This is an Italian recipe for ice cream.
For ice cream: Line 9-cup charlotte mold
Combine ice cream, corn flakes, peppermint extract and food coloring. Distribute between 8 freezer-proof molds or paper cups (3 oz). Insert a stick in the center and freeze for 4 hours, or until set.
Un-mold. Just before serving, drizzle each ice cream pop with 1 tbsp chocolate sauce and allow to harden.
For Ice Cream:
Melt the 2
Prepare cake mix as directed, using two 8-inch or two 9-inch layers.
Let cool completely.
Use one of the cake pans as a mold for ice cream layer.
Line pan with plastic wrap, spoon or scoop in ice cream and smooth with knife.
Let ice cream harden in freezer.
Once ice cream is hardened, place it between cake layers on a serving dish that is freezer safe and has a cover for storing in freezer.
Use Cool Whip as icing.
For Peanut Butter Patties.
Stir
coops of half of the ice cream and half of the sorbet
Simmer half-and-half and cream in a saucepan. Remove from
For crust, heat butter in pan
Set aside.
In the ice cream container, add half and half
In a medium bowl, mix the milk and sugar until the sugar is dissolved (about 1 to 2 minutes on low speed).
Stir in the yogurt, berry puree and extract.
Freeze according to manufacturers instructions.
NOTE: the ice cream gets really hard if its put into a container in the freezer. I put it in a plastic bowl. I had to defrost it in the microwave for a little while before I could dig into it. Anyone know a better container I could put it in? I was thinking an empty ice cream container that I'd already used all the ice cream from?
FOR SNICKERDOODLES:
Preheat oven to
pace between them.
Bake for 10-12 minutes or until
b>ice cream into the middle; place top brownie piece over ice cream. Wrap each ice cream
Form ice cream into 4 balls. Place in
For Graham-Cracker Crust:
Combine
Reduce the heat and simmer for 5 minutes.
Remove from
Sprinkle crushed cookies into bottom of 9 x 13-inch pan.
Pour 1/2 cup oleo over crumbs and freeze.
Combine remaining ingredients except for ice cream and boil for 4 minutes.
Cool and pour over ice cream.
Top with Cool Whip.
Sprinkle with nuts and freeze. Makes 10 to 12 servings.
Mix all ingredients.
Freeze in ice cream maker or use freezer tray method.
For a variation, add 1 teaspoon vanilla extract and 3 tablespoons Contreau instead of the lemon juice.
Serves 8.
ver medium heat, bring the cream and salt to a simmer