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 mixing bowl, mix all ingredients well.
Put ingredients into your ice cream maker. Follow the instructions that go to your ice cream maker.
Once made into ice cream, store in freezer. I like to use a glass mason jar.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk and
5 mins.
Place the ice cream in a large bowl and
hopped. Immediately fold through ice cream. Return ice cream to freezer until required.
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
Sprinkle half the crushed malted milk balls over base of dish
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla
1. Transfer ice cream to bowl; place in refrigerator
br>Spread the softened vanilla ice cream over the chilled cookie crust
he pan.
Combine the ice cream and raspberries in a medium
arge ice cream scoop, form 6 large, round balls from vanilla ice cream and
e can of sweetened condensed milk.
Put a clean
ixer on low speed, beat ice cream for 30 seconds, or until
lakes, and eggs. Add the milk and mineral water and stir
ombined. Fold in flour, sour cream, raisins and chocolate chips. Pour
he hot fudge sauce, heat cream until almost boiling. Add chocolate
In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
When the liquid is cooled, chill it in the freezer for 30 minutes.
Transfer to the container of an ice cream maker and follow manufacturer's instructions to make ice cream.
If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
Infuse love and serve or store in the freezer.