Fresh Apricot Ripple Ice Cream

1 1/2 cups pureed or mashed fresh apricots
1 tablespoon fresh lemon juice
3/4 cup sugar
1 quart vanilla ice cream
1/2 cup heavy cream
1/4 teaspoon almond extract

Mix puree with lemon juice and sugar. Chill for 30 minutes. Soften ice cream slightly. Whip cream and add flavoring. Mix puree, ice cream and cream quickly but not thoroughly, just enough for a ripple effect. Freeze until firm. Serve with additional fresh apricots for a tangy topping. Serves 6 to 8.

Peanut Swirl Ice Cream Dessert

2 cups graham cracker crumbs
1/3 cup firmly packed brown sugar
1/2 cup butter or margarine, melted
2 medium bananas, sliced
1 16-ounce jar Smucker's Natural Creamy Peanut Butter
1/2 cup sugar
1/2 gallon vanilla ice cream, softened
1 12-ounce jar Smucker's Hot Fudge

Heat oven to 350° F. Combine graham cracker crumbs, sugar and butter; mix well. Press into bottom of 13 x 9-inch baking pan. Bake 10 minutes or until lightly browned. Cool. Place bananas over crust.

Combine peanut butter and sugar; stir until well mixed. Combine ice cream and peanut butter mixture in large bowl. Stir until peanut butter mixture is swirled throughout. Spread over bananas. Freeze four hours or until serving.

Heat hot fudge as directed on jar. Spoon hot fudge sauce over each serving.

Makes 15 servings.

Angel Food Ice Cream Cake

1 angel food cake (8 inches)
1/2 gallon  vanilla ice cream, slightly softened
2 quart fresh strawberries
1 cup sugar
1 sugar substitute to taste

Cut the cake in half; tear one half into small pieces and set aside.
Cut the other half into 12-14 thin slices;
arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed.
Spread softened ice cream over cake,
pressing down to smooth.
Gently press the small cake pieces into the ice cream.
Cover and freeze.
Just before serving, slice strawberries
and sweeten to taste.
Cut dessert into squares and top with strawberries.
Serves 15.

Cherry Pie Sorbet

1 (21-ounce) can cherry pie filling and topping
3/4 cup frozen cherry juice blend concentrate, defrosted, undiluted
2 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon almond extract (optional)

Toppings:
Mini semisweet chocolate chips
Toasted slivered almonds 

Put cherry pie filling, cherry juice blend concentrate, lemon juice,
lemon peel and almond extract in the container of an electric blender
or food processor.Cover and process 15 to 20 secs, or until smooth.
Pour mixture into a 9x9x2-inch pan or other shallow container.
Cover with aluminum foil and freeze overnight. (Mixture becomes slushy,
but never freezes firm.) Stir cherry mixture with a fork before
serving.Scoop into serving bowls and garnish with toppings.Store
remaining cherry sorbet in freezer.
Makes 6 servings; about 3 cups.

~Frozen Delight~

9 ice cream sandwiches
1 container Cool Whip
3-4 Heath Bars
4-5 Reese's peanut butter cups

Cover the bottom of a 13 x 9-inch glass dish with ice cream sandwiches.
You may have to cut the last row to make them fit snugly. Spread about 1/4 inch Cool Whip on top of sandwiches. Crumble the candy over the dish. Place in freezer. Cut into square pieces and serve as an original homemade dessert.

CHERRY CORDIAL ICE CREAM


Servings: Makes about 1 1/2 quarts

Ingredients 
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 
2 cups (1 pint) half-and-half 
2 cups (1 pint) whipping cream, unwhipped 
1 (10-ounce) jar maraschino cherries (without stems), well drained and chopped (about 1 cup) 
3/4 cup semi-sweet mini chocolate chips 
1 tablespoon vanilla extract 
1/2 teaspoon almond extract 

Instructions 
In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer’s instructions. Freeze leftovers.

Notes: Refrigerator-Freezer Method: Omit half-and-half. Whip whipping cream. In large bowl, combine EAGLE BRAND®, 1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9x5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Freeze leftovers. 

Frozen Chocolate Cream Pie

1-1/2 cups graham cracker crumbs
5 tablespoons sugar, divided
1/3 cup stick margarine, melted
1/2 cup plus
4 teaspoons semisweet chocolate chips, divided 5 tablespoons milk,
divided
1 package (3 ounces) cream cheese, softened
3-1/2 cups whipped topping, divided

In a bowl, combine cracker crumbs and 3 tablespoons sugar. Stir in
margarine. Press onto the bottom and up the sides of an ungreased 9-
in. pie plate. Refrigerate for 30 minutes. In a microwave-safe bowl,
combine 1/2 cup chocolate chips and 2 tablespoons milk. Microwave,
uncovered, on high for 1-2 minutes or until melted. Stir to blend;
set aside.

