Recipes and Tips

DESSERTS WITH SPIRIT!

Many restaurants specialize in ice cream specialties for after dinner (or an after attending an event indulgent) that combines ice cream and liquors. These exquisite concoctions may be served at the table, or in the liquid form in the bars.

However done, they add a sense of excitement and completion to a meal or evening that cannot be topped by any other offering.

To Your Enjoyment!


FIRST COURSE
Salad courses can be made into cool elegance with the addition of ice cream or sherbets. Especially effective is using ingredients featuring bright, bold colors. A pineapple ring with lime ice cream in the center and sprinkled over with red raspberries makes a luscious looking first course presentation.

Canned or fresh fruits in season may be combined with ice cream or sherbets. Scoops of ice cream may be placed in the center of cantaloupes or honeydew melons.

A recipe for a delicious and distinctive first course salad follows:
(Make it your house specialty)

RED RASPBERRY SALAD
1 pkg. (10 oz.) frozen raspberries, thawed
2 pkg. (3 oz., each) red raspberry Jell-O
2 cu. boiling water
1 pt. Vanilla ice cream
1 can (6 oz.) frozen pink lemonade, thawed
¼ cu. chopped pecans

Drain raspberries, reserve syrup. Dissolve gelatin in boiling water. Add ice cream, stir until melted.

Stir in lemonade with reserved raspberry syrup. Chill until partially set. Add raspberries and pecans. Pour into 6 cup ring mold. Chill. Serves 8-10.


CANTALOUPE RING
Cut a cantaloupe in 1 inch slices. Carefully cut off the peel. Put a slice on each plate. Fill center with vanilla ice cream.


FRUIT MEDLEY
Use canned, or preferably fresh fruits in season. Arrange on lettuce leaf. Place a serving of sherbet in the center.


HAWAIIAN LUAU
Slice fresh pineapple. Place lime sherbet in the center. Sprinkle red raspberries on top.


DESSERTS

SUNDAES & PARFAITS

All sundaes are easy to do. Ice cream, with the addition of a hot or cold sauce, makes a beautiful offering.

Unusual offerings can be made by using different toppings. Fruit cocktail can be pureed and used as a hot or cold topping.

Parfaits are also an eye appeal presentation. Ice cream layered in a parfait glass with different flavours is not only delicious, but quick and simple to make.


AS A TOPPING
Ice cream can be used effectively as a topping on pies, cakes, gingerbread, brownies, cookies and other pastries. It can also be used on hot fruit compote and other fruit offerings.

SIMPLE DESSERTS
Simple ice cream dishes can be made to be very versatile.

"In the Rounds" or "Have a Ball"
Form softened ice cream into balls, then roll into coconut, chocolate sprinkles, or ground nuts. (cashews, walnuts, hazelnuts, or peanuts work well)

Keep frozen, protected with wax paper.
Serving ideas can be as varied as desired:
  1. Hot sauce topping added.
  2. Served along or with cookies or cake
    3. .
  3. Two different flavour balls of ice cream, covering, and sauces may be used.
  4. Various liquors may be poured over the ice cream balls.
  5. Place in pound cake dessert cups, or in meringues.
  6. Place ball in small clay flower pot. The ice cream should have been rolled in green tinted coconut, or in chocolate sprinkles. A real or artificial flower may be added

OTHER EASY OFFERINGS

PEACH COOLER

1 cup milk
2-3 drops almond extract
1 cup peaches
1-cup vanilla ice cream
Dash of salt
Serving consistency

Put all ingredients except ice cream into blender container, cover and process 1 cycle at blend. Yield 2 servings.


DESSERT CLOWNS FOR CHILDREN

Cupcakes
Ice Cream Cones
Assorted small candies for decoration

Top each cupcake with a scoop of ice cream, top with cone for hat. Use small candies for facial features. May be frozen until served.


BRANDIED PLUMS FANTASY
Cover fresh plums with just enough water to cover. Cook gently 10 minutes. Sweeten to taste and flavour with brandy. Serve over vanilla ice cream.

EVER READY ICE CREAM PIES
Softened ice cream of any flavour may be used to fill prepared graham cracker crusts. These may be frozen and served by the slice, topped with whip cream, fruits or syrups.


