combine dried fruit, candied fruit and Grand Marnier. Set aside, covered
Mix the raspberry puree, lemon juice, sugar, and vanilla extract. Season with grappa. Distribute the sauce between 4 glasses then place a scoop of ice cream in each glass. Serve decorated with mint leaves.
Toast the pistachios and coconut seperatley in a heated DRY frying pan (no oil at all).
Place in a very large bowl. Add the coconut cream and the ice-cream and stir until well combined.
Return to the ice-cream container and firm back up in the freezer (about 2 hours).
Serve as is or with chocolate syrup and whipped cream as a very grown up ice-cream sundae!
Ladyfinger cookies, with or without cream.
If with cream, divide in half.
Line bottom and sides of tube pan with ladyfingers.
Layer chocolate ice cream and crushed Heath bars. Pour Kahlua over candy.
Layer Heath bar ice cream on top. Freeze.
il. Let the vanilla and strawberry ice cream thaw in the fridge for
nely grate 1 tbsp chocolate and set aside. Chop the remaining
nch slice of Madeira cake and place in base of prepared
an and line base and sides with parchment paper.
Divide ice cream into
Allow the ice cream to melt in a large bowl till it is just a thick, soupy mixture.
Crush the entire package of Oreos in a food processor.
Mix the melted ice cream and the cool whip together.
Take a 9 by 13 pan and layer the Oreos and the ice cream mixture.
Start with the ice cream and then add Oreos then the ice cream and so on.
Put it in the freezer over night or at least 8 hours covered in plastic wrap and then serve with dribbled chocolate sauce on top.
Combine chocolate and cream in a small saucepan. Stir
Spread the blueberry and cream ice cream in an even layer on the bottom of the piecrust.
Top with half of the sliced strawberries.
Freeze for one hour.
Top with the strawberry ice cream and smooth to form an even layer.
Top with half of the blueberries.
Freeze for two hours.
Top with the whipped cream and the remaining berries.
Serve immediately, or cover and freeze for up to 48 hours before serving.
Let the pie sit in the refrigerator for 30 minutes before cutting and serving.
ixer, beat butter and sugar together until pale and creamy. Add eggs
For coconut ice cream, fold coconut and liqueur through slightly softened ice cream. Cover and freeze for
saucepan, add the chocolate and stir until smooth. Stir in
e simple syrup, bring sugar and 1 1/2 cups water
Remove ice cream from the freezer and let stand at room temperature to soften slightly.
Spoon softened ice cream into a large bowl. Gently stir in coconut, lime peel and juice, and coconut extract.
Return ice cream to container. Freeze overnight until firm. Serve scoops sprinkled with lime peel.
Mix cream cheese, creme fraiche (or sour cream, if using), 1/4 cup sugar and 1 tsp vanilla extract. Distribute between 2 bowls then mix remaining sugar, vanilla extract and 1/2 the whipped cream into 1 bowl. Add melted chocolate and remaining whipped cream into the other bowl. Transfer to 2 separate 4 cup silicone loaf pans, smooth and freeze for at least 4 hours, preferably overnight.
Before serving, place ice cream pans in fridge for 1 hour. Cut into large cubes and serve decorated with toppings.
Remove the ice cream from the freezer and transfer to a bowl. Chop
In a large bowl, combine ice cream with honeycomb chocolate. Return to freezer container. Freeze for at least 2 hours until firm.
Preheat a grill plate on high. In a small bowl, combine butter, honey and cinnamon. Brush over bread and bananas.
Grill bananas until golden and starting to caramelize. Transfer to a plate. Grill bread for 3-4 mins each side, until crisp and golden.
Serve bread topped with bananas, strawberries and ice cream. Drizzle with extra honey.
Place pineapple in a blender and process until smooth. Pour evenly into eight 1/3-cup ice pop molds.
Place ice cream in a large bowl. Stir in coconut. Spoon ice cream into the molds over pineapple. Insert sticks.
Freeze for 6 hours, until set. Dip base of molds into hot water to remove.