our the mixture into an ice cream maker; make ice cream following the instructions of
In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Heat cream in a heavy saucepan over low heat. Whisk in egg yolks, one at a time. Cook over low heat, stirring constantly until the mixture coats the back of a spoon. DO NOT LET BOIL. Remove from heat.
Whisk in remaining ingredients. Cool to room temperature. I usually place mine in the refrigerator or freezer if needed sooner. (Don't forget it in the freezer or it will freeze over, you just want to cool it).
Pour into ice cream maker and freeze according to your machine.
etal bowl placed in an ice bath. Stir until cool. Add
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.
Place the cherry juice, milk, yogurt, and heavy cream into the bowl of a blender. Add the sugar, salt, cherries, and almond extract. Puree until only small bits of the cherries remain.
Pour into a 1 1/2 quart ice cream maker and freeze according to manufacturer's directions.
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.
pour into a 1-1/2-quart ice cream freezer and freeze according the
nd cocoa powder. Add whipping cream, milk, vanilla, and salt; stir
In large microwave-safe bowl combine sugar and flour, gradually stir in milk.
Blend in egg and baking chocolate pieces.
Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens.
Add rum extract, blend with wire whisk until mixture is smooth.
Chill thoroughly.
Add light cream to chilled mixture, blend well.
Freeze in 2-quart ice cream freezer according to manufacturer's directions.
Place the first four ingredients into a saucepan.
Cook, stirring constantly, until mixture reaches a boil; then lower heat and simmer 10 minutes.
Remove from heat; cool.
In a 2-quart ice cream freezer can, pour the Eagle Brand, half and half, vanilla and salt.
Whip the whipping cream and gently fold into the mixture. Add blueberry mixture and enough milk to fill the container.
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!
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.
anilla.
Freeze in ice cream maker according to manufacturer's