Type what you have

Ingredients

• ✓ half-and-half
• egg yolk
• sugar
• mustard
• butter
• white vinegar

Instructions

1. 1 In a medium saucepan, stir together egg yolk, sugar, mustard, butter, and vinegar. Whisk together over medium heat and boil until thick. Remove from heat and cool. Whisk in half-and-half. Refrigerate until using.

By SILVANUS

Ingredients

• ✓ half-and-half
• olive oil
• shallot
• white wine
• tarragon
• dijon mustard
• salt
• black pepper

Instructions

1. 1 Heat oil in a small saucepan over medium heat. Add shallots and cook until softened, about 2 minutes.
2. 2 Stir in white wine, scraping up any brown bits on the bottom of the pan. Allow wine to evaporate, then slowly add half and half, tarragon, and Dijon mustard while stirring. Lower the heat and cook, stirring constantly, until sauce reaches desired consistency, about 2 minutes. Season with salt and freshly ground black pepper.
3. 3 Spoon sauce over salmon and serve.

By lutzflcat

Ingredients

• ✓ half-and-half
• olive oil
• shallot
• green peppercorn
• butter
• cognac
• all-purpose flour
• beef broth
• salt

Instructions

1. 1 Heat oil in a skillet over medium heat. Add shallots, peppercorns, and butter; cook for 3 minutes.
2. 2 Add Cognac and cook for 1 minute. Whisk in flour and cook for 1 minute until alcohol evaporates. Pour in beef broth and increase heat to bring sauce to a simmer. Cook and stir for 5 minutes.
3. 3 Add half and half, reduce heat to low, and cook 5 minutes. Season with salt and serve.

By Soup Loving Nicole

Ingredients

• ✓ half-and-half
• red bell pepper
• olive oil
• garlic
• basil
• romano cheese
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the broiler. Lightly coat the red peppers with olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
3. 3 Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
4. 4 Heat oil in a large skillet over medium-low heat. Add chopped red peppers, garlic, and basil; cook and stir until flavors combine, about 5 to 10 minutes.
5. 5 Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.
6. 6 Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter, and stir until melted.
7. 7 Season with salt and pepper to taste. Simmer for 5 minutes.

By Bob Bailey

Ingredients

• ✓ half-and-half
• white sugar
• sweetened condensed milk
• bread
• oil

Instructions

1. 1 Combine half-and-half, sugar, and condensed milk in a large pot over medium-low heat. Bring to a gentle boil; simmer until reduced by half, about 55 minutes.
2. 2 Dissolve 2 slices of bread in the half-and-half mixture; blend mixture with an immersion blender until thickened.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Heat oil in a deep-fryer or large saucepan. Fry remaining bread slices in batches until golden brown, about 1 minute per side. Drain on paper towels.
5. 5 Slice bread diagonally; layer slices in a 9x12-inch baking dish. Pour in enough of the half-and-half mixture to evenly soak the slices.
6. 6 Bake in the preheated oven until bubbly, about 20 minutes. Flip bread slices and continue baking, about 5 minutes.

By Tooba1980

Ingredients

• ✓ half-and-half
• olive oil
• onion
• bay leaf
• flour
• ginger-garlic paste
• garam masala
• turmeric
• chili powder
• water
• tomato puree
• sugar
• salt
• heavy cream

Instructions

1. 1 Heat oil in a large saucepan over medium heat; stir in onions and bay leaves, and cook about 5 minutes until the onions begin to soften. Add flour, ginger-garlic paste, garam masala, turmeric, and Indian chili powder. Cook and stir until fragrant, about 1 minute.
2. 2 Pour the water into the pan, and bring to a boil while scraping the browned bits of food off of the bottom with a wooden spoon. Pour in the tomato puree and thin with additional water to desired consistency. Add sugar and salt; cook until sugar is dissolved and soup is hot, about 5 minutes.
3. 3 Remove bay leaves and serve with cream if desired.

By njmom

Ingredients

• ✓ half-and-half
• butter
• paneer
• onion
• green bell pepper
• jalapeno pepper
• cashew
• garlic
• ginger
• cayenne pepper
• cumin
• coriander
• garam masala
• tomato sauce
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Add paneer cubes; cook and stir until golden, about 5 minutes.
3. 3 Add onions, bell pepper, jalapeños, ground cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala; cook and stir until well combined and fragrant, about 1 minute.
4. 4 Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.

