Best 2 Comfort And Cream Recipes

COMFORT AND CREAM

Comfort and Cream image

Make and share this Comfort and Cream recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 ounces Southern Comfort
2 ounces irish cream
chocolate, grated (optional)

Steps:

Combine ingredients with ice in a shaker. Shake well and strain into a short glass or leave over ice.
Optional garnish: sprinkle with shaved chocolate or chocolate sprinkles. Also great rimmed with chocolate syrup!

Nutrition Facts : Calories 123, Sodium 0.4

MAGIC ICE CREAM

Magic Ice Cream image

If you've ever tried the Internet-famous no-churn ice cream recipe, think of this as the next level of kitchen magic. Just grab a packet of gelatin-you pick the flavor, although I'm partial to strawberry-mix in some milk, fold in whipped cream and freeze overnight. The result: a refreshing frozen treat that's like a mashup of ice cream and sorbet. An easy project for little helpers, it's a perfect summertime, or anytime, dessert!

Provided by Food Network Kitchen

Categories dessert

Time 5h10m

Yield 8 servings

Number Of Ingredients 6

Ingredients

One 3-ounce package gelatin, such as Jell-O, in any flavor
1 cup sugar
1/2 cup boiling water
3 cups whole milk
1 cup heavy cream
1 teaspoon pure vanilla extract

Steps:

Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture).
Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve.

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