Thaw frozen fruit or slice banana.
Puree in blender.
Force puree through a sieve to remove berry seeds.
Put 1/4 cup puree in a tall glass.
Add milk and vanilla ice cream or matching fruit ice cream.
Almost fill with chilled soda water.
Combine the fruit and Grand Marnier in a large bowl. Cover with plastic wrap and allow to macerate overnight.
Add ice cream, cream, Toblerone and almonds to fruit mixture; mix well
Spoon into ten 1/2-cup freezer-proof molds. Smooth tops. Cover with plastic wrap. Freeze overnight, or until firm.
Before serving, let stand at room temperature for 5 mins. Insert a knife between the ice cream and molds to break the seal. Invert onto serving plates. Serve drizzled with raspberry syrup.
/2 cup each of ice cream in pan. Freeze for 1
Put coconut milk in blender, add fruit. Pulse.
As fruit blends, it will most likely become too thick for your blender to handle, and that's when you add enough milk to keep it going.
When everything is smooth, add your choice of sweetener. Enjoy your 'fruit ice cream'!
smooth layer. Spread vanilla ice cream over top. Top with whipped
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Put first four ingredients in blender and blend for 30 seconds.
Then add 2 cups frozen fruit (peaches, strawberries or blueberries) and blend for 1 minute.
Serve or freeze in blender container, until time for dessert.
he whipped topping.
Arrange ice-cream sandwiches in bottom of rectangular
/2 cup each) of ice cream in a small pan.
y 6 inches. Scoop the ice cream into a large bowl, then
The cream used to prepare the ice cream should be very thick.
Leave the cream in a tray in the freezer until it is frozen.
Ice-cream should not be very hard.
Cut frozen cream into small pieces and mix with ice-cream.
Add rose-water and mix well.
Place the mix in the freezer for at least one hour.
Place grilled fruit in sundae cups; top each evenly with ice cream. Drizzle
Form ice cream into 4 balls. Place in
o 1 gallon of softened ice cream into thin slices.
Place
Dip ice cream in
egg,
then
roll
in crushed cookies. Repeat. Freeze at least 24 hours before frying. Deep fry for 1 minute.
Spread 3/4 of the crumbs on bottom of a 13 x 9-inch pan.
Melt margarine and chocolate in medium pan.
Add the yolks and powdered sugar.
Cook, stirring constantly, for a few minutes;
cool.
Fold in the beaten whites.
Pour over the crumbs.
Freeze.
Cover with the ice cream.
Sprinkle with the remaining 1/4 of the crumbs. Freeze.
Serve in squares.
Dip ice cream in egg, then roll in crushed cookie crumbs. Repeat again.
Freeze at least 24 hours before frying.
Deep fry for 1 minute.
Mix cookies with 1/4 cup butter; press into bottom of large pan.
Slice ice cream into 1 inch slices (slightly soft).
Place layer on top cookie crust; press firmly.
Sprinkle with peanuts and freeze 2 hours.
p lime syrup for mojito fruit salad.
To make sorbet
CLASSIC ICE CREAM: To the fruit cocktail, add