PINT OF VANILLA ICE CREAM RECIPES

Steps:

• COMBINE all ingredients in container of ice cream maker; mix well.FREEZE according to manufacturer's instructions. Freeze leftovers.REFRIGERATOR-FREEZER METHODOMIT half and half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9- x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm.VARIATIONSPEACH ICE CREAM: REDUCE vanilla to 1 tablespoon; add 1 teaspoon almond extract and 4 drops yellow and 2 drops red food coloring, if desired. Add 2 cups mashed fresh or frozen peaches, thawed or 1 (16 oz.) can peaches, drained and mashed. Proceed as above.BANANA ICE CREAM: REDUCE vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above.

Steps:

• Add flour to butter and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. When dough is smooth, shape into ball and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit preserves.
• Bake in the preheated oven for 20 minutes. Sprinkle with confectioners' sugar when cool.