pringform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30
aper.
Place chocolate ice cream in the bowl of
beat together whites, vanilla and cream of tartar until soft peaks
Soften ice cream in a large bowl. Stir in chocolate bars, nuts, marshmallows, dark chocolate and enough food coloring to tint the ice cream pink. Distribute between 8 - 8 oz molds. Cover with foil and freeze for 3 hours, or overnight.
Meanwhile, bring heavy cream to a boil. Remove from heat and add white chocolate. Stir until chocolate melts.
Turn ice cream timbales out onto serving plates. Drizzle with warm white chocolate sauce.
Spoon ice cream into a large bowl. Beat
To make Burgundy Cherry Sauce: Combine the honey, wine,
Following package directions, drizzle half of the ice cream topping over crust and gently spread to coat bottom and sides. Freeze until firm.
Meanwhile, set aside six cherries for garnish and chop remaining cherries.
In large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups and then drizzle with remaining ice cream topping.
Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from freezer 15 minutes before serving.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Mix the ingredients.
Pour in ice cream freezer.
Freeze according to freezer instructions.
For Ice Cream:
Melt the 2 oz.<
CLASSIC ICE CREAM: To the fruit cocktail, add
ool completely.
To assemble ice cream cake, line an 8 inch
Let the vanilla and strawberry ice cream thaw in the fridge for
Take one carton of ice cream out so it will soften.<
s dissolved. Stir in heavy cream, leftover juice from the berry
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.
1. Transfer ice cream to bowl; place in refrigerator
an completely.
Combine vanilla ice cream and cherries then spread over
ff.
Meanwhile, for the cherry sauce, drain the cherries, pouring
nd set aside.
Boil cherry liquid, uncovered, for 10 mins