July 12th, 2007 by alice
Tags: Ice, Margarita, Pops, Strawberry
INGREDIENTS
- 1 1/4lbsstrawberries, hulled and halved
- 1/2cupwhite tequila
- 1/2cupsuperfine sugar
- 1tablespoonfresh lime juice
-
Special equipment
- 8 (1/3 cup)popsicle molds
- 8wooden sticks
DIRECTIONS
- Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks.
- Freeze at least 24 hours.
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July 12th, 2007 by alice
Tags: Angel, Cake, Cream, Food, Ice
INGREDIENTS
- 1 (8 inch)angel food cake
- 1/2gallonvanilla ice cream, slightly softened
- 2quartsfresh strawberries
- sugar, to taste
DIRECTIONS
- Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a waxed paper-lined 13-in. x 9-in.x 2-in. baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries.
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July 12th, 2007 by alice
Tags: Cream, Fried, Ice, Not
INGREDIENTS
- 2cupsice cream, any flavor
- 1 1/2cupsgranola cereal, crushed
- 2teaspoonsbutter, melted
- 2tablespoonshoney
- 1/8teaspooncinnamon
DIRECTIONS
- Using ice cream scoop, make four 1/2 cup scoops of ice cream and freeze until very firm, about 2 hours.
- Meanwhile, in medium bowl combine crushed cereal and melted butter until blended.
- Remove ice cream balls from freezer and roll each in the cereal mixture, coating completely.
- Return coated balls to freezer and freeze at least one hour longer.
- When ready to serve, combine honey and cinnamon in small saucepan and heat over low heat until warm.
- Place ice cream balls in serving dishes, drizzle with warm honey mixture, and serve immediately.
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July 12th, 2007 by alice
Tags: Cream, Ice, Oreo
INGREDIENTS
- 1quartvanilla ice cream, softened
- 20-25Oreo cookies, crumbled
- 1 (6 ounce)canfrozen lemonade concentrate, thawed
DIRECTIONS
- Combine ice cream, cookie crumbs and lemonade, mixing well.
- Pour into a 2 quart container.
- Cover and freeze overnight.
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July 12th, 2007 by alice
Tags: Chocolate, Cream, Ice
INGREDIENTS
- 1 1/2ouncesunsweetened cocoa powder, approximately 1/2 cup
- 3cupshalf-and-half
- 1cupheavy cream
- 8largeegg yolks
- 9ouncessugar
- 2teaspoonspure vanilla extract
DIRECTIONS
- Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine.
- Add the remaining half-and-half and the heavy cream.
- Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they lighten in color.
- Gradually add the sugar and whisk to combine.
- Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added.
- Pour in the remainder and return the entire mixture to the saucepan and place over low heat.
- Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
- Pour the mixture into a container and allow to sit at room temperature for 30 minutes.
- Stir in the vanilla extract.
- Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
- Pour into an ice cream maker and process according to the manufacturer’s directions.
- This should take approximately 25 to 35 minutes.
- Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
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