Ice Cream Dee Lites is rated 4. Even with the problem, I highly enjoyed playing it and recommend it unconditionally. Date published: Rated 4 out of 5 by ericsusandavid from Quirky, fun game Simplistic, stylized, amusing graphics.
Game play is on the slow side. There's some strategy involved, enough to make it interesting. You have to try it out to see if it's your kind of game. I wasn't sure at first I'm pretty selective about games and don't purchase many , but then I ended up buying it. The Big Fish Guarantee: Quality tested and virus free. No ads, no adware, no spyware. Get the latest games, special offers, and more!
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Thanks for submitting the review below. Sign in or create an account. Pour into metal bowl and cool. Stir in vanilla and heavy cream. Freeze for 4 hours. Cut off top of each juice drink box and place on a baking sheet in freezer. Place the chopped chocolate, cherries and almonds on baking sheet in freezer.
Cover and process until slushy. Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes, filling to the top. Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours more. Chocolate Chunksicles 42 Add milk and sugar. Cook over medium heat, stirring constantly, just until gelatine and sugar are dissolved. Remove from heat; add syrup. Cool for 10 minutes. Chill thoroughly. Freeze in an ice cream freezer according to manufacturer's directions.
Makes 1 quart. Chocolate Ice Cream 43 Cook and stir over low heat until the chocolate and marshmallows melt. Remove from heat; chill thoroughly. Fold into cold chocolate mixture until well blended. Freeze in ice cube tray; do not stir. Chocolate Mallow Ice Cream 44 Pour into large bowl. Whisk yolks and sugar in medium bowl. Gradually whisk cream mixture into yolks. Return mixture to saucepan and stir over medium low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil.
Gradually whisk custard into chocolate. Whisk in malted milk and vanilla extract custard may appear grainy. Press plastic wrap on surface of custard and refrigerate until cold. Top with a scoop. Place each cone ice cream side up in a glass and freeze until really firm. Place nuts on a plate. Place chocolate in medium metal bowl. Place bowl over pot of barely simmering water and stir until chocolate melts. Remove bowl from over water. Mix oil into chocolate.
Let chocolate stand until cool but still liquid. Dip ice cream end of one cone into chocolate rotating to coat completely and tilting bowl if necessary.
Hold cone until chocolate is almost set, about 10 seconds. Immediately roll bottom half into nuts, freeze again. Repeat and enjoy. Chocolate Malted Ice Cream 45 Place jimmies on plate. Use a wide pastry brush to brush inside of one cone with chocolate mixture to coat. Hold cone over a plate of sprinkles, and use fingers to sprinkle the sprinkles over chocolate edge to cover. Stand cone upright in freezer, to harden chocolate place pointed end of cone into freezer rack grid or lean cone against something.
Repeat with remaining cones. Chocolate Painted Waffle Cones 46 Stirring constantly, bring to a boil and cook for 1 minute. Place chocolate chips in a blender or food processor, and with the motor running, pour the hot syrup over and blend until smooth. Beat in egg yolks and rum and cool slightly. Sprinkle with toasted almonds.
To serve, remove from freezer at least 5 minutes before serving. Chocolate Rum Ice Cream 47 Chocolate Rum Raisin Ice Cream 48 Chocolate Sorbet Makes about 3 cups. Stir until sugar dissolves. Whisk in cocoa and bring mixture to a simmer. Simmer for 3 minutes, stirring constantly. Remove from heat and pour through a fine strainer into a bowl. Chill in refrigerator for 2 hours.
Stir the cool mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufacturer's instructions. When finished, sorbet will be soft but ready to eat. Chocolate Sorbet 49 Stir until smooth and remove from heat. Put eggs and sugar in a bowl and beat together until thick and light.
In another bowl, whip the cream and yogurt together until soft peaks are formed, then fold into the egg mixture. Stir peppermint oil and few drops of green food coloring into the remaining mixture. Place chocolate mixture into a container, cover and place in freezer for about 1 hour.
Put peppermint mixture in refrigerator. Swirl the peppermint mixture through the chocolate to give a rippled effect, then freeze until firm. About 30 minutes before serving, transfer ice cream to the refrigerator. Serves 8. Mix together egg yolks, sugar, salt and cinnamon in the top of a double boiler; set over simmering water.
Whisk over low heat until mixture is slightly thickened and smooth, about 10 minutes. Remove from heat and let cool completely. Process ice cream in ice cream machine, adding ginger when mixture is slushy.
Cook over low heat, stirring constantly, until mixture is smooth and the sugar dissolved. Set syrup aside. In top of double boiler scald milk. Stir in remaining sugar until it is dissolved and pour mixture slowly over egg, beating constantly. Return mixture to top of double boiler and cook over hot water until it thickens slightly. Chill and stir in cinnamon syrup. Freeze in electric freezer. Cinnamon Ice Cream 52 Put egg yolks with the syrup into a bowl and beat until thick.
Beat in the hot milk and butter. Return the mixture to the rinsed pan and cook over low heat until the custard thickens, stirring constantly — do not allow it to boil. Remove from the heat and add vanilla extract and coconut and let cool, stirring occasionally. Cover and freeze until firm, beating twice at hourly intervals.
About 40 minutes before serving time, transfer the ice cream to the refrigerator. Serve each portion decorated with a sprinkling of toasted coconut. Coconut Ice Cream 53 If you are adding cherries, do so now. Freeze the mixture in an ice cream maker, according the the manufacturer's instructions. Transfer sorbet to an airtight container and put in freezer to harden.
