Preparation:
RUM ICE CREAM: 2 Tablesp. hot water, 1 1/2 teasp rum Swirl through coffee ice cream.
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 water- add
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. |
