nd 1/4 tsp salt. Cream butter, vanilla and sugar until
For Ice Cream:
Melt the 2 oz.
chocolate chips in a
Chocolate Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk and salt
side. Chop the remaining chocolate and place in a bowl
n low heat, combine chocolate chips, heavy cream, and butter. Stir until
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
ith plastic wrap.
Spoon chocolate ice cream into pan, pressing into an
an completely.
Combine vanilla ice cream and cherries then spread over
as needed.
Place vanilla ice cream in a medium bowl to
Sandwich 2 cookies together with 1 scoop ice cream, using a knife to cut away any excess ice cream.
Place the peanuts in a bowl. Roll the ice cream sandwiches in peanuts (or use chocolate sprinkles if preferred) making sure the ice cream is evenly coated. Serve immediately, or place in the freezer until ready to serve.
Using a palette knife or clean paintbrush, spread chocolate over outsides of each cone. Dip rim of cone into chocolate sprinkles. Place on a baking tray lined with parchment paper and set aside at room temperature until chocolate has set.
To serve, fill cones with a scoop of ice cream. Top with an Easter egg.
Spread the nuts on a sheet of baking paper. Place the sugar and 1 tbsp water in a saucepan and heat until caramelized, then drizzle over the nuts. Allow to cool completely, then chop roughly.
Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool.
Place a scoop of ice cream in each cone. Dip in the chocolate, then in the caramelized nuts. Decorate with a wafer stick.
br>Spoon 1/4 of chocolate ice cream onto the bottom and side
Gently heat 3/4 lb mixed berries and sugar for 2-3 mins, stirring occasionally, until fruit has just softened. Let cool for 10-15 mins then add remaining fruit.
Distribute 1/3 of fruit between 4 tall sundae glasses. Add vanilla ice cream then another 1/3 fruit mixture. Add chocolate ice cream then top with remaining fruit. Top with raspberry sorbet and whipped cream. Garnish with fresh strawberries. Serve immediately.
or 15 minutes. Take the ice cream out of the freezer to
Combine the sugar, chile pepper and half the raspberries in a saucepan. Simmer over medium heat, stirring, for 2 mins. Remove from the heat and cool. Stir in the remaining raspberries.
Divide the ice cream and apricots among four dessert dishes. Drizzle the raspberry sauce over the apricots and serve.
Preheat the oven to 425\u00b0F. Grease a baking pan.
Stack phyllo sheets together, spraying lightly between each sheet with no stick cooking spray. Cut stacks into eight 4 x 2 1/2-inch rectangles. Place on prepared pan. Bake for 5 mins, until golden. Cool.
Sandwich ice cream between phyllo rectangles. Serve with orange segments. Dust with powdered sugar and sprinkle with pistachios.
freeze until set.
Spread chocolate ice cream over caramel sauce; freeze until
archment paper.
Place chocolate ice cream in the bowl of
e bombe:
Spread vanilla ice cream in an even layer on