Homemade Vanilla Ice Cream

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!

Hot Fudge Sundae Cake

1 cup flour    2 tablespoons cocoa    1/4 teaspoon salt    2 tablespoons salad oil    1 cup chopped nuts    1 3/4 cups hot tap water    3/4 cup sugar    2 teaspoons baking powder    1/2 cup milk    1 teaspoon vanilla    1 cup brown sugar    Ice cream

Heat oven to 350-degrees. In an ungreased square pan, 9 x 9 x 2 inch, stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square.

Ice Cream Crunch Cake

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.

Fudge Ice Cream Cake

1 package chocolate cake mix
1 cup water
1 pint chocolate ice cream
3 eggs

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.

Mint Chocolate Ice Cream Cake

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 9x2 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.

Black Forest Ice Cream Cake

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
2 eggs
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.

Rice Chex Ice Cream Dessert

(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 9x13" pan.
Spread 1/2 gallon of softened vanilla ice cream or frozen yogurt into
pan. Put remaining mixture on the top and freeze.

Ice Cream Cookie Cake

3 cups oreo cookies, crushed
1/2 cup pecans, chopped
1/2 cup melted butter
1 quart vanilla ice cream


Mix together crushed cookies, pecans and butter. Alternate layers of crumbs and softened ice cream in a loaf pan, ending with crumbs. Freeze for 3 hours. Slice to serve.

Jellyroll Torte

5 jellyrolls
3 pints ice cream


Cut 5 baker's jellyroll into 1/2-inch thick slices, use to line bottom and outer sides of ungreased 9-inch tube pan. Fill center with 3 pints ice cream. Freeze until firm. Then unmold, cut into wedges.

Raspberry Sorbet

Ingredients:

1 1/4 cups frozen raspberries
2 Tbsp white grape juice
1 1/2 Tbsp fruit-sweetened raspberry preserves

Directions
Combine all of the ingredients in a food processor. Pulse a few times, then process into a stiff slush. Use immediately or scoop into balls and refreeze.

Ben & Jerry's Heath Bar Crunch Ice Cream

Ingredients:
4 Heath Bars
2 large Eggs
3/4 cup Sugar
2 cups Heavy or whipping cream
1 cup Whole milk
2 teaspoons Vanilla

Directions:

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 light 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. Transfer the mixture to ice cream maker and freeze following manufacturer 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.

Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 Tbsp. good quality freeze-dried coffee. Add 2 Tbsp coffee with the cream and milk, and add the remaining 1 Tbsp coffee with the candy( after the ice cream stiffens.

This recipe for Ben and Jerry`s Heath Bar Crunch Ice Cream serves/makes 1 qt

Cherry Garcia Ice Cream

Ingredients:
1/4 cup Plain chocolate shaved*
1/4 cup Bing cherries, fresh, halved and pitted (may use canned but drain syrup)
2 large Eggs
3/4 cup Sugar
2 cups Heavy or whipping cream
1 cup Milk


Directions:

*B&J prefer Herhey's Special Dark Chocolate candy bars

1. Place shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.

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

3. Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.

4. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and cherries, then continue freezing until the ice cream is ready.

This recipe for Ben & Jerry's Cherry Garcia serves/makes 4

Chocolate Milkshake

1 cup milk - low fat okay
1/2 cup chocolate Nesquik® powdered mix
3 cups vanilla ice cream

-Allow ice cream to soften in refrigerator for 1 hour.
-Mix all ingredients in a blender until smooth.

Deep Fried Ice Cream

20 oz. chocolate chip ice cream - low fat okay
2 cups four-grain flake cereal - crushed
1 1/2 Tbls. granulated sugar
3 1/2 tsp. ground cinnamon
2 eggs
1 tsp. water
(4) 8" flour tortillas
vegetable oil - for frying
cinnamon sugar - for garnish
whipped cream - for garnish
4 maraschino cherries - for garnish

-Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer.
-Mix cereal, sugar, and cinnamon. Divide equally between 2 pie plates or other shallow containers.
-Beat eggs with water.
-Roll each ice cream ball in cereal mixture and press coating into ice cream.
-Dip coated ball in egg wash, then roll in second container of cereal mixture. Again, press coating onto ice cream.
-Freeze coated ice cream balls solid, 4-6 hours.
-Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides. One end will serve as base for ice cream. Other end will be decorative fan.
-Heat oil in wok or large deep-fryer.
-Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep-fry until crisp.
-Drain and sprinkle with cinnamon-sugar. Set aside.
-Deep-fry frozen coated ice cream balls 30-45 seconds.
-Place each fried tortilla in large-stemmed glass, with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry.