Mix ice cream mix and sugar with 1/2 cup warm milk to dissolve it. Add it to Eagle Brand condensed milk and 1/2 gallon milk in a half gallon container; mix well. In a gallon Ziploc bag, put 2 cups crushed ice and 3 tablespoons rock salt. In a sandwich Ziploc, put 1/2 cup ice cream mix.
Put sandwich bag into gallon bag. Wrap in a towel and shake for 5 to 10 minutes or until ice cream is firm.
Mix whipping cream, pet milk, condensed milk, vanilla, eggs, sugar, and ice cream mix.
Add Butterfingers.
Put in ice cream freezer.
Fill to fill line with milk. Process until frozen.
Mix eggs, salt, sugar and ice cream mix together.
Add Pet milk and cook until it thickens on spoon.
Add cherries, pineapple, whole milk and vanilla.
Put all ingredients into a 1-gallon freezer and freeze.
Yields 1 gallon.
For a smoother ice cream, separate the eggs and beat the whites until stiff before adding to the mix.
Mix sugar, eggs, milk and ice cream mix.
Add other ingredients. Stir well.
Pour in freezer. Add milk to freezing line.
Beat eggs well.
Add
sugar,
flour
and ice cream mix. Gradually add canned milk.\tMix
well.
Add Big Red soda water to fill 1 gallon freezer.
In large bowl pour Eagle Brand milk and rinse out cans.
Add water (2 cans).
Add vanilla.
Add ice cream, mix a little at a time to keep from getting lumpy, then add milk, mixing well. Pour into freezer container and add enough milk to bring to freezer line.
In a large bowl, combine ice cream mix, condensed milk, eggs (already beaten), vanilla and about 2 quarts milk.
Stir until all mix is dissolved (no lumps), then use electric mixer.
Pour into freezer and add milk to fill line in freezer.
Crank until frozen.
ruit and nut ice cream, mix together ice cream, Toblerone, pistachios and cream. Add fruit and
per.
Tip the cake mix into a large bowl. Add
he pearls. In a pitcher, mix the mango lemonade with the
Mix cracker crumbs and margarine.
Press into bottom of oblong dish.
Mix milk and instant pudding.
Add to softened ice cream. Mix well but not until soupy.
Pour over crumb crust.
Top with Cool Whip and refrigerate at least 5 hours.
Do not freeze.
Mix well, then use an ice cream maker (hand or electric ice cream freezer).
Slice cake horizontally into 2 layers.
In bowl, combine ice cream and frozen lemonade.
Swirl gently.
Spread 1/2 of ice cream mix on bottom cake layer.
Place second cake layer on top of ice cream.
Top with remaining ice cream.
Freeze 30 minutes.
Garnish with strawberries and mint, if desired.
Calories 258 per serving, 10 gr fat.
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.
Mix ice cream
mix
according
to
directions.\tPreheat oven to 350\u00b0.
Pour mixture into the ice cream cones (the flat bottomed ones) and place on a
cookie sheet and bake for 30 or 40 minutes or until browned.
Soften ice cream; mix with pumpkin and honey.
Add spices and pecans. Mix together well in large mixing bowl.
Pour into shell; freeze overnight.
Set out ten minutes before cutting.
Top with Cool Whip.
Beat eggs, add sugar, add canned milk, add Junket and vanilla. Mix well.
Add fruit or cookies (6 large bananas, 8 to 10 peaches, 1 row Oreo cookies).
Put into canister.
Add milk to line on canister.
Make as usual for homemade ice cream.
Beat eggs until light.
Add sugar and mix well.
Add canned milk.
Mix in Junket mix, salt and vanilla.
Pour into freezer can and finish up with Lilly milk up to about one inch from top. Freeze with 4 parts crushed ice and 1 part rock salt 40 to 50 minutes until hard.
Makes 1 1/2 gallons ice cream.
Mix together the cracker crumbs and melted butter or oleo; save 1/2 cup for top.
Pat into a 9 x 13-inch pan.
Mix the pudding with the milk.
Add more coconut.
Soften the ice cream; mix in pudding mixture.
Press sugar, butter and crackers into 9 x 13-inch pan.
Mix ice cream, pudding and milk.
Pour into pan over crackers.
Pour large Cool Whip over ice cream mix.
Top with crushed crackers. Chill and serve.