lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Teddies
Ingredients:
- 1 sweetened condensed milk
- 1 creamy peanut butter
- 1 vanilla
- 1 egg
- 2 flour
- 2 baking soda
- 1/2 salt
- 72
Instructions:
1. In a large mixing bowl, beat the milk, peanut butter, vanilla and egg until smooth.
2. Combine flour, baking soda and salt; add to peanut butter mixture and mix well.
3. For each bear, shape the dough into one 1 inch ball, one 3/4 inch ball, six 1/2 inch balls and one 1/4 inch ball.
4. On an ungreased baking sheet, slightly flatten the 1 inch ball to form the body.
5. Place the 3/4 inch ball above the body for the head.
6. For ears, place two-1/2 inch balls above head.
7. For limbs, place 4- 1/2 inch balls next to the body.
8. For nose, place the 1/4 inch ball in the center of the head.
9. Add two chocolate chips for the eyes and one chip for the belly button.
10. Bake at 350F for 6- 8 minutes or until lightly browned.
11. Cool on baking sheets.
Title: Lemon Squares
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 icing sugar
- 2 eggs
- 1 sugar
- 1/2 baking powder
- 1/4 salt
- 2 flour
- 2 1/2 lemon juice concentrate
Instructions:
1. Mix together crust ingredients lightly like pie crust. Spread into 9 x 13 pan and bake for 10 min @350 degrees.
2. Mix filling ingredients.
3. Pour over the baked crust.
4. Bake for 15 min @350 degrees. It will not be baked through like a cake -- still a little moist.
5. Sprinkle with 10x sugar and allow to cool completely before cutting into squares !
Title: Orange Frosting
Ingredients:
- 2 powdered sugar
- 1 cream cheese
- 1/4 butter
- 1/3 orange, rind of
- 1
Instructions:
1. cream sugar and cheese and butter, add OJ slowly.
2. Add grated rind and mix thoroughly.
Title: Light Blueberry Scones
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 sugar
- 5 light butter
- 1 fresh blueberries
- 1 fresh lemon juice
- 1/4 confectioners' sugar
- 1/2 lemon zest
- 1/2
Instructions:
1. Preheat oven to 400 degrees F.
2. Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
3. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
4. Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
5. Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown.
6. While the scones are baking make the glaze by combining confectioner's sugar with lemon juice and lemon zest. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones.
Title: Frosted Almond Sugar Cookies
Ingredients:
- 1 margarine
- 1 granulated sugar
- 2 eggs
- 1 1/2 all-purpose white flour
- 3 baking powder
- 1/2 salt
- 1/4 confectioners' sugar
- 1 margarine
- 1/2 milk
- 1
- 4 -6
Instructions:
1. For the cookies: In a large bowl, cream together with an electric mixer the margarine and the granulated sugar until smooth.
2. Add the eggs and the extract and beat until creamy.
3. In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet and mix just until smooth. Divide the dough in half onto plastic wrap and wrap to cover.
4. Chill in the refrigerator for several hours or overnight until firm.
5. Roll out dough to a 1/4inch thickness on a lightly floured surface.
6. Cut out with your favorite cookie cutter.
7. Place on ungreased baking sheets 2 inches apart.
8. Bake at 350 degrees 10-12 minutes. Cookies should be firm to the touch, but not brown. Cool and frost.
9. For the frosting: Mix together the confectioners sugar and the margarine.
10. Add the extract and then the milk until desired consistency. (Use less milk, if you plan to add food coloring for colored frosting) Beat until fluffy.
Title: Strawberry Rhubarb Upside-Down Cake
Ingredients:
- 1/4 butter
- 1 margarine
- 2 brown sugar
- 2 fresh strawberries
- 1 fresh rhubarb
- 1 1/4 water
- 1/3 eggs
- 3
Instructions:
1. Preheat oven to 350F (325F for dark non-stick pans). Melt butter in rectangular pan, 9 x 13 inches in oven. Sprinkle brown sugar evenly over butter.
