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Results 1 - 10 of 118 for mexican ice cream
Preheat oven to 350°F. Combine pineapple and baking soda, add eggs, sugar, flour and nuts. Mix well. Grease and flour (or spray with ...
Scoop out 4 or 5 balls of ice cream. Return to freezer. Mix ... crunchy on the outside and just beginning to melt on the inside. 4-5 servings.
Place six scoops about 1/2 cup each of ice cream in a small pan (freeze ... ones. Serve immediately with ice cream topping. (Serves 6 persons.)
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix ... dessert dish. Drizzle with honey and top with whipped cream. Makes 5 servings.
Scoop out balls of ice cream approximately 1 1/2 inch in ... Remove immediately. Drizzle lightly with honey and top with whipped cream. Serves 4.
Stir together egg and vanilla. Dip each ice cream ball in egg mixture, then ... Drizzle with honey and top with whipped cream. Serve immediately.
Scoop out 4-5 balls of ice cream. Return to freezer. Mix ... Balls will be crunchy outside and just beginning to melt inside. Makes 4-5 servings.
Mix all ingredients together. Place in a 9 x 13 inch pan and freeze.
Crush 12-18 medium-size chocolate chip ... Freeze. Soften the ice cream by scooping it into the ... vanilla sugar until stiff. Cover and refrigerate.
Beat eggs at medium speed ... until thick. Heat cream in a 3 quart saucepan ... instructions. Let ripen at least 1 hour. Yields about 1 gallon.
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