HOLIDAY ICE CREAM
Combine 1 cup prepared mincemeat and 1 cup canned jellied cranberry sauce. Stir 1 quart vanilla ice cream to soften. With spoon zig zag mincemeat mixture through ice cream to marble. Pile into a refrigerator tray; freeze firm. Makes 6-8.


FROZEN RUM CAKE
Put a thin layer of sponge cake in a refrigerator tray. Sprinkle generously with rum. Cover with a layer of vanilla, coffee, or chocolate generously with rum. Cover with a layer of vanilla, coffee, or chocolate ice cream. Put another layer of cake on top and sprinkle it with rum. Leave in the refrigerator to become firm. Cut in slices to serve. Serve with Rum Sauce (p. 371). For variety: Spread on top layer chopped nut brittle or macaroon crums soaked in rum.


COOKIE PIE

1 prepared pie shell, baked and cooled
1 quart lime sherbet, slightly softened
1-1/2 cup whipped topping
1-cup lemon flavoured cookies, crushed
1/3 cup pecans, chopped

Pack lime sherbet into pie crust shell. Combine the whipped topping, crushed cookies and pecans, blend thoroughly. Spread on top of pie. Freeze and serve.


HOLIDAY CRANBERRIES 'N SNOW
Put 2 tablespoons of whole cranberry relish in a glass ice cream dish. Top with a ball of vanilla and pour over Boggs cranberry liquor.


PEACH OR PEAR MELBA
Put a scoop of vanilla ice cream on a peach or pear half. Pour Melba Sauce around the fruit. Use canned fruit or cook fresh fruit 5 minutes in sugar syrup. MELBA SAUCE. Crush 1 cup canned, frozen or fresh raspberries. Strain to remove the seeds. Add ¼ cup sugar and cook slowly 10 minutes.


CHERRY PECAN ICE CREAM TARTS

1 quart butter pecan ice cream
3 oz. Cherry Flavoured Brandy

Spin in blender until smooth. Pour into baking cups. Freeze. Garnish with cherry half and pecan bits.


ELEGANT DESSERTS
The piece de resistance - the end answer to a memorable meal - an ice cream dessert that is distinctive, memorable, luscious and beautiful to behold.

Many restaurants chose 1 special ice cream dessert, promote it,and become known for it.
Here are some ideas for desserts of that nature.

MERINGUE GLACE

Cover a cookie sheet with unglazed paper. Set oven at 250 degrees.
Beat until very stiff and dry: 2 egg whites
Beat in a spoonful at a time: 6 tbs. Sugar
Continue beating until mixture holds its shape. Add: 1 tsp. Vanilla
Fold in carefully 2 tbs. Sugar.
Shape by spoon or pastry bag into 3 inch rings on cookie sheet. Bake 50 minutes. Remove from paper. If they stick, wipe back of paper with a damp cloth.
Crush center of each meringue.
Put together in pairs with a scoop of ice cream in the middle. Serve with crushed fruit or syrups. Different color combinations and flavour blends can be achieved by different ice cream flavours, fruits and syrups.


ICE CREAM SANDWICHES
Between thin slices of devil's food, angel cake, sponge cake or butter cake, or between halves of eclair or cream-puff shells, place a serving of ice cream of a flavour to blend well with the cake. Cover with chocolate, butterscotch, marshmallow, maple or fruit sauce, either hot or cold, and top with whipped cream and nutmeats of various kinds, moist coconut, powdered or granulated chocolate or pieces of fresh or canned fruit.

For example: (1) Between thin slices of gold or white cake, place a slice of vanilla ice-cream; over the whole pour plain marshmallow sauce or whipped cream and garnish with several tablespoons of crushed strawberries. (2) Fill a cream-puff shell with peach ice cream and pour over it a peach syrup, topped with whipped cream. (3) Place chocolate or vanilla ice cream between layers of white or angel cake and cover with a thick fudge sauce.


FUDGE PIE

Put in a double boiler top
2 oz. Unsweetened chocolate
¼ cu. butter
Stir over hot water until melted. Remove from heat.

Stir in:
1 cup sugar
2 eggs
1/8 tsp. Salt
½ cup flour
1 teaspoon vanilla

Spread in a well buttered and floured 7 inch pie tin. Bake 30 minutes at 325 degrees. Fill with softened ice cream and cover with whipped cream. Freeze. Serve in wedges.


COCONUT MACAROON PIE

Butter and flour 9 inch pie tin. Set over at 350 degrees.

