1 lb. fresh figs, quartered
1/2 cup sugar
2 tablespoons honey
1 tablespoon orange liqueur
1/3 cup mascarpone
1 1/2 cups milk
In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart. Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes.
Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt.
Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker’s instructions.
Makes 1 quart.
Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
3 cups corn flakes, crushed
2 cups coconut flakes
4 teaspoons cinnamon (or to taste)
oil for frying
Scoop out medium-sized scoops of ice cream (appx. 1/2 cup size) and roll into balls (you can do this using gloves so your hands don’t get all sticky). Freeze for about an hour.
Meanwhile, combine corn flakes, coconut, and cinnamon and divide into two equal portions. Put one portion in a Ziploc bag to use later and put the remaining portion in a bowl.
Roll ice cream balls in corn flake mixture. Put on a plate, cover with plastic wrap and freeze overnight.
Coat ice cream balls with corn syrup and roll in remaining mixture (the one you put in the plastic bag). You want the balls completely coated, so if needs be, re-coat the balls with corn syrup and roll again in the mixture. Freeze another hour or so.
Heat oil in a large pot or deep fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown (about 30-45 seconds). Remove from the oil and place in a bowl. Drizzle with chocolate and/or caramel and top whipped cream and a cherry. Repeat with the remaining ice cream balls.
Hamilton Beach Professional Deep Fryer, 3-Liter Oil Capacity
1 cup red chocolate melts
4 ice cream cones
vanilla ice cream
8 chocolate chips
Melt the red chocolate disks according to package directions until they are fully melted and form a smooth liquid. Remove the pan from heat and let the chocolate cool slightly before handling.
Now it’s time to coat the cones (aka hats)! Line a baking sheet with waxed paper and place it near the chocolate (for easy transfer). Once the chocolate has cooled slightly, roll the cones, 1 by 1, in the red chocolate. Then, set each on the waxed paper, opening-side down. Be careful when rolling the cones in the chocolate, as it can be hot. Let the cones sit until the chocolate has fully hardened.
Note: You may want to prepare the cones in advance to allow enough time for the chocolate to fully harden. You can’t speed up this process by sliding the cones into the fridge because the chocolate will develop a white patina and ruin the look of the Santa Sundaes.
Plate the sundaes: set out 4 plates. Use a large ice cream scoop to scoop out a big, round balls of vanilla ice cream. Set 1 ice cream scoop on each plate. Top each with 1 of the prepared red cones. If you are using fresh whipped cream, spoon it into a pastry bag (or a makeshift one) and pipe whipped cream around the bottom edge of the cone. Then, pipe a little bit on the tip of the cone. You can also use canned whipped cream for this (skipping the pastry bag step).
Next, press 2 chocolate chips into each ice cream ball (for the eyes!) and press 1 cherry between the eyes below, at plate level.
Ice Cream Scoop – 3 Piece Stainless Steel with Trigger Cookie – Melon Scoop Spoon Set Small – Medium – Large
3/4 cup crushed gingersnaps (about 14 cookies)
3 tablespoons butter, melted
1 pint vanilla ice cream, softened
2 Heath candy bars (1.4 ounces each), chopped
1/3 cup caramel ice cream topping, warmed
Line a 3-cup bowl with plastic wrap.
Combine cookie crumbs and butter; press onto the bottom and up the sides of prepared bowl.
In a large bowl, beat ice cream and chopped candy bars until blended; spoon into crust. Cover and freeze until firm.
Trim edge of crust even with ice cream if necessary. Invert onto a serving platter; remove plastic wrap. Let stand 10 minutes before cutting.
Drizzle with caramel topping.
Yield: 4-6 servings.Fit & Fresh Chilled Serving Bowls, Set of 3 Freezable Bowls with Lids (3-Cup, 6.5-Cup, and 10-Cup Capacity)
2 cups mango juice or tropical juice blend
1/4 to 1/2 cup lime juice
12 to 14 ice cubes
1 cup club soda
1 pint coconut ice cream, coconut sorbet or vanilla ice cream
Large candy sprinkles, if desired
Chill glass jars or goblets in freezer several hours before serving, if desired.
