Ice Creams And Toppings

Ben & Jerry's Heath Bar Crunch Ice Cream


4 Heath Bars
2 cups heavy or whipping cream
2 large eggs
1 cup whole milk
3/4 cup granulated sugar
2 teaspoons vanilla extract

Using a sharp knife, cut the candy bars into 1/2 to 1-inch chunks. You should have about 1 cup. Place the chucks in a bowl; cover and freeze.
Whisk the egg in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract and whisk to blend. Transfer the mixture to ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes a generous 1 quart.


VARIATION:
Coffee Heath Bar Crunch
Omit vanilla extract and substitute 3 tablespoons good quality freeze-dried coffee. Add 2 tablespoons coffee with the cream and milk, and add the remaining 1 tablespoon coffee along with the candy (after the ice cream stiffens).

Ben & Jerry's Cherry Garcia


1/4 cup shaved semi-sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk


1. Place the shaved chocolate flakes and the cherries in
separate bowls. Cover and refrigerate.

2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and milk and whisk to blend.

3. Transfer the mixture to an ice cream maker and freeze
following the manufacturers' instructions.

4. After the ice cream stiffens (about 2 minutes before it is
done), add the chocolate and the cherries, then continue
freezing until the ice cream is ready.

Fudge Sauce

Fudge Sauce


3/4 C. sugar
1/2 C. cocoa
3/4 C. light corn syrup
2 T. butter
dash of salt
1 t. vanilla

Add the sugar, cocoa and corn syrup to a pan. Stir over low heat until sugar dissolves. Stir in butter, vanilla and salt. Remove form heat after butter melts and mixture is smooth.

Ice Cream Balls with Pecans and Caramel Sauce

Ice Cream Balls with Pecans and Caramel Sauce


1/2 gallon vanilla ice cream (store bought or homemade)
1 cup toasted pecans, chopped fine
1 1/2 cups caramel or chocolate sauce (store bought or homemade)

Serving suggestion: whipped cream and maraschino cherries

Make ice cream balls with an ice cream scoop. Roll the ice cream balls in the chopped nuts, then arrange them in glass dishes. Spoon caramel or chocolate sauce over the ice cream and serve topped with fresh whipped cream and a cherry if desired.

Fudge Pops

Fudge Pops


1 pkg. (3.4 oz) cook-and-serve chocolate pudding mix
3 Cups milk
1/4 Cup sugar
1/2 Cup whipping cream, whipped
wooden sticks or plastic spoons


In a saucepan over medium heat, combine pudding mix, milk and sugar; bring to a boil. Cook and stir for 2 minutes.

Cool for 30 minutes, stirring several times. Fold in whipped cream.

Pour into molds or small paper cups.

Freeze until partially frozen; insert wooden sticks or plastic spoons into center of pops.

Freeze until firm, about 3-4 hours.

Yield: 13 servings

French Vanilla Ice Cream

French Vanilla Ice Cream

2 large eggs
3/4 cup granulated sugar
2 cups heavy or whipping cream
1 cup whole milk
2 teaspoons vanilla extract


Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1-minute more.

Pour in cream, milk and vanilla, whisk to blend.

Transfer mixture to ice cream maker.

Freeze according to the manufacturer's instructions

Makes a generous 1-quart