12-cup muffin pan with butter.
Heat chocolate, butter
Combine cream and water and bring to boil.
Put chocolate chips in blender and add cream mixture; blend about 1 minute until thick and creamy.
Put half of mixture over the pie crust. Top with ice cream.
Top with remaining fudge sauce. Top sauce with Cool Whip and pecans.
Place in freezer until ready to use.
Line a large baking pan with parchment paper. Using a 2
inch square cake pan with parchment paper.
Stir butter
nd line base and sides with parchment paper, extending paper 2
In 6-cup glass serving bowl mix coffee, cream and sugar.
With kitchen shears cut ice cream carton open, remove ice cream and cut into large chunks.
Float on coffee mixture. Sprinkle with powdered coffee and cinnamon.
Immediately ladle into punch cups or wine goblets.
Serve with spoon
Line a baking tray with parchment paper. Process cake to
Whisk egg yolks and heavy cream together. Add coffee beans. Heat
Place ice cream, ginger and green tea powder in a large chilled bowl. Beat with an electric mixer until combined.
Return to ice cream container. Refreeze for several hours or overnight.
Toss fruit in juice. Arrange on serving platter or in individual glasses and drizzle with honey. Serve with ice cream and green tea.
br>Remove apples from pot with a slotted spoon and place
Combine the ice cream, rum, and raisins. Spoon into a metal container and cover with plastic wrap. Freeze for 2 hours, until firm.
Melt the butter in a heavy-bottomed skillet over medium-high heat. Cook the banana for 1-2 mins on each side, until golden. Divide between serving plates.
Cook the sugar in the pan for 3-4 mins, until caramelized. Remove from the heat and stir in the cream.
Drizzle the sauce over the bananas and serve with ice cream.
inch square cake pan with parchment paper.
To make
00b0F. Line a baking pan with parchment paper. Turn dough onto
Line 2 large baking sheets with parchment paper.
Beat flour
Combine ice cream with powdered green tea and crystallized ginger. Freeze for several hours, to overnight.
Arrange fruit on a serving platter or in individual glasses. Drizzle with lime juice and honey. Serve with ice cream.
he batter, whisk the eggs with 1/4 cup of the
Preheat the broiler.
Peel the oranges, removing as much white pith as possible. Cut crosswise into thick slices.
Place the oranges, in a single layer, on a foil-lined baking pan. Sprinkle with sugar, then drizzle with liqueur. Broil the orange slices, turning once, until just caramelized.
Divide the ice cream among 4 serving dishes. Top with orange slices and drizzle with the pan juices.
lour all at once. Beat with a wooden spoon over medium
roof cups or ramekins with butter and dust with a little flour
Line a baking sheet with parchment paper, and set aside. In a medium saucepan over med-high heat,combine butter, sugar and water.
Stir until sugar is dissolved about 2 minutes.
Allow sugar mixture to bowl and carmelize until the syrup is a medium amber color, about 4 minutes.
Remove from heat. Add cubes and stir until coated.
When all croutons are coated, transfer to baking sheet.
Quickly spread croutons so they are not touching.
Let cool.
To serve, fill four serving dishes with ice cream, garnish with caramel croutons.