Beat until stiff: 4 egg whites

Beat in a spoonful at a time:
1 cup sugar
1 tsp. Vanilla

Mix together and fold in:
1-cup graham cracker crumbs
1 tsp. Baking powder
¼ tsp. salt
½ cup shredded coconut
½ cup chopped walnuts

Spread in pan and bake 30 minutes. Top with vanilla ice cream. For chocolate pecans pie use crumbs of chocolate wafers in place of grahams and cup pecan nuts instead of coconut and walnuts. Chocolate ice cream may be used.


BLACK CHERRIES JUBILEE
Drain canned black cherries, reserving the juice. For 2 cups of cherries mix 1 tablespoon sugar and 1 tablespoon cornstarch and add 1 cup of juice, a little at a time. Cook gently 3 minutes, stirring constantly. Add the cherries. Warm ½ cup brandy, pour it over the cherries and light with a match. Serve flaming vanilla ice cream or orange sherbet.

CALYPSO PIE

25 chocolate creme sandwich cookies
¼ cup butter, softened
3 (1-oz.) squares unsweetened chocolate
¼ cup butter
2/3 cup sugar
1/8 tsp. salt
1 (5-1/2-oz.) can evaporated milk (2/3 cup)
1 tsp. vanilla
¼ tsp. almond extract
½ pint whipping cream
3 tablespoons confectioners' sugar
1 quart coffee ice cream

Crumble cookies in blender or in plastic bag with rolling pin. Combine crumbs and softened butter in a 10" pie pan, press against bottom and sides of pan; chill. Melt chocolate and butter in heavy saucepan over low heat. Remove from heat, stir in sugar, salt and evaporated milk. Cook over low heat, stirring constantly until thick (about 4 minutes). Stir in vanilla and almond extract, cool. Whip cream, fold in confectioners' sugar and nuts.

To assemble pie: Spoon ice cream into shell, packing firmly. Spread chocolate sauce over ice cream and top with whipped cream mixture. Freeze.


BANANA SPLIT DESERT

1-cup semi-sweet chocolate chips
½ cup butter
2 cups powdered sugar
1-1/3 cup evaporated milk
1 tablespoon vanilla
3 or 4 bananas, sliced
½ gallon Neapolitan ice cream or ice milk
½ pint whipping cream, whipped
Nuts
Graham cracker crumbs

Melt chocolate chips and butter. Add sugar and milk. Cook 8 minutes, stirring constantly. Remove from heat. Add vanilla and cool.

Cover bottom of 9 x 13 pan with graham cracker crumbs. Place sliced bananas over crumbs. Scoop ice cream in thin layers and arrange over bananas. Pour cooled chocolate sauce over ice cream. Freeze. Spread whipped cream over frozen mixture and sprinkle with nuts. Return to freezer until ready to serve. Can be kept indefinitely.


FUDGE PIE

Put in a double boiler top
2 oz. Unsweetened chocolate
¼ cup butter
Stir over hot water until melted. Remove from heat.

Stir in:
1 cup sugar
2 eggs
1/8 teaspoon salt
½ cup flour
1 teaspoon vanilla

Spread in a well buttered and floured 7 inch pie tin. Bake 30 minutes at 325 degrees. Fill with softened ice cream and cover with whipped cream. Freeze. Serve in wedges.


COCONUT MACAROON PIE

Butter and flour 9 inch pie tin. Set over at 350 degrees.

Beat until stiff:
4 egg whites

Beat in a spoonful at a time:
1 cup sugar
1 teaspoon vanilla

Mix together and fold in:
1-cup graham cracker crumbs
1 teaspoon baking powder
¼ teaspoon salt
½ cup shredded coconut
½ cup chopped walnuts

Spread in pan and bake 30 minutes. Top with vanilla ice cream. For chocolate pecan pie use crumbs of chocolate wafers in place of grahams and 1 cup pecan nuts instead of coconut and walnuts. Chocolate ice cream may be used.


ICE CREAM PUFFS WITH CHOCOLATE

Puffs:
Set oven at 425 degrees.

Put in a sauce pan:
½ cup boiling water
¼ cup butter
Heat until butter melts. Add, all at once ½ cup flour.
Stir hard until dough forms a ball in the center of the pan. Remove from heat and let stand 5 minutes.

Add: 1 egg

Beat until well blended.