2. Arrange strawberries and rhubarb on brown sugar evenly. Press them into the brown sugar gently.
3. In a mixing bowl, beat cake mix with water, oil and eggs until smooth. Pour batter over strawberries and rhubarb.
4. Bake for 45 to 55 minutes or until toothpick is inserted in center and comes out clean.
5. Remove from oven and immediately run a knife around the sides of the pan to loosen the cake. CAREFYLLY, turn pan upside down onto a heatproof serving plate. Leave pan over cake for 1 minute so the brown sugar topping can drizzle over the cake.
6. Cool for 30 minutes. Serve warm or cool with a dolup of whipped cream on top. Store loosely covered.
Title: Black Bean Brownies
Ingredients:
- 1 1/2 canned black beans
- 1/2 egg substitute
- 1 reduced-fat sour cream
- 3/4 unsalted butter
- 2 artificial sweetener
- 2 vanilla extract
- 1
- 84
- 1
Instructions:
1. Preheat oven to 350 degrees F. Spray an 8×8-inch glass baking dish with cooking spray.
2. Combine the beans, cocoa powder, espresso powder, and egg substitute in the bowl of a food processor. Process until the mixture is smooth, about 2 minutes, scraping down the bowl halfway through.
3. Add the chocolate syrup, sour cream, butter, Truvia, and vanilla. Process until all of the ingredients are combined, about 1 minute.
4. Pout the batter into the prepared baking dish, and smooth the top with a spatula. Bake for 28 to 30 minutes, turning the dish halfway through the baking time. A toothpick inserted in the center will come out with soft batter clinging to it.
5. Let the brownies cool completely in the baking dish on a wire rack. Then cut into 12 squares and serve. Refrigerate any leftovers.
Title: Marionberry Cobbler
Ingredients:
- 6 unsalted butter
- 1 all-purpose flour
- 1 sugar
- 6 sugar
- 4 baking powder
- 1 salt
- 1 milk
- 2 blackberries
- 6 vanilla ice cream
Instructions:
1. Adjust oven rack to lower-middle position and heat to 350°F
2. Place 1 tablespoon butter into each of 6 (12 ounce) ramekins. Set ramekins on a baking sheet and place in oven to melt butter.
3. Whisk flour, 1 cup sugar, baking powder, and salt in a small bowl.
4. When butter has melted, remove ramekins from the oven.
5. Add milk to dry ingredients; whisk until just incorporated.
6. Pour 1/3 cup batter into each dish, without stirring into butter. Arrange 1/3 cup berries over batter. Sprinkle each dish with 1 teaspoon of sugar.
7. Bake until batter browns, about 35 minutes.
8. Serve warm with a scoop of vanilla ice cream.
Title: Kitchenaid Chocolate Chip Cookies
Ingredients:
- 1 granulated sugar
- 1 brown sugar
- 1 butter
- 2 margarine
- 1 1/2 eggs
- 1 vanilla
- 1 baking soda
- 3 salt
- 12 all-purpose flour
Instructions:
1. Preheat oven to 375 degrees.
2. Soften butter in the microwave. I microwave each stick of butter 15 seconds then rotate 180 degrees and microwave for another 15 seconds. Your oven will be different.
3. Place sugars, butter, eggs, and vanilla in mixer bowl. Attach bowl and flat beater to mixer.
4. Turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat another 30 seconds. Stop and scrape bowl.
5. Sift together baking soda, salt, and flour.
6. Turn to Stir Speed. Gradually add the flour mixture to the sugar mixture over about 2 minutes.
7. Turn to Speed 2 and mix 30 seconds.
8. Turn to Stir Speed and add chocolate chips, mixing for 15 seconds.
9. Drop by rounded teaspoonfuls onto greased baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, longer if you prefer crunchy cookies.
10. Let the cookies rest for 1 minute after removing from oven, then remove them and cool on wire racks. Allow the baking sheets to cool about 2 minutes before using them for the next batch.
Title: Essie's Berry Cobbler
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 double-action baking powder
- 2 salt
- 1/4 milk
- 1/2 sugar
- 1/4 - 1/2 berries
- 1
Instructions:
1. Cream together until light and fluffy soft butter and 1/2 cup sugar.
2. Sift together flour, double-action baking powder salt and stir into shortening sugar mixture alternating with milk.
3. Beat until smooth pour into greased 2-quart casserole.
4. Spoon over batter drained berries of your choice (we prefer blackberries--fresh may be used)(sliced peaches use #2 size can).
5. Depending on heaviness of syrup in which fruit is packed, sprinkle sugar and pour drained juice.
6. Bake 45-50 minutes at 375 degrees.
7. My mother obtained this recipe from Gold Medal Flour when they use to put them inside the bag.
Title: Maple Leaf Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1/2 maple syrup
- 1/3 milk
- 3 1/2 flour
- 1/2 baking soda
- 1/2 ground ginger
- 3 pure maple syrup
- 1/2 powdered sugar
Instructions:
1. In medium pan, combine butter, sugar and syrup. Bring to a boil, then immediately remove from heat and cool to room temperature.
2. Add milk.
3. In a separate bowl, combine dry ingredients.
4. Add cooled syrup mix; mix well to combine.
5. Divide dough in half; wrap in plastic wrap and refrigerate 2 hours.
6. Roll on lightly floured surface to 1/4-inch thickness.
7. Cut with maple leaf cutters.
8. Bake on ungreased cookie sheet at 375°F for 8-10 minutes or until golden. (Do not overbake.).
9. Immediately remove cookies to wire rack.
10. Combine glaze ingredients well; brush cookies with glaze immediately.
11. Cool completely.
Title: Almost Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 1 1/2 powdered sugar
- 4 vanilla extract
- 1 milk
- 2 buttermilk
- 1
Instructions:
1. Combine butter and laughing cow cheese in a bowl using an electric mixer.
2. Add powdered sugar and vanilla and mix until well combined.
3. Add milk and buttermilk and mix until smooth and creamy. Add more buttermilk if mixture is too dry.
4. Makes enough frosting for a 9 x 13 pan.
Title: Chili Chocolate Cupcakes
Ingredients:
- 4 water
- 1/4 all-purpose flour
- 1 1/4 baking soda
- 1 1/2 salt
- 1 dried chile pequins
- 1/4 butter
- 3/4 dark brown sugar
- 1 eggs
- 1 1/2 sour cream
- 3 vanilla
- 1/2
- 1
Instructions:
1. Boil water in a kettle then measure out 1-1/4 cup.
2. Combine chopped chocolate and cocoa powder in a medium sized bowl, add boiling water, whisk until smooth, set aside.
3. Sift flours, baking soda, and salt into a bowl. Add the ground pepper, set aside.
4. In a standing mixer, beat butter until creamy.
5. Add the brown sugar and beat until fluffy, about 3 minutes.
6. At medium speed, add eggs one at a time, beat well between each.
7. Add sour cream and vanilla and beat until combined.
8. Add about a third of the flour mixture, beat briefly until combined.
9. Add about half of the chocolate mixture, beat briefly until combined.
10. Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed.
