| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 6 |
c |
Root beer; (1 1/2 quarts) |
| 1 |
qt |
Vanilla ice cream |
| 4 |
|
Elbow straws |
INSTRUCTIONS
The day before you plan to serve, pour 4 cups of the root beer into ice
cube trays to a depth of no more than 1/2-inch (keep the remaining root
beer refrigerated until ready to serve). Freeze overnight, along with tall,
thin glasses or parfait glasses for serving.
When ready to serve, unmold the cubes into a food processor fitted with the
medal blade. Process, pulsing, just until crushed.
Place a straw in each glass, leaning along the side. Layer the parfaits by
alternating scoopfuls of the root beer granita and vanilla ice cream,
ending with a scoop of ice cream on the top.
Serve with a pitcher of the remaining root beer, and pour root beer up to
the top of each parfait at the table.
Converted by MC_Buster.
Per serving: 1667 Calories (kcal); 58g Total Fat; (30% calories from fat);
18g Protein; 281g Carbohydrate; 232mg Cholesterol; 614mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10 Fruit; 11 1/2 Fat;
8 1/2 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0024
Converted by MM_Buster v2.0n.
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