First spread out a paper cupcake liner and set it on a small plate or in a bowl.
For the body, place a large scoop of vanilla ice cream or lemon sherbet on top of the liner.
Create a neck by topping the body with a spoonful of ice cream and use the bowl of the spoon to flatten it slightly. Place a small scoop of ice cream on the neck for the head. Press on chocolate chips or raisins for eyes.
For a beak, flatten an orange gumdrop and cut it into two pieces. Or you can simply insert a shelled peanut into the ice cream.
Finally, make webbed feet with pieces of fruit leather or dried apricots.</font></font>
<font color="blue"><font size="3">MOLD IT INTO AN ICE-CREAM CASTLE
ICE-CREAM CASTLE
1 quart vanilla or coffee ice cream
1 cup sugar
2 tsp. cinnamon
Candy seashells, pebbles and gummy octopuses (available at most candy shops or by mail order from Sweet Expectations; call 413-585-8965)
MATERIALS
A plastic sand castle mold, 5 inches tall and 5 1/4 inches wide (sold in most novelty stores), or a rectangular or cylindrical quart-size Tupperware container
A toy flag (just cut out a small paper triangle and glue it onto a toothpick)
1. Allow the ice cream to soften for about 15 minutes at room temperature, then spoon it into your castle mold. Be sure to fully pack any crenellations on the bottom of the mold. Tightly cover the top of the mold with plastic wrap and keep it in the freezer overnight, or until solid.
2. In a mixing bowl, toss together the sugar and cinnamon to make beach sand. If the color looks too light, add a little more cinnamon or a teaspoon of instant hot chocolate mix.
3. Cover a large tray with aluminum foil. Fold the edges of the foil into a lip for catching excess cinnamon sugar.
4. At least 3 hours before serving (or up to several days ahead of time), unmold the castle. Fill a 2- to 3-quart pot with hot tap water. Then remove the mold from the freezer. Holding it open-end up, carefully and quickly (for no more than 2 seconds) dip it into the hot water. The object is to warm the mold without melting more than the surface of the ice cream. Immediately top the mold with the foil-covered serving platter, invert onto a flat working surface and lift off the mold.
5. Working quickly, sprinkle a generous base coating of cinnamon sugar on the sides and top of the castle. Gather and reserve any spilled cinnamon sugar to use later. Immediately return the castle, uncovered, to the freezer until it is frozen solid (at least 3 hours). Then wrap the castle with aluminum foil until serving time.
6. Shortly before serving, spread the remaining cinnamon sugar on a flat, foil-covered surface. Remove the ice-cream castle from the freezer, unwrap and roll the sides in the cinnamon sugar. Set the castle on a serving plate and sprinkle the top with more cinnamon sugar. Spread the rest of the cinnamon sugar on the plate to resemble a beach. Add the candy shells and pebbles and the gummy octopuses. Finally, top the castle with the toy flag. Makes 8 1/2-cup servings.
A PINT-SIZE CASTLE
If you don't have time to custom-build an ice-cream sand castle like the one shown above, here's an easy shortcut. Uncover and invert a pint of ice cream on a foil-covered tray. Peel away the cardboard container and sprinkle on plenty of cinnamon sugar. Decorate with a graham cracker drawbridge. Serves 4.
Mix all ingredients well stirring chips & nuts in last. Bake at 375F for 9-11 minutes until done. Remove to wire rack & cool.
Soften 1/2 gallon vanilla ice cream spread on cookie & top with another cookie. Keep frozen until ready to eat. These keep well & kids love them!
This will make approximately 2-2 1/2 dozen ice cream cookies.
Angels & Smiles~~~ Paula [img]images/smiley_icons/flowers.gif[/img]
<font color="limegreen"><font size="3">This is a very rich, but oh so delicious ice cream! [img]images/smiley_icons/cloud9.gif[/img] It does take a little extra time to make, but it's well worth it for the treat you get in return! [img]images/smiley_icons/oh yes.gif[/img] [img]images/smiley_icons/oh yes.gif[/img]
Angels & Smiles~~~ Paula [img]images/smiley_icons/flowers.gif[/img]
[img]images/smiley_icons/1luvu.gif[/img]
[img]images/smiley_icons/choosing.gif[/img] [img]images/smiley_icons/smlylaugh1.gif[/img] [img]images/smiley_icons/smlylaugh1.gif[/img] All those yummy calories! [img]images/smiley_icons/lol1.gif[/img] [img]images/smiley_icons/lol1.gif[/img]
Praline Almond Fudge Ice Cream
1 Cup light brown sugar
1/4 teaspoon salt
2 eggs, beaten
1 teaspoon vanilla
2 Tablespoons butter
3 Tablespoons flour
2 1/2 Cups milk
2 Cups whipping cream
1 Cup slivered almonds
3/4 Cup chocolate fudge topping
Combine flour, sugar, & salt in a boiler. Stir in milk. Cook over medium heat, stirring constantly, for about 15 minutes or until thickened. Slowly stir about 1 Cup of the hot mixture into the beaten eggs, then add that to the remaining hot mixture continually stirring. Cook for 1 minute, remove from heat. Refrigerate for 2 hrs.
Combine whipping cream & vanilla in a large bowl, add chilled mixture stirring with a wire whisk to combine. Saute almonds in butter over low heat for about 5 minutes. Stir into ice cream mixture. Freeze. Swirl fudge topping through ice cream when it has finished churning. </font></font>
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