2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 cups half-and-half cream
4 eggs, lightly beaten
4 cups milk
3 teaspoons vanilla extract
In a large saucepan, combine the sugar, flour and salt. Gradually add cream; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
Whisk a small amount of the hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in milk and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
Yield: 3 quarts.
1 pint vanilla ice cream
1/2 cup crushed corn flakes
1 tsp cinnamon
2 tsp sugar
Good quality oil (peanut is best) for frying
Scoop out 4 or 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar together. Roll frozen ice cream balls in 1/2 crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to serve.
Heat oil to 350° and place a frozen ice cream ball on perforated spoon and lower into hot oil for 1 minute. Immediately remove and put in dessert compote. Drizzle with honey and top with whipped cream (I whip my own….).
Continue to fry balls and top with honey and the whipped cream. Balls will be crunchy but not melting.
Makes 4-5 servings.
1 – 12 oz bag chocolate chips
1/2 cup water
1/8 tsp salt
1 can sweetened condensed milk
3 Tbsp cocoa
1 tsp vanilla
Mix all except vanilla in saucepan over medium-low heat until smooth and thickened. Remove from heat and blend in vanilla.
Serve over ice cream or just about anything. Very yummy!
5 c scalded milk
2-1/2 tbs flour
2-1/2 c sugar
2 eggs, plus one egg yolk
1/4 tsp salt
3 tsp vanilla
5 c thin cream ( half and half)
Mix flour, sugar and salt, add eggs slightly beaten, add milk gradually. Cook over hot water for 10 minutes, stirring constantly at first. Should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring. Mix in ice cream maker until it appears ready, about 30 minutes, can be longer at least with our machine. Or maybe it just seems like a LONG time!
12 ounce package chocolate pieces
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon vanilla ice cream
Melt chocolate chips and peanut butter together in large pan, add cereal. Spread on cookie sheet and cool, break up cereal mixture into small pieces. Soften ice cream, fold in all but 1 cup of cereal mixture and spread in 10 inch springform pan. Use remaining 1-cup cereal mixture to decorate top. Freeze.
1 package chocolate cake mix
1 cup water
1 pint chocolate ice cream
Combine all ingredients in a large bowl. Beat 4 to 5 minutes until smooth. Pour into a greased 10- inch tube pan. Bake at 350-degrees for 40 minutes or until it tests done.
1 package chocolate sandwich cookies (16 ounce)
3 tablespoons unsalted butter, melted
1 quart mint chocolate chip ice cream
1 quart cookies and cream ice cream
1 package mint chocolate chips (10 ounce)
Finely grind cookies in processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9×2 3/4-inch spring form pan. Refrigerate 30 minutes. Meanwhile, soften mint ice cream slightly, about 2 minutes in microwave set on medium-low or in refrigerator. Spread mint ice cream evenly in chilled crust. Freeze until set but not solid, about 1 hour. Soften cookies and cream ice cream. Spread evenly over mint ice cream in pan. Freeze at least 2 hours or overnight. Melt chocolate chips in top of double boiler over simmering water, stirring until smooth. Using fork, lightly drizzle some chocolate back and forth over cake, creating design. Release sides of pan. Cut cake into wedges. Serve, passing remaining melted chocolate chips separately as sauce.
1 quart golden vanilla ice cream softened, or burgundy cherry ice cream
1 3/4 cups unsifted all purpose flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee
1 cup buttermilk; or sour milk
1 /2 cup vegetable oil
1 teaspoon vanilla
3 cups whipping cream
1 cup cherry pie filling
Firmly pack ice cream into a foil-lined 9 inch round cake pan. Cover and freeze about 2 hours. Combine flour, sugar, cocoa, baking soda, baking powder and salt in large mixer bowl. Add eggs, coffee, buttermilk, oil and vanilla. Beat on medium speed 2 minutes. Batter will be thin. Pour batter into greased and floured 9 inch round cake pans. Bake at 350 degrees for 30-35 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pans and cool completely. Place 1 cake layer upside down on serving plate; top with ice cream unmolded from cake pan. Place second cake layer topside up over ice cream layer. Gently spread whipped cream on top and sides of cake. With decorator’s tube or spoon, make border of whipped cream around edge of top layer of cake. Fill center with cherry pie filling. Cover and freeze at least one hour before serving.
(this is almost as good as Mexican Fried Ice Cream)
2 and 1/2 cups Rice Chex (crushed)
1 cup brown sugar
1/2 cup melted oleo
1 cup cashews or walnuts (optional)
1 cup coconut
Mix all ingredients and press 1/2 of the mixture into a 9×13″ pan.
Spread 1/2 gallon of softened vanilla ice cream or frozen yogurt into
pan. Put remaining mixture on the top and freeze.