Recipz

Archive for the ‘Ice Cream’ Category

1 stick butter, melted
1 c. brown sugar
1 c. chopped nuts
3 c. corn flakes, partly crushed

Mix together and put half of this mixture in a 9″-x- 13″ pan.

Slice 1/2 gallon of ice cream and lay slices on layer of cornflake mixture. Cover with rest of cornflake mixture and freeze.

1 pint vanilla or chocolate ice cream
2 oz. slivered almonds, chopped and toasted
1/2 c. commercial fudge sauce
1 t. almond extract

Scoop ice cream into 4 large balls, and place on a baking sheet; freeze at least 1 hour or until firm. Quickly coat sides with almonds.

Freeze until serving.

Combine fudge sauce and almond extract. To serve, place ice cream ball in a dessert bowl; top with sauce. Serve immediately. Makes 4 servings.

Beat 3 eggs about 4 minutes, until they are almost lemony colored and thick. Blend in 1 c. sugar; add 1/3 c. water and 1 t. vanilla.

Sift together 1 c. flour, 1 t. baking powder, 1/4 t. salt, and 1/4 c. cocoa. Blend this into liquid.

Bake on greased and floured jellyroll pan at 375*F for 10-12 minutes, until it bounces back with the touch of a finger.

Drop cake out onto powdered sugar-covered towel and roll up from a short side. Let it cool on a rack about 15 minutes.

Spread just over 1 pint of slightly softened ice cream on center of roll, and roll up again and freeze, wrapped in foil, until a few minutes before serving. Slice into 10 slices and serve.

1 c. sugar
4 eggs
2-2/3 c. milk
4 T. sugar
salt
2 c. whipping cream

Dissolve 1 c. sugar and salt in milk.

Separate eggs and beat yolks until thick and mix with the above.

Beat egg whites until thick and beat in 4 T. sugar; add to above.

Beat cream until thick but not stiff. Stir together.

Vanilla: 2-3 t.
Cocoa: 1/2 c. cocoa & 1 t. vanilla added to sugar.
Maple Nut: add 12 drops Mapeline and 1 c. nuts.

2/3 c. coarsely chopped Oreo cookies
2 large eggs
3/4 c. sugar
2 c. heavy or whipping cream
2 t. peppermint extract

Place the cookies in a bowl, cover, and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.

Transfer the ice cream to an ice cream maker and freeze, following the manufacturer’s instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart.