Beat egg in a bowl. Stir in sweetened condensed milk, cinnamon, salt, nutmeg, and ginger.
Put water in a saucepan; sprinkle in gelatin, let stand 1 minute. Place saucepan over low heat; cook and stir until gelatin dissolves. Pour in milk mixture; increase heat to medium-low. Cook and stir until slightly thickened, 5 to 10 minutes. Remove from heat. Stir pumpkin in gently until combined.
Spread 3/4-inch layer of ice cream into crust; cover with pumpkin mixture. Freeze until set, about 2 hours.
Combine cereal and peanut butter.
Scoop ice cream into balls, using No. 16 ice cream scoop or shape into 2 1/4-inch balls.
Roll in cereal mixture.
Place on wax paper and freeze until firm. Drizzle with hot fudge.
Makes 8.
In a large mixing bowl mix flour, brown sugar, baking powder, salt and cinnamon.
Mix together egg, ice cream and oil.
Stir this into dry ingredients just until moistened.
Fill greased muffin tins 2/3 full.
Bake in a 375\u00b0 oven about 18 minutes. Makes 12 muffins.
OUFFLE WAITS FOR NO ONE).
Vanilla Ice Cream Sauce: Let ice cream soften 10
food processor, grind the ice cream wafers to a fine crumb
/2 cup each of ice cream in pan. Freeze for 1
lightly softened ice cream in the pie shell.
Beat the egg whites
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and
iece of parchment. Whip the egg whites to stiff peaks then
an with vegetable oil. Mix ice cream cones with dark chocolate. Spread
1/2-cup balls of ice cream onto the prepared baking sheet
n ice cream machine, following the manufacturer's instructions, until firm, adding egg
hen mix with the ground ice cream cones. Press into the base
ver sides.
Place vanilla ice cream in a chilled bowl. Swirl
arge bowl. Working quickly, roll ice cream scoops in cake crumbs to
ake the sponge cake, beat egg yolks, sugar and vanilla extract
archment paper.
Beat the egg whites in a medium bowl
r ice cream: Line
hisk warm butter mixture into egg mixture. Return mixture to double
Whisk egg yolks and heavy cream together. Add coffee beans. Heat