br>For the fruit and nut ice cream, mix together ice cream, Toblerone, pistachios and cream. Add
Pack crackers and butter into a 9 x 13-inch pan.
Mix pudding and milk.
Beat for 2 minutes.
Add ice cream.
Beat just until smooth.
Pour onto cracker crust.
Top with Cool Whip. Refrigerate.
Transfer softened ice cream to a large bowl. Fold in macadamia nuts, bananas and maple syrup.
Return to original container and freeze until firm.
o prepared pan and bake for 20-25 mins, until a
Combine sweetened condensed milk, whole milk, evaporated milk, heavy cream, maple flavoring, and sugar in a large bowl. Stir thoroughly, being careful to avoid creating a bubbly foam.
Chill milk mixture in the refrigerator for 30 minutes.
Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 30 minutes.
Spoon ice cream into an airtight container; fold in chopped walnuts. Cover with plastic wrap and seal with lid. Freeze until solid, at least 2 hours.
Preheat oven to 350\u00b0F. Line an oven tray with parchment paper.
Arrange macadamias on tray. Bake 5-8 mins, until golden.
Drizzle honey over nuts. Shake tray, to coat well. Return to oven for 4-5 mins. Remove. Set aside to cool completely.
Transfer ice cream to a bowl, reserving tub. Stir in nuts. Return to tub and reseal. Freeze at least 2 hours, until firm.
Serve in scoops with fresh seasonal fruit salad.
n refrigerator.
Place in ice cream freezer and crank until mixture
For caramel pecans, line a baking
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla
Combine slightly softened ice cream, liqueur, coconut and graham crackers
Heat maple syrup in microwave for 15 seconds, or on top of stove until warm.
Toast walnuts in toaster oven or in dry skillet on top of stove, 2-3 minutes.
Put vanilla ice cream in dish.
Top with maple syrup and walnuts.
Enjoy!
For the coconut ice cream, fold coconut and liqueur into ice cream. Cover; freeze about 3 hours or overnight.
For the pineapple, toss pineapple, liqueur and sugar in large bowl.
Cook pineapple on heated greased grill pan (or the grill) until browned both sides.
Serve pineapple slices with coconut ice cream.
oil.
Spread the 1st ice cream/yoghurt evenly in bottom of
In a medium bowl, combine ice-cream and ginger nuts well. Spoon back into ice-cream container. Freeze forr 3 hours or overnight until firm.
In a small saucepp, combine rhubarb, juice and sugar. Bring to boil.Reduce heat and simmer for 4-5 minues until rhubarb is tender.
Serve ice-cream topped with rhubarb.
Combine the first 5 ingredients in container or electric blender; blend well.
Pour mixture into punch cups; top each with a scoop of ice cream.
Serves 12 to 16.
Beat eggs until light and fluffy.
Add remaining ingredients. Finish filling 1 gallon can of hand electric freezer to desired level with milk.
Freeze, then pack in ice and salt or put in freezer.
Can change the fruit to banana and add nuts for banana nut ice cream.
llow 1/2 of the ice-cream to soften and spread in
ottom saucepan. Add milk and cream. Bring to a boil.
oftened ice cream. Freeze layers for 30 to 60 minutes or until ice cream is
ates in hot water for 1 hour.
Beat together