Mango Cream Ice Cream Blend mango puree, lime juice and sugar and chill. Beat smooth and stir in sour cream. Freee in an ice-cream maker. Makes 1 qt.

ICE CREAM 2 1/4 c Sugar 1/3 c All purpose flour 1/4 ts Salt 3 Eggs; beaten 5 c Whole milk 1 qt Whipping cream 1 1/2 tb Vanilla 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 […]

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 […]

You will need 1 goopy persimmon per guest. Put 1 persimmon in each cup of a muffin tin. Carefully cut out the stem end & save. Pour 2 T. of bourbon in each persimmon. Replace the stem end. Bake until warm. Scoop out of the skin and pour on vanilla ice cream.

– 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 […]

Beat the egg white in a mixing bowl until soft peaks form. Add the sugar and vanilla gradually until stiff peaks form. Stir in the pecans and crackers. Spread a rounded teaspoonful of the mixture on the bottom and sides of 6 well-buttered muffin cups. Bake at 325F for 25 to 30 minutes until light […]

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 […]

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.

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 […]

In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to make smooth paste. Stir into rest of milk in double boiler. Stir until thickened, cover; cook 10 min. Beat eggs slightly- stir in milk mixture; return to double boiler, cook 1 min. Cool. Add vanilla and cream. Freeze in 2 qt. […]