Soak the saffron in a very small amount of brandy (enough to cover it) for one hour. Boil the egg for exactly 45 seconds. Combine all ingredients and ...

Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the ...

Beat eggs. Beat in sugar. Heat cream until steaming. Stir into egg/sugar mix. Cool. Mash raspberries, add to cream/egg/sugar mix. Freeze in ice cream ...

Lightly crush the raspberries while still in the bag. Pour into the bowl of the machine and add the cream and freeze. Makes about 1 quart. ...

Shell the pistachio. Blanch the nuts by placing them in a bowl and pouring boiling water over it. Let stand for 1 minute. Drain, and peel the ...

Heat cream until it starts steaming (or until bubbles appear). Remove from heat and stir in sugar until dissolved. Add pureed blueberries and ...

Whisk together the eggs and sugar until light and fluffy. Add the peanut butter and whisk until smooth. Mix in the whipping cream and milk. Transfer ...

Beat eggs litely. Beat in sugar slowly, beating an additional 1 minute when all sugar is added. Heat milk almost to a boil, and add (still hot) to ...

In medium saucepan, combine sugar, cocoa, flour and salt; stir in milk and eggs. Cook over medium heat, stirring constantly, until mixture boils; ...

Put the egg, 1 c half and half, sugar, and vanilla in a blender and blend on medium speed until the mixture us smooth and sugar is dissolved. Slowly ...