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.
Mix the ingredients.
Pour in ice cream freezer.
Freeze according to freezer instructions.
Let the vanilla and strawberry ice cream thaw in the fridge for
ool completely.
To assemble ice cream cake, line an 8 inch
Take one carton of ice cream out so it will soften.<
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.
ff.
Meanwhile, for the cherry sauce, drain the cherries, pouring
nd set aside.
Boil cherry liquid, uncovered, for 10 mins
an completely.
Combine vanilla ice cream and cherries then spread over
SAUCE:
Stir in sugar and butter in a saucepan over low heat until caramel-color; about 10 minutes.
Heat cream until warm.
Slowly stir in cream.
Boil 1 minute to thicken.
Let cool.
TO ASSEMBLE SUNDAE:
Put scoops of ice cream into a bowl.
Drizzle with 2 tablespoons caramel sauce; sprinkle with hershey's candy.
Top with whipped topping and a cherry.
as needed.
Place vanilla ice cream in a medium bowl to
Gently heat the sugar in a saucepan until caramelized. Add the wine and cherry juice, bring to a boil and add the star anise, cinnamon stick, lemon peel along with the vanilla pod and seeds. Simmer over a high heat for 10 mins, until the liquid is reduced by half.
Remove from the heat and remove the cinnamon stick, star anise, vanilla pod and lemon peel. Stir in the cherries and spoon into glasses. Top with ice cream and decorate with cinnamon sticks or star anise. Serve with cinnamon cookies.
arge, flat plate. Scoop the ice cream, using a melon baller, into
CLASSIC ICE CREAM: To the fruit cocktail, add