contain any gums or stabilizers), ice, salt, to taste (flaky fleur de sel or maldon salt is great)

heavy cream, sour cream, coarse sea salt, fresh ground black pepper

egg yolks, condensed milk, vanilla extract, chocolate sandwich cookies, coarsely crushed, heavy cream , whipped

irish whiskey, heavy cream, sweetened condensed milk, instant coffee granules, vanilla extract, almond extract

cream cheese, mascarpone cheese, creme fraiche, eggs, sugar, amarula cream liqueur, peanut brittle

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

egg yolks, condensed milk, vanilla, oreo cookies, crushed (more if desired), heavy cream , whipped

ripe peaches, peeled, pitted and chopped, water, peach nectar, sugar, sour cream, heavy cream, vanilla, lemon juice

cream cheese, frozen cut spinach, rich homemade chicken stock (make before the day that you make your soup), heavy cream, artichoke hearts (drain and squeeze most of the juice out of the artichokes and cut in 1/4 or just pull them apart), minced garlic, black pepper, white salt, a yellow onion, chopped

egg yolks, condensed milk, vanilla extract, chocolate sandwich style cookies, coarsely crushed, heavy cream , whipped

heavy cream, sour cream, coarse sea salt, freshly ground black pepper