b>Black Walnut ice cream. Top with another piece of cake and repeat with ice cream
Let the ice cream sit for 30 minutes at room temperature in order to soften.
Combine the softened ice cream with the Sambucaa (or Pernod) and the chopped licorice candy. Mix well.
Refreeze for at least 4 hours.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Melt chocolate chips in cream, stirring occasionally.
Add vanilla.
Chill until thickened.
Spoon chocolate ice cream into crust.
Spread 3/4 of chocolate sauce over ice cream.
Return to freezer, then spoon vanilla ice cream over chocolate sauce. Drizzle remaining chocolate sauce over top of pie.
Freeze. Serves 6.
Dissolve gelatin in boiling water.
Add cold water and wine. Add ice cream by spoonfuls, stirring until melted.
Chill until slightly thickened, then stir.
Spoon into dessert dishes.
Chill about 1 hour.
Makes 7 servings.
Place the pint of chocolate ice cream on the counter to soften (about 10 minutes).
Place the softened ice cream, cherries, milk, and chocolate chips in a blender. Blend on high speed until very smooth.
Place the licorice toffee sweets into a saucepan
Spread the ice cream in foil lined 9-inch round pan.
Freeze until firm (3 hours).
Prepare and cool the cake mix as label directs for two 9-inch layers.
Place one cake layer on plate. Invert ice cream onto cake.
Discard foil.
Top with second layer.
ieces. Combine ice cream, cookies, chocolate, nuts, coconut and licorice in a bowl
Combine slightly softened ice cream, liqueur, coconut and graham crackers
1. Transfer ice cream to bowl; place in refrigerator
an completely.
Combine vanilla ice cream and cherries then spread over
late.
Scoop and press ice cream into bottom \"crust\".
Top
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk
CLASSIC ICE CREAM: To the fruit cocktail,
For cherry compote, heat sugar in a saucepan until caramelized. Add 1/4 cup cherry juice and simmer for 1 min. Add chili and simmer for 1 min. Mix cornstarch with 1/4 cup cherry juice until smooth then add to pan and simmer for 1 min. Add cherries, remove from heat and allow to cool.
Scoop ice cream into serving dishes and cover with cherry compote. Decorate with chilies.
Beat eggs and add sugar 1/2 cup at a time, beating after each addition. Add whipping cream, anise flavoring, lemon flavoring, salt and food coloring if desired. Pour into canister and fill to full line with milk (7-8 cups). Freeze in 1 gallon ice cream freezer according to manufacturer's directions.
Take one carton of ice cream out so it will
Let ice cream stand at room temperature about
rocess coffee-spice custard in ice cream maker according to manufacturer's