il, stirring often, then simmer for 1-2 minutes.
Pour
br>Cook's Note: The recipe for Chocolate Fudge Chunks will make
You will need one plastic lettuce crisper or other oval shaped mold.
Spread lime sherbet along the sides of the lettuce crisper, making a layer about 1 inch to 1 1/2 inches thick along all sides and leaving a cavity in the center (this is the rind of watermelon).
Kids will enjoy smooshing the ice cream around. Fill the center cavity with strawberry or raspberry ice cream, adding chocolate chips (the seeds) as you go along.
Chill in freezer for at least 6 hours.
In Tupperware
lettuce
keeper,
put lime sherbet, softened, around edges and sides of Tupperware.
Put into freezer to harden. In
the
meantime,
soften strawberry or raspberry ice cream or sherbet.
Add
chocolate chips to ice cream.
Put into Tupperware to harden in freezer.
For the ice cream:
Whisk the cornflour, egg
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.
aucepan. Stir over medium heat for 4-5 mins, until sugar
he pan.
Combine the ice cream and raspberries in a medium
f ice cream into balls. Place balls on the prepared pan. Freeze for
ntil chocolate is melted. Cool for 5 mins.
Stir in
rocessing according to your ice-cream maker specifications or preferred
extending paper at long sides for handles. Sprinkle half the crushed
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
owl.
Cover and refrigerate for 2 hours, stirring every 30
alf of raspberry mixture evenly over chocolate crust. Gently spoon ice cream.
Mix chocolate wafers and melted butter.
Press in bottom of pan for crust.
Layer: (first) raspberry sherbet; (second) half brownie crumbs; (third) drizzle half chocolate syrup; (fourth) vanilla ice cream; (fifth) rest of brownie crumbs and (sixth) drizzle rest of chocolate syrup.
Freeze overnight.
Serve frozen.
coops of ice cream on a baking sheet; freeze ice cream balls at least