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---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Heath Bar Crunch Ice Cream Categories: Ice cream, Desserts Servings: 1 4 Heath Bars 2 c Heavy or whipping cream 2 lg Eggs 1 c Whole wilk 3/4 c Sugar 2 ts Vanilla Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Tranfer the mixture to ice cream maker and freeze following manufactorer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes generous 1 quart. Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good quality freeae-dried coffee. Add 2 tb coffe with the cream and milk, and add the remaining 1 tbls coffee with the candy( after the ice cream stiffens. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Orange Crush Sherbet Categories: Desserts, Fruits, Ice cream Servings: 16 2 cn Sweetened condensed milk 20 oz Crushed pineapple 6 cn Orange soda, 12 oz each Combine sweetened condensed milk, orange soda and pineapple in bowl; mix well. Chill overnight. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Yield: 16 servings. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mango Ice Cream Categories: Desserts, Ice cream, Fruits Servings: 6 1 Mango 1 1/2 c Half & half 1 tb Lemon juice 1 Egg yolk; beaten 2 ts Cornstarch 2 tb Light corn syrup 1/3 c Sugar Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Never On Sunday Chocolate Ice Cream Categories: Ice cream, Chocolate, Desserts, Alcohol Servings: 1 2 c Heavy cream 2 1/2 oz Semi-sweet chocolate; chop 2 c Half & half 6 Eggs; well-beaten 2/3 c Sugar 1/2 c Jack daniels whiskey 1/3 c Unsweetened Cocoa powder Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add choclate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 minutes or until mixture thickenes and coats the back of a spoon. Strain into bowl. Cool mixture completely, stirring often. Stir whiskey into custard. Pour into a 1 quart ice cream churn. Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor. If ice cream is frozen solid, soften in refrigerator before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Razzle Dazzle Raspberry Sherbet Categories: Ice cream, Fruits, Desserts Servings: 1 3 Egg whites 1 c Half & half 3/4 c Sugar 3 c Raspberries in syrup; pureed 1 c Milk 2 tb Lemon juice Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Chip Cookie Dough Ice Cream Categories: Ice cream, Chocolate, Desserts Servings: 24 2 c Milk 4 c Whipping Cream 1 3/4 c Sugar Pillsbury Chocolate Chip 1/2 ts Salt - Cookie Dough (large size) 2 c Half & Half - OR homeade cookie dough 1 tb Vanilla Extract Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially yummy! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's New York Super Fudge Chunk Categories: Ice cream, Chocolate, Desserts, Nuts Servings: 1 1/4 c White chocolate; chop coarse 1 c Milk 1/4 c Semisweet chocoate; chop 2 lg Eggs 1/4 c Pecan halves; chopped 1 c Sugar 1/4 c Walnuts; chop coarse 1 c Heavy or whipping cream 1/4 c Chocolate covered almonds; 1 ts Vanilla extract - cut in half 1 pn Salt 4 oz Unsweetened chocolate Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture 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 chocolate and nuts, then continue freezing until the ice cream is ready. Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed as a regional flavor for the sophisticated New York palate. After coming up with several variations in our Burlington lab,we packed the samples in dry ice and shipped them by bus to our New york consultants, a group of musicians on Manhattan's Upper West Side. Following several weeks of refinement and discussion, we all agreed on this final recipe- a chocolate lover's dream." ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frozen Cinnamon Nut Yogurt Categories: Ice cream, Desserts Servings: 1 4 c Vanilla yogurt 1 c Whipping cream 1 c Sugar 1 ts Vanilla 1/2 ts Cinnamon 1 c Walnut pieces Salt Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze according to manufacturer's directions. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bon Bon Pie Categories: Pies, Ice cream, Chocolate, Freezer Servings: 1 1 9" cookie pie crust Green food coloring 1 1/4 pk Nestles Bon Bon Ice Cream 1 ts Peppermint extract - nuggets Chocolate; melted 1 pk Instant vanilla pudding Whipping topping 1 3/4 c Milk Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Coconut Snowball Cocoa Categories: Beverages, Ice cream, Chocolate, Desserts Servings: 8 1 pt Vanilla ice cream 1 c Cream of coconut 1 c Coconut, flaked 1 ts Coconut extract 1/2 c Unsweetened cocoa 1/2 c Chocolate ice cream suace 1 qt Milk 8 Marachino cherries 1/2 c Dark rum (optional) Scoop ice cream into 8 small balls, immedaitely roll in coconut. Place on waxed paper-lined baking sheets; freeze until ready to use. Whisk cocoa into milk in a large suacepan. stir in rum, if desired, cream of coconut and coconut extract.Bring to simmer over medium-high heat. Pour into 8 large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle ice cream ball with chocolate sauce and top with a cherry.Makes 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Sweet Cream Base #1 Categories: Ice cream, Desserts Servings: 1 2 lg Eggs 2 c Heavy or whipping cream 3/4 c Sugar 1 c Milk This is Ben and Jerry's most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Sweet Cream Base #2 Categories: Ice cream, Desserts Servings: 1 2 c Heavy or whipping cream 2/3 c Half & half 3/4 c Sugar This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all!! Pour the cream into a mixing bowl. Whisk in the sugar, a lttle at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Sweet Cream Base #3 Categories: Ice cream, Desserts Servings: 1 2 c Light cream - cold 1 c Sweetened condensed milk; This recipe makes a less creamy, less rich ice cream. Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Fresh Georgia Peach Ice Cream Categories: Ice cream, Fruits Servings: 1 2 c Ripe peaches; finely chopped 2 lg Eggs 1 1/4 c Sugar 2 c Heavy or whipping cream 1/2 Juice of lemon 1 c Milk The best way to capture the elusive flavore of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup 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 peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is sone) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Raspberry Ice Cream Categories: Ice cream, Fruits, Desserts Servings: 1 1 pt Fresh raspberries 2 lg Eggs 1 1/2 c Sugar 2 c Heavy or whipping cream 1/2 Lemon; juice of 1 c Milk Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar. Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in thr remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Oreo Mint Ice Cream Categories: Ice cream, Desserts, Chocolate Servings: 1 2/3 c Oreo's; coarsely chopped 2 c Heavy or whipping cream 2 lg Eggs 1 c Milk 3/4 c Sugar 2 ts Peppermint extract Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 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 mixture to an ice cream maker and freeze following 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. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben's Chocolate Ice Cream Categories: Ice cream, Chocolate, Desserts Servings: 1 4 oz Unsweetened chocolate 1 c Heavy or whipping cream 1 c Milk 1 ts Vanilla 2 lg Eggs 1 pn Salt 1 c Sugar Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Jerry's Chocolate Ice Cream Categories: Ice cream, Chocolate, Desserts Servings: 1 2 oz Unsweetened chocolate 1 c Sugar 1/3 c Unsweetened cocoa powder 1 c Heavy or whipping cream 1 1/2 c Milk 1 ts Vanilla 2 lg Eggs The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex testure.Jerry refers to this as "mouthfeel". Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may "seize" or clump together. Don't worry, the milk will dissovle it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 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 vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready. The rick fully textured ice cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a step further and serve it with hot fudge sauce! ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Cantaloupe Ice Cream Categories: Ice cream, Fruits, Desserts Servings: 1 1 lg Cantaloupe, very ripe Sweet cream base #1 1 Lemon; juice of This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches. It's sold only in their downtown store. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. Prepare the sweet cream base and whisk in the fruit juice. Transfer the mixture 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 cantaloupe. if more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freeziung until the ice cream is ready. Makes 1 generous quart. Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet cream Base in step 2. Complete the recipe as directed. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Orange Cream Dream Ice Cream Categories: Ice cream, Desserts Servings: 1 1/3 c Orange juice concentrate; 2 ts Vanilla - thawed Sweet cream base This recipe for Orange Cream Dream is easy to make and very refreshing. it brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes one generous quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Kiwi Ice Cream Categories: Ice cream, Fruits, Desserts Servings: 1 6 Ripe kiwis 2 lg Eggs 1 c Sugar 2 c Heavy or whipping cream 1 tb Sugar Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freese following manufacturer's instructions. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ben & Jerry's Plum Ice Cream Categories: Ice cream, Fruits, Desserts Servings: 1 1 c Ripe plums; peeled, chopped Sweet cream Base 1/4 c Sugar If you really like plums, this is the flavor to try. The recipe works well with any variety of plum, as long as it's fresh ( and ripe!) Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour. Prepare the sweet Cream Base. Drain the juice from the plums into the cream base and blend. Return the plum puree to the refrigerator. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens ( about 2 minutes before it is done) add the plum puree, then continue freezing until the ice cream is ready. Makes 1 generous quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lemon Italian Ice Categories: Ice cream, Desserts Servings: 1 3 c Water 1 1/2 ts Grated lemon peel 1 1/4 c Sugar 3/4 c Lemon juice Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool.Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer's directions. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Rum Ice Cream Categories: Ice cream, Chocolate, Microwave, Desserts Servings: 8 1 c Sugar 2 oz Unsweeten baking chocolate; 2 tb All-purpose flour - (2 sq.) broken in pieces 2 c Light cream; chilled 1/2 ts Rum extract 1 Egg; slightly beaten In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blackberry Ice Cream Categories: Ice cream, Desserts, Fruits Servings: 1 4 c Fresh Blackberries 2 1/2 c Whipping cream 1 c Water Blackberries for garnish Sugar Mint leaves for garnish Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves. *Can substitute unsweetened frozen blackberries, thawed. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cinnamon Ice Cream Categories: Ice cream, Desserts Servings: 1 6 c Half & half 2 1/2 c Sugar 1 oz Cinnamon stick; 12 Egg yolks - in small pieces 4 c Whipping cream 1 Vanilla bean; split length Strawberry for garnish Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil. Immediately transfer custard to large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries. Makes 1 gallon. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Double Almond Ice Cream * Categories: Ice cream, Desserts, Freezer, Nuts Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 3 c Whipping cream 1 tb Vanilla 1 c Milk 2 ts Almond extract 3/4 c Sugar + 2 tbls; divided 2 tb Butter 4 Egg yolks; beaten 1 1/2 c Natural almonds; chopped Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mix is hot. Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly. When mix is smooth, strain into double boiler. Gradually pour in remaining cream mix, whisking constantly. Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes. DO NOT BOIL. Stir in extracts. Cool. Meanwhile, melt butter and stir in remaining 2 tbls sugar in small saucepan. Cook and stir over medium heat until the sugar begins to bubble ( about 30 seconds). Add almonds and cook and stir over medium heat until golden and well coated; cool. Stir almonds into cream mixture. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Coffee Brickle Ice Cream * Categories: Ice cream, Desserts, Freezer, Nuts Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 2 tb Instant coffee 3/4 c Almonds; chopped, toasted 2 ts Water; hot 1/3 c Brickle chips 1 cn Sweetened condensed milk 2 ts Vanilla 4 c Half & half 1 ts Almond extract In small bowl, dissolve coffee in water. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's directions. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cherry Cheesecake Ice Cream * Categories: Ice cream, Desserts, Freezer Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 3 oz Cream cheese; softened 1/2 ts Almond extract 1 cn Sweetened condensed milk 17 oz Dark sweet cherries; pitted 2 c Half & half - well drained -OR- 2 c Whipping cream, unwhipped 10 oz Maraschino cherries; drained 1 tb Vanilla - chopped In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blackberry Lemon Ice Cream * Categories: Ice cream, Desserts, Freezer Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 2 c Unsweetened blackberries 1/4 c Lemon juice - Fresh or frozen; mashed 1 ts Grated lemon peel (opt) 1 cn Sweetened condensed milk 3 c Half & half In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Banana Cookie Ice Cream * Categories: Ice cream, Fruits, Desserts, Freezer Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ 2 Bananas, ripe; peel, mashed 1/4 c Chocolate syrup 10 Chocolate sandwich cookies; Additional chocolate syrup - finely chopped Banana slices 1 qt Vanilla ice cream Maraschino cherries Fold bananas and cookies into ice cream in large bowl. Pour into an 8" square pan. Drizzle with chocolate syrup. Run knife through mix to make swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top with additional chocolate sauce, banana slices and maraschino cherries. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Butter Pecan Ice Cream * Categories: Ice cream, Nuts, Desserts, Freezer Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 1 cn Sweetened condensed milk 1 ts Maple flavoring 1 1/2 c Pecans; chopped, toasted 2 c Half & half 3 tb Butter or margarine; melted 2 c Whipping cream, unwhipped In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 2 quarts. REFRIGERATOR-FREEZER METHOD: Omit half & half. Whip whipping cream. In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Fold in whipping cream. Pour into 9x5" loaf pan; cover. Freeze 6 hours or until firm. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Kahlua-colada Parfaits * Categories: Ice cream, Desserts, Alcohol Servings: 4 ------------------------------PATTI - VDRJ67A------------------------------ 8 Macaroon cookies 20 oz Crushed pineapple, in juice; 1/2 c Kahlua - well drained 1 qt Vanilla ice cream 1/4 c Shredded coconut; toasted 8 ts Rum In each of 4 parfait glasses or 12oz wine glasses, crumble 1 cookie. Sprinkle each with 1 tbls Kahlua. Top with 1/4 cup ice cream in each glass, then spoon a layer of pineapple over ice cream and sprinkle with 1 tsp rum. Repeat layers using remaining ingredients, ending with ice cream and sprinkling toasted coconut over top. Serve immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fruit Salsa Sundaes * Categories: Sauces, Ice cream, Desserts, Fruits Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 4 6" flour tortillas 1 tb Crystallized ginger; finely 1 1/2 c Peaches; peeled, diced - chopped 1 1/2 c Strawberries; diced 1/2 ts Grated lime peel 2 tb Sugar 4 oz Vanilla ice cream Preheat oven to 350~. Soften tortillas according to package directions. Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or until crisp. Set aside to cool. Combine peaches, strawberries, sugar, ginger and lime peel; mix gently until well blended. To assemble, remove tortillas from custard cups. Place each tortilla shell on dessert plate and fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa over top of ice cream. Garnish with mint sprigs if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Banana Bonanza Ice Cream * Categories: Ice cream, Desserts, Freezer Servings: 16 ------------------------------PATTI - VDRJ67A------------------------------ 2 c Milk 2 md Bananas, extra ripe; peeled 2 c Whipping cream 1/2 ts Vanilla 2 Eggs; beaten 1/4 ts Salt 1 1/4 c Sugar 1/8 ts Ground nutmeg In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender ( 1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into freezer container. Freeze according to manufacturer's directions. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Banana Mocha Ice Cream * Categories: Ice cream, Desserts, Freezer Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 3 md Bananas, extra ripe; peeled 1/2 c Chocolate syrup 4 Eggs; clean, uncracked 2 tb Instant coffee crystals 2 c Whipping cream 2 ts Vanilla 1 c Half & half 1/4 ts Ground cinnamon 1 c Sugar 1/8 ts Salt Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Orange Creamsicle Pie * Categories: Pies, Freezer, Ice cream Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ 18 Graham crackers; fine crush 6 oz Orange juice concentrate; - about 1-1/4 cup crumbs - thawed 1/4 c Sugar Cool Whip 1/3 c Margarine; melted Orange slices 1 qt Vanilla ice cream; softened In small bowl, combine crumbs, sugar and margarine; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust. Freeze until firm, about 4 hours. Before serving, garnish with Cool Whip and orange slices. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Black Magic Pie * Categories: Pies, Chocolate, Freezer, Ice cream Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ 42 Oreo cookies 1 pt Vanilla ice cream; softened 2 tb Margarine; melted 1/2 c Whipped topping 1 qt Chocolate ice cream Chocolate fudge sauce Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9" pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Green Mountain Pie * Categories: Pies, Freezer, Ice cream Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ -----------------------------------CRUST----------------------------------- 1 3/4 c Macaroon crumbs; soft 1/4 c Butter flavor Crisco; melted - about 7, 2" cookies ----------------------------------FILLING---------------------------------- 2 pt Lime sherbet; softened 1 1/2 c Macaroon crumbs; soft 1 qt Vanilla ice cream; softened CRUST: Pregeat oven to 350~. Lightly grease 9" pie palte. Combine 1-3/4 crumbs and melted butter flavor Crisco. Press into greased pie plate. FILLING: Spread 1 pint lime sherbet in cooled crust. Freeze about 1 hour until firm. Combine ice cream and 1-1/2 cup macaroon crumbs. Spread vevnly over sherbet. Freeze about 1 hour until firm. Spread remaining sherbet over ice cream. Freeze several hours. Remove from freezer 10-15 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Kahlua Ice Cream Pie * Categories: Pies, Ice cream, Freezer, Alcohol, Chocolate Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ 9 oz Chocolate wafer cookies 1 tb Unsalted butter 1/2 c Unsalted butter; melted 1 pt Ice cream; vanilla, coffee, 10 tb Kahlua; divided - or chocolate chip 1 ts Expresso powder 1 pt Chocolate ice cream 3 oz Semi-sweet chocolate; choped 3/4 c Whipping cream; whipped In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9" pie plate. Press crumbs evenly to rim. Bake at 325~ for 10 minutes. Cool completely. In small saucepan, heat 6 tbls Kahlua and expresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled chocolate mixture over ice cream in plate. Freeze until firm. Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls Kahlua as above. Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: French Style Ice Cream ** Categories: Ice cream, Desserts, Freezer Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 4 Egg; separated 6 c Light cream -OR- half & half 1 1/2 c Sugar 2 tb Vanilla extract Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat until thickened. Beat egg whites in a large bowl until soft peaks form. Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla. Chill well, churn then freeze. Makes about 3 quarts. VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in additional ingredients after ice cream mix is cooled and before chilling, unless directed otherwise. 1) BLACK WALNUT: Add 2 cups finely chopped black walnuts. 2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate chips. 3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin pie spice and 1/2 tsp allspice. 4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground cloves with sugar in recipe. 5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed peppermint stick candy. Add another 1/2 cup crushed candy after freezing but before ripening. 6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain toffee candy. Add another 1 cup crushed candy after freezing but before ripening. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brach's Chocolate Rum Raisin Ice Cream ** Categories: Ice cream, Desserts, Freezer Servings: 4 ------------------------------PATTI - VDRJ67A------------------------------ 1 c Whipping cream 3/4 c Milk 1/2 c Brach's chocolate covered 1 Egg - raisins 2 ts Rum flavoring In small saucepan over medium heat, combine cream and chocolate covered raisins. Stir until chocolate has melted. Remove from heat. Whisk in milk, egg and flavoring. Chill. Freeze according to manufacturer's directions. Makes 1 pint. