>Soften the cartons of ice cream. I let mine sit out
efrigerator for 2 hours.
Ice cream: Combine ice cream and cinnamon well.
Make brownies according to directions and bake in a 9-inch pie pan.
Cool.
Spread ice cream over brownies.
Slowly melt caramel and milk until creamy.
\"Swizzle\" over ice cream and sprinkle nuts as soon as possible to stick to the caramel before cooling.
Freeze and serve.
Mix the softened vanilla ice cream and pumpkin pack together in a large mixing bowl until evenly mixed.
Blend in the remaining spices until evenly distributed.
Enjoy as is (soft-serve ice cream) or return to the freezer to chill and enjoy later.
eeds. Combine vanilla bean, seeds, cream, milk, 1/4 cup plus
Combine all ingredients (optionals) in a blender.
Blend thoroughly.
Add to ice cream maker, following manufactureri1/2s directions for churning.
For soft serve ice cream, eat immediately. For a harder ice cream, transfer to an airtight container and freeze for several hours to a day, depending on degree of hardness desired.
Enjoy!
he hot fudge sauce, heat cream until almost boiling. Add chocolate
Combine ice cream and ginger snaps in a large bowl until well blended. Return to ice cream container. Freeze for 3 hours or overnight until firm.
Place rhubarb, apple juice and sugar in a medium saucepan in high heat. Bring to a boil. Reduce heat to low and simmer for 4-5 mins until rhubarb is tender. Cool slightly.
Serve ice cream topped with rhubarb sauce.
ntil frothy.
Into your ice cream machine's frozen churning tub
ip top bag. Add the ice to the gallon bag, press
Heat the milk, cream and 1/2 cup of
Caramelize sugar in a saucepan. Carefully add lemon juice and stir to combine. Add apple slices and raisins. Cook for 4 mins. Set aside to cool.
Preheat oven to 400\u00b0F. Place filo dough on 2 baking sheets. Brush with melted butter. Bake for 5 mins, until golden brown. Set aside and let cool.
Serve ice cream between 2 sheets of filo dough and 2 slices of apple. Decorate with raisins and almonds then sprinkle with powdered sugar.
n an ice-water bath; set aside.
Heat milk, cream, and
Mix together all ingredients except gingersnaps.
Line a 9 x 13-inch pan with gingersnaps.
Add ice cream mixture.
Top with layer of crushed gingersnaps.
Freeze.
Cut into squares to serve. Serves 24.
Chill 2 small stemmed dessert or wine glasses.
Peel and pit peaches, slice into blender container.
Place ice cream on top, dribble in almond flavoring.
Let sit in refrigerator during meal. When ready to serve blend just long enough to combine thoroughly, scrapping down as necessary.
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
Blend peanut butter and honey.
Put 1/2 of vanilla ice cream in freezer tray.
Cover with layer of peanut butter.
Add remaining ice cream.
With a spoon, stir so that peanut butter is mixed partially with ice cream.
Refreeze.
Combine gelatin, salt and jello.
Add water and dissolve.
Add ice cream.
Stir well.
Rinse mold with ice water before adding mixture.
Chill until firm.
Mix first three ingredients.
Press in a 9 inch square pan. Combine soft vanilla ice cream and the other five ingredients. Place on the crust.
Cover and freeze.
Remove 20 minutes before serving.
Top with whipped cream if desired.
Crush crackers.
Melt oleo.
Pat in 9 x 13-inch pan; reserve some crumbs for top.
Mix 1 1/2 quarts soft vanilla ice cream, milk and 2 boxes instant pudding.
Mix well and pour over crumb mix.
Refrigerate 2 hours.
Spread large container of
Cool Whip on top.
Sprinkle remaining crumbs on top.
Keep refrigerated until solid.
Cut in squares.