11. Fill cupcake papers about 3/4s full. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean.
Title: Easy Chocolate Snack Cake X Two
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 2 butter
- 1 margarine
- 5 eggs
- 1 vanilla
- 1 1/2
Instructions:
1. Set oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Grease and flour two 9-inch square baking pans.
4. In a bowl beat the first 6 ingredients together with an electric mixer at medium speed for 2 minutes.
5. Increase the speed to high and continue beating until smooth (the batter will be VERY thick).
6. Mix in the chocolate chips.
7. Divide the mixture evenly into the two prepared pans.
8. Bake for about 40 minutes or until the cakes test done.
Title: Jane's Chocolate Pudding Cake
Ingredients:
- 1/4 chocolate pudding
- 1 water
- 1 eggs
- 1 1/4 chocolate chips
- 2
- 6
Instructions:
1. Coat a 9 x 13 inch pan with oil.
2. In same pan, mix cake mix, dry pudding, and water.
3. Add beaten eggs, mixing well. Finally, stir in chocolate morsels.
4. Bake in a 350 degree oven 35 - 45 minutes or until cake pulls away from side of pan.
Title: Scottish Black Bun
Ingredients:
- 2 1/2 flour
- 12 butter
- 1 icing sugar
- 2 raisins
- 2 currants
- 2 1/2 icing sugar
- 2 1/4 icing sugar
- 1/2 ground allspice
- 3/4 ground ginger
- 2/3 ground cinnamon
- 1 flour
- 1 cream of tartar
- 1 baking soda
- 1 buttermilk
- 2 egg
- 2/3 granulated sugar
- 1/4
- 1/2
- 1
Instructions:
1. Brush a bread pan lightly with vegetable oil or shortening.
2. In a food processor add the flour, cold butter and sugar.
3. Process for 10 seconds or until mixture is fine and crumbly.
4. Add yolks and water, processing for 15 seconds or until mixture forms a soft dough.
5. Remove blade, cover with plastic wrap and place in the fridge for 20 minutes.
6. Preheat oven to 350 degrees.
7. In a large bowl combine raising, currants, peel, almonds, sugar, spices and whiskey.
8. Stir to evenly coat.
9. Sift flour, cream of tartar and baking soda over fruit mixture.
10. Stir to coat.
11. Add milk, egg and extra egg yolk.
12. Using a wooden spoon mix until well combined.
13. Roll out 2/3 of the pastry into a rectangle.
14. Line the bottom and sides of prepared bread pan.
15. Spoon fruit filling firmly into lined pan, smoothing surface.
16. Roll out remaining pastry.
17. Brush edge of pastry and fruit filling with the lightly beaten egg white.
18. Place pastry lid over fruit.
19. Pinch or flute edges.
20. Brush the top of pastry with remaining egg white.
21. Sprinkle with the granulated sugar.
22. Bake for 1 hour.
23. Reduce heat to 325 degrees and continue to bake for another 1 and 1/2 hours.
24. Remove and cool in tin.
Title: Crumbleberry Pie
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 sugar
- 1/8 baking powder
- 1/2 unsalted butter
- 1 egg
- 1 all-purpose flour
- 1/2 sugar
- 7 unsalted butter
- 1/2 vanilla
- 1/2 unsalted butter
- 2/3 sugar
- 2 eggs
- 1/4 all-purpose flour
- 1 blackberry
- 1 raspberries
- 1 blueberries
- 1 vanilla ice cream
- 8
Instructions:
1. To make the pastry, stir together flour, sugar, and baking powder. Cut in butter until fine crumbs form. Mix in egg until dough sticks together. Squeeze dough between fingers until it holds together. If making ahead, wrap airtight and chill up to one day.
2. To make topping, mix together flour and sugar. Cut butter and vanilla into the flour mixture until it resembles coarse crumbs. Squeeze dough between fingers until it holds together. If making ahead, wrap airtight and chill up to one day.
3. To make almond filling, beat together at high speed, sugar and softened butter until blended. Beat in eggs, one at a time, until fluffy and well blended. Stir in flour and 1 cup ground almonds until just evenly mixed.
4. Preheat oven to 350°F.
5. To assemble pie, press pastry onto bottom and up sides of a 9-inch pie pan. Bring edges of crust even with pan rim and flute edges. Spread almond filling in pastry. Bake until crust is lightly browned and filling is puffy, about 20 minutes.
