ICE CREAM CRUNCH RECIPE: HOW TO MAKE IT - TASTE OF HOME
Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.
Nutrition Facts : Calories 337 calories, FatContent 22g fat (12g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 249mg sodium, CarbohydrateContent 34g carbohydrate (23g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CHOCOLATE CRUNCH ICE CREAM RECIPE: HOW TO MAKE IT
Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 1-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. , In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately. , Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely., Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 675 calories, FatContent 46g fat (25g saturated fat), CholesterolContent 182mg cholesterol, SodiumContent 95mg sodium, CarbohydrateContent 67g carbohydrate (61g sugars, FiberContent 5g fiber), ProteinContent 9g protein.
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