cream mixture

Make a well in the center large enough to hold the remaining cream mixture.

Pour in the cream mixture, and turn the heat to medium.

Return the remaining cream mixture to the stove over low heat.

All you need to do is add your ice cream mixture and push a button.

Whisk constantly and very slowly add the hot cream mixture.

Drizzle a little of the cream mixture over that, then season with fresh pepper.

Pour in enough cream mixture to cover the bread well (you may have a bit left over).

Slowly add the hot cream mixture, continuing to whisk as you do so.

Pour the cream mixture over the potatoes until it just reaches the top.

Add 1/4 cup of the hot cream mixture to the egg yolks.

Temper with a few tablespoons of the warm cream mixtures.

The ice cream mixture must be constantly stirred during the freezing process.

Spread one third of cream mixture on to one round, top with another.

Place 2 tablespoons of the sour cream mixture in each potato; serve.

Add the cream mixture to the sweet potatoes, and puree for 30 seconds.

Pour cream mixture over chocolate, and let stand 5 minutes; stir until smooth.

Remove from the heat, bruise the mint and add to the cream mixture.

The cream mixture was surrounded by ice and salt.

Add the remaining cream mixture and the ginger juice; blend well.

Transfer the cream mixture to a blender and add the remaining basil.

Then slowly beat the cream mixture into the stock mixture.

Stir the gelatin into the warm cream mixture until melted.

Pour the fruit over the creamed mixture, stirring it in well.

Slowly whisk in the cream mixture until well combined.

Add the reserved cream mixture to the broth, and stir until blended.