Bananas Foster Stir-Fry

(Pampered Chef)

• 5 medium bananas
• 1 lemon
• 1 jar (12.23 oz) fat-free caramel ice cream topping
• ½ tsp Pantry Korintje Cinnamon
• 1 tsp rum extract
• 1 quart frozen vanilla low-fat yogurt or ice cream

Directions

1. Slice bananas.
2. Zest whole lemon; set aside.
3. Juice lemon with juicer to measure ¼ cup juice.
4. Combine caramel topping, lemon juice and cinnamon in stir-fry skillet.
5. Bring to a boil over medium-high heat, stirring occasionally; remove from heat.
6. Stir in bananas and rum extract; toss gently using bamboo spatulas.
7. For each serving, spoon about 1/3 cup of banana mixture over a scoop of frozen yogurt.
8. Garnish with lemon zest.

Fresh Peach Ice Cream

• 10-12 medium peaches
• 3 cups sugar (less if they’re sweet)
• ½ tsp salt
• 1 Tbs vanilla
• 1 Tbs lemon juice
• 1/4 tsp almond extract
• 1 pint cream (heavy whipping)
• 1 pint ½ and ½
• 1 quart whole milk

Directions

1. Peel peaches, chop and put them in the blender.
2. Mix sugar in and let sit 1 hour or more in fridge.
3. Add salt, vanilla, lemon, almond, then put in a freezer, add milk and cream.
4. Stir and freeze. Makes 5 quarts. Needs a 6 qt freezer.

Oreo and Fudge Ice Cream Cake

INGREDIENTS:

1/2 cup hot fudge ice cream topping, warmed
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
8 OREO Chocolate Sandwich Cookies, chopped
12 vanilla ice cream sandwiches, unwrapped

DIRECTIONS:

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
   
2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
   
3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

This delectable dessert was made for Claire's birthday.
Recipe submitted by Maria Jones thanks to allrecipes.com.

Chocolate Ice Cream by White Mountain

4 Quart--
2 2/3 cup sugar
2 T cornstarch
1/2 tsp. salt
6 cups whole milk
4 eggs, beaten (we used egg beaters)
6 squares semisweet chocolate, melted
2 cups half and half
2 cups whipping cream
2 tsp. vanilla

6 Quart--
4 cups sugar
3 T cornstarch
3/4 tsp salt
9 cups whole milk
6 eggs, beaten (we used egg beaters)
9 squares semisweet chocolate, melted
3 cups half and half
3 cups whipping cream
1 T vanilla

Combine sugar and cornstarch in saucepan. Gradually stir in milk, cook over medium heat until mixture begins to simmer. Gradually stir 1 cup of the milk mixture into beaten eggs, then pour eggs into hot mixture. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.

Adjustments: We did not have 6 cups whole milk, only 4 cups, so we added 2 cups half and half to the milk mixture.

Took about 20-22 minutes, was pretty firm just getting the dasher out. Best chocolate yet!


submitted by Janice Robinson

Easy Mint Chocolate Chip Ice Cream

Ingredients:

2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips (we use have dark chocolate as well)

Directions:

1) In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.

2) Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Makes 8 cups

Taken from allrecipes.com

submitted by Miles Pomeroy

Peach Ice Cream (from the party)

Ingredients:

6 eggs, beaten
3 1/2 cups white sugar
10 fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
3/4 teaspoon salt

Directions:

1) In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-in-half, vanilla and salt. Mix well.

2) Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Makes 16 cups.

Taken from allrecipes.com

submitted by Miles Pomeroy

Clyde's Toasted Almond Fudge

Ingredients

6 eggs - beat til thick (can use eggbeaters) then add 3 1/2 cups sugar
4 sq. chocolate, melted and cooled
2 cans evaporated milk
2 cups milk
3 T. vanilla
1 qt 1/2 & 1/2
3-8 oz unblanched almonds, toasted in oil at 400'-salt lightly

Fold cooled chocolate into eggs and sugar, add remain. Ingredients except nuts. Freeze, add nuts at the end just before it gets too hard to turn.

submitted by Janice Robinson

Hawaiian Delight Ice Cream

Ingredients:

1 med can pineapple tidbits, Drain and chop fine in blender (crushed pineapple is the poorest quality and toughest)
Small can orange juice concentrate
3 cups sugar
3-4 ripe bananas, mashed
1 qt milk
1 pint cream
1 pint half & half
1/2 tsp salt

Freeze in an ice cream maker

submitted by Janice Robinson

Clyde's Fresh Peach Ice Cream

Ingredients:

10-12 medium peaches
3 cups sugar (less if they're sweet)
1/2 tsp salt
1 T. Vanilla (not imitation)
1 T. lemon juice
1/4 tsp almond extract
1 pint cream (heavy whipping)
1 pint 1/2 & 1/2
1qt. Whole milk

Peel peaches, chop and put them in the blender. Mix sugar in and let sit 1 hour or more in fridge. Add salt, vanilla, lemon, almond, then put in a freezer, add milk and cream. Stir and freeze. Makes 5 Quarts. Needs a 6 qt. freezer.


submitted by Janice Robinson