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Pastry Cream is a silky, sweet French custard that is quite easy to make. Today I'll walk you through my tutorial on How To Make Pastry Cream | by Life Tastes Good that can be used in many different dessert recipes.

How To Make Pastry Cream

Pastry Cream is a silky, sweet French custard that is quite easy to make. Today I'll walk you through my tutorial on How To Make Pastry Cream | by Life Tastes Good that can be used in many different dessert recipes.

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The Best Chocolate Ice Cream

The Best Chocolate Ice Cream - It seriously is the richest, most chocolaty and velvety ice cream; you won't be able to stop at one scoop (trust me, I know!)

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Italian Pastry Cream, an easy Italian vanilla cream filling recipe, the perfect filling for any tarts, pies or cakes. A simple delicious Italian classic.|anitalianinmykitchen.com

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Easy Bavarian Cream

This easy Bavarian Cream Puff recipe is a keeper. The classic cream puffs turn out every time, and are filled with an easy Bavarian cream kn...

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Quick and Easy ice cream - any flavor

the most basic and easy ice cream recipe, no custard base and easy to turn into ANY flavor with extracts, mix-ins and sauces.

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Cinnamon Vanilla Bean Ice Cream

Homemade Cinnamon Ice Cream recipe with vanilla bean. This delicious ice cream starts with a custard made with half-and-half, cream, eggs, and sugar. It freezes beautifully in an electric ice cream maker like my favorite cuisinart ice cream machine. Perfect to serve alongside Thanksgiving or Christmas pies. | pinchmysalt.com

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Old-Time Custard Ice Cream

Old-Time Custard Ice Cream Recipe --- Ice Cream like my Mom and Dad used to make. Yummy!!!

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Vanilla Bean Ice Cream, French-Style

Vanilla Bean Ice Cream, French-Style: There are primarily two methods in making ice cream. One is called Philadelphia-style and only requires mixing together your cream and sugar with another flavoring, then dumping into the ice cream maker. The other (my favorite) is called French-style and includes cooking up a custard base to give the ice cream a richer taste and creamier texture. Today, I’m sharing with you the French-style method.

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