6. Mix together berries and sprinkle over filling. Press gently down into filling if necessary to anchor berries. Break topping into small chunks and spread over berries. Return pie to oven and bake until crumble topping is lightly browned, about 35 minutes.
7. Serve warm or at room temperature with ice cream, if desired.
Title: Cinnamon Rolls
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 2 1/4 flour
- 2 baking powder
- 1/2 milk
- 1/4 sugar
- 1/2 cinnamon
Instructions:
1. Cream butter and first amount of sugar.
2. Add beaten egg and vanilla.
3. In a separate bowl,combine baking powder and flour.
4. Add dry ingredients to butter mixture,mix.
5. Add milk and mix together.
6. Roll out dough on floured surface to a rectangle shape (approx 10 w x 15 l).
7. Roll out to about 1/2 inch thick.
8. Combine sugar and cinnamon and sprinkle over rolled out dough.Pat down gently with a spoon to make mixture adhere to dough.
9. Roll up dough lenghwise and pinch ends together.
10. Slice dough into 1 inch slices.
11. Place onto greased cookie sheet.
12. Bake at 350 for approximately 10-12 minutes,until golden.
13. Let cool on wire rack.
Title: Pumpkin with Walnuts
Ingredients:
- 1 pumpkin
- 1 walnuts
- 1/3 sugar
Instructions:
1. Slice the pumpkin in half and remove the stringy fibers and seeds.
2. Peel and cut the pumpkin into chunks about 1x2 inches.
3. Boil in salted water until tender, about 12-15 minutes.
4. Finely grind the walnuts with the sugar.
5. Place the pumpkin pieces in a bowl and mash to break them up slightly, but still chunky Stir in walnut-sugar mixture.
6. Serve hot or cold.
Title: Egg Free Chocolate Funny Cake
Ingredients:
- 3 flour
- 2 sugar
- 6 salt
- 1 baking soda
- 2 vinegar
- 3/4 vanilla
- 2 warm water
- 2
Instructions:
1. Sift together the dry ingredients into a large bowl and make three "wells." Pour the oil into one well, the vinegar into another, and the vanilla into the last. Pour the warm water over everything and beat with a spoon until the batter is smooth.
2. Bake in a pre-heated oven in an ungreased 9x13 pan for 30-35 minutes. Oven temperature is 350 for a metal pan or 325 for a glass pan. When the cake is cooled, frost with whipped cream or your favorite fluffy frosting.
Title: Baked Apples With Halva and Custard
Ingredients:
- 9 baking apples
- 3/4 currants
- 1 chocolate chips
- 1 orange zest
- 1 cinnamon
- 1/2 white wine
- 1 cinnamon stick
- 1 kirsch liqueur
- 9 sugar
- 3 milk
- 2
Instructions:
1. Preheat oven to 180 celcius.
2. Add the crumbled halva to a small bowl and add the currants, chocolate chips, orange zest and cinnamon.
3. Peel and core the apples and rub them lightly with lemon juice to stop them browning as you prepare the recipe.
4. Using your fingers gently push the halva filling into the apples making sure you turn them over and fill them from both sides.
5. Place the stuffed apples in a small baking dish which fits them well and is not too large.
6. Pour the glass of wine into the baking dish and then pour one tablespoon of kirsch liqueur over each apple if you like.
7. Break the cinnamon stick into two pieces and add it to the liquid in the baking dish.
8. Bake apples for around 40 minutes or until they are soft. Be careful not to burn the halva stuffing. If it browns and puffs up, cover the dish with foil and continue baking until the apples are done.
9. Meanwhile prepare the custard. Dissolve the custard powder in 1 cup of milk and add the sugar.
10. Add the remaining milk and heat the mixture in a saucepan stirring with a whisk until it thickens. I add a little more milk to my custard at the end when it has thickened so that it reaches the consistency I like.