Add: 1 egg

Beat as before. Mixture will be very stiff. Shape tiny puffs with a teaspoon. Bake 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake 10 more minutes. Cool, fill with vanilla, chocolate or coffee ice cream. Serve with creamy chocolate sauce. Allow 4 or5 puffs per serving.


CREAMY CHOCOLATE SAUCE

Put in a saucepan.
1-1/2 cup milk
2 oz. Unsweetened chocolate
Beat until chocolate melts. Beat at low speed until smooth.

Mix:
½ cup sugar
1 tablespoon flour
Few grains salt


BAKED ALASKA PIE

1 tablespoon butter
2 x 1-ounce squares unsweetened chocolate
1 cup sugar
1 6-ounce can (2/3 cup) evaporated milk
1 tablespoon vanilla
2 pints vanilla ice cream, softened
1 x 9-inch baked pastry shell
Meringue, page
¼ cubic crushed pineapple-stick candy


Make fudge sauce:
Mix butter, chocolate, sugar and evaporated milk in saucepan; cook and stir over medium heat till thick and blended. Remove from heat. Add vanilla. Cook thoroughly.

Spread 1-pint ice cream in pastry shell; cover with half the cooked Fudge Sauce; freeze. Repeat layers; freeze firm.

Prepare Meringue as for pie, using 3 egg whites. Reserve 2 teaspoons candy; fold remainder into meringue; spread over pie, sealing to edges. Top with candy. Bake at 475 degrees about 3 or 4 minutes or till lightly browned. Serve at once or freeze.


PRALINE ICE CREAM CAKE

½ cup butter
1 pint (2 cups) vanilla ice cream, softened
2 eggs
1-1/2 cups All Purpose Flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1-cup graham cracker crumbs
½ cup dairy sour cream
1 cup caramel ice cream topping
½ cup chopped pecans or pecan halves
OVEN 350 degrees

13 x 9 inch cake

Melt butter in 3-quart saucepan. Remove from heat. Add ice cream, then eggs, flour, sugar, baking powder, salt and graham cracker crumbs. Mix until smooth. Pour into greased 13 x 9 inch pan. Bake at 350 degrees for 30 to 35 minutes. Combine sour cream and ice cream topping. Pour over warm cake. Top with pecans. Cool; cut into squares. Serve with ice cream.


FROSTY STRAWBERRY PIE

1 package (10 oz.) Birds Eye Strawberries, thawed
1 package (3 oz.) Jell-O-Strawberry or Mixed Fruit Gelatin
1-pint vanilla or strawberry ice cream
1 baked 9-inch pastry shell, cooled
Drain strawberries, measuring syrup. Add water to syrup to make 1 cup. Bring liquid to a boil; then add gelatin and stir until dissolved. Spoon in ice cream, stirring until melted and smooth. Chill until thickened, about 20 minutes. Fold in strawberries. Pour into pastry shell. Chill until firm, about 1-1/2 hours or longer. Garnish with prepared Dream Whip Whipped Topping or whipped cream, if desired.

NOTE: About ¾ to 1 cup sliced fresh strawberries may be substituted for the frozen berries using 1 cup boiling water instead of the syrup mixture and dissolving ¼ cup sugar in the water with the gelatin.

For Other Frosty Pies: Use other flavours of Jell-O-Gelatin and other fruits. If desired, syrup drained from frozen of canned fruit may be substituted for all or part of the 1 cup liquid. Other flavours of ice cream may be used, but do not use sherbets or ices.

FROSTY MERINGUE PIE: Prepare may Frosty Pie; chill until firm. Then beat 2 egg whites until foamy; gradually add ¼ cup sugar. Continue beating until stiff peaks form. Spread on pie, sealing well around edges. Place under preheated broiler only until lightly browned - about 3 minutes.

SUPREME SURPRISE

2 packages (3 oz. each):
Jell-O Concord Grape
Black Raspberry, or
Raspberry Gelatin
3-1/2 cups boiling water
1 quart vanilla ice cream
12 ladyfingers split

Dissolve Jell-O-Gelatin in boiling water. Add ice cream by spoonfuls and stir until melted. Chill, stirring occasionally until very thick. Trim ladyfingers to about 2-1/2 inch lengths; place around sides of 9-inch spring form pan. Chill until firm. Before serving, loosen and remove sides of pan. Garnish with sweetened whipped cream or prepared Dream Whip Whipped Topping and fruit, if desired.

