cans, line a baking pan with parchment paper. Place the sugar
Mix cream, sugar, flavoring and condensed milk.
Fill the ice cream container with regular milk.
Cover and turn your churn on and start with a little ice and then a little salt; continue until up to top of churn.
Keep adding as it melts, plus salt until ice cream gets hard, around 20 minutes.
Make ice cream balls with an ice cream scoop. Roll the ice cream balls in the chopped nuts, then place them in glass dishes. Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if you like. Enjoy!
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla
u00b0C sugar; mix well with a fork. Drizzle 1/
1. Freeze the almond milk into ice cubes before making the ice cream.
2. Stir
Place sugar and 2 tbsp water in a heavy-bottomed saucepan on medium heat. Cook, stirring, 2 mins until sugar dissolves. Increase heat to high. Cook, without stirring, for 1-2 mins until golden.
Remove from heat. Gradually pour in coconut milk, taking care as it will spit. Return pan to high heat and stir until smooth. Reduce heat to low and simmer 5 mins, until sauce thickens.
Divide mango among serving bowls. Top with a scoop of ice cream. Drizzle with warm sauce to serve.
Let ice cream stand at room temperature
ocess coffee-spice custard in ice cream maker according to manufacturer's
Line 2 baking sheets with parchment paper then trace a
nch square pan with plastic wrap.
Spoon chocolate ice cream into pan
4 inch loaf pan with plastic wrap then parchment paper
nch springform pan with vegetable oil. Mix ice cream cones with dark chocolate. Spread
For the Almond Crunch Topping: Spread sliced almonds
o room temperature. Combine syrup with 3/4 cup lime juice
Spread flat side of each cookie with 2 tsp of the spread.
For each sandwich, place a cookie on serving plate, spread-side up. Top with 3 strawberry slices and 1 scoop of chocolate, strawberry or vanilla ice cream. Top with 3 strawberry slices, then place second cookie on top, spread-side clown.
Place 2 tbsp spread and cream in a small microwavable bowl. Microwave on high in 20-second bursts, until melted and smooth. Drizzle sauce over ice cream sandwiches. Serve immediately.
Mash peaches well and blend thoroughly with 1 1/2 cups sugar; set aside.
Put ice cream can in freezer tub.
Pour tub 2/3 full of crushed ice around can, using 4 parts ice to 1 part ice cream salt.
Pour milk and cream into can.
Stir in remaining sugar, salt, flavorings and eggs.
Add sweetened mashed peaches; stir. Adjust lid and freeze according to your individual freezer instructions.
Usually takes about 15 minutes.
ierce bottom in several places with a fork.
Bake crust
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.
Line four 1-cup metal molds with plastic wrap. Place ice cream in large bowl; fold in chocolate bars. Divide mixture among prepared molds. Cover with foil; freeze for 15 mins, or until firm.
Meanwhile, heat cream and chocolate in a small saucepan on low heat, stirring until smooth. Remove from heat. Stir in marshmallows, cherries and nuts..
Invert ice cream timbales onto serving plates. Drizzle with rocky road sauce.