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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: SNAP ICE CREAM: Stir 1 cup coarsely broken gingersnaps or chocolate wafers
into vanilla ice cream.
COFFEE-RUM ICE CREAM: Melt 1/2 cup chocolate-rum wafers over hot water- add
APPLE-SURPRISE ICE CREAM: Mix 1/2 cup canned applesauce, 1 tablesp. lemon
juice, and 1/4 teasp. cinnamon. Swirl, in streaks, through vanilla ice
cream.
BERRY SWIRL: With fork, swirl, in streaks, through vanilla ice cream, 1 cup
slightly crushed fresh or just thawed frozen strawberries or raspberries.
FUDGE-MARBLED: Melt 1/2 pkg. semisweet-chocolate pieces over hot, not
boiling, water, add 4 teasp. boiling water and 2 tablesp. milk; stir till
smooth. Cool, but do not refrigerate Swirl through vanilla ice cream.
GINGER CREAM: Fold 1/4 cup cut-up preserved ginger in syrup into vanilla
ice cream.
QUICK BISCUIT TORTONI: Combine 1/3 cup macaroon crumbs, 2 tablesp. diced
candied cherries, and 1/4 cup chopped salted almonds. Fold into vanilla ice
cream. (Mixture may also be frozen in paper souffle cups.)
FIG DELICIOUS: Over low heat, cook 8 crumbled fig cookies with 1/2 cup
light cream until blended. Add 1/2 cup chopped salted peanuts and 1/4 cup
peanut butter; cool. Stir into vanilla ice cream.
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