Fruit ice creams can be made simply with ripe, juicy fruit, cream and sugar ? or, in the French tradition, with a custard base, as here.
Profiteroles, or cream puffs, are light, egg-rich French pastries that puff up beautifully in the oven. Use large piping bags to pipe the pastry and the cream.
On Yvette Lessard's recipe card, this is entitled "French Cream Pie," but everyone who attends the supper knows it as Sour Cream Raisin.
If ice cream says summer, then homemade ice cream screams delicious – and this one doesn't even need the help of an ice-cream machine. Make either the gooey caramel or rich chocolate sauce to pour over top. Then choose toppings from bowls of crushed nut brittle, fresh fruit and candy sprinkles to lavish over top – and create the ultimate hot-weather treat.
It's okay—we're swooning over this homemade ice cream we developed in honour of St. Patrick's Day, too!
Simple ice cream sandwiches shaped like brilliant blue beetles will surprise their predators with a mint chocolate filling. Cut out small ovals from the scraps of the base to make mini sandwiches using extra ice cream.
Are you a banana cream pie aficionado? If you are, try this updated version featuring a surprise semisweet chocolate layer, chocolate-hazelnut custard filling and bourbon whipped cream.
A holiday winner, this light sponge cake is the perfect base for the nutty-flavoured cream. Look for cans of chestnut spread or cream in gourmet stores or the baking aisles of grocery stores. Chocolate hazelnut spread, such as Nutella, can also be used.
