Gently heat the sugar in a saucepan until caramelized. Add the wine and cherry juice, bring to a boil and add the star anise, cinnamon stick, lemon peel along with the vanilla pod and seeds. Simmer over a high heat for 10 mins, until the liquid is reduced by half.
Remove from the heat and remove the cinnamon stick, star anise, vanilla pod and lemon peel. Stir in the cherries and spoon into glasses. Top with ice cream and decorate with cinnamon sticks or star anise. Serve with cinnamon cookies.
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.
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 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
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.
Place chocolate flavored mix in a large bowl.
Stir in milk. Beat with rotary beater until blended.
Pour into punch bowl.
Add scoops of ice cream.
Pour carbonated water and let chill.
Yields 48 servings.
Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
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.