Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk and
For the simple syrup, bring sugar
ugar, yolks, coffee mixture and vanilla; stir in flour (can be
o rest in the fridge for at least 30 mins.
Place the sugar and 2/3 cup water in a saucepan and bring to a boil. Simmer, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
Beat the egg white until it forms stiff peaks. Fold in the strawberry puree, wine, liqueur, lemon juice and cooled sugar syrup. Freeze for at least 6 hours, stirring every 20-30 mins.
To serve, scoop the sorbet into dessert dishes with two scoops of vanilla ice cream and the halved strawberries. Decorate with mint leaves (if using).
Drain the prunes and set juice aside. Put 3/4 cup of juice, the amaretto and sugar in a saucepan and bring to a boil. Stir remaining juice with cornstarch to make a smooth paste and stir into sauce. Add prunes to sauce and leave to cool for 30 mins.
Roast almonds in a dry frying pan. Remove and set aside. Spoon plums into 4 dessert glasses and sprinkle with almonds. Add a scoop of vanilla ice cream to each glass and serve.
Place bananas in a shallow microwave-safe bowl. Sprinkle with sugar and grated peels. Drizzle with juices. Sprinkle with cinnamon. Microwave on high for 3 1/2 mins, or until hot.
Serve warm with vanilla ice cream.
Vanilla Ice Cream with Salted Caramel Swirl:
In a large bowl, combine ice cream mix, condensed milk, eggs (already beaten), vanilla and about 2 quarts milk.
Stir until all mix is dissolved (no lumps), then use electric mixer.
Pour into freezer and add milk to fill line in freezer.
Crank until frozen.
For the brandy ice cream:
Stir together the ice cream and the brandy until well
Blend the milk and the egg until it becomes one soft mixture. Add the crushed ice, then put in the vanilla ice cream.
Blend for a little while and serve.
Vanilla Ice Cream with Chocolate Fudge Swirl:
he heat, divide the heavy cream and orange zest between them
Combine margarine and chocolate in top of double boiler. Bring water to boil; reduce heat to low.
Stir until chocolate is melted.
Combine powdered sugar and hot water; add to chocolate mixture, stirring well.
Stir in coconut.
Spray a 9-inch pie plate with vegetable cooking spray.
Firmly press pie crust mixture onto bottom and sides of pie plate.
Cover and chill until firm.
Fill crust with softened vanilla ice cream; freeze until serving time.
Shave a few pieces of chocolate over pie, if desired.
Place the vanilla ice cream in a tall glass.
Fill the glasses up with the grape soda.
Stir if needed.
Preheat oven to 375.
Butter 13x9x2\" glass baking dish.
Toss apples, 1/4 cup sugar, lemon juice, and lemon peel n prepared dish.
Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl.
Add butter and egg yolk and rub in with your fingertips until mixture forms moist clumps.
Sprinkle topping over apples.
Bake until apples are tender and topping is golden and crisp, about 28 minutes.
Cool 20 minutes.
Serve crisp warm with vanilla ice cream.
Put a scope (or 2) of Vanilla ice-cream into the bowl.
Sprikle instant coffee powder on the scoops (As per your taste, more coffee gives a little bitter taste).
Enjoy!
br>Spread the chocolate ice cream into an even layer
n the freezer for 30 mins.
Turn Neapolitan ice cream onto chilled
nches over sides.
Place vanilla ice cream in a chilled bowl. Swirl