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    You are in: Home / Cookbooks / I Scream, You Scream...
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    99 recipes in

    I Scream, You Scream...

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    Carrot cake is one of the best cake flavours...well at least after chocolate. :) I took my love for carrot cake and my love for ice cream to create the perfect combo...carrot cake ice cream! To make the ice cream a little lighter, use 1 1/2 cups skim or 2% evaporated milk instead of heavy cream or half and half. This makes the ice cream not quite as creamy, but (at least when made in an ice cream maker) it does not freeze solid like some low fat homemade ice creams. An ice cream maker is optional for this recipe.-----Recipe made by me for RSC #10!

    Recipe #243299

    The best way to capture the elusive flavour of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Prep is 2hrs 15 mins which is almost all chill time. Freezing time is however long it takes for your ice cream maker to freeze it.

    Recipe #210584

    I saw someone talking about fig ice cream so I asked my home economist mother if she had a recipe and here it is. ***This is for a 4 quart ice cream freezer.*** I "guessestimated" on the freezing time being 1 hour.

    Recipe #248409

    When I was growing up my mom used to make a pineapple sherbet & freeze it in long metal trays used for making ice cubes. This recipe approximates her recipe of years ago. Preparation time does not include the time it takes to partially freeze & refreeze the sherbet.

    Recipe #211827

    2 Reviews |  By Bev

    This makes a very rich and creamy chocolate ice cream. Be sure for best flavor, to use a premium, high quality chocolate. If you do not like the bitter taste of the chocolate, be sure to add extra sugar (you can add up to 1 full cup). The Cook Time reflects freezing. Note: To make Belgian chocolate ice cream, stir in 1/4 cup rum or 1 tsp rum extract and 1/2 cup chopped hazelnuts. To make Mandarin Chocolate ice cream, add 1 TBS grated orange rind and 1/2 tsp orange extract or 2 TBS orange liqueur.

    Recipe #231528

    This is delicious! I couldn't locate Key Limes or Key Lime Juice. Regular fresh limes worked fine. It's from Bon Appetite.

    Recipe #174413

    You can peel or not peel the peaches. Without the peel, the texture will be smooth and pure yellow. With the peel, the sorbet will have more texture and tiny flecks of pink.

    Recipe #173714

    This recipe is from the ezine Cooks of the World. I like it because the ingredients are easy to find and inexpensive. When my daughter went to camp last year, they served sorbet which she liked. The store-bought variety is expensive (nearly $5 for one litre) so it is nice to know a cheaper version exists.

    Recipe #113838

    6 Reviews |  By Bev

    After doing a thorough search for the perfect blueberry sorbet recipe, I discovered this one by Emeril Lagasse. Simple and perfect. I hope you enjoy it! (**Cooking time is approximate cooling and freezing time)

    Recipe #181933

    This is really, really good with apple crisp or pie. You'll need an ice cream maker to prepare this recipe.

    Recipe #176282

    3 Reviews |  By Kree

    Peaches and Amaretto in a sorbet... yum. This is an easy recipe that doesn't require an ice cream maker. As a bonus, it's completely fat free! It's from Peach Perfect by Sherri Eldridge. Cooking time includes freezing time.

    Recipe #135718

    While stationed in Germany, there was a little Italian Ice Cream Shop we loved to go to that served spaghetti ice. Basically it's vanilla ice cream, extruded through a press to resemble pasta noodles, topped with strawberry sauce (the spaghetti sauce), and sprinkled with a little coconut (the parmesan cheese). To make this, you need a ricer--a two handled press to extrude the ice-cream through. There is something about that process that makes the ice cream taste different--sort of like what Diary Queen does to their soft-serve ice cream. Serve this to guest after a nice Italian dinner--they will be so impressed.

    Recipe #160121

    From the Epicurious website.

    Recipe #158515

    I like to serve this as a special version of an Asian dessert, "chendol". I add a teaspoon of sweetened red beans, palm sugar syrup and green "chendol" to each serving.

    Recipe #155598

    Adapted from Gourmet Magazine. I haven't tried it yet so let me know how it is...

    Recipe #57717

    1 Reviews |  By ellie_

    This pretty sorbet which I haven't made yet, uses both violets and lavender from the garden is posted per recipe request for ways of using lavender. Recipe source is Edible Flowers, Desserts and Drinks reprinted in the local newspaper. Prep time includes standing time and steeping time. Cook time is stove-top cooking time (divided among tasks). Time does not include time to freeze in ice-cream maker or freezer.

    Recipe #62681

    A pretty way to punch things up between courses, or to serve for dessert.

    Recipe #82983

    Top ice cream and fresh fruit with a versatile sweet dessert sauce but also use it as a topping for pancakes or waffles in the morning. This sauce is very rich but is so delicious.

    Recipe #145329

    84 Reviews |  By Dee514

    Posted by request. Recipe is from the recipe book that came with my ice cream machine. Prep time includes 1 hour chilling and 1/2 hour freezing times.

    Recipe #24796

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