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brach's Chocolate Peanut Crunch Ice Cream ** Categories: Ice cream, Desserts, Freezer, Nuts Servings: 4 ------------------------------PATTI - VDRJ67A------------------------------ 1 Egg 3/4 c Milk 3 tb Sugar 2/3 c Brach's chocolate covered 1 c Whipping cream - peanuts; finely chopped In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brach's Choco-Mint Ice Cream ** Categories: Ice cream, Desserts, Freezer Servings: 4 ------------------------------PATTI - VDRJ67A------------------------------ 1 Egg 3/4 c Milk 2 tb Sugar 1/2 c Brach's chocolate mints; 1 c Whipping cream - chopped, about 8 mints In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir in chocolate covered mints pieces. Freeze according to manufacturer's directions. Garnish with additional mints. Makes 1 pint. NOTE: Good way to serve is to serve in a parfait glass with layers of chocolate syrup in between ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cranberry Raspberry Ice Cream ** Categories: Ice cream, Desserts, Freezer Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 1 c Milk 16 oz Cran-raspberry sauce 1/3 c Sugar 1 c Light cream 1/4 ts Salt 1/2 ts Vanilla 1 Egg In small saucepan, heat milk until warm. Stir in sugar and salt until dissolved. In a bowl, beat egg. Stir small amount of warm mixture into beaten egg; return to warm mixture, stirring constantly. Cook and stir over low heat for 5 minutes. Chill. In large bowl, break up cran-rapsberry sauce with a fork; stir in egg mix, cream and vanilla. Pour into 2-qt metal container of ice cream maker. Process according to manufacturer's directions. Makes 1 quart. NOTE: Can be made by pouring into freezer trays; place in freezer for 2 hours. Beat well in chilled bowl, cover and return to freezer. Repeat beating again in 2 hours. Re-freeze after each beating. Cover tray closely each time. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: German Chocolate Ice Cream ** Categories: Ice cream, Freezer, Desserts, Chocolate Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 1/2 c Sugar 4 oz Sweet chocolate; melted 2 tb Flour 2 Eggs; beaten 1/8 ts Salt 1/2 c Shredded coconut 1/8 ts Cinnamon 2 c Light cream -OR- Half & Half 2 c Milk 1/2 c Pecans; chopped Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Blueberry Ice Cream ** Categories: Ice cream, Fruits, Desserts, Freezer Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 1 pk Unflavored gelatin 2 c Dry-pack frozen blueberries; 1/2 c Milk; cold - thawed 1/2 c Milk; heated to boiling 3/4 c Sugar 2 c Fresh blueberries -OR- 2 c Whipping cream; whipped In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberrie and sugar; process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm. Makes 1-1/2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Praline Ice Cream ** Categories: Ice cream, Desserts, Freezer, Nuts Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 3 Eggs 1 tb Vanilla 1 3/4 c Light brown sugar; firm pack 1/4 ts Maple flavoring (opt) 3 c Milk 1 c Slated pecans; chopped 3 c Whipping cream Beat eggs until foamy in a large mixing bowl. Gradually add sugar; beat until thickened. Add milk, cream, vanilla, and maple flavor; mix well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fresh Apricot Ice Cream ** Categories: Ice cream, Desserts, Freezer, Fruits Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 12 oz Evaporated milk 1 1/2 c Fresh apricots; diced 1 pk Unflavored gelatin - about 3/4 lb 3/4 c Sugar 1/2 pt Plain yogurt 12 oz Apricot nectar 1 ts Vanilla Combine evaporated milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream machine. Churn 20-30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frozen Amaretto Zabagloine ** Categories: Ice cream, Freezer, Desserts, Fruits, Alcohol Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 3 Nectarines; cut in chunks 1/2 c Amaretto 1 1/2 c Sugar Almonds; chopped 3 c Half & half Additional nectarines; slice 6 Egg yolks Puree nectarines to measure 2 cups. Combine sugar, half & hlaf and egg yolks in saucepan. Heat, beating constantly with wire whisk until slightly thickened and lemon-colored. Do not boil. Stir in nectarine puree and amaretto. Pour into iuce cream canister. Churn-freeze according to manufacturers directions. Pack into freezing containers; freeze until firm. To serve, allow to soften somewhat, then scoop over extra nectarine slices. Sprinkle with chopped almonds. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Kiwifruit Sorbet ** Categories: Desserts, Freezer, Fruits, Ice cream Servings: 4 ------------------------------PATTI - VDRJ67A------------------------------ 1 c Water 4 Kiwifruits; pared 1/2 c Sugar 5 ts Lemon juice 1/2 c Light corn syrup 1/4 ts Grated lemon peel Combine water, sugar and corn syrup in saucepan. cook and stir 2 minutes or until sugar is dissolved. Puree kiwifruit in food processor or blender to equal 3/4 cup puree. Add lemon juice, lemon peel and sugar mixture. Pour into shallow metal pan; freeze about 1 hour or until firm but not solid. Spoon into chilled bowl and beat with electric mixer until light and fluffy. Return to freezer; freeze 2 hours or until firm enough to scoop. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Peppermint Dessert ** Categories: Desserts, Chocolate, Freezer, Ice cream Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ 1 c Chocolate wafer crumbs 1 qt Peppermint ice cream; soft 3 tb Butter; melted 1/2 c Chocolate fudge topping Combine crumbs and butter. Press mixture onto bottom and part way up sides of 8" square baking pan. Freeze utnil firm. Spread ice cream over the frozen crumbs. Cover with chocolate topping. Freeze several hours or overnight. To serve, let stand at room temperature about 15 minutes; cut into squares. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cherry Parfait Ice Cream Pie ** Categories: Pies, Freezer, Ice cream, Fruits Servings: 6 ------------------------------PATTI - VDRJ67A------------------------------ 1 qt Vanilla ice cream; soften 1 cn Cherry pie filling - slightly Whipped cream topping (opt) 1 8" cookie crumb pie crust In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust. Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes. Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust. Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vanilla-Limeade Ice Cream Pie ** Categories: Pies, Ice cream, Freezer Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ -----------------------------------CRUST----------------------------------- 23 Chocolate wafer cookies 3 tb Butter; melted ----------------------------------FILLING---------------------------------- 3 pt Vanilla ice cream; softened 3 dr Green food coloring 6 tb Limeade concentrate; thawed For crust, take 11 of the wafers and trim 1/4" from one end of each; set aside trimmed wafers. Crush remaining 12 wafers along with trimmed 1/4" pieces. Combine crumbs with melted butter; press onto bottom of 9" pie plate. Stand trimmed wafers upright around edge of pie plate. Freeze until crust is firm, about 1 hour. For filling, spread 1 pint vanilla ice cream over frozen crust. Combine limeade and food color. Drizzle 2 tbls mixture over ice cream. Return to freezer until firm, at least 1 hour. Repeat twice. Freeze completed pie several hours or overnight. If freezing longer, wrap pie in freezer paper. Remove from freezer and let stand 15 minutes before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tri-Color Cake ** Categories: Desserts, Freezer, Sherbet, Ice cream Servings: 6 ------------------------------PATTI - VDRJ67A------------------------------ 1 Angel food loaf cake 1/2 ts Almond extract 1 pt Chocolate ice cream; soft 1 c Whipping cream; whipped and 1 pt Raspberry sherbet; soft - sweetened Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight. Fold almond extract into whipped cream. Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube. Return to freezer until cream is firm, at least 1 hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Peachy Ice Cream Crown Cake ** Categories: Desserts, Freezer, Ice cream, Fruits Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ 6 oz Ladyfingers; split 1/2 c Dry white wine 1/2 ga Vanilla ice cream 1/2 c Water 1 c Sugar 3 md Peaches; sliced 1 tb Cornstarch Line 9" springform pan with plastic wrap. Arrange ladyfingers to cover bottom and sides of pan. Layer half of the ice cream, remaining ladyfingers and then remaining ice cream into pan. Freeze. Combine sugar and cornstarch in saucepan; stir in wine and water. Cook over medium heat until mixture is clear and slightly thickened. Mash one peach and stir into wine mix. Cool. Place peach slices over ice cream layer of cake. Serve with wine sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Peach Melba Dessert Categories: Desserts, Fruits, Ice cream Servings: 8 2 c Peaches; sliced peeled fre 2 tb Water 2 c Raspberry; fresh or frozen Ice cream; vanilla 3/4 c Sugar In a saucepan, bring peaches, raspberries, sugar & water to a boil. Reduce heat and simmer 5 minutes. Chill, if desired. Serve over ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sabayon Categories: Desserts, Fruits, Ice cream, Wine Servings: 6 2 Oranges 1/2 c White wine 2 Lemons 1/4 c Sherry 6 Egg yolks 1 qt French vanilla ice cream 1 1/2 c Sugar 24 Strawberries 1/2 c Red wine Extract juice from the oranges and lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individual strawberry sundaes and liberally top with the sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mocha Ice Cream Cake Categories: Cakes, Desserts, Alcohol, Chocolate, Ice cream Servings: 8 3 oz Ladyfingers 1/2 c Coffee flavored liqueur 1/2 ga Coffee ice cream; softened 6 Toffee bars; crushed 1 qt Chocolate ice cream; soften Chocolate sauce 2 tb Instant coffee granules 1 c Heavy cream; whipped Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediatly upon removing from freezer. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Undescended Twinkies Categories: Desserts, Ice cream, Jello Servings: 4 6 oz Orange jello 1 qt Vanilla ice cream; softened 1/2 c Pineapple juice 8 Twinkies Dissolve Jello in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9" square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Snickers Ice Cream * Categories: Desserts, Ice cream, Freezer Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ 12 oz Vanilla ice cream 1 c Cool whip 1/4 c Crunchy peanut butter 1 pk Instant chocolate pudding Mix all ingredients well. Pour into square pan and freeze. Serves 8. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Butterfinger Dessert * Categories: Desserts, Ice cream Servings: 20 ------------------------------PATTI - VDRJ67A------------------------------ 2 c Graham cracker crumbs 2 c Milk 1 c Soda cracker crumbs 1 qt Vanilla ice cream 1/2 c Butter; melted 8 oz Cool Whip 1 pk Instant vanilla pudding 4 Frozen Butterfingers 1 pk Instant butterscotch pudding Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mango Ice Cream Categories: Desserts, Ice cream, Freezer Servings: 6 1 Mango 1 1/2 c Half & half 1 tb Lemon juice 1 Egg yolk; beaten 2 ts Cornstarch 2 tb Light corn syrup 1/3 c Sugar Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frozen Jack-O-Lanterns * Categories: Holidays, Desserts, Ice cream, Freezer Servings: 12 ------------------------------PATTI - VDRJ67A------------------------------ 12 Navel oranges 12 Cinnamon sticks 1/2 ga Dark chocolate ice cream Cut off tops of oranges. Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern faces into each orange. Pack chocolate ice cream into shells, avoid letting ice cream come out of holes. Cut a hole into top of orange top. Set tops back on, over ice cream, and inset cinnamon stick stem through the hole. Place in freezer for at least 3 hours, or until serving time. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Mint Heaven Categories: Desserts, Chocolate, Ice cream Servings: 12 -----------------------------------CRUST----------------------------------- 1 pk Oreo cookies; crush in chunk 1 c Butter; melted ----------------------------------FILLING---------------------------------- 1 ga Ice Cream; mint choco-chip 8 Heath bars/Skors;crushed ----------------------------------TOPPING---------------------------------- 2 Jars hot Fudge Sauce 12 oz Cool Whip; thawed Combine crushed oreos and place in botton of either a BIG glass bowl or 13x9" pan. Freeze until firm. Combine mint chocolate chip ice cream and crushed Heath bars. Reserve a few chunks of Heath bars for top. Combine and place on top of oreo base. Freeze until firm. Heat 2 jars hot fudge sauce, so you can pour. Pour fudge over top in rippled pattern. Freeze. Just before serving top with cool whip & reserved Heath chunks. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Coffee-Toffee Ice Cream Cake * Categories: Desserts, Chocolate, Ice cream Servings: 8 ------------------------------PATTI - VDRJ67A------------------------------ 1 lb Frozen pound cake; thaw 3 Heath bars; crushed 2 pt Coffee ice cream; soft 1 c Heavy cream; whipped 1 1/3 c Hot fudge topping Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pears Belle Helene Categories: Desserts, Fruits, Ice cream Servings: 4 1 qt Water 4 oz Dark sweet chocolate 2 1/2 c Sugar 1/2 c Whipping cream 1 Vanilla bean split French vanilla ice cream 4 Pears; peeled Combine water,sugar and vanilla bean in large sauce pan and bring to boil. Add pears, reduce heat and cook gently until tender (30 minutes). Refrigerate pears and syrup for 24 hours. Remove vanilla bean from syrup. Melt chocolate in heavy pan over low heat, stirring frequently until smooth and glossy. Scrape vanilla bean pulp into chocolate. Add cream and bring to a boil, stirring constantly. Remove from heat. To serve, place scoop of ice cream in bowl. Place pear alongside ice cream and spoon chocolate sauce over top. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sundae Apples Categories: Desserts, Fruits, Chocolate, Alcohol, Ice cream Servings: 4 4 lg Red Apples 1/2 Lemon; sliced thin 3/4 c Sugar 1/2 Orange; sliced thin 3/4 c Water Chocolate Liqueur Sauce 1/2 ts Cinnamon 1 pt Vanilla Ice Cream 2 dr Red Food Coloring 1/4 c Walnuts; chopped --------------------------CHOCOLATE LIQUEUR SAUCE-------------------------- 2 tb Butter or Margarine 1/2 c Water 2 Unsweetened Chocolate square 2 tb Apple Brandy -OR- 1 c Sugar - Creme de Cacao Preheat oven to 350~. Wash & core apples, but DO NOT PEEL. Cut apple 1/3-1/2 of the way from top to bottom in 6 or 8 sections, depending on size of apple. Place in shallow, ungreased baking pan. Mix sugar and cinnamon together in small saucepan; add water, lemon and orange slices, and bring to a boil. Boil 7 mins. or until syrup is thickened. Discard lemon and orange slices. Pour this syrup over the apples, and bake for 30 minutes or until fork tender. Baste apples frequently during baking with syrup from the pan. They should be nicely glazed when done. To serve warm, let apples stand 10-15 minutes before continuing. Also good served cold. Place apple in glass dessert bowl, opening the apple sectionsso they spread (like flower petals) to fit the bowl. Cut sections deeper if needed to open it more easily. Fill center of apple with scoop of ice cream. Drizzle the chocolate liqueur sauce over all, and garnish with chopped walnuts. Serve immediately. CHOCOLATE LIQUER SAUCE: Melt butter and chocolate in saucepan over low heat. Add sugar and water. Cook until sauce is thickened a bit, stirring frequently. Add liqueur and remove from heat. Cool. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frozen Lady Heath Dessert ** Categories: Desserts, Alcohol, Ice cream, Freezer Servings: 10 ------------------------------PATTI - VDRJ67A------------------------------ 18 To 24 ladyfingers; split 1 qt Vanilla ice cream; softened 1 tb Instant coffee 1 c Whipping cream 1 tb Water; boiling 2 tb Cream de cacao 5 1.4oz Heath Bars; frozen Line bottom and sides of 8" springform pan with ladyfingers, cutting to fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to smash. Combine with coffee and softened ice cream. Spoon mixture into pan and freeze until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer. Cover with foil and freeze until firm. Cut into wedges to serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Butter Pecan Ice Cream Dessert ** Categories: Desserts, Ice cream Servings: 16 ------------------------------PATTI - VDRJ67A------------------------------ 1/2 c Butter or margarine; softend 2 c Milk; cold 1 pk Lorna Doone cookies 13 oz Cool Whip 1 qt Butter pecan ice cream 4 Heath Bars; frozen 2 sm Vanilla instant pudding Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at 325~ for 12-15 minutes. In large bowl, at medium speed, soften ice cream and add dry pudding. Blend a little and add milk. Beat 2-3 minutes and pour into cooled crust. Frost with Cool Whip. Sprinkle with crushed Heath Bars and refrigerate. DO NOT FREEZE. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Frozen Ho Ho Dessert ** Categories: Desserts, Ice cream, Chocolate, Freezer Servings: 20 ------------------------------PATTI - VDRJ67A------------------------------ 2 pk HoHo cakes 13 oz Cool Whip 2 qt Ice cream, 1 qt each of 2 16 oz Oreo cookies; crushed - different flavors, any 12 oz Hot fudge sauce - you choose Chocolate shavings Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip. Garnish with shaved chocolate. Freeze. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pistachio Fluff ** Categories: Desserts, Ice cream Servings: 16 ------------------------------PATTI - VDRJ67A------------------------------ 56 Ritz crackers; crushed 2 c Milk 1/2 c Margarine; melted 2 pt Vanilla ice cream; softened 2 sm Pistachio instant pudding Cool Whip Mix together cracker crumbs and melted margarine. Pat into 9x13 pan. Bake at 325~ for 10 minutes; cool. Blend together dry pudding mix, milk and ice cream. Pour over cooled crust. Refrigerate until firm. DO NOT FREEZE. Cover with whipped topping. Refrigerate until serving time. Cut into squares. NOTE: Can use any flavor pudding. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Watermelon Sherbet Categories: Desserts, Freezer, Fruits, Ice cream Servings: 9 5 c Watermelon; seeded & cubed 1 Envelope unflavored geletin 3/4 c Sugar 1/4 c Water 1 tb Lemon juice 12 oz Evaporated skimmed milk Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let stand 1 minute. Cook over medium heat, stirring until gelatine dissolves; remove from heat. Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufactuer's instructions. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Ice Cream With Black Cherry Sauce Categories: Desserts, Italian, Fruits, Ice cream Servings: 8 10 oz Morello cherries; pitted 1/2 Lemon - or other if these not 1 Vanilla bean - available (maybe Bing) 4 Eggs; yolks only - reserve the stones 2 c Milk 3/4 c Sugar - Gelato alle Amarene - Tie the cherry stones in a piece of cheesecloth. Put the cherries in a saucepan and add half the sugar, the cherry stones, the zest and juice of the lemon, vanilla bean and sufficient water to barely cover the cherries. Simmer for 30 minutes. Set aside to cool. Discard the cherry stones. Push the sauce through a sieve into a bowl. In the top of a double boiler, beat the egg yolks with the remaining sugar until the mixture falls from the beater in a ribbon. Add the milk. Place over simmering water and cook, without boiling, until the custard thickens enough to coat a spoon. Remove from the heat and set aside to cool. Freeze the mixture in an ice-cream machine and churn until set. Transfer the ice-cream to a shallow serving bowl. Pour the morello cherry sauce over it and serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Creme De Menthe Parfait Categories: Desserts, Ice cream, Alcohol Servings: 6 2 oz Creme de Menthe 1/2 c White Corn Syrup 1/2 c Crushed Pineapple & Juice 1 ds Salt 1 c Water 1 qt Vanilla Ice Cream 1 c Sugar 3 dr Green Coloring Boil all ingredients except Creme de Menthe and ice cream. When pineapple is clear, add Creme de Menthe. Let cool and make parfaits in the usual manner, alternating sauce and ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fresh Garden Mint Ice Cream Categories: Desserts, Ice cream Servings: 1 1 1/2 c Sugar 1 c Light corn syrup 1 1/2 c Water 1 c Unsweetened pineapple juice 1 c Fresh pineapple; 2 c Milk - crushed finely 2 c Whipping cream 2 c Mint leaves; crush finely 1/4 c Creme de menthe Combine sugar and sater; cook and stir till mixture boils. Cook to soft ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove from heat; strain. Add corn syrup; let cool. Add remaining ingredients; freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pump House Peaches In Flame Categories: Desserts, Fruits, Alcohol, Ice cream Servings: 8 1/2 c Sugar 1 tb Lime juice 1/2 c Port wine 3 1/2 c Peach halves; drained 1/2 c Tart cherry jelly 1/4 c Brandy; heated 1/4 ts Cinnamon 1 qt Lemon ice cream ds Salt Combine sugar, port wine, cherry jelly, cinnamon, salt and lime juice in a blazer pan or chafing dish. Heat and stir until smoothly blended. Add peach halves, cut side down, and prick rounded surfaces with a fork. Simmer 5 minutes, basting peach halves frequently with sauce. Add 1/4 cup heated brandy, set aflame and toss gently with silver fork and spoon until the flame dies. To serve, spoon peaches and sauce over individual servings of lemon ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Easy Freezer Strawberry Sorbet Categories: Desserts, Ice cream Servings: 6 2 pk Unflavored gelatin -about 3 pints fresh 1 c Sugar 1 c Cranberry juice cocktail 3 c Water 1/4 c Fresh squeezed lemon juice 1 qt Pureed strawberries Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 13x9 pan. Cover and freeze 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor. Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let stand at room temperature 15-20 minutes before serving. If you have an ice cream freezer, at * pour into container and follow manufacturer's instructions. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pralines & Cream Ice Cream Categories: Desserts, Ice cream Servings: 6 ----------------------------------PRALINES---------------------------------- 1 c Sugar 1/8 ts Salt 1 c Brown sugar; firmly packed 2 tb Butter or margarine 3/4 c Buttermilk 1/2 ts Baking soda 2 c Pecans; coarsely chopped 1 1/2 tb Vanilla extract ---------------------------------ICE CREAM--------------------------------- 2 1/4 c Sugar 5 c Whole milk 1/3 c All purpose flour 1 qt Whipping cream 1/4 ts Salt 1 1/2 tb Vanilla 3 Eggs; beaten Plus Pralines, above PRALINES: Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar is dissolved. Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan. Uncover and cook to soft ball (234~), stirring constantly. Remove from heat and stir in soda and vanilla. Add butter and beat with a wooden spoon until mixture begins to thicken. Working quickly, drop by tablespoons onto buttered wax paper. Makes 1 1/2 - 2 dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out 3 1/2 cup of the crumblies for this ice cream. ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add eggs, and stir until smooth. Stir in milk and cook over medium heat until thermometer reaches 165~, stirring constantly. Remove from heat and let cool slightly; Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and whisk in chilled custard. Pour into freezer container of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions. Remove dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Rosy Rhubarb Sherbet Categories: Desserts, Ice cream, Fruits Servings: 1 4 c Rhubarb; finely chopped 2 Egg whites 1 c Sugar 2 tb Sugar 1 ts Grated orange peel Toasted coconut or nuts, 1/2 c Orange juice - if desired 1/2 c Corn syrup In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continously until stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freese until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Daisy White's Strawberry Ice Cream Categories: Desserts, Ice cream Servings: 1 3 Eggs; slightly beaten 20 oz Strawberry soda (Big Red) 1/2 c Sugar 1 ts Vanilla 1 cn Sweetened condensed milk 2 pk Frozen strawberries; thawed 2 c Light cream Beat eggs; add all other ingredients, including strawberries. Pour into ice cream freezer and freeze as usual. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cantaloupe Sherbet Categories: Desserts, Ice cream, Freezer Servings: 12 1 md Cantaloupe; peeled, 1/4 c Honey - seeded, cubed 3 c Milk 2 tb Lemon juice 1/2 ts Vanilla 1/2 c Sugar In blender or food processor fitted with metal blade, puree cantaloupe and lemon juice. In a large bowl, combine sugar, honey and milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar dissolves. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Jello Ice Cream Pies Categories: Pies, Ice cream, Fruits, No-bake, Jello Servings: 8 1 pt Ice cream 8 oz Fruit; frozen w/syrup 4 oz Jello; small package 1 c Water; hot Disolve jello in 1 cup of hot water. Put ice cream in that mixture and stir until disolved. Then blend in fruit. Pour into a pie shell and refrigerate until set. You can do so many combos. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Almond-snow Fruit Boats * Categories: Desserts, Fruits, Ice cream Servings: 10 ------------------------------PATTI - VDRJ67A------------------------------ 4 Apple; unpeeled, thin sliced 1 1/2 c Powdered sugar; sifted 3 Banana; peeled, thin sliced 4 ts Vanilla 3 Pear; unpeeled, thin sliced 1/4 ts Almond extract 2 Pineapple; fresh (with tops) 2 qt Ice; finely crushed 2 Strawberry; halved, -tops 3/4 c Almonds; toasted & slivered 1 1/2 lb Grape; halved, seeded 3/4 c Fresh orange juice 1 pt Kumquat 1/4 c Kirsch 1 1/2 c Whipping cream Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly. Cover and refrigerate up to 2 hours. For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately. *Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cinnamon Ice Cream * Categories: Desserts, Ice cream, Freezer Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 6 c Half & half 2 1/2 c Sugar 1 oz Cinnamon stick in 12 Egg yolks - small pieces 4 c Whipping cream 1 Vanilla bean; split length Strawberry; fresh garnish (Makes 1 gallon.) Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil. Immediately transfer custard to large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: White Chocolate Ice Cream * Categories: Desserts, Ice cream, Freezer, Chocolate Servings: 1 ------------------------------PATTI - VDRJ67A------------------------------ 2 c Half and half 4 Eggs 12 oz White chocolate; 1 1/2 c Sugar - coarsely chopped 2 c Whipping cream Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled. Process chocolate mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Orange Gelatin Dessert Categories: Desserts, Jello, Ice cream Servings: 8 1 cn Mandarin Oranges; drained 1 1/3 c Water; boiling 1 lg Orange Jello 2 pt Vanilla ice cream; softened Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stir until melted. You can either layer oranges and mixture in 6-cup bowl or spread mix in 9x13" and put oranges on top. Refrigerate until set. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Decadent Ice Cream Cake * Categories: Desserts, Ice cream, Freezer, Make ahead Servings: 6 ------------------------------PATTI - VDRJ67A------------------------------ 2 1/4 c Macaroons; crumbled 4 tb Chocolate syrup 3 c Chocolate ice cream; 3 tb Kahlua - slightly softened 3 c Vanilla ice cream; slightly 5 Heath bars; coarsely chopped - softened Layer the bottom of an 8" round springform pan with 1-1/4 cup of the macaroons. Spread chocolate ice cream evenly over the crumbs. Sprinkle 4 of the crushed Heath bars over the ice cream. Dribble 3 tbls of the chocolate syrup and 2 tbls of the Kahlua over chocolate ice cream. Cover with remaining macaroons. Top evenly with vanilla ice cream. Sprinkle remaining crushed Heath bars over ice cream, then the chocolate syrup and Kahlua. Cover and freeze for at least 8 hours or overnught. When ready to serve, run the blade of a kitchen knife around the edges of the pan, remove the sides and place the ice cream cake on a serving paltter. Slice and serve. TIP: Place Heath bars in freezer till frozen. They are then easily broken with a mallet. VARIATIONS: Other cookies, such as chocolate wafers or vanilla cookies can be used instead of macaroons. Different variations of chocolate ice crem, such as chocolate-almond or others can be used. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: German Ice Cream Torte * Categories: Desserts, Ice cream, Freezer, Make ahead Servings: 12 ------------------------------PATTI - VDRJ67A------------------------------ 2 lg Egg whites 3 c Whipping cream; whipped 1/4 ts Cream of tartar 2 tb Cocoa 1/2 c Sugar 10 oz Frozen red raspberries; 1 pk Unflavored gelatin - thawed and drained 1/4 c Water; cold 1 oz Unsweetened chocolate 5 Egg yolks 1/2 c Whipping cream; whipped and 2/3 c Sugar - chilled 6 tb Sherry 12 Chocolate kisses Remove rim from a 9" springform pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper. Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering water until thickened. Cool. Fold egg mixture into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to another and leave third plain. Spread cocoa mixture evenly over meringue. Freeze 10 minutes. Top with an even layer of the raspberry mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with 12 mounds or rosettes of whipped cream. Top each with candy kiss. Return unwrapped torte to freezer until 10 minutes before serving. Cut into wedges. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Heath Bar Brownie Sundaes/caramel Sauce Categories: Ice cream, Desserts Servings: 8 ---------------------------------ICE CREAM--------------------------------- 1 qt Vanilla ice cream 1 c Heath bars; chopped -------------------------------CARAMEL SAUCE------------------------------- 1 1/3 c Whipping cream 2 tb Unsalted butter; cut into 1 c Sugar - 4 pieces 3 tb Water ----------------------------------BROWNIES---------------------------------- 1 c Unsalted butter; cut into 3/4 c All purpose flour - 1/2" pieces 1 ts Baking powder 8 oz Semisweet chocolate; chopped 1/4 ts Salt 2 oz Unsweetened chocolate; chop 1 c Heath bar; chopped 3 lg Egg - + 2 tb 1 c Sugar - about 6 1/2 ounces 2 ts Vanilla extract FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir over medlium heat until sugar dissolves. Increase heat to high and boil without stirring until caramel is deep amber color. brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes. Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously). Return sauce to low heat and stir until smooth. Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate.) FOR BROWNIES: Preheat oven to 350~. Butter 9" square baking pan with 2" high sides. Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted. Remove from over water and cool mixture slightly. Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute. Beat in chocolate mixture. Add flour, baking powder and salt and mix until combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached, about 27 minutes; for cakelike texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and store at room temperature.) Rewarm sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each (reserve extra brownie for another use). Surround each with 3 small scoops of ice cream. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Devastation (part 1) Categories: Chocolate, Desserts, Alcohol, Ice cream Servings: 12 -------------------------CHOCOLATE RAISIN ICE CREAM------------------------- 2 c Raisins 1 c Half & half 1/2 c Jack Daniel's whiskey 2 oz Unsweet chocolate 8 oz Semi-sweet chocolate 8 Egg yolks 2 c Heavy cream 1/4 c Sugar -------------------------------MOCHA MERINGUE------------------------------- 1/2 c Powdered sugar 3/4 c Sugar 1 tb Cornstarch 2 ts Instant espresso 1 tb Unsweetened cocoa powder 1/4 ts Cream of tartar 8 Egg whites 1/8 ts Salt ----------------------------BITTERSWEET GANACHE---------------------------- 2 c Heavy cream 8 oz Semi-sweet chocolate 2 tb Unsalted butter 4 oz Unsweetened chocolate 2 tb Sugar Combine the raisins and whiskey in a plastic container with a tight fitting lid. Allow to stand at room temperature for 6 hours or overnight. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 8 ounces semi-sweet chocolate, 1/2 cup heavy cream, and 2 ounces unsweetened chocolate in the top half of the double boiler. Tightly cover the top with ilm wrap. Heat for 10 minutes, then remove from the heat and stir until smooth. Transfer to a stainless steel bowl and set aside until needed. Heat the remaining 1 1/2 c heavy cream and the half-and-half in a 2 1/2-qt. saucepan over medium-high heat. Bring the cream to a boil. While the cream is heating, place 8 egg yolks and 1/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2 1/2 minutes. Scrape down the sides of the bowl. Continue to beat on high until slightly thickened and lemon-colored, about 2 1/2 to 3 minutes. (At this point, the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If this is not done, the egg yolks will develop undesirable lumps.) Pour the boiling cream into the beaten egg yolks and whisk to combine. Return to the saucepan and heat over medium-high heat, stirring constantly, until the cream reaches a temperature of 185~, 2-4 minutes. Then pour into the melted chocolate mixture, and stir to combine. Cool the mixture in an ice-water bath to a temperature of 40-45~, about 15-20 minutes. Line 2, 8" cake pans with enough film wrap to cover the insides of the pan. Set aside until needed. Fold the whiskey-soaked raisins and any residual liquid into the cooled chocolate custard mixture. Freeze in an ice cream freezer following the manufacturer's instructions. Transfer the semi-frozen ice cream to the 2 cake pans, evenly dividing the ice cream between the two pans. Use a rubber spatula to spread the ice cream evenly to the edges of the pans. Tightly cover the tops of the pans with film wrap, then place in the freezer for at least 12 hours before assembling the cake. See part 2 for rest of directions. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chocolate Devastation (part 2) Categories: Desserts, Chocolate, Ice cream Servings: 12 - directions continued MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide, trace a circle on each of 3 sheets of parchment paper (cut to fit the baking sheets) with a pencil. Turn each sheet of parchment paper over and place with the trace mark down on a baking sheet. Preheat the oven to 250~. Combine together in a sifter the confectioners' sugar, cornstarch, and cocoa. Sift onto the wax paper and set aside until needed. Heat 1" of water in the bottom half of a double boiler over medium-high heat. Place 8 egg whites, 3/4 cup sugar, the espresso powder, the cream of tartar, and the salt in the top half of the double boiler. Heat the egg white mixture to a temperature of 120~ while gently and constantly whisking, about 2-3 minutes. Transfer the mixture to the bowl of an electric mixer fitted with a balloon whip. Whisk on high until stiff but not dry, about 2 to 2 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the sifted dry ingredients. Fill a pastry bag (with no tip) with about a third of the meringue. Fill a traced circle with meringue: start in the center and pipe a 1/2" wide spiral toward the ouside of the circle. Fill the pastry bag again and repeat this procedure with each of the 2 remaining circles (each circle should be filled with about a third of the original amount of meringue.) Place the meringues in the preheated oven and bake for 1 hour. Reduce the oven temperature to 225~ and bake for an additional 2 hours. Cool on baking sheets for 30 minutes before handling. THE GANACHE: Heat 2 cups heavy cream, the butter, and 2 tablespoons sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place 8 oz semi-sweet chocolate and 4 ounces unsweetened chocolate in a stainless bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Reserve 1 cup of ganache and set aside at room temperature. Pour the remaining amount of ganache onto a baking sheet with sides and refrigerate for 35-40 minutes. Pour 1/4 cup of the reserved room-temperature ganache onto the center of a baked meringue (supported by a cake circle). Remove an ice-cream disk from the freezer. Unwrap the disk and place it onto the puddle of ganache. Press down on the ice cream disk gently but firmly (this will spread the ganache). Fill a pastry bag fitted with a medium-sized star tip with one-third of the chilled ganache. Pipe about 28-30 individual vertical strips 1 1/2" long and 3/4" wide--all the way around the side of the ice cream disk (each strip should be touching the other, and each strip should also be wider at the base where it touches the meringue and tapered at the crest where it rises to the top edge of the ice cream disk). Place this section into the freezer and repeat the preceding procedure with another meringue and ice cream disk. Place in the freezer after completion for about 10-15 minutes. Remove a meringue and ice cream section from the freezer. Pour 1/4 cup of room-temperature ganache onto the center of the ice cream. Remove the second section from the freezer, and center onto the first. Press down on the ice cream, gently but firmly, to spread the ganache. Pour the remaining 1/4 cup of room-temperature genache onto the top ice cream disk, and onto this ganache place the remaining baked meringue, once again pressing down gently but firmly to spread the ganache. Place the Devastation in the freezer for about 10-15 minutes. Fill a pastry bag fitted with a medium-sized star tip with the remaining chilled ganache. Remove the Devastation from the freezer. Starting 1/2" inside the edge of the top meringue, pipe a ring of about 28-30 individual strips--1 1/2" long and 3/4" wide--all the way around the top (each strip should be touching the other, and each strip should also be wider at the point closest to the edge and tapered at the point closest to the center). Return the completed Devastation to the freezer for at least 1 hour before serving. To serve, cut the Devastation with a serrated slicer. Heat the blade of the slicer under hot running water before making each slice. Allow the slices to come -----