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.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
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.
1. Transfer ice cream to bowl; place in refrigerator
et cool slightly. Beat in eggs then fold in flour and
tand for 10-15 minutes. Ice cream should be just softened but
arge bowl. Working quickly, roll ice cream scoops in cake crumbs to
arge ice cream scoop, form 6 large, round balls from vanilla ice cream and
aper. Using an ice-cream scoop, scoop the ice cream into 12 balls. Place
issolves and butter melts. Beat eggs, yolks and lemon peel in
/2 cup each of ice cream in pan. Freeze for 1
ntil pale and creamy. Add eggs, in two batches, beating well
nd scoop 18 balls of ice cream onto it. Freeze for 1
sugar, salt, coconut flakes, and eggs. Add the milk and mineral
ntil light and creamy. Add eggs, one by one, beating well
ugar and eggs until combined. Fold in flour, sour cream, raisins and
he hot fudge sauce, heat cream until almost boiling. Add chocolate
OUFFLE WAITS FOR NO ONE).
Vanilla Ice Cream Sauce: Let ice cream soften 10
he pan.
Combine the ice cream and raspberries in a medium
Crush 25 cookies; pat down in 9x13-inch pan.
Melt margarine and chocolate in sauce pan.
Add beaten eggs a little at a time and powdered sugar.
Stir until warm and fudgy (do not boil).
Spread over cookie crust.
Freeze 30 minutes.
Cut ice cream into sections and place in pan.
Softened ice cream works best.
Use a rubber spatula to smooth out top.
Sprinkle remaining cookie crumbs on top.
Freeze at least 2 hours, until solid.
Cut and serve.