Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

When they're screaming for ice cream, give them what they want with this sleek and compact ice cream maker. They won't have to wait long - 25 minutes is all it takes for the heavy-duty motor to mix up creamy frozen desserts or drinks. The double-insulated freezer bowl holds up to 2 quarts and a large ingredient spout provide plenty of room to add your favorite mix-ins. Housed in shining brushed stainless steel, this appliance looks great on any countertop.

Price: $145.00

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Events and Gatherings: Cream of Almond Soup | Submitted By: Clinton

2 tablespoons butter1 clove garlic, peeled and crushed1 large stalk celery, thinly sliced3 cups chicken or vegetable broth2/3 cup ground almonds1/8 teaspoon ground mace1 cup heavy creamsalt to taste2 tablespoons toasted slivered almondsMelt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour. Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds. Amount Per Serving  Calories: 350 | Total Fat: 31.7g | Cholesterol: 101mg

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4th of July Recipes: Orange Cream Delight (Screwdriver) | Submitted By: Lisa

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4th of July Recipes: Orange Cream Delight (Screwdriver) | Submitted By: Lisa

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Events and Gatherings: Cream of Almond Soup | Submitted By: Clinton

2 tablespoons butter1 clove garlic, peeled and crushed1 large stalk celery, thinly sliced3 cups chicken or vegetable broth2/3 cup ground almonds1/8 teaspoon ground mace1 cup heavy creamsalt to taste2 tablespoons toasted slivered almondsMelt butter in a saucepan over medium heat. Add garlic and celery; cook and stir until softened, 4 to 5 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a simmer. Stir in almond butter until dissolved and season with mace. Reduce heat to medium-low, cover, and simmer until the celery is tender, 30 to 40 minutes. Once the celery is tender, turn off heat, and allow the soup to stand covered for 1 hour. Carefully puree the warm soup until smooth using a blender or immersion blender; pour through a sieve into a clean saucepan. Stir in cream and place over medium-low heat. Heat until hot, being careful not to bring to a boil or else the cream will curdle. Season with salt to taste; serve garnished with toasted slivered almonds. Amount Per Serving  Calories: 350 | Total Fat: 31.7g | Cholesterol: 101mg

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