11. Take custard off heat and lightly press cling wrap over it to prevent a skin forming.
12. When apples are done, place one on a serving dish and gently pour a little custard over it. It can be served warm or room temperature.
Title: Cashew Sugar Cookies
Ingredients:
- 1 1/4 flour
- 1/2 salted cashews
- 1/4 granulated sugar
- 1/4 brown sugar
- 1/2 vegan butter
- margarine
- granulated sugar
- cashews
Instructions:
1. Go ahead and toast the whole cashews or almonds if not already done. Place on shallow baking pan and bake for 5-10 minutes at 350F until light golden brown, stirring if needed.
2. In a medium bowl combine flour, ground nuts, the 1/4 cup granulated sugar, and the brown sugar. Cut in the margarine with a pastry blender until it forms fine crumbs. Form the mixture into a ball and knead gently until smooth.
3. On a lightly floured surface, roll dough until 1/4 inch thick. Using a 1 1/2 inch cookie cutter cut into desired shapes. Place 1 inch apar on ungreased cookie sheet. Sprinkle with additional sugar and press a whole nut in the center of each cookie.
4. Bake in a 375F oven for 8 to 10 minutes or until lightly browned. Transfer to wire rack & cool.
Title: Yummy Sugar Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 baking soda
- 1 baking powder
- 1 unsalted butter
- 1 1/4 granulated sugar
- 3 vanilla extract
- 1 granulated sugar
- 1/4
Instructions:
1. Preheat oven to 350 F degrees.
2. Line 2 baking sheets wit parchment paper.
3. Mix together flour, baking soda and baking powder. Set aside.
4. In a bowl, cream sugar and butter until combined. Add the egg yolks, and beat well.
5. Add vanilla extract.
6. Add the flour mixture until just combined. DO NOT OVER MIX!
7. Using a cookie scoop or an icecream scoop, scoop balls of cookie dough. Roll in sugar and then place on sheets.
8. Bake for 15-18 minutes, until the tops of cookie slightly cracked.
9. Let cool for 5 minutes.
10. Enjoy, enjoy :)!
Title: Carrot Cake
Ingredients:
- 1 canola oil
- 1 granulated sugar
- 3/4 brown sugar
- 4 eggs
- 2 cinnamon
- 2 baking soda
- 2 baking powder
- 2 salt
- 1 carrots
- 3 cream cheese
- 1 butter
- 1/4 icing sugar
- 4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F (180°C) and grease two 9” (23cm) cake pans. Beat oil and sugars together in a large bowl until combined. Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans. Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
2. For icing, cream butter and cream cheese in a medium bowl. Add icing sugar, one cup (250mL) at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp (15mL) milk at a time to thin out icing if necessary. Place one cake on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing.
3. These recipes and more are available online at www.robinhood.ca.
Title: Creamy Low-Carb Butter Pecan Ice Cream
Ingredients:
- 2 heavy cream
- 2 artificial sweetener
- 1/3 vanilla extract
- 1 vanilla vodka
- 2 butter
- 1/2 pecans
- 1 maple syrup
- 3 xanthan gum
- 1/2
- 1
Instructions:
1. Melt butter in a skillet and toast the pecans for 6-8 minutes, browning the butter a bit in the process.
2. In a saucepan, stir together cream, monk fruit sweetener, butter, pecans, vanilla maple syrup, xantham gum and egg yolks.
3. 3, When mixture is hot to the point a little bubbles around the edge of the pan, remove from heat and cool 5-10 minutes.
4. Add the vodka and vegetable glycerin which will help keep the ice cream from getting too frozen and hard.
5. Pour mixture into an ice cream maker and follow manufacturer's instructions, usually about 60 minutes or so.
6. Using a spatula, move the now churned ice cream into a suitable ice cream storage container. (I use Tovolo).
7. Freeze for 3-4 hours and it should be ready to eat. If harder than desired take out for 10 minutes before scooping the ice cream and serving.