our mixture into a chilled 1-gallon ice cream freezer canister and fit dasher
Beat eggs and add sugar 1/2 cup at a time, beating after each addition. Add whipping cream, anise flavoring, lemon flavoring, salt and food coloring if desired. Pour into canister and fill to full line with milk (7-8 cups). Freeze in 1 gallon ice cream freezer according to manufacturer's directions.
et the ice cream soften a bit.
Spread ice cream, about 1/2 inch
Combine all ingredients into a 1-gallon ice cream freezer. Stir well.
Fill to the line with milk.
Freeze until hard.
May be soft frozen for milk shakes.
uickly by setting pan in ice or cool water, stirring for
Combine peaches with 1 cup sugar.
Mix well.
Set aside.
Beat eggs with electric mixer at medium speed, until frothy.
Gradually add 2 cups sugar to eggs.
Beat until thick.
Add salt, vanilla extract, and 1/2 cup milk.
Beat, until sugar has dissolved.
Stir in whipped cream, half-and-half, and peach mixture.
Pour mixture into freezer cylinder of a 1-gallon ice cream maker.
Add enough milk to fill can 2/3 full.
Freeze according to manufacturer instructions.
Let ripen 1 hour.
In large mixing bowl, beat eggs until thickened and lemon-colored.
Gradually add sugar, beating until mixture is thick.
Stir in Marshmallow Creme; stir in milk, whipping cream and vanilla.
Freeze in 1-gallon ice cream freezer, following manufacturer's directions.
Makes 1 1/2 quarts.
Dissolve sugar in grape juice.
Add lemon juice.
Combine cream, evaporated milk, and milk.
Pour mixture into a 1 gallon ice cream freezer and churn according to manufactorer's directions.
Beat eggs and sugar together until light and fluffy.
Blend in the cream, vanilla, salt and milk.
This makes 1 gallon ice cream. Freeze.
1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft
Crush 25 cookies; pat down in 9x13-inch pan.
Melt margarine and chocolate in sauce pan.
Add beaten eggs a little at a time and powdered sugar.
Stir until warm and fudgy (do not boil).
Spread over cookie crust.
Freeze 30 minutes.
Cut ice cream into sections and place in pan.
Softened ice cream works best.
Use a rubber spatula to smooth out top.
Sprinkle remaining cookie crumbs on top.
Freeze at least 2 hours, until solid.
Cut and serve.
br>Spread a layer of ice cream over the cookies.
Repeat
Mix ice cream mix and sugar with 1/2 cup warm milk to dissolve it. Add it to Eagle Brand condensed milk and 1/2 gallon milk in a half gallon container; mix well. In a gallon Ziploc bag, put 2 cups crushed ice and 3 tablespoons rock salt. In a sandwich Ziploc, put 1/2 cup ice cream mix.
Put sandwich bag into gallon bag. Wrap in a towel and shake for 5 to 10 minutes or until ice cream is firm.
Soften the ice cream until it is easily spreadable.
Top one half of cookie with some ice cream (at least 1\" thick), then put another cookie on top. (Press down easy, so you don't crack the cookies).
Continue making the sandwiches until you are done.
If you are decorating the sides with your favorite nuts, candies or candy bars, do so now by rolling the sandwich, in the treat of your choice, all the way around.
Wrap each ice cream sandwich in saran wrap, and freeze for at least 2 hours before serving.
Mix eggs, salt, sugar and ice cream mix together.
Add Pet milk and cook until it thickens on spoon.
Add cherries, pineapple, whole milk and vanilla.
Put all ingredients into a 1-gallon freezer and freeze.
Yields 1 gallon.
an.
Drizzle cookies with 1/2 cup of melted butter
Allow ice cream or sherbet soften slightly.
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
Allow the ice cream/sorbet to soften slightly.
Mix together the above ingredients except the ice cream.
Reserve 1 1/2 cups of mixture for topping.
Pat the remaining mixture into bottom of a greased 9x13\" pan.
Spread 1/2 gallon of softened ice cream on the cereal mixture in pan.
Sprinkle the 1 1/2 cups reserved cereal mixture on top of ice cream.
Cover and freeze several hours, or overnight.
Cut into squares.