ixture into a chilled 1-gallon ice cream freezer canister and fit
his in a bath of ice water, stirring from time to
On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.
5 minutes; fill.
For Ice Cream Pie:
In saucepan, combine
1. Lay a muffin on its
n 1 quart of whipping cream and 2 tablespoons vanilla (use 1 pint cream for
In a 2-quart saucepan, combine half-and half
In a large sauce pan combine cream, milk, brown sugar, honey and freshly grated ginger. Warm over medium heat to infuse the honey and ginger into the cream.
Place egg yolks in a stainless steel bowl and whisk to combine.
Slowly whisk hot cream into egg yolks.
Strain mixture through a fine sieve and chill over an ice bath.
Once the ice cream base is chilled, process in an ice cream machine according to the manufactureraTMs instructions and then freeze.
ach addition.
With a 1/4 cup drop mixture onto
1. Transfer ice cream to bowl; place in refrigerator for 1 hour or until soft
TIR. Cool completely.
Puree 1 quart berries with lemon juice in
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.
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Sandwich 2 cookies together with 1 scoop ice cream, using a knife to cut away any excess ice cream.
Place the peanuts in a bowl. Roll the ice cream sandwiches in peanuts (or use chocolate sprinkles if preferred) making sure the ice cream is evenly coated. Serve immediately, or place in the freezer until ready to serve.
Place your cookies on a flat surface.
Scoop desired amount of softened ice cream, and place in the center of one cookie.
Gently place the other cookie on top of the first, and lightly press them together.
Take a smaller spoon, and fill in the gap between the ice cream and the edge of the cookie by smoothing a small amount of ice cream along the sides.
If your ice cream is too soft, place the sandwiches in freezer until they are set.
In a large mixer bowl, combine softened cream cheese and sugar.
Beat with an electric mixer on medium-high speed until fluffy.
Reduce mixer speed to low and gradually add whipping cream, milk, peach nectar or orange juice, lemon juice, vanilla and apple pie spice.
Beat until ingredients are combined.
Stir in the chopped peach.
Freeze the ice cream mixture in a 1 or 2-quart ice cream freezer, according to manufacturer's directions. Makes about 1 quart.
ndividual cup.
Next add 1-2 slices of strawberries onto
In heavy 3-quart saucepan with wire whisk combine
Melt margarine and chocolate.
Stir in coconut and Rice Krispies.
Press into a buttered 9-inch pie pan, going up sides. Freeze.
Fill with ice cream right before serving.
(I like to use mint chip ice cream the best.)
Use more than 1 quart if serving 8.
Prepare Cobbler Topping.
In large mixer bowl, beat together eggs and sugar.
Add cream, pudding mix, vanilla and salt; beat well.
Mix in pie filling.
Pour into 4 to 5-quart ice cream freezer.
Add milk.
Freeze according to manufacturer's directions.
Remove dasher.
Add Cobbler Topping and stir until well mixed.
Ripen ice cream.
Makes 4 quarts.