arm with toffee sauce and vanilla ice-cream (Haagen Daaz is a good
Pineapple:.
Peel pineapple, remove and discard pineapple core. Cut pineapple into halves lengthwise.
Combine brown sugar, cinnamon, and ginger and rub evenly over pineapple.
Heat grill to medium-high. Place pineapple on grill. Grill, covered with lid, 5 to 7 minutes on each side.
Remove from grill, cut into 1/4 inch slices. Serve with vanilla cinnamon ice cream.
Ice cream:.
Stir together all ingredients. Freeze 1 hour.
beat egg yolks, sugar and vanilla extract until pale and tripled
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
CLASSIC ICE CREAM: To the
Combine half and half, sugar, and egg yolks in a medium sauce pan.
Cook stirring constantly over low heat till bubbles form around the edges of the pan.
Chill then pour into cream canister.
Stir in whipping cream and vanilla.
Freeze according to your ice cream maker's directions.
Add extras after freezing.
First, make the custard. Simmer half-and-half and cream in a saucepan
Mix the vanilla seeds, egg yolks and sugar
oom temperature. Stir in the vanilla extract.
Cover and refrigerate
Place frozen berries in a food processor and blend to a thick puree. Swirl berry puree through ice cream. Spoon ice cream into six 3/4-cup metal cups, filling to within 1/4 inch of top. Freeze for 1 hour, until firm.
Meanwhile, combine crushed graham crackers, ground almonds, cream and butter in a medium bowl. Lightly press crumb mixture over ice cream to fill metal cups. Freeze until firm.
To serve, run a small metal spatula around edge of cups. Invert cups onto plates. Top with fresh raspberries, if desired.
Place raisins, rum and water in a small bowl. Set aside 30 minutes. Drain, reserving liquid.
Remove ice-cream from freezer. Set aside to soften slightly, then transfer to a large bowl. Mix through soaked raisins and half of reserved liquid. Return mixture to ice-cream container. Refreeze until firm.
Serve in small serving bowls, drizzled with remaining reserved liquid, if desired.
Mix sugar, salt and cornstarch.
Add quart of milk and mix thoroughly.
Heat just to boiling.
Beat egg yolks; add 1 cup hot mixture.
Add egg mixture to milk and bring to a boil.
Remove from heat.
Add vanilla, Pet milk and cream.
Beat egg whites until stiff and fold into milk mixture.
Pour into a 1-gallon freezer container.
Add remaining milk to fill can 3/4 full. Freeze as any ice cream.
Line 9 x 13-inch pan with vanilla wafers.
Slice half of the ice cream and put on top of vanilla wafers.
Melt, in double boiler, the chocolate chips, milk and marshmallows.
Pour 1/2 over ice cream.
Put another layer of vanilla wafers, ice cream and chocolate mixture.
Top with nuts.
Freeze until ready to serve.
ce cream soften just a bit. I used a plain supermarket vanilla
Pour extracts and sprinkle nutmeg over ice cream.
Fill with milk.
Stir and serve.
nd cream in large saucepan; scrape in seeds from vanilla beans
aucepan, combine vanilla bean pod, vanilla bean seeds, milk and cream. Bring just
ts coldest setting. Heat milk, cream, vanilla bean and seeds and 1
Line a round cake tin with baking paper.
Let the ice-cream soften a bit at room temperature, then add the custard and mix to combine.
Fold in the raspberries, turkish delight, marshmallows and pistachios.
Spoon into the cake tin and freeze for 24 hours.
Turn out and decorate with extra turkish delight, berries and nuts.
aper.
Combine custard and sugar. Transfer to an ice cream machine and