In another bowl, beat cream cheese and remaining sugar. Stir in
chocolate mixture and remaining milk; beat until smooth. Set aside
1/2 cup whipped topping for garnish. Fold remaining whipped topping
into chocolate mixture. Spoon into prepared crust. Freeze for 4
hours or until firm. Garnish with the reserved whipped topping and
remaining chocolate chips. Yield: 8 servings.

Coffee Toffee Ice Cream Torte

2 cups of Oreo cookie crumbs (ready made from the box)
1/2 cup sugar
1/2 cup melted butter
2 pints of ice cream softened. (I used coffee ice cream for one and toffee chunk coffee for the other. You can make this with any ice cream flavors that sound good to you.)
3 cups pecan halves
3/4 cup sugar
1/3 cup orange juice
1/2 tsp cream of tartar
1/2 tsp cinnamon

Pull out your 9-inch springform pan. Pour the crumbs and 1/2 cup sugar into the bottom. Toss thoroughly with a fork. Drizzle the butter over the crumbs and then use your fork to combine. You save washing a bowl with this method. Make the crust right in the pan. Spread the buttered-up crumbs with your fingers across the bottom of the pan and halfway up the sides. You don't have to be precise.

Open the softened ice cream and, by scoops, fill the springform pan. You can layer the scoops or just assort them around the pan as you choose. With a table knife, gently spread the ice cream so it evens up pretty well. Put this in your freezer to begin hardening while you make the topping.

In a sauce pan, combine 3/4 cup sugar, orange juice, and cream of tartar. Bring to a low boil and stir while the sugar melts. This should take a couple of minutes. Raise the temperature slightly so you have a quiet boil going. You're taking the temperature up to 240 degrees if you have a candy thermometer, but if you don't, watch for the point when it starts to thicken up and darken slightly. Stay near in case it's tempted to try to boil over. Thickening should take about 5 to 7 minutes. Now take it off the heat and stir in the pecans. If you've used a large enough sauce pan, they can all fit; otherwise combine the sugar sauce and pecans in a bowl. When the pecans and sugar sauce are mixed, sprinkle on the cinnamon and mix one more time.

Take your partially hardened ice cream torte out of the freezer and carefully pour on the pecan mixture. No need to really decorate with it. Just spread it around to the edges. Quickly get it back in the freezer because the warm pecans will soften up the ice cream more, and some of the melted parts will rise to the top. That's okay. It should stay in the container just fine. It's never leaked on me. Keep the torte in the freezer at least four hours to fully harden.

When you want to serve it, run a sharp knife around the inside edge of the springform pan. Loosen the latch and take the torte out. Cut into slices with the same sharp knife.

Banana-Nut-Chip Ice Cream

4 overripe bananas
1 T lemon juice
1 t vanilla extract
1 c sugar
2/3 c milk, chilled
1 1/3 c heavy cream, chilled
1/2 c walnuts, coarsely chopped
1/2 c chocolate chips

Peel the bananas and cut into chunks. Puree in blender with the lemon juice. Add vanilla and sugar and blend until smooth. Add milk and blend again, briefly. Add cream, blend thoroughly. Churn in ice-cream machine according to manufacturer's instructions. A few minutes before finished, add nuts and chocolate chips; continue
churning. Makes 1 generous quart. 

Coconut Ice Cream

1 cup half and half
2 sticks cinnamon, broken
1/4 teaspoon salt
2 egg yolks, beaten
1 can Coco Lopez
1 can unsweetened coconut milk
1 teaspoon orange extract
2 teaspoons vanilla extract
1/3 cup shredded coconut meat

Mix half-and-half, cinnamon sticks, and salt in a heavy-bottomed saucepan. Heat to scalding, stirring occasionally and being careful not to boil. Reduce heat to and let simmer about 15 minutes to allow the cinnamon flavor to infuse the mixture. Remove cinnamon stick.

Slowly whisk in about a half cup of the hot half-and-half mixture into the eggs, then slowly whisk the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. Add all remaining ingredients except coconut. Cool in refrigerator.

Process in ice cream freezer. Stir in coconut. Cover container tightly and freeze until firm. Makes 2 quarts.