Place mango juice, lime juice and ice cubes in blender. Cover and blend on high speed about 45 seconds or until smooth.
Pour mixture into 4 jars. Pour 1/4 cup club soda into each of the jars. Add 1 large scoop ice cream to each jar. Garnish with candy sprinkles.
Makes 4 servings.
Libbey 12-Piece Goblet Party Glass, 16.25-Ounce, Clear
1 apple, cored
2 tablespoons raisins
1/2 cup light vanilla ice cream
pinch of cinnamon
Take a cored apple and cut it in half. Sprinkle raisins over the apple.
Place on a baking sheet and bake it in the oven for 15 minutes at 350°F (176°C).
Remove the sheet from the oven and put a pinch of cinnamon over each apple half.
Place the ice cream over the apple halves.
Serves: 1 easily doubled or tripled.
Cuisipro Apple Corer
1 pint vanilla ice cream
2 cups frozen sliced apples
1/2 cup milk
1/3 of a 9″ double crust apple pie
Cut 4 very small wedges from 1/3 pie, set aside.
In blender, combine remaining wedge of pie, apples, and 1/3 cup milk. Blend until nearly smooth.
Blend in ice cream, a scoop or two at a time.
Divide among 4 glasses. Top with reserved pie wedges, then serve.
Makes 4 servings.
Anchor Hocking Soda Glass, Set of 12
1 medium banana, peeled and split lengthwise
1 scoop each vanilla, chocolate and strawberry ice cream
2 tablespoons sliced fresh strawberries or 1 tablespoon strawberry ice cream topping
2 tablespoons DOLE® Pineapple Chunks in 100% Pineapple Juice or 1 tablespoon pineapple ice cream topping
2 tablespoons whipped cream
1 tablespoon chopped peanuts
1 tablespoon chocolate syrup
2 maraschino cherries with stems
Place banana in a dessert dish; place scoops of ice cream between banana. Top with remaining ingredients.
Yield: 1 serving.
Clear Plastic Banana Split Boats 12 oz. – Paper Umbrellas – Eco Friendly Plastic Spoons- 16 Each
12 Oreo cookies
1 pint ice-cream
Line a 4 inch cake pan with plastic wrap.
On the bottom of the pan line 4 Oreo cookies. Scoop half of the ice-cream over the Oreo cookies, pressing with the back of the spoon to level it. Add 4 more Oreo cookies and cover with the rest of ice-cream. Cover with the 4 remaining Oreo cookies, pressing them lightly into the ice-cream layer.
Wrap everything in plastic and freeze for a couple of hours or overnight.
Remove from the cake pan and peel the plastic wrap. Top with sprinkles, if using. Cut and enjoy!
Fat Daddio’s Anodized Aluminum Round Cake Pan, 4-Inch x 2-Inch
3 tablespoons butter — melted
3/4 cup chopped pecans
1/8 teaspoon salt
1 tablespoon sugar
2 1/2 cups milk
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons cornstarch
2 eggs — lightly beaten
1 cup heavy whipping cream
1/3 cup maple-flavored pancake syrup
2 teaspoons vanilla extract
Preheat oven to 350°. On a baking sheet, combine butter, pecans, salt and 1 tablespoon sugar and spread into a single layer. Roast 15 minutes. Stir and roast 15 minutes longer. Cool.
For ice cream, in a large saucepan, heat milk to 175°. Combine sugars and cornstarch; gradually stir into milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately.
Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream, syrup and vanilla. Press plastic wrap onto surface of custard.
Refrigerate for several hours or overnight.
Stir nuts into custard. Fill ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture.
Yield: about 2 quarts.
Cooking with Brown Sugar: 51 Recipes