By BeeSkillz

Ingredients

• ✓ half-and-half
• vegetable oil
• paneer
• butter
• onion
• ginger
• garlic
• cashew
• red chile
• cumin
• coriander
• garam masala
• tomato sauce
• milk
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium heat; fry paneer in batches until golden, about 5 minutes.
3. 3 Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
4. 4 Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes.
5. 5 Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more.
6. 6 Stir cashews, ground red chiles, cumin, coriander, and garam masala into the onion mixture. Cook and stir for 1 minute.
7. 7 Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes.
8. 8 Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

By International Recipes

Ingredients

• ✓ half-and-half
• instant pudding mix

Instructions

1. 1 Place the bowl of an ice cream maker into the freezer until completely chilled, 1 hour or longer. For the last 30 minutes, place half-and-half into the freezer, shaking every 10 minutes.
2. 2 Pour chilled half-and-half into a bowl. Add pudding mix and whisk until well combined.
3. 3 Assemble the ice cream maker with the frozen bowl. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid. Allow ice cream to process until desired consistency is reached, about 30 minutes.
4. 4 Serve immediately. If serving later, freeze in individual containers as it may become difficult to scoop after freezing. (This recipe makes excellent frozen pudding popsicles.)

By Andi

Ingredients

• ✓ half-and-half
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

By slygusa

Ingredients

• ✓ half-and-half
• sweetened condensed milk
• cinnamon
• vanilla extract

Instructions

1. 1 Combine half-and-half and condensed milk in a small pot over medium-low heat; warm until steaming. Add cinnamon and vanilla extract. Heat for 5 more minutes, being careful not to boil.
2. 2 Remove from heat and let stand for 5 minutes. Pour in a glass container and store in the refrigerator for up to 10 days.

By Erinn Danna

Ingredients

• ✓ half-and-half
• white sugar
• vanilla bean
• egg yolk
• butter

Instructions

1. 1 In a saucepan over medium heat, combine half-and-half, 1/4 cup sugar and vanilla bean.
2. 2 In a bowl, whisk together egg yolks and remaining 1/4 cup sugar until smooth.
3. 3 When cream mixture comes just to a boil, remove from heat and remove vanilla bean. Whisk a small amount of hot cream into the egg yolk mixture, then pour egg yolk mixture into remaining hot cream and whisk until smooth. Return to medium heat and cook, stirring, until mixture coats the back of a metal spoon. Remove from heat and stir in butter. Serve warm or cold.

By MESHEL

Ingredients

• ✓ half-and-half
• white sugar
• pumpkin pie spice
• coffee
• whipped cream topping

Instructions

1. 1 Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend.
2. 2 Heat in microwave until hot, about 15 seconds. Top with whipped cream.

By Rockinmama

Ingredients

• ✓ half-and-half
• semisweet chocolate
• white sugar
• cabernet sauvignon
• chocolate

Instructions

1. 1 Combine 1 cup half-and-half and Belgian chocolate in a small saucepan over medium-low heat. Cook, stirring occasionally with a whisk, until chocolate is melted and mixture is hot, about 5 minutes. Add Cabernet Sauvignon and heat for 2 minutes more, whisking occasionally, until hot. Divide into 2 mugs.
2. 2 Heat remaining 1/2 cup of half-and-half either on the stove or in the microwave until hot. Transfer to a milk frother and froth until creamy. Divide frothed half-and-half between the 2 mugs and sprinkle with grated chocolate.

By Kim's Cooking Now

Ingredients

• ✓ half-and-half
• milk
• sweetened condensed milk
• egg
• white sugar
• vanilla extract

Instructions

1. 1 Beat half-an-half, milk, sweetened condensed milk, and eggs together in a bowl on low mixer speed; slowly add sugar while continuously beating, followed by vanilla extract.
2. 2 Pour milk mixture into ice cream maker's container and freeze according to manufacturer's directions.

By davidcy1121

Ingredients

• ✓ half-and-half
• sugar
• vanilla bean
• graham cracker

Instructions

1. 1 Combine half-and-half and sugar in a large bowl. Split vanilla bean lengthwise, scrape seeds into the bowl, and whisk to combine.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's directions until semi-frozen; sprinkle in graham crackers. Continue freezing until reaches desired consistency. Transfer to an airtight container and freeze until firm.

By MPS6294

Ingredients

• ✓ half-and-half
• light cream
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 Combine half-and-half, condensed milk, and vanilla in a large bowl; mix well. Pour into an ice cream freezer container. Freeze according to manufacturer's instructions.

By Eagle brand

Ingredients

• ✓ half-and-half
• sugar
• lemon juice
• lemon

Instructions

1. 1 Mix half-and-half, sugar, lemon juice, and lemon zest together in a bowl. Freeze mixture until ice crystals form, about 1 hour. Remove mixture from freezer, stir to distribute ice crystals, and return to freezer until ice crystals form again, about 1 hour.
2. 2 Repeat freezing and stirring process twice. Cover the bowl with a lid and freeze until solid, about 2 hours.

