Oreo and Fudge Ice Cream Cake

I made this for my friend's daughter's birthday! It was a huge hit and with good reason. It is yummy! In the picture below I doubled the recipe so as to feed a crowd.
Oreo and Fudge Ice Cream Cake

From: Kraft Foods

1/2 cup hot fudge ice cream topping, warmed

1 (8 oz.) container Cool Whip, thawed, divided

1 (3.9 oz.) pkg. instant chocolate pudding

8 oreo cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches

 

Pour fudge topping into medium bowl. Whisk in 1 cup of cool whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies. 
 




Arrange 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half of the cool whip mixture. Repeat layers.  Top with remaining sandwiches.  Frost top and sides with remaining cool whip.  Bring up foil sides; double fold top and ends to loosely seal packet. 
 

Freeze 4 hours or until firm. 

Blueberry Ice Cream

Blueberry Ice Cream

From: All Recipes

1/2 cup sugar
2 cup fresh or frozen blueberries
1 Tbs. lemon juice
1/4 tsp. vanilla
1/4 tsp. ground coriander
pinch of salt
2 cups heavy cream (I usually use a mix between heavy cream, half and half and whole milk)

Dissolve sugar in 1/4 cup water in a medium sauce pan over low heat.

When sugar is dissolved, add berries, lemon juice, vanilla, coriander and salt. Cook over low hear, stirring occasionally, until berries begin to burst. Remove from heat and mash berries.

Cool berry mixture to room temperature, then chill in the refrigerator.

Combine chilled berry mixture with cream. Pour mixture into an ice cream maker and freeze according to the manufacturers directions.

Iced Maple Cream with Berries

The berries makes or breaks this. Sweet summer love.Iced Maple Cream with berries

From: Tarah's Food Reviews

3 large egg yolks
3/4 cup chilled whipping cream, divided
1/3 cup pure maple syrup
1/4 tsp. maple extract
2 Tbs. raspberry jam
3 cups mixed berries, i.e. blackberries, raspberries, blueberries (I used frozen berried as fresh ones weren't in season yet when I originally made this.)

Whisk yolks, 1/4 cup cream and the syrup in a medium metal bowl. Set the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does NOT touch the water. Whisk constantly until your candy thermometer reads 175 degrees, about 3 minutes. Remove the bowl from over the water. Using an electric mixer, beat the mixture until it is cool and thick, about 3 more minutes.

Whip remaining 1/2 cup cream and maple extract in a large bowl until soft peaks form. Fold whipped cream into yolk mixture. cover and freeze maple cream until firm, at least 6 hours.

Whisk jam in a medium bowl to loosen. Add berries and toss to coat and let stand 15 minutes. Spoon berry mixture into dishes and top with maple cream.

Strawberry Sour Cream Ice Cream

Summer is here! Bring on the fresh fruit and home made ice cream!Strawberry Sour Cream Ice Cream

From: David Lebovitz

1 lb. fresh strawberries, cleaned, hulled, sliced
3/4 cup sugar
1 Tbs. vodka (I left this out and it was fine)
1 cup sour cream
1 cup heavy cream
1/2 tsp. lemon juice

In a bowl, place the sliced strawberries, sugar and vodka and let them macerate for an hour, stirring them every once in a while.

In a food processor, pulse together the strawberries and their liquid with the sour cream, heavy cream and lemon juice. Process until it has just a few chunks but is mostly smooth. Freeze in your ice cream maker according to the manufacturer's directions. (I had put mine in the freezer for a few hours afterwords to let it firm up a bit more.)

Butterscotch Ice Cream

Butterscotch Ice Cream

From: Sunset Magazine

1 cup firmly packed brown sugar
2 Tbs. butter
1 Tbs. vanilla
2 tsp. bourbon (optional- I left it out)
1 1/2 cups whipping cream
2 cups half and half (next time I think I'll use half milk as this really coated the back of a spoon)
6 large egg yolks

In a 2 qt. saucepan, over medium heat, stir brown sugar and butter until butter is melted, sugar is dissolved and mixture is bubbly, 3-4 minutes. Whisk in 1/2 cup whipping cream until smooth. Remove butterscotch mixture from heat. Add vanilla and bourbon, if using.

In a 3-4 qt. saucepan, over medium-high heat, combine remaining 1 cup whipping cream and the half and half; bring to a simmer.

Meanwhile, in a bowl, beat egg yolks to blend. Whisk 1/2 cup of the warm cream mixture into the egg yolks, then pour egg yolk mixture into the pan with the cream. Stir constantly over low heat, just until mixture is slightly thickened, 2-4 minutes. Immediately remove from heat.

Pour through a fine strainer into a clean bowl and whisk in butterscotch mixture. Chill until cold, stirring occasionally, about 2 hours or cover and chill up to 1 day.

Freeze mixture in an ice cream maker according to manufacturer's directions. Serve softly frozen or transfer to a container and put in freezer until firm.

Honey Peach Ice Cream with Maple Tuiles

This ice cream was so yummy. The maple tuiles truly add something special to the flavor. As well, they add a little crunch. Tab called them ice cream chips and it fit.

Honey Peach Ice Cream

From: Pete Bakes

4 large ripe peaches
1/4 cup honey
1 cup whole milk (I used 2 %)
1 cup heavy cream
3 large egg yolks
1/2 cup sugar
2 tsp. vanilla

Chop 2 of the peaches into 1/2" chunks and toss in a small saucepan. Add the honey and bring to a boil over a low heat. Cover the pan and cook until the peaches are soft, about 10 minutes. Scrape the mixture into a blender or food processor and puree. Set aside.

Bring milk and cream to a boil in a saucepan. Meanwhile, whisk together the yolks and sugar until blended in a beatproof bowl. Drizzle in a litt of the hot milk mixture to temper the eggs; make sure they don't curdle. Slowly add the rest of the milk mixture. Pour the milk and egg mixture back into the saucepan and heat while stirring until it thickens. Remove from the heat, pour into a heatproof bowl, and stir in the vanilla and peach puree.

Regrigerate the custard until chilled. Scrape into the bowl of an ice cream maker and churn according to the manufacturer's instructions. While the ice cream in churning, dice the remaining 2 peaches into fingertip sized pieces and add them just before ice cream is thickened. When ice cream is ready, pack into a container and freeze for at least 2 hours or until it is firm.

Maple Tuiles

1/2 stick butter
1/4 cup brown sugar
1/4 cup pure maple syrup
1/3 cup plus 1 Tbs. flour

Beat the butter and brown sugar and maple syrup together in a large bowl. Stir in the flour, mixing until incorborated. Cover the bowl with plastic wrap and regrigerate for at least 3 hours.

Roll small bits of dough between your palms to form small balls, about the size of marbles and place them a few inches apart on an ungreased baking sheet. Bake for 5-7 minutes at 400 degrees until they are golden brown and honeycombed.

Remove from the oven and let them sit fo about a minute and immediately lift them from the sheets with a thin metal spatula. (They have to be cooled just enough to be able to hold together but not so much that they are already brittle). Quickly lay them on a rolling pin or slender bottle to form them into curves. If they stick or harden too quickly on the sheet, place them back in the over for less than a minute and they will loosed up again.

Frozen Watermelon Lime Bars

These were out of control yummy. A perfect summer treat. My husband begged me to just let him eat the watermelon sorbet, but I made him hold out for the finished product and I do believe it was worth it. The original recipe, (which I didn't write down where I got this one from), called for tequila and that just isn't our thing, so I just left it out and it was fine. Next time I will be ommiting the seeds. The recipe said to blend the watermelon seeds and all, but I just don't like the texture that they added, then again, there were a ton of seends in my melon.

Frozen Watermelon Lime Bars



For Sorbet
1 (2 1/2 lbs.) piece of watermelon
1/2 cup sugar
2 Tbs. fresh lime juice

For Lime Semefreddo:
1 (14 oz.) can sweetened condensed milk
1 tsp. grated lime zest
1/2 cup fresh lime juice
1/2 cup chilled heavy cream


To make Sorbet: Line a 9" square baking dish with plastic wrap, making sure to leave so plasic wrap hanging over the edge, so it can be removed. Put lined pan in freezer.

Coarsely chop watermelon flesh, then puree enough to yield 2 1/2 cups in a blender. Add sugar and lime juice and bland for 30 seconds.

Freeze sorbet in ice cream maker. Transfer to lined baking dish, smoothing top. Put in freezer to harden, at least 1 hour.

To make Semifreddo: Whisk together condensed milk, zest, and juice. Beat cream until is just holds stiff peaks, then gently fold into condensed milk mixture.

Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours. To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates. (The chilled plates are important if you don't want the sorbet melting right away as you can see in my picture).

Coconut Ice Cream

All I have to say it Sweet, Sweet, Love.Coconut Ice Cream
1 Cup milk
1 can cream of cocunut
1 1/2 Cups heavy cream
1 1/2 Cups sweetened flaked coconut (optional, I didn't use, I hate the texture)

Add the milk and cream of coconut in a food processor or blender and mix thoroughly. Stir in cream and flaked cocunut. Pour into the container of an ice cream maker and freeze according to manufacturer's directions.