nto the oven and roast for 15 minutes, turning the pineapple
Soften the pistachio ice cream just enough to be able to work with it (it shouldn't be melted).
Fold in avocado cubes.
Refreeze.
For the topping:
1
uickly spread half the strawberry ice cream evenly in pan; cover with
br>Cook's Note: The recipe for Chocolate Fudge Chunks will make
Soften the chocolate ice cream.
Coat the inside
Cut cool cake made from packaged mix or bakery bought, crosswise in 4 equal layers.
Spread tops of 3 bottom layers with ice cream, using a different flavor for each.
(You can choose your favorites.)
Do one at a time, starting with strawberry and place immediately in freezer or refrigerator's freezing section.
Proceed with chocolate ice cream.
Stack on top of strawberry in freezer. Follow with layer spread with pistachio ice cream.
Add top layer of cake.
Work fast.
bowls with foil.
Soften pistachio ice cream and line each bowl with
Soften 1 pint orange sherbet.
Spoon into chilled 2-quart metal mold or bowl.
Freeze until firm (at least 1 hour).
Soften pistachio ice cream.
Spread over layer of orange sherbet in mold. Freeze until firm.
Repeat with chocolate ice cream and the remaining orange sherbet.
Cover mold with waxed paper.
Freeze until firm.
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.
hips.
Peanut fudge: Follow recipe for chocolate ice cream. Omit cinnamon. Add 1
anilla ice cream and cherries then spread over cake base. Freeze for 1
Combine ice cream and pistachios in a bowl
Line baking pan with parchment paper.
Working quickly, sandwich 2 cookies together with a generous scoop of ice cream. Use a spatula to cut away excess ice cream and smooth edges.
Dip edges of sandwich in melted chocolate, then roll in nuts. Place on prepared pan. Freeze 30 mins, until firm.
For caramel sauce, heat cream. Add espresso and 1/2
ottom saucepan. Add milk and cream. Bring to a boil.
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