By Erin Duvall Culver

Ingredients

• ✓ half-and-half
• white sugar
• vanilla extract
• strawberry
• ice
• kosher salt

Instructions

1. 1 Combine the half and half, sugar, vanilla, and strawberries in a quart size resealable plastic bag. Press the air out of the bag, seal, and shake bag to combine contents. Place the bag into a gallon sized zip top bag. Add the ice to the gallon bag, press the air out, and seal bag.
2. 2 Wrap bags in a hand towel. Shake continuously, until the contents of the small bag thickens into soft-serve ice cream, 5 to 10 minutes.
3. 3 Rinse the small bag quickly under cold water to wash off salt. Lay the ice cream filled baggie on a flat surface. Use a wooden spoon handle to push the ice cream down to the bottom corner of the baggie. Snip off the corner, and squeeze ice cream into a bowl.

By Melissa

Ingredients

• ✓ half-and-half
• coffee
• sweetened condensed milk
• vanilla extract

Instructions

1. 1 In a medium bowl, combine coffee and milk. Whisk in half-and-half and vanilla until well blended. Pour into glasses filled with ice.nn

By kate

Ingredients

• ✓ half-and-half
• pumpkin puree
• brown sugar substitute
• pumpkin syrup
• pumpkin spice

Instructions

1. 1 Combine half-and-half, pumpkin, brown sugar substitute, syrup, and pumpkin spice in a saucepan. Stir to combine and heat over medium heat, stirring constantly, until thoroughly warmed, 6 to 7 minutes. Do not boil.

By Yoly

Ingredients

• ✓ half-and-half
• dry milk
• milk
• sugar
• peanut butter
• vanilla extract

Instructions

1. 1 Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate.
2. 2 Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.

By jbeech

Ingredients

• ✓ half-and-half
• mango puree
• milk
• maple syrup

Instructions

1. 1 Pour mango puree, milk, half-and-half, and maple syrup into a cup and stir well.

By M2lovesJesus

Ingredients

• ✓ half-and-half
• mango
• white sugar
• lemon

Instructions

1. 1 Place the mango, sugar, lemon juice, lemon zest and half-and-half into a blender or food processor. Cover, and process until smooth and creamy. Serve chilled.

By Suzisulzer

Ingredients

• ✓ half-and-half
• chocolate syrup
• peppermint schnapps
• chocolate liqueur

Instructions

1. 1 Drizzle chocolate syrup around the inside edge of a martini glass; place glass in the freezer.
2. 2 Fill a cocktail shaker with ice; pour peppermint schnapps, chocolate liqueur, and cream into shaker. Cover, shake, and strain martini into the prepared martini glass.

By alaska

Ingredients

• ✓ half-and-half
• oat
• water
• salt
• brown sugar

Instructions

1. 1 Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight. In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top.

By Karen Culp Wenzelmaier

Ingredients

• ✓ half-and-half
• egg yolk
• white sugar
• vanilla extract
• pumpkin pie spice
• pumpkin
• heavy cream

Instructions

1. 1 Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.
2. 2 Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.
3. 3 Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.
4. 4 Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

By sanzoe

Ingredients

• ✓ half-and-half
• whipping cream
• bittersweet chocolate
• white sugar
• vanilla extract
• cinnamon
• red wine

Instructions

1. 1 Combine 1/2 of the half-and-half and 1/2 of the cream into a saucepan over low heat. Add chopped chocolate to the warmed cream mixture, whisking constantly (to prevent scalding) until chocolate is melted, 2 to 3 minutes. Pour in remaining half-and-half, remaining cream, sugar, vanilla extract, and cinnamon.
2. 2 Add red wine and allow to bubble for about 3 minutes. Remove from the heat and pour into a coffee mug to serve.

By thedailygourmet

Ingredients

• ✓ half-and-half
• rolled oat
• brown sugar
• cinnamon
• salt
• banana

Instructions

1. 1 Stir oats, half-and-half, brown sugar, cinnamon, and salt together in an air-tight container until blended. Seal container and refrigerate 8 hours to overnight.
2. 2 Pour contents of container into prepared oatmeal; stir. Slice a banana and add to oatmeal.

By SHANNONSWEENEY

Ingredients

• ✓ half-and-half
• yogurt
• milk
• heavy cream

Instructions

1. 1 On a work surface, lay four clean cotton towels in a cross pattern, each with one end overlapping a few inches in the center. Position a large baking dish or glass mixing bowl in the center of the towels.
2. 2 Set the plain yogurt on the counter to warm to room temperature while preparing the milk mixture.
3. 3 Combine milk and half-and-half in a large, heavy, non-aluminum pot. Heat over low to moderate heat, stirring constantly, until the mixture just comes to a boil. Immediately remove from heat and pour the mixture into the waiting bowl. Add 1 pint whipping cream for added richness.
4. 4 Allow mixture to cool to 112 degrees F (44 degrees C). Gradually pour 1 cup of the warm milk into the yogurt, whisking constantly. Return the yogurt-milk mixture to the bowl and stir well. Cover bowl with plastic wrap; wrap kitchen towels up and over the bowl, covering completely. Let stand at room temperature until firmly set, 8 to 12 hours.
5. 5 Refrigerate yogurt for several hours or overnight to chill completely.

By Sherylann Hope Sharoian