heat the milk and heavy cream over medium heat until small
Pour heavy and light creams into freezer can of electric ice cream maker.
Stir in sugar, vanilla and salt until sugar is to dissolved.
Freeze, following manufacturer's directions.
Serve immediately or spoon into freezer storage container; store in freezer.
Mix ingredients and pour into ice cream maker/freezer. Follow manufacturers instructions.
Beat eggs. Add sugar gradually to eggs and continue to beat until mixture is very stiff.
Add milk, heavy cream, vanilla and salt.
Mix thoroughly.
Pour into can and freeze as directed with ice cream maker.
Slice cake horizontally into 2 layers.
In bowl, combine ice cream and frozen lemonade.
Swirl gently.
Spread 1/2 of ice cream mix on bottom cake layer.
Place second cake layer on top of ice cream.
Top with remaining ice cream.
Freeze 30 minutes.
Garnish with strawberries and mint, if desired.
Calories 258 per serving, 10 gr fat.
Mix ice cream, milk and pudding; pour over melted oleo and crackers.
Cover with Cool Whip.
Melt ice cream until mixable.
Add milk and pudding.
Grind the 1 1/2 sleeves of crackers.
Place 3/4 of the crackers in the bottom of a 9 x 13-inch pan.
Pour the ice cream mixture over the crackers and place the rest of the crackers on the top.
Place in freezer until ready to serve.
Keep frozen.
Makes 20 servings.
Bake and cool pastry.
Fill pastry shell with ice cream. Spread evenly.
Wrap in foil; fold edges under to seal.
Freeze. Just before serving, top with fresh, frozen or canned fruit and whipped cream.
Mix cookie crumbs and butter and press into 9 x 13-inch pan. Freeze 20 minutes or until firm.
Spread slightly softened ice cream over crust.
Freeze 20 minutes or until firm.
Spread fudge topping over ice cream.
Freeze 20 minutes.
Mix first five ingredients together.
Pat on cookie sheet and bake at 350\u00b0 for 20 minutes or until light brown.
Cool and break up in pieces.
Put 1/2 in a 9 x 13-inch pan.
Pour 12 ounce jar of caramel topping over pieces.
Put 1/2 gallon ice cream on top. Sprinkle with other 1/2 of crumbs and freeze.
measure 2 cups ice cream and allow to soften.
add to 2 cups of flour and stir until mixed.
spoon into paper muffin cups and bake in 375 oven approx.
15-18 minutes.
I know this sounds crazy but they really work!
REMEMBER the better ice cream gives a better product my first batch was with generic vanilla,they were o.k.but not as good as the higher quality ice creams.
Line 9 x 13-inch pan with vanilla wafers.
Slice half of the ice cream and put on top of vanilla wafers.
Melt, in double boiler, the chocolate chips, milk and marshmallows.
Pour 1/2 over ice cream.
Put another layer of vanilla wafers, ice cream and chocolate mixture.
Top with nuts.
Freeze until ready to serve.
Place 1 pack of junior mints in freezer.
Melt remaining mints with butter, microwave 30-45 seconds or in saucepan over low heat.
Spread the 2 cups ice cream into prepared crust.
Drizzle with melted mints.
Place in freezer until chocolate is set, about 10 minutes.
Chop frozen mints and stir into 3 cups vanilla ice cream.
Spoon on top of set chocolate.
Loosely cover and freeze several hours or overnight.
Mix the ingredients (except ice cream) and pour half the mixture into a buttered 9 x 9-inch dish.
Fill with 1/2 gallon ice cream.
Cover with remaining mixture and freeze.
Toast waffles in toaster.
When done, put 2 scoops ice cream on 1 waffle.
Put other waffle on as lid.
Roll in nuts or jimmies.
Enjoy!
anilla.
Freeze in ice cream maker according to manufacturer's
wl; dvide custard equally between 2 medium bowls; add espresso
WITH ICE CREAM MAKER:
Heat milk (stove or
and vanilla well.
Add cream and half-n-half (or
Mix all in ice cream maker and freeze according to manufacture's instructions.
To make in loaf pan omit half and half. In bowl combine sweetened milk and vanilla. Fold in 2 cups whipping cream whipped. Do not use non dairy whipped topping.
Pour into 9x5 loaf pan or 2 quart container. Cover.
Freeze 6 hours or till firm.