Mix well all ingredients.
Pour mixture into ice cream freezer.
While freezer is turning, add crushed ice and thawing salt.
Makes 4 to 6 servings.
Time:
Approximately 30 minutes.
In a medium bowl, mix together all ingredients.
Pour mixture into an ice cream maker.
ouffle dish and sprinkle with sugar.
Melt butter with chocolate
Place the sugar and 2/3 cup water in a saucepan and bring to a boil. Simmer, stirring, until the sugar is dissolved. Remove from the heat and allow to cool.
Beat the egg white until it forms stiff peaks. Fold in the strawberry puree, wine, liqueur, lemon juice and cooled sugar syrup. Freeze for at least 6 hours, stirring every 20-30 mins.
To serve, scoop the sorbet into dessert dishes with two scoops of vanilla ice cream and the halved strawberries. Decorate with mint leaves (if using).
For the simple syrup, bring sugar and 1 1/2 cups
flour, milk, 1 tbsp of sugar, 1 tbsp of melted butter
Drain the prunes and set juice aside. Put 3/4 cup of juice, the amaretto and sugar in a saucepan and bring to a boil. Stir remaining juice with cornstarch to make a smooth paste and stir into sauce. Add prunes to sauce and leave to cool for 30 mins.
Roast almonds in a dry frying pan. Remove and set aside. Spoon plums into 4 dessert glasses and sprinkle with almonds. Add a scoop of vanilla ice cream to each glass and serve.
Place bananas in a shallow microwave-safe bowl. Sprinkle with sugar and grated peels. Drizzle with juices. Sprinkle with cinnamon. Microwave on high for 3 1/2 mins, or until hot.
Serve warm with vanilla ice cream.
Heat coffee and sugar until sugar dissolves. Remove ice cream from container and slice. Layer in a loaf pan with coffee syrup and cookie crumbles. Press down slightly to flatten mixture then freeze for 1-2 hours. Let stand at room temperature before scooping into bowls. Dust with cocoa powder to serve.
Vanilla Ice Cream:
In a mixing bowl, combine heavy cream, evaporated milk and
Mix cookie crumbs, cut up gumdrops and the almonds.
Fold into the softened ice cream.
Divide ice cream mixture among 8 paper lined medium foil muffin cups (2 1/2 x 1 1/4-inch).
Decorate tops.
Freeze until firm, about 4 hours.
Makes 8 servings.
In a large bowl or electric mixer, combine milk, bananas, pecans, vanilla and sweetener.
When well mixed, add dry topping mix and dry pudding mix.
Mix well and pour into freezer can or 1/2 gallon ice cream freezer.
Add enough 2% milk to come up to fill line and freeze by freezer directions.
Makes 1/2 gallon.
Chill can before pouring ingredients into can.
Chill beaters before mixing ingredients.
Vanilla Ice Cream with Salted Caramel Swirl:<
Divide the butter, brown sugar, pecans, and cinnamon evenly between
Whisk the apple juice and sugar in a small heavy saucepan
Vanilla Ice Cream with Chocolate Fudge Swirl:
Preheat oven to 375.
Butter 13x9x2\" glass baking dish.
Toss apples, 1/4 cup sugar, lemon juice, and lemon peel n prepared dish.
Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl.
Add butter and egg yolk and rub in with your fingertips until mixture forms moist clumps.
Sprinkle topping over apples.
Bake until apples are tender and topping is golden and crisp, about 28 minutes.
Cool 20 minutes.
Serve crisp warm with vanilla ice cream.
Whip 1/2 pint whipping cream, add powdered sugar, softened vanilla ice cream, pecans and chocolate chips.
Put 1-inch of mixture into the bottom of an angel food cake pan.
Alternate next with 3 types of sherbets, pushing them down to pack.
Finish with the remaining vanilla mix.
Freeze overnight.
Combine margarine and chocolate in top of double boiler. Bring water to boil; reduce heat to low.
Stir until chocolate is melted.
Combine powdered sugar and hot water; add to chocolate mixture, stirring well.
Stir in coconut.
Spray a 9-inch pie plate with vegetable cooking spray.
Firmly press pie crust mixture onto bottom and sides of pie plate.
Cover and chill until firm.
Fill crust with softened vanilla ice cream; freeze until serving time.
Shave a few pieces of chocolate over pie, if desired.
Blend the milk and the egg until it becomes one soft mixture. Add the crushed ice, then put in the vanilla ice cream.
Blend for a little while and serve.