Spread the nuts on a sheet of baking paper. Place the sugar and 1 tbsp water in a saucepan and heat until caramelized, then drizzle over the nuts. Allow to cool completely, then chop roughly.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool.
Place a scoop of ice cream in each cone. Dip in the chocolate, then in the caramelized nuts. Decorate with a wafer stick.
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.
s dissolved. Stir in heavy cream, leftover juice from the berry
Mix peanut butter and corn syrup together.
Add Cocoa Krispies.
Press into a 9 x 13-inch pan and freeze until hard. Add ice cream to 1/2 side of pan.
Cut in 1/2 and place on top of ice cream.
Cut into bars.
Beat eggs and sugar together until sugar completely dissolves and no granules are visible.
Add Pet milk and Eagle Brand milk, salt, vanilla and 2 cups milk.
Mix well and pour into 4-quart freezer.
Add milk to fill line.
May add 2 cups fresh ripe fruit to mixture for different summer flavors.
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.
Firmly press slightly softened ice cream into graham cracker crust.
Top ice cream with fudge topping and pecans or almonds. Freeze pies for 3 hours or until firm.
br>Spread half of the ice cream over.
Repeat with 2
In a large bowl, beat eggs until foaming.
Beat in sugar, vanilla and salt until most of the sugar has dissolved.
Add milk and cream.
Stir until well mixed.
Pour into a 4-quart ice cream freezer can.
Mix first 4 ingredients together until crumbly; spread in flat pan and bake at 400\u00b0 for 15 minutes, stirring several times. Remove from oven; press firmly into desired pan.
Chill.
Fill with either chocolate or butter pecan ice cream.
Reserve some crumbs for topping.
Wash and chill 4-quart ice cream container and dash.
Chill thoroughly.
Force peaches through food mill or food processor. Stir the sugar and lemon juice into peaches; set aside for 20 minutes.
Combine the cream, salt and extracts; mix with peaches until well blended.
Fill freezer to fill line with ice cream mixture and follow freezing directions.
Makes about 3 quarts.
ombine flour, cocoa and 1/4 cup sugar.
Add to
Combine corn syrup, brown sugar and butter in pan over low heat.
Boil, remove and add Rice Krispies until coated.
Press into 13 x 9-inch pan.
Mix peanut butter, fudge and syrup, spread over bottom mixture.
Then spread on ice cream, then fudge, then freeze.
Combine margarine, brown sugar and corn syrup; melt in microwave for 4 minutes.
Mix lightly with cereal.
Pat mixture into buttered pie pan and freeze.
Combine chocolate syrup, peanut butter and corn syrup.
Spread onto crust.
Freeze until firm. Soften ice cream a bit, then spoon into crust.
Drizzle syrup over top.
Makes 1 pie.
Put eggs and milk in double boiler and heat until steaming hot throughout.
Add sugar and stir until dissolved.
Remove from heat, add sweetened condensed milk and evaporated milk.
Chill. Add cheerwine and put mixture into 4 qt. ice cream freezer container.
Add milk to bring mixture to fill line and freeze.
Melt together sugar and margarine to boiling point.
Add nuts. Pour Rice Krispies in and mix.
Press 1/2 of mixture in 8 x 8-inch pan.
Spread ice cream over Rice Krispies.
Press remainder of Rice Krispies mixture over ice cream.
Freeze and cut into squares.
Combine butter, frosting and corn syrup in bowl; mix well. Stir in cereal, coat well.
Press into waxed paper-lined 10 x 15-inch pan.
Chill for 30 minutes.
Spread ice cream over rice mixture.
Roll as for jelly roll.
Freeze until firm.
Thin slice from one end to the other.
Makes a tasty summer dessert.
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.
owel and spread with softened ice cream (your choice).
Re-roll
Toast almonds in 300\u00b0 oven for 14 mins., stirring occasionally.
Blend in pan, sugar and cocoa, then add beaten eggs, canned milk and 4 cups of half and half.
Stir and heat until almost boiling.
Cool, then add remaining half and half, whipping cream and extract.
Add nuts just before freezing.
Pour into a 6 qt. ice cream freezer and freeze.
Very good and creamy.