br>Cook's Note: The recipe for Chocolate Fudge Chunks will make
For the ice cream:
Whisk the cornflour, egg
tirring often, then simmer for 1-2 minutes.
Pour
Wash, hull and chop strawberries.
(You may use 2 cans of frozen strawberries instead; omit sugar if you do.)
If not, combine sugar with fresh strawberries in medium size bowl.
Cover and chill for 3 hours.
Combine freezing mix and milk; stir until freezing mix is dissolved.
Stir in strawberries.
Pour mixture into freezing container of home ice cream maker.
Stir in cream. Follow procedure recommended by manufacturer of ice cream maker for preparing ice cream.
Yields 2 quarts.
rocessing according to your ice-cream maker specifications or preferred
For caramel sauce, heat cream. Add espresso and 1/2
For coconut ice cream, fold coconut and liqueur through slightly softened ice cream. Cover and freeze
nd cream in a small saucepan. Stir on low heat for 2
hen mix with the ground ice cream cones. Press into the base
This is an Italian recipe for ice cream.
coops of ice cream on a baking sheet; freeze ice cream balls at least
Cut cantaloupe around the middle instead of from end to end, as this will form a 'bowl' for your ice Cream.Remove seeds.
Add several scoops of your favorite Ice Cream flavors,mixing up flavors if desired.
Top with whipped Cream.
an.
Add ice, and alternate layers of ice and salt outside
Mash ripe bananas with fork or blender until they are smooth. Add remaining ingredients.
Pour into ice cream maker and process. (We hand crank ice cream all summer long!
This is the best recipe for banana ice cream that I've ever tried.
You may substitute strawberries or fresh peaches, if you like!)
Form ice cream into 4 balls. Place in
FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and,
Bake your favorite chocolate chip cookie recipe.
Cut ice cream into 1/2-inch thick circles or squares the size of your cookies. Place ice cream slices between 2 cookies and enjoy.
Best when cookies are warm.
Put 1/2 gallon ice cream in large bowl. Thaw until you can \"stir\" and add remaining ingredients. Refreeze. Makes 24 small servings.
For Ice Cream:
Melt the 2
Line a 10-inch spring-form pan with Saran Wrap.
Slice sponges in half lengthwise and place one layer on the bottom of pan. Press chocolate ice cream tightly over sponge; top with chopped cherries.
Add another layer of sponge.
Press in vanilla ice cream tightly.
Top with slivered almonds.
Top everything with another layer of sponge.
Cover with Saran and freeze at least overnight.
When ready to serve, remove from pan and frost with Cool Whip.