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Preheat oven to 350°F. Roll dough out on a parchment paper–lined work surface into a large (14- x 11-inch) rectangle (about 1/8 inch thick), flouring top of dough as needed to prevent sticking.
Step 3 To make the cherry sauce, defrost the cherries in a small saucepan over a medium heat, remove from the heat and allow to cool, then blitz until saucy in a blender.
Process ice cream, milk, chocolate syrup, vanilla bean paste, and salt in a blender on medium speed until smooth, 15 to 20 seconds. Drizzle additional chocolate syrup on the inside of the chilled ...
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