| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ice cream |
6 |
Servings |
INGREDIENTS
| 2 |
|
Tablesp. hot water, 1 1/2 |
|
|
teasp. rum. Swirl through |
|
|
coffee ice cream. |
INSTRUCTIONS
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 wateradd 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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