he fruit and nut ice cream, mix together ice cream, Toblerone, pistachios and cream. Add fruit
Transfer softened ice cream to a large bowl. Fold in macadamia nuts, bananas and maple syrup.
Return to original container and freeze until firm.
br>To make the ice cream, stir heavy cream, brown sugar, butter and
e bombe:
Spread vanilla ice cream in an even layer on
Preheat oven to 350\u00b0F. Line an oven tray with parchment paper.
Arrange macadamias on tray. Bake 5-8 mins, until golden.
Drizzle honey over nuts. Shake tray, to coat well. Return to oven for 4-5 mins. Remove. Set aside to cool completely.
Transfer ice cream to a bowl, reserving tub. Stir in nuts. Return to tub and reseal. Freeze at least 2 hours, until firm.
Serve in scoops with fresh seasonal fruit salad.
Combine ingredients and add enough milk to make 1 gallon. Freeze in ice cream freezer.
oil.
Spread the 1st ice cream/yoghurt evenly in bottom of
Break graham crackers into 1-inch pieces. Fold crackers and banana slices into ice cream. Freeze until firm. Top each serving with a cherry. I often set the ice cream to melt during our meal and quickly mix the ingredients after eating. Serves 6 to 8. Can freeze. Can do ahead.
In a medium bowl, combine ice-cream and ginger nuts well. Spoon back into ice-cream container. Freeze forr 3 hours or overnight until firm.
In a small saucepp, combine rhubarb, juice and sugar. Bring to boil.Reduce heat and simmer for 4-5 minues until rhubarb is tender.
Serve ice-cream topped with rhubarb.
nife and carefully slice the banana cake in half horizontally. Remove
llow 1/2 of the ice-cream to soften and spread in
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
For a smoother ice cream, separate the eggs and beat the whites until stiff before adding to the mix.
Mix sugar, eggs, milk and ice cream mix.
Add other ingredients. Stir well.
Pour in freezer. Add milk to freezing line.
Mix cookie crumbs with melted butter. Press into a 9-inch pie plate.
Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over top. Sprinkle with nuts.
Place pie in freezer for 4 hours or until firm. Garnish with cherries, if desired. Makes 8 servings.
Slice bananas into shell, distributing them evenly. Spoon ice cream over bananas. Cover well with plastic wrap and freeze overnight or until solid. When ready to serve, cut pie into 10 or 12 servings. Garnish each piece with a dollop of fudge. Top pieces with whipped cream, pecans and cherries. Makes 10 to 12 servings.
Stir ice cream until softened.
Spread on bottom of baked pie shell.
Place in freezer.
Pack crackers and butter into a 9 x 13-inch pan.
Mix pudding and milk.
Beat for 2 minutes.
Add ice cream.
Beat just until smooth.
Pour onto cracker crust.
Top with Cool Whip. Refrigerate.
lengthwise slit into each banana half, to make a small
5 mins.
Place the ice cream in a large bowl and
For coconut ice cream, fold coconut and liqueur through slightly softened ice cream. Cover and