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Sour Cream Ice Cream Time: 20 minutes, plus 4 hours' refrigeration and 2 hours' freezing 1/2 cup sugar 2 cups whole-milk sour cream 1 cup low-fat yogurt Fresh berries (optional). 1.
SAUTÉED CHERRIES WITH ICE CREAM Time: 20 minutes About 2 pounds cherries 2 tablespoons sweet butter 1/4 cup sugar, or to taste Tiny pinch salt 1 pint vanilla ice cream.
EASY BLENDER BORSCHT WITH HORSERADISH CREAM Time: 10 minutes 1 cup crème fraîche or sour cream 2 teaspoons prepared horseradish Salt and pepper to taste 2 packages (250 grams) cooked, peeled beets 1 small red onion, peeled and quartered 1 can (14 ounces) chicken broth 1 cup ice cubes 1 tablespoon fresh lemon juice, or to taste 1 tablespoon chopped fresh dill. 1.
Gingersnap Ice Cream Time: 30 minutes, plus 4 hours' refrigeration and 2 hours' freezing 2 cups heavy cream 2 ounces ginger, peeled and grated 1/4 teaspoon salt 2 large egg yolks 1/2 cup sugar 1 cup whole milk 1 1/2 ounces gingersnap cookies (about 8 2-inch rounds), coarsely crushed.
PASTRY CREAM Time: 10 minutes plus cooling 2 cups whole milk 1 plump, moist vanilla bean, split lengthwise, pulp scraped out 6 large egg yolks 1/2 cup sugar 1/3 cup cornstarch, sifted 3 1/2 tablespoons unsalted butter, softened.
ROSE WATER CREAM Time: 15 minutes, plus 4 hours' firming 3 cups heavy cream Pinch salt 2 teaspoons gelatin 1/4 cup sugar 1 1/2 teaspoons rose water Red currant sauce (see recipe). 1. Pour 1 cup cream and salt into a small heavy saucepan, sprinkle gelatin over surface and soften 10 minutes without stirring.
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