Download Ice Cream BETTER
Camilla Chanler
Baker and Bruce tried to put aside their differences for the good of Baker's new trio, which he envisioned as collaborative, with each of the members contributing to music and lyrics. The band was named "Cream", as Clapton, Bruce, and Baker were already considered the "cream of the crop" amongst blues and jazz musicians in the exploding British music scene. Initially, the group were referred to and billed as "The Cream", but starting officially with its first record releases, the trio came to be known as "Cream".[15] Despite this, the band was referred to as "The Cream" on several occasions by promoters and disc jockeys, and even on occasion by the band members themselves. Before deciding upon "Cream", the band considered calling themselves "Sweet 'n' Sour Rock 'n' Roll".[7] Of the trio, Clapton had the biggest reputation in England; however, he was unknown in the US, having left the Yardbirds before "For Your Love" hit the American Top Ten.[12]
Well, drat! I just used up my sour cream in another recipe and was feeling great about that and now I want to make these. You said that it replaced buttermilk in a previous version. Could I use buttermilk? If so, how much? Thanks!
How easy this recipe is. Started at 9:30 and enjoying them at lunch time with a bowl of soup. Made half with butter melted with lots of cloves minced garlic, herbs & seasoning, then quarter of dough plain with just salted butter, last quarter melted butter, sugar & cinnamon, delicious spread with sweetened cream cheese. Pure bliss, thank you X
any suggestions for making this non-dairy if needed? Cocoanut oil instead of butter? Skip the sour cream altogether or replace with a bean alternative? Or is this a situation where finding a different recipe is the way to go?
Taste: Perfect mixture of sweet and tangy, with tons of vanilla flavor. Not as sickeningly sweet as some bakeries and grocery stores!
Texture: Ultra smooth, creamy, and luscious.
Ease: Super duper easy, and can be made ahead of time!
Pros: Instantly amplifies pretty much any cake, cupcake, or other dessert.
Cons: None!!
Would I make this again? This is a component of many of my favorite recipes on the site ?
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-high speed until very light, creamy, and smooth. On low speed, gradually add in the sugar and beat until fluffy. If you need a stiffer consistency for decorative piping, add more powdered sugar.
can I add pineapple juice to cream cheese frosting what would be the correct amount? and the same for a homemade cake if I were to use juice from the pineapples in a can how much same with some lemon juice and a little jar or bottle how much would I use of that in the Frosty see how I get over
Preheat the oven to 425F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream.)
Wow. These look much easier than my baking powder biscuits, which are not hard but still involve cutting in shortening or butter. I love biscuits and it is definitely comfort food season, so I will have to add these to my list (with strawberries and a bit of whipped cream)!
I just made cream biscuits to have with dinner. I used the recipe from Williams-Sonama, so good. The recipe is really easy. Whisk together 2-1/2 cups flour, 1 tbs. baking powder, 1 tps. salt, 2 tbs. sugar. then all at once add 2-1/2 cups heavy cream and mix until there are no lumps. drop 1/4 cup size dollops of batter onto an ungreaded cookie sheet and bake for about 15 minutes in a preheated 425 degree oven.
I made these (joy of cooking recipe) earlier this summer for strawberry shortcake AND THEY WERE RIDICULOUS. I was so pleased with them and was telling my grandmother about it, and she said oh when I was growing up we had cream biscuits all the time because we had so much cream on the farm. how she must have suffered.
just made them for an afternoon snack, and boy did they hit the spot! and so easy, especially as i used cling film instead of a floured surface, which made cleanup a snap. what a great way to use up the leftover cream from my failure to make caramels!
I just made these for Thanksgiving (not having made biscuits ever before) and they were amazing. I used heavy whipping cream, probably 1-1/4 and a few TB. I had trouble dipping them into butter and, lacking a pastry brush, I just spooned a little bit on each one and used the back of the spoon to swirl it around the top. Worked great! Deb, I also just made your chocolate pudding pie for Thanksgiving dessert (being among pumpkin pie dislikers) and it was ah.may.zing.
These are delicious! but! use the cream please! i tried them with milk, and ofcourse it was too watery, so i had to add a lot of extra flour and then the baking powder and salt and sugar were off. they tasted ok (but warm bread allways does!), but, u know just use cream!
Deb, I just made these biscuits for breakfast. We are away vacationing at a beach house. I was limited on the ingredients I had to work with but had everything I needed to make these biscuits. They are light, and creamy tasting. Perfect with nothing more than a light schmear of butter. Will definitely be making them again.
For those who are asking about buttermilk: substitute sour cream for some or all of the cream. You should add a little baking soda to the dry ingredients if you do this; it balances the acidity of the sour cream. I use a good pinch if replacing half the fresh cream, two good pinches if replacing all of it. (Buttermilk recipes should call for this, too, so if you want to be more scientific you can take the quantity of soda from a buttermilk biscuit recipe of comparable yield.)
These cream biscuits came out very tender and fragrant. A bit too soft in texture for my preference. I was surprised how heavy they sat on the stomach. Seemed much more heavy than buttermilk biscuits.
My daughter and I wanted to make quick and easy biscuits and this recipe definitely delivered. They turned out rich, light, buttery, and delicious. My husband asked how much butter we put into the dough and of course our answer was NONE! The only butter we used is to brush the tops before baking.
We were short on heavy cream so we used 1/2 heavy cream + 1 cup buttermilk + half and half. We made the dough by feel so we added a splash of half and half to make a softer dough. With a 2.5 inch pastry cutter we made 12 biscuits. We used these fresh for eggs benedict. They also taste wonderful reheated in our toaster oven with a bit of butter and jam.
This recipe was a joy. Thank you so much for publishing it. A big hug and a thank you from L.A.
When I was finalizing the recipes in The Perfect Scoop, I wrote too many recipes and needed to make room for all the other stuff that goes into a cookbook. Although I did include a favorite recipe for Pear Caramel Ice Cream, which gets its smooth richness from caramelized pears, I decided since my first book had a great recipe for Caramel Ice Cream (that book was re-released as Ready for Dessert), I figured that recipe would suffice for caramel ice cream fans.
This is definitely my favourite ice cream flavour of all time. But I can distinctly remember eating Salt Water Taffy ice cream at Baskin Robbins in 1965, which must have been pretty much the same thing, so I wonder why people are surprised by salt in ice cream?
David- this is by far one of the most delicious things I have ever made. The recipe is divine. It spoils me from enjoying any fake caramel ice cream anywher, ever!
It is so high in calories though that I have to employ all sorts of deterrents to eating too much!!!
I have actually been thinking of making it recently, and I am afraid to put my ice cream maker in the freezer!!
Thanks! Sarah
David, made this for the first time recently using the old recipe and I may never make any other flavor!! It is amazing. I always know that your recipes turnout perfectly! The Perfect Scoop is my ice cream bible!
citlalnahuac: I read that and it seems faster to caramelize the sugar to a liquid form for ice cream, as I did, than the several hours (2 to 4 hours) of baking to caramelize the sugar in an oven. That sugar might be good in cookies or cakes, though, where dry sugar is better.
One of my favorite summertime memories was having Mint Chip Ice Cream back when I grew up in New England, which we ate outside and had ordered from a window at our local dairy. Even though the ice cream was freshly made, they made sure it bright-bright-green, so we knew we were eating mint, I suppose.
I loved writing my ice cream book, The Perfect Scoop because when I worked in the restaurant kitchen, my very favorite thing to do was to make ice cream. I found ice cream to be a perfect backdrop for playing around with a whole bunch of flavors, not just chocolate and vanilla. And it seems everyone loves ice cream, including me.
Dear David.
if your recipe works out to be as delicious as it looks, I will be forever grateful to you.
You might have just ended a life long quest for the perfect Mint chocolate chip Ice cream recipe!!!!! I will try it as soon as the sun is giving summer in germany a chance!
Merci
Gaby
Outstanding! My heart skipped a beat when I saw the title of the post. Mint Chip ice cream is without a doubt my favourite ice cream. Whenever we visit the ice cream shop I am always trying to force myself into trying a different flavour but I always seem to leave the shop with my old standby. I will be trying this recipe this weekend!
I remember green ice-dream as a child, but I somehow think the green was superficial. I want to make this ice-cream, even if it is just to sit on the porch and take a trip down memory lane. Thank you!
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