Red Rice Risotto Ice Cream

 

Ingredients:
4 cups Bhutanese Red Rice (cooked)
4 cups heavy cream
1/2 cup sugar
2 vanilla beans (split), or 2 teaspoons vanilla extract
6 tablespoons candied ginger (chopped)
1/2 teaspoon ginger powder
4 tablespoons butter
2 cups strawberry-plum compote
2 pints vanilla ice cream or ginger ice cream if available
Strawberry-Plum Compote
2 pints strawberries, (steamed and halved)
5 to 6 plums (pits removed and sliced)
1/2 cup sugar
4 tablespoons water
Directions:

Red Rice Risotto
Combine cream, sugar, vanilla beans (or extract), and candied ginger in saucepan over low heat. Bring mixture to simmer and simmer for 2 fo 3 minutes, remove vanilla beans, scraping seeds into mixture. Slowly stir in rice and return to simmer, stirring occasionally. When mixture is creamy, not thick, add butter to rice, and stir to incorporate. Place rice into bowls, and place the compote in the center of the risotto. Top each serving with scoop of ice cream and serve.
Strawberry-Plum Compote
Place all compote ingredients in saucepan over low heat; bring to simmer and cook 15 to 20 minutes. Check sweetness, and add more sugar if necessary.
Keep warm until ready to serve.

 

nATIONALGEOGRAPHICFOOD

Frozen Pineapple Ice Cream Sandwich

"Scrumptious frozen treat for grown ups and kids! Can substitute Mandarin oranges for pineapple if desired."

---

Original recipe yield 18 ice cream sandwiches

INGREDIENTS

• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (20 ounce) can canned crushed pineapple, drained
• 1 (3.4 ounce) package instant vanilla pudding
• 36 graham cracker squares

•  Add a Personal Note

DIRECTIONS

1. In a large bowl, beat together the thawed whipped topping, crushed pineapple and vanilla pudding mix for 2 minutes. Spread pineapple mixture 1/2 inch thick between two graham crackers. Wrap gently in plastic and freeze for 2 hours.

SUBMITTED BY: Kathy PHOTO BY: Mallinda allrecipe.com

Ice Cream Snowballs

 

 

Ingredients

• 1 pint vanilla ice cream
• 2 cups toppings (such as shredded coconut, toasted sliced almonds, crushed ice cream cones, chopped toffee candy bars, and chopped chocolate cream sandwich cookies)

Directions

• 1Line a baking sheet with parchment paper. Scoop the ice cream into 8 balls, place on the sheet, and freeze until firm, 8 to 10 minutes.
• 2Place the desired toppings in separate shallow bowls. Roll the ice cream in the toppings, pressing gently to help them adhere. Serve immediately or freeze, loosely covered, for up to 3 days.

• By Sara Quessenberry
Technorati Tags: Ice cream
• ,  July 2009

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories   375
• Calories From Fat   200
• Protein   6g
• Carbohydrate   39g
• Sugar   30g
• Fiber   2g
• Fat   22g
• Sat Fat   10g
• Sodium   170mg
• Cholesterol   27mg

Quick Tip

To prevent ice cream from frosting over, cover the surface with plastic wrap after you scoop.

credit by realsimple

Mint Chip Ice Cream Pie

 

 

Ingredients

• 8 ounces chopped semisweet chocolate, melted
• 4 cups crisped rice cereal (such as Rice Krispies)
• 2 pints mint chip ice cream, slightly softened

Directions

• 1In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
• 2Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

• By Sara Quessenberry,  July 2009

Nutritional Information Servings Per Recipe 8

• Amount Per Serving

• Calories   363
• Calories From Fat   164
• Protein   5g
• Carbohydrate   47g
• Sugar   33g
• Fiber   0g
• Fat   18g
• Sat Fat   11g
• Sodium   160mg
• Cholesterol   25mg

Quick Tip

Gourmet chocolate contains high-quality cacao beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.

Ice Cream Truffles

 

 

Makes 30 truffles

Ingredients

• 1  pint vanilla ice cream
• 10  malt balls, finely chopped (1/2 cup)
• 2  Heath bars, finely chopped (1/2 cup)
• 2  PayDay bars, finely chopped (1/2 cup)
• 10  ounces  white chocolate

Preparation

Line 2 small baking sheets with parchment paper or foil. Freeze for 10 minutes. Remove 1 sheet. Using a melon baller, scoop the ice cream to form 1-inch balls and place on sheet. Return sheet to freezer. Repeat this process with second sheet. Freeze the balls for 30 minutes. Arrange the chopped malt balls, Heath bars, and PayDays on small plates. Working with 1 baking sheet at a time, roll the ice cream balls in the toppings, using your hands to gently press in the toppings. Freeze for 30 minutes. For the white chocolate truffles, melt the chocolate in a bowl in a microwave or in the top of a double boiler. Dip the chilled balls, one at a time, into the melted chocolate. Remove with a fork, letting the excess chocolate drip back into the bowl. Freeze for 30 minutes.

Nutritional Information

Calories:

100 (50% from fat)

Fat:

6g (sat 3g)

Protein:

1mg

Carbohydrate:

11g

Fiber:

0g

Cholesterol:

8mg

Iron:

0mg

Sodium:

34mg

Calcium:

28mg

Sara Quessenberry, Real Simple, Photo: Anna WilliamsJUNE 2005

Ice Cream Sandwich

"This Pop-Tarts® ice cream sandwich makes a great summer treat!"

INGREDIENTS

• 1 Pop-Tarts® Frosted Strawberry toaster pastry, cut in half
• 1/4 cup ice cream, softened
• 1 tablespoon whipped cream
• 1 strawberry

DIRECTIONS

1. Place one half of the Pop-Tarts® Frosted Strawberry toaster pastry on a dessert plate; spread the ice cream evenly over the pastry half and top with the remaining piece. Spoon the whipped cream on the sandwich and top with a strawberry. Enjoy immediately!

FOOTNOTE

• Try with your favorite Pop-Tarts® toaster pastry

Credit all recipes BY: Pop-Tarts

Almond Ice Cream

1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1tsp kirsch

Pound the almond into paste.
Add milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture to a boil. Remove from heat.
In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
Add almond milk and mix well with wooden spoon.
Heat the mixture over low heat for 5 minutes without letting it boil. Stir
continuously. Then allow it to cool.
Strain through a sieve into ice cream maker and freeze until the ice cream is
thoroughly firm.


I think you can probably use instant almond paste or almond extract instead
of pounding almond. Be careful that the paste or extract is sweetened or not.
Also, you can add chopped fruits or nuts into the mixture. Just use your
imagination and creativity.

Hope you would enjoy them!

CALLIE'S HOMEMADE ICE CREAM

2 1/2 c. cream
2 lg. eggs, separated
1/2 c. honey (cherry or clover)
1 tsp. vanilla

Separate eggs, beat egg yolks and honey together. Add the cream and vanilla and stir well. Place in quart container and freeze. When solidly frozen, remove from container and put in a mixing bowl.

Mix until smooth, adding beaten egg whites as you mix. Replace in container and refreeze.

VARIATIONS: Can substitute yogurt for cream. Other flavors: Add carob flour instead of vanilla or

fruits.

------------------------