0 mins.
Allow both ice creams to thaw slightly for 15
coop, place scoops of strawberry ice cream into 4 cones. Place
ut it all together: Put ice cream over frozen crust; spread
For Ice Cream:
Melt the 2
For the ice cream:
Whisk the cornflour,
uickly spread half the strawberry ice cream evenly in pan; cover
measure 2 cups ice cream and allow to soften.
add to 2 cups of flour and stir until mixed.
spoon into paper muffin cups and bake in 375 oven approx.
15-18 minutes.
I know this sounds crazy but they really work!
REMEMBER the better ice cream gives a better product my first batch was with generic vanilla,they were o.k.but not as good as the higher quality ice creams.
In food processor, process crumbs and candy bars until candy is finely chopped. Add butter and process to mix.
Press mixture over bottom and sides of 9-inch pie plate.
Refrigerate 30 minutes.
Scoop ice creams into pie shell, alternating flavors and drizzling layers with caramel sauce.
Freeze 3 hours or until solid. Let sit at room temperature 10 minutes.
Before serving, sprinkle with diced candy.
rop alternate spoonfuls of both ice creams into crust.
Swirl together
Soften the ice creams in a large bowl. Fold in 1 cup dried fruit of choice, pecans and brandy.
Just barely fold together so that the ice creams.
do not mix with each other completely.
Refreeze. Cook time is estimated freezer time.
Put 1 scoop vanilla ice cream into each crust. Tuck cookie ears and tail into ice cream.
Press eyes, nose and whiskers in place.
Makes 6 mice creams.
In a small bowl, using an electric mixer, beat yolks and honey together until pale and fluffy. Fold in yogurt and vanilla bean paste.
Spoon mixture evenly into a 6-cup silicone muffin pan. Freeze for 3 hours or until firm.
Invert ice creams onto plates. Serve topped with mango slices.
Beat eggs until foamy in a large mixing bowl.
Gradually add honey; beat at low speed until well blended.
Gradually blend in milk and vanilla.
Chill at least 30 minutes.
Whip the cream until it forms soft peaks; fold into chilled mixture. Churn-freeze, using slightly greater portion salt to ice than for other ice creams.
After freezing, transfer ice cream to a plastic freezer container.
Ripen at least 3 hours before serving.
mix crushed wafers with butter, spread into bottom of 10-in spring form pan.
place ice cream containers on counter until ice cream is pliable, but not melting.
place ice creams in bowl of electric mixer or mix by hand.
mix ice cream just enough to create marbled effect.
fill cake pan, using spatula to help shape ice cream.
drizzle top with chocolate fudge sauce.
place in freezer just until chocolate hardens, then cover with sheet of waxed paper.
freeze 12 hours before serving.
serve with whipped cream if desired.
est.
Put in your ice cream maker and follow manufacturers
Blend ice creams and cookies in a blender on high for 10-20 seconds while adding milk slowly.
Top with a swirl of whipped cream and a drizzle of chocolate syrup.
Remove ice cream from freezer and in
Combine the first four ingredients in a large pitcher; cover and chil.
Pour chilled mixture into a large punch bowl.
Scoop chocolate and coffee ice creams into punch; stir gently.
Sprinkle with chocolate shavings.
You can also substitute 5 cups of coffe for the Kulua.
Put ice creams in a rocks glass.
Pour in the coffee.
Spoon whipped cream on top.
Pour syrup over cream.
Garnish with the strawberries.
serving bowl.
Scoop ice creams next to the banana and