Mix the eggnog, whipping cream, and milk together in a bowl, and pour the mixture into the freezer container of an ice cream maker. Freeze according to manufacturer's directions. Once frozen, spoon the ice cream into a container, and freeze 2 hours more.
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.
inutes.
Filling: Spoon softened ice cream over chilled crust. Smooth surface
Line 9 inch round cake pan with plastic wrap.
Arrange cookies in bottom of pan.
Spread ice cream over cookies.
Reserve 1/2 cup fudge sauce. Drizzle/pour remaining fudge over ice cream.
Mix candy into whipped topping. Spread over fudge sauce.
Drizzle remaining fudge sauce onto topping.
Freeze 4 hours or overnight.
Lift cake out of pan; peel off plastic wrap.
Let stand 10 minutes.
Top with additional candy, if desired.
Put 2 scoops of vanilla ice cream (I prefer Bryers Extra Creamy Vanilla) in a bowl or mug. Squirt as little of the flavoring as you can onto the ice cream. Mix up the ice cream and flavoring for about 1 minute or until the entire mixture is the same peachy color. Taste to decide if you want a stronger flavor and add more (better to under flavor than to over flavor). Done.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Line a pan with ice cream sandwiches.
Spread cool whip over the ice cream sandwiches.
Pour chololate syrup over that to your taste, all depends on how much chololate.
Crush up a butterfinger and sprinkle over the top of the cake.
Put all ingredients in a 3 quart electric ice cream freezer can.
Freeze.
Soften ice cream on counter until \"workable\" (soft
For the eggnog whipped cream, mix the cream with the eggnog and beat with a hand mixer until stiff.
For the fruit sauce, add the strawberries, powdered sugar and orange juice to a saucepan and cook 3 mins. Puree the mixture and strain through a sieve.
Put a dollop of the eggnog whipped cream on 4 plates, followed by a scoop of ice cream. Top with the fruit sauce and sprinkle with white chocolate shavings to serve.
he hot fudge sauce, heat cream until almost boiling. Add chocolate
Scoop ice cream into a punch bowl.
Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
Serve immediately.
Stir, as needed.
Mix eggnog, heavy cream, condensed milk, and vanilla in a large bowl. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches \"soft-serve\" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
1. Transfer ice cream to bowl; place in refrigerator
Ice Cream -- in a large bowl let the ice cream come to room temp or workable. Add the flavors and mix well. Cover and refreeze.
That's it. This is so subtle but so good. Serve this with some fresh ginger snaps from your bakery. Easy and simple. Gourmet ice cream that took just a few minutes to make.
ours or until easy to handle.
Spoon ice cream on top of
he bourbon.
Chill the eggnog, covered, overnight; transfer it to
ff with a scoop of ice cream.
Stack them on top
Defrost ice cream.
Mix first 5 ingredients.
Add vanilla to taste.
Stir.
Store in closed container(s) in refrigerator. Plastic milk jugs work well for this.
Sprinkle nutmeg on top of individual glasses of eggnog before serving.
Combine all ingerdients in bowl, mixing well.
Start the ice cream maker and pour mixture through hole in lid.
Churn for 20-40 mins or until desired consistancy.
Variations: Add 1/2 cup mix-ins, such as chocolate chips or chopped nuts, after ice cream has churned for at least 15 minutes or when mixture is thick and has star5ted to freeze.