Transfer to serving bowls and garnish with fresh fruit. Makes about 1 pint. Coconut Lime Sorbet 54 Scald the cream with the coffee beans and pour onto the yolks and sugar, stirring until combined. Pour back into the saucepan and stir over a low heat until the mixture thickens and coats the back of a spoon.
Allow the mixture to cool leaving the whole beans in the custard. Allow to stand covered in the refrigerator overnight at least. A couple of days is better. Strain the mixture and transfer to ice cream maker.
Process according to manufacturer's instructions. Coffee Bean Ice Cream 55 In ice cream freezer container, combine all ingredients; mix well. Coffee Brickle Ice Cream 56 Cook for 15 minutes, stirring occasionally, until slightly thickened. Remove from heat; stir in vanilla extract and let cool before chilling in the refrigerator. Whip cream until soft peaks form, then fold into the coffee mixture. About 15 minutes before serving, transfer the ice cream to the refrigerator.
Coffee Ice Cream 57 Cover and leave for 5 minutes. Bring to simmering point, cook for 5 minutes, turn off the heat and leave for 5 minutes.
Bring to simmering point again and cook for 5 minutes. Let cool. Cranberry Ice Cream 58 Stir constantly and cook until thick. Pour into ice cream make can. Add half and half and condensed milk.
Finish filling with milk and freeze according to ice cream maker's instructions. Makes 2 gallons. Heat milk, but do not boil. Remove from heat, and add gelatine, sugar, vanilla extract and salt. Cool and add ice cream. Chill 5 to 6 hours. Process as per manufacturer's instructions. Dairy Cream Ice Cream 60 Simmer 4 minutes without stirring; set aside. In a small bowl, beat eggs until blended. Stir egg mixture into remaining chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute.
Cool to lukewarm. Dark Fudge Ice Cream 61 Put egg yolks and sugar in a bowl and beat until light. Heat milk to simmering point in a saucepan then stir into egg yolks. Return the mixture to the rinsed pan and cook over low heat, stirring constantly, until thickened. Cool, stirring occasionally.
Process cottage cheese, lemon zest and juice and rum strained from the dates together in a blender or food processor until smooth then mix with the custard.
Turn into a bowl, beat well, then fold in whipped cream, dates and ginger. Whip egg whites in a bowl until stiff but not dry and fold into fruit mixture. Spoon mixture back into container. Date Ice Cream 62 This takes about 10 minutes. Remove from heat and gradually stir in vanilla extract and 4 tablespoons water. Let sit until completely cold. Pour the cream into a bowl and whip until soft peaks form, then fold into the chocolate mixture.
Easy Chocolate Ice Cream 63 Stir together the citrus juice and sugar until mixture is fully liquid sugar needn't be completely dissolved. In batches, if necessary, puree melon with the sugar mixture and any liquid from dicing. A blender is best for this; if using a food processor, keep at it a while, scraping and stirring occasionally, to produce a puree, not just chopped melon.
Taste and add sugar if necessary. Freeze in ice cream freezer following manufacturer's directions for sorbet. If you don't have an ice cream freezer, pour mixture into shallow bowl and freeze 3 hours or until firm, then scoop into a mixer bowl and beat with an electric mixer about 10 seconds.
Easy Melon Ice 64 Stir in sugar and rum or Kirsch to taste; stir in cream if desired. Pour into a metal dish and freeze for several hours. Sherbet should be soft and smooth when served.
Easy Pineapple Sherbet 65 Scrape in seeds from vanilla bean. Add bean. Bring to simmer. Whisk egg yolks and sugar in large bowl to blend. Gradually whisk in hot cream mixture. Return mixture to saucepan. Mix in rum and nutmeg. Process mixture in ice cream maker according to manufacturer's instructions. Transfer to container and freeze. Can be made 4 days ahead. Keep frozen. Add brown sugar, cream and corn syrup.
Boil 1 minute. Mix in rum. Cool slightly. Can be made 1 day ahead. Cover and refrigerate. Rewarm before using. Scoop ice cream into bowls. Spoon warm sauce over ice cream. Freeze as per manufacturer's instructions. English Toffee Ice Cream 67 Combine all ingredients in a pitcher.
Pour into 8 pop molds. Insert sticks and freeze for 3 to 4 hours or until solid. Makes 8 servings. Raspberry Mocha Pops Blend mixture with 1 cup raspberry sorbet until smooth. Drop 3 fresh or frozen raspberries into mold, then add mocha mixture. Orange Mocha Pops Omit milk and vanilla extract.
Blend mixture and pour into molds. Sprinkle toasted, shredded coconut into molds before pouring in the mixture.
Thai Mocha Pops Replace sugar and milk with 6 tablespoons sweetened condensed milk. Espresso Frozen Pops 68 Fig Ice Cream This is an old Louisiana recipe. Cook to the thread stage degrees F. Pour syrup slowly over egg whites, beating constantly until mixture is thick and smooth. Fold in figs and milk. Makes 3 quarts. Fig Ice Cream 69 Makes 4 quarts. First Prize Ice Cream 70 Stir in gelatin mixture until dissolved.
Add sugar, salt and remaining 1 cup milk. Beat eggs on high speed of mixer for 5 minutes. Pete FL. View Menu. Join Our Mailing List. Daddies Donuts and Delites Menu. Online Order coming soon. Monday Closed. Tuesday AM - PM. Wednesday AM - PM. Thursday AM - PM. Friday AM - PM. Saturday AM - PM.
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