BANANAS FLAMBE

1-1/2 sticks butter
1-1/4 cups dark brown sugar
5 sticks cinnamon
3 oranges - 4 lemons
6-8 firm bananas
4-5 oz. Southern Comfort
2 quarts ice cream (coffee or vanilla)

Place butter in skillet on low heat; add sugar and cinnamon. Peel lemons and oranges into 4 or 5 pieces leaving ½ inch pulp. Simmer 10 to12 minutes, pressing down on peelings to extract orange and lemon flavour.

Discard lemon and orange peels and cinnamon sticks. Add bananas, sliced crosswise in ¼ inch slices. Stir until bananas are coated; simmer until bananas are soft (not mushy).

Pour Southern Comfort into pan. Stand back, and ignite. Spoon sauce, while flaming, over ice cream.

Serves 8-10.


STRAWBERRY CREPES

1 quart fresh strawberries
1 pint vanilla ice cream
¼ cup Cointseau
1/3 cup sugar
Whipped cream
4 x 8" crepes

Clean and hull strawberries. Cut in half. Mix with sugar, mashing a few to make juice. Warm gently over low heat. Fill each crepe with ¼ of the ice cream. Roll up. Heat Cointseau until barely warm. Pour strawberries over crepe rolls. Pour Cointseau over all and light. Serve flaming with whipped cream on the side.


CHOCOLATE ROLL

Butter and flour a 10 x 14 pan. Set over at 350 degrees.
Separate 5 eggs.
Beat whites until stiff. Mix and beat in a little at a time.
1 cup confectioner's sugar
3 tablespoons cocoa

Without washing beater, beat egg yolks until thick and fold them in. Spread evenly in pan. Bake until the cake shrinks from edges. (about 20 minutes) Turn out on a cloth. Sprinkle with confectioners sugar. Cut off edges of the cake if they are crisp. Cover cake with a slightly dampened cloth. Cool.

Spread with 1-1/2 pints vanilla, chocolate, mint, chocolate mint or coffee ice cream, softened.

Roll firmly and put on a serving dish with the fold underneath. Sprinkle lightly with confectioner's sugar. Slice and serve with chocolate sauce. 6-8 servings.


TIMELY OR SEASONAL DESSERTS

A food service restaurant can do an entire year around a holiday or seasonal theme of dessert ice cream.

Though almost any type of ice cream dessert can be adapted and promoted to a special events or holiday theme, this particular program is built on 12 parfaits.

The reasons for doing this are:
  1. It creates a sequence, lets customers know that there will always be a parfait, but there will be a variety, too.
  2. It means only 1 type of dish must be stocked for the house dessert specialty.
  3. Though variety and beauty is achieved with this dessert, it is especially easy to make.
  4. It is appealing - even to the weight conscious. It provides a light dessert, one that is very promotable.

JANUARY - WELCOME NEW YEAR PARFAIT
Layer vanilla ice cream and Bailey's Irish Liquor. Sprinkle a few cashew pieces in each layer. Top with whole cashews and whip cream. For a festive touch, a sparkler may be placed in the top and lighted upon serving.


FEBRUARY - SWEETHEART PARFAIT
Layer vanilla ice cream, or strawberry ice cream with strawberry preserves or ice cream sauce. Top with whip cream and a candy heart with saying to read on top.


MARCH - BLARNEY PARFAIT
Layer chocolate mint ice cream with chocolate or fudge sauce. May be topped with decorative shamrock.


APRIL - PASTEL PARFAIT
Layer 2 colors of sherbet, such as orange and lime, with raspberry sauce. May be topped with a jelly egg.


MAY - SPRING SNAP PARFAIT
Layer crumbled gingersnaps (thin layer) with vanilla and coffee ice cream. Top with pineapple sauce and pineapple bits. Serve with a ginger snap.


JUNE - SWEET SUMMER PARFAIT
Layer fresh honeydew and cantaloupe with vanilla. May be topped with a flower or mint sprig.


JULY - PATRIOTIC PARFAIT
Layer strawberries, vanilla, blueberries, vanilla. Top with whip cream and a small paper flag.


AUGUST - SUMMER COOLER PARFAIT
Layer fresh peaches and vanilla. Pour mint sauce on top.


SEPTEMBER - AUTUMN SPECTACULAR PARFAIT
Layer orange sherbet, chocolate sauce, chocolate ice cream and chocolate sauce. Top with orange slice.


OCTOBER - TRICK OR TREAT PARFAIT
Layer crumbled brownies with nuts and with vanilla ice cream. Top with fudge and nuts.


PLENTIFUL THANKSGIVING PARFAIT
Mix:
1-cup dates, cut small
½ pint jar maraschino cherries
½ pint jar green figs, cut small
Syrup from jars
Let stand over night

Add:
¼ pound toasted almond halves
Boil 5 minutes:
½ cup sugar
½ cup water

Add fruit and brandy or rum to taste.
Layer French Vanilla ice cream with sauce. Top with whip cream and a toasted almond.


DECEMBER - HAPPY HOLIDAY PARFAIT
Layer vanilla ice cream and mint sauce (or green creme de menthe). Top with whipped cream and crushed peppermint candy.


TUMBLEWEED
1 ounce Kahlua
1 ounce Brandy
½ ounce Cointreau or Triple Sec
3 dips ice cream (vanilla)
Blend to a mush - makes 1 generous serving or 2 small.


BRANDY ICE
½ ounce Grand Marnier
½ ounce Brandy
3 dips ice cream (French Vanilla)

Muddle with heavy spoon in cooled container for perfect results, or blend. This can be made with Amoretta and orange Cognac.


FROZEN GRASSHOPPER
1 ounce Creme de Menthe, Green
1 ounce Creme de Cacao, White
4 ounces Vanilla ice cream

Combine in blender until smooth. Serve in On-the-Rocks glass.


KAHLUA AND ICE CREAM
Takes only a minute to prepare.

A dish of your favourite ice cream, an ounce of Kahlua, a sprinkle of shaved chocolate.


CREME DE MENTHE ICE CREAM PIE

CRUST:
2 cups chocolate cookie crumbs
¼ cup coconut shredded
¼ cup butter

Blend and press into a 9-inch pie plate. Bake at 350 degrees for five minutes. Cool and freeze.

FILLING:
1 quart vanilla ice cream
¼ cup Cream de Menthe White
3 egg whites
¾ cup sugar

Blend ice cream and Creme de Menthe, pour into pie crust and freeze. Before serving, beat egg whites with sugar until stiff. Spread over the pie and bake in 500 degree oven for 4-5 minutes, or until toasted.

Serve Immediately!


PINK CHINCHILLA PIE

2 cups shredded coconut
2 tablespoon butter
4 tablespoon Hiram Walker Creme de Noyaux
2 tablespoon Hiram Walker Creme de Cacao White
1-1/2 quarts French Vanilla ice cream

Coat the coconut with butter for the crust. Bake at 350 degrees until toasted. Thoroughly blend the Creme de Noyaux, Creme de Cacao and ice cream. Pour into pie shell and freeze. Decorate with shaved almonds.


BRANDY-ALEXANDER FRAPPES:

½ cup Brandy
½ cup Creme De Cacao
1 quart softened vanilla ice cream

Put Brandy and Creme De Cacao into blender container. Add ice cream, spooning it into container by tablespoonfuls. Cover and process at Frappe (Liquefy) until smooth and sherbet-like consistency.

Pour into chilled sherbet glasses!


HOT BUTTERED RUM

1 quart vanilla ice cream, softened
1 pound brown sugar
1 pound powdered sugar
½ pound butter, softened
½ small can nutmeg
Rum


Mix together ice cream, brown sugar, powdered sugar, butter and nutmeg and keep in freezer. When ready to serve, for each 8 ounce serving, add 1 heaping tablespoon of mix, 1 jigger of Rum and boiling water to fill.

Makes 65 to 70 cups.


AMARETTO & COGNAC FREEZE
Combine 1-1/2 ounce Amaretto & Cognac with 3 ounce vanilla ice cream, in a blender. Mix until smooth. Serve in an One-the-Rocks glass.

Sprinkle with shavings.


IRISH COFFEE FREEZE
2 generous scoops of Coffee Ice Cream
2 ounces Irish Whiskey

Place Coffee ice cream and Whiskey in a blender. Blend until frothy. Serve in a chilled glass.

Makes 1-8 ounce serving.


APRICOT CREAM
1-1/2 ounce Apricot flavoured Brandy
3 ounces Vanilla ice cream
1 ice cube, cracked

Combine in blender until smooth. Serve in On-the